No Fail Creme Brulee
Indulge in the creamy decadence of this No Fail Crème Brûlée, a foolproof recipe that guarantees velvety smooth custard topped with a perfectly caramelized sugar crust. Featuring just five simple ingredients—heavy cream, egg yolks, sugar, salt, and real vanilla—this timeless French dessert is surprisingly easy to make. The secret to its rich texture lies in baking the custard in a gentle water bath, ensuring even cooking without cracks. With its melt-in-your-mouth creaminess and that iconic crackling caramel layer, this crowd-pleasing dessert is perfect for dinner parties or romantic evenings. Whether you’re a pastry pro or a baking novice, this crème brûlée recipe will have everyone convinced you’ve mastered gourmet!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 Vanilla bean (or 1 tsp vanilla extract)
- 5 Egg yolks
- 0.5 cup Granulated sugar
- 0.125 teaspoon Salt
- 0.25 cup Granulated sugar (for caramelizing)
Instructions
Preheat your oven to 325°F (160°C). Arrange four 6-ounce ramekins in a deep baking dish and set aside.
In a medium saucepan, heat the heavy cream over medium heat until it is just steaming but not boiling.
If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. If using vanilla extract, wait to add it after heating.
Once the cream is steaming, remove it from the heat, cover, and let it steep for 10 minutes to infuse the vanilla flavor. Remove the vanilla pod if used.
In a medium mixing bowl, whisk the egg yolks, granulated sugar, and salt until the mixture is pale yellow and slightly thickened.
Slowly stream in the warm cream while constantly whisking to temper the eggs and avoid scrambling them. Stir in vanilla extract if you did not use a vanilla bean.
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any lumps.
Divide the custard evenly among the ramekins, filling them about three-quarters full.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath. This ensures even cooking and prevents cracking.
Carefully place the baking dish in the oven and bake for 40–50 minutes, or until the edges of the custards are set but the centers still jiggle slightly when moved.
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours, or preferably overnight.
When ready to serve, evenly sprinkle 1–2 teaspoons of granulated sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden crust. Let it sit for 1–2 minutes before serving.
Enjoy your creamy, decadent creme brulee with its signature caramelized topping!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 26.1 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 40.0 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 26 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
