Easy Vanilla Crème Brûlée

Easy Vanilla Crème Brûlée: A Classic Dessert Made Simple

If you’ve ever dreamed of mastering the art of a classic French dessert, look no further than Easy Vanilla Crème Brûlée. While its name might sound fancy, this recipe breaks it down into simple steps, so anyone can create this creamy, caramelized delight right in their own kitchen. Whether you’re preparing for a dinner party, celebrating a special occasion, or simply treating yourself, this dessert is guaranteed to impress with its silky texture and golden, crackly topping.

What makes Easy Vanilla Crème Brûlée so irresistible is the perfect balance of simplicity and sophistication. For instance, just a few basic ingredients—like egg yolks, cream, sugar, and vanilla—transform into a luscious custard that’s gently baked to perfection. Then, with a quick sprinkle of sugar and a little heat, the magic happens: a caramelized crust that cracks beautifully under your spoon.

Even if you’ve never made Crème Brûlée before, this recipe is approachable enough for beginners. By following the tips and using a water bath for even baking, you’ll achieve a professional-quality dessert without the stress. Plus, because this recipe is naturally gluten-free, it’s an excellent choice for entertaining a crowd with diverse dietary needs.

Above all, Easy Vanilla Crème Brûlée proves that fancy desserts don’t have to be complicated. So why not give it a try? With just a little preparation and a few pro tips, you’ll have a dessert that’s every bit as elegant as it is easy to make. As you take your first spoonful, you’ll understand why this French classic remains a favorite for so many dessert lovers.

Ready to impress your family or friends? Let’s get started!

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hrs 50 min

INGREDIENTS
4 large egg yolks
½ cup granulated sugar
2 cups heavy cream
1 tsp pure vanilla extract (or vanilla bean paste for richer flavor)
Pinch of salt (about 1/8 tsp)
6 tbsp granulated sugar (for topping)

INSTRUCTIONS

1. Preheat the oven: Set your oven to 325°F. Arrange six 4-oz ramekins in a deep baking dish. Place a clean kitchen towel at the bottom of the dish to stabilize the ramekins.

2. Heat the cream: In a medium saucepan, gently heat the heavy cream over medium-low heat until warm but not boiling. Stir occasionally to prevent scorching. If using vanilla bean paste, add it now to infuse the cream.

3. Whisk the yolks and sugar: In a medium mixing bowl, whisk the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale yellow.

4. Temper the eggs: Gradually pour the warm cream into the yolk mixture, whisking constantly to prevent curdling. If using vanilla extract, stir it in now.

5. Strain the custard: Pour the custard mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.

6. Fill the ramekins: Evenly divide the custard among the prepared ramekins.

7. Create a water bath: Arrange the ramekins in the baking dish, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This method ensures gentle and even cooking.

8. Bake: Carefully transfer the baking dish to the oven. Bake for 30–35 minutes, or until the custards are set around the edges but slightly wobbly in the center.

9. Cool and chill: Remove the ramekins from the water bath and allow them to cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate for at least 2 hours, or until fully chilled.

10. Caramelize the sugar: Just before serving, evenly sprinkle 1 tbsp granulated sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Alternatively, place the ramekins under a broiler for 1–2 minutes, watching closely to avoid burning.

11. Serve and enjoy: Let the caramelized sugar set for 1–2 minutes before serving. The contrast between the creamy custard and crisp topping creates the ultimate dessert experience.

Helpful Tips to Perfect This Recipe

• Use a Water Bath for Even Baking: Baking the custards in a water bath helps regulate the temperature, preventing cracks and ensuring the crème brûlée achieves its signature creamy texture. Be sure to use hot water and fill the dish halfway up the sides of the ramekins.
• Caramelize the Sugar Just Before Serving: To maintain the crisp texture of the caramelized topping, sprinkle the sugar and torch it right before serving. If you don’t have a kitchen torch, a broiler works well but requires close monitoring to avoid burning.
• Strain the Custard for a Silky Finish: Always pour the custard mixture through a fine-mesh sieve before filling the ramekins. This step removes any curdled bits, ensuring a smooth, luscious dessert that melts in your mouth.