Description
A creamy Vanilla Creme Brulee that is so easy to make, you will make it every week. All you need is eggs, heavy cream, sugar, and vanilla extract.
Ingredients
Scale
- 2 cups of Heavy Cream
- 1.5 tsp of Vanilla Extract
- 6 Large Egg Yolks
- 1/3 cup of Sugar
- Additional Sugar for the Topping
Instructions
- Preheat the oven to 325 degrees Fahrenheit and prepare a large pot of hot water.
- Heat up the heavy cream in a medium-sized saucepan. Stir occasionally until you see bubbles around the edges. Remove from heat and add the vanilla extract. Mix together and let sit while you prepare the egg yolks.
- In a large bowl, add the egg yolks and sugar and mix until the mixture becomes lighter in color.
- Pour half a cup of the heavy cream into the egg mixture and mix while pouring it in. Add half a cup of heavy cream at at time and repeat. There will be a thin layer of bubbles/foam. Remove the foam with a spoon.
- Pour the mixture through a sieve first, then pour your mixture into five ramekins (depending on your size of ramekins). If there is still foam, remove it with a spoon.
- Place your ramekins in a baking pan and place on the oven rack. Pour the hot water onto the baking pan, until it reaches one-third of the way up the ramekins.
- Bake for 35-45 minutes, until the edges are done but the middle is still jiggly.
- Remove the ramekins and place onto a cooling rack and let cool. Once cooled, place in the fridge for at least 4 hours or overnight.
- Once you are ready to serve your Creme Brulee, blot them with a paper towel if there is any moisture. Sprinkle the sugar evenly on top of the Creme Brulee and torch the sugar until caramelized. Wait a few seconds until the sugar hardens and serve.
Nutrition
- Serving Size: 1
- Calories: 316
- Sugar: 13.7g
- Sodium: 28mg
- Fat: 23.2g
- Saturated Fat: 13g
- Carbohydrates: 15.6g
- Fiber: 0g
- Protein: 4.2g
- Cholesterol: 318mg
Keywords: Creme Brulee, gluten free dessert, vanilla,