This four-ingredient Easy Crème Brûlée has a rich custard base and crisp caramelized topping.
Easy Blueberry Muffins Recipe
INGREDIENTS
SERVINGS: 4 SERVINGS– 6 large egg yolk– 1/3 cup (70 grams) granulated sugar– 2 cups (480 ml) heavy whipping cream– 1 and 1/2 teaspoons pure vanilla extract– 2 tablespoons (25 grams) granulated sugar
INSTRUCTIONS
Heat the oven to 325°F (163°C). Start a big pot of water on the stove. Mix egg yolks and sugar in a large bowl until well blended and lightened in color. Set aside.
1
Place heavy whipping cream in a medium saucepan and heat on medium. Stir occasionally until the cream is warm and bubbling. Remove the cream from heat and add vanilla.
2
Whisk the egg and sugar mixture as you slowly add 1/2 cup of warm heavy whipping cream. Add the remaining cream slowly and whisk until combined. A spoon can remove thin foam from the mixture.
3
Put the mixture through a fine mesh strainer and then divide it evenly between four 6-ounce ramekins.
4
1/3-fill an 8-inch square baking pan (or larger) with boiling water. Place the ramekins carefully in the baking dish. Water should fill ramekins halfway. If necessary, add boiling water to the pan.
5
Carefully place the baking pan in the oven. Bake until the edges are set and the center is slightly jiggly, 35–45 minutes at 325°F (163°C). After baking, remove ramekins from pan and cool on wire racks with tongs or pot holders.
6
Cover tightly and refrigerate overnight or 4 hours after cooling. A paper towel should be used to dry the tops of each chilled custard.
7
Shake each custard into an even layer, add 1 1/2 teaspoons of sugar, and caramelize with a small kitchen torch. Let the sugar harden for 1–2 minutes, then serve or refrigerate for several hours.