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Easy and Amazing Creme Brulee Recipe | Preppy Kitchen

Byamazingfoodstv


Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time. Did I mention that how satisfying it is to crack into that sugar topping?!?!?

RECIPE:

With this recipe, there’s no need to go to a restaurant to get your fix of crème brûlée. This homemade crème brûlée features a rich vanilla flavored custard with a caramelized sugar topping that comes together effortlessly.

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41 Comments

  5. I am trying this for the first time. The serving size was larger and only able to get 4 bowls in. They had that custody bounce when out of the pan after about 15 minutes. I cling filmed them closed and am now waiting the brûlée part. 1st time making this and have 3 critiques

  6. good video. But one observation I had… he shows it go into the oven then cuts to "these are out of the fridge." how about telling us to put it in the fridge and about how long to expect that to take. I mean I get it, until it is nicely chilled. but I think many people were wanting more explanation there. I think you can tell that because it is the most replayed section, I watched that section 3 times thinking I missed something. I understand switching the editing and flow up so instead of what's going to happen you say what has happened. But in cooking videos this can be frustrating for people who are trying to follow along. Just a thought. Also sometimes it doesn't make sense what you focus more time on. Like the above topic, I think a show of how you took it out of the oven – did you take each ramekin out or did you take the whole thing out at once with boiling water? A tip for people who have read this far…I find it far easier to slide the oven shelf out (not removed but in the out position), put the empty 9×13 baking dish on the shelf, put the ramekins in. fill the baking dish to the required height with water, then fill the ramekins with your custard mix. This way you aren't moving things with hot liquid and avoiding that precarious moment of setting it on the shelf without angling it. Likewise, when it is done cooking I remove the ramekins from the water bath and then let the waterbath cool naturally as the oven cools. thus you aren't messing with very hot water. Also, it is unwise to put very hot items into the refrigerator.

  16. Just a few suggestions: Wait on adding sugar to eggs until immediately before you add cream. Take cream off and let cool longer as your cream was too hot and cooked some eggs. Dont strain the cream, strain the cream+egg (very gently). Use a ladle and gently add to ramekin to reduce bubbles. Poke any bubbles that make it through. These small tweaks really do make a difference.

  22. Hey Peeps it does work great to broil the creme brulee, my torch blew up one Xmas morning and we resorted to broiling in the oven and it worked great, no burn and the perfect crack, we do it now often when we make it! 😊

  29. Hi John, I tired to follow instructions to the "T" but for some reason, the custard looks very fluid. After 30 min at 325, it looked very wiggly, added another 10 min but still looked almost the same. I pulled from oven and let cool at 46 degrees for 1.5 hr. now in refrig. While placing into frig, the sides look connected, but the center still looks like a thick fluid. I'll leave in Frig for 4 hrs and then try to finish one. Any thoughts?

  35. I never liked the toasted sugar. It just takes away from the taste because when you do get the toasted sugar the way you like it… an amber color, the sugar has already burnt and is bitter anyway. But I find it interesting that the sugar melts even after it has cooled if you don't store it because it doesn't melt in its manufactured state and store it that way. It could be the chemical composition, but then that means it has become something other than sugar, and it might be the atomic structure, but that also doesn't make much sense.

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