Easy to Make Decadent Creme Brulee Recipe

This is deceptive. It sounds so fancy, so difficult, so French! But really, it's simple. You whisk some things, you bake, you chill it and then you top it with some sugar. Easy peasy. Then comes the fun part: you get to break out the kitchen torch. Or you get to have a really great reason to buy one. You just sprinkle it with some sugar in an even layer, and run that little flame over the top until the sugar melts and turns into a nice little amber pool that will cool into a glass-like top of sugar deliciousness. Then you get to take your spoon and stab it until it breaks. Is there a better way to end a dinner party? We think not.

Image Credit: Jackie Dodd

Things You'll Need

  • 3 cups heavy cream

  • 1 vanilla bean pod

  • 1/3 cup granulated sugar, plus 1/4 cup sugar for the topping

  • 4 large egg yolks

  • Boiling water

  • 4 to 6 ramekins

  • High-sided baking dish

Image Credit: Jackie Dodd

Step 1: Split the Bean

Split the vanilla bean pod lengthwise with a sharp knife, and scrape the filling out with the back of the knife.

Image Credit: Jackie Dodd

Step 2: Simmer

Add the cream, vanilla pod, and inside scrapings to a pot over medium heat. Once the cream starts to bubble around the edges, remove from heat. Cool for ten minutes.

Image Credit: Jackie Dodd

Step 3: Whisk

Whisk the eggs and sugar together in a medium bowl until light in color. Slowly add the cream while whisking continuously until well combined.

Image Credit: Jackie Dodd

Step 4: Bake

Add the custard to ramekins (4 to 6 total) until 3/4 of the way full, add to a baking dish with high sides. Pour boiling water around the ramekins until halfway up the sides. Bake at 300 degrees Fahrenheit for 45 to 50 minutes, or until the custard is still slightly wobbly in the center but not sloshy.

Image Credit: Jackie Dodd

Step 5: Chill

Gently remove from the baking dish, add to a platter and place in the fridge until chilled, about 3 hours.

Image Credit: Jackie Dodd

Step 6: Top with Sugar

Add a thin layer of the remaining sugar to the top of the chilled custards.

Image Credit: Jackie Dodd

Step 7: Brûlée

Using a kitchen torch, slowly pass the flame over the sugar until it's melted into an amber pool. Allow to cool. Serve within an hour.

Image Credit: Jackie Dodd
Image Credit: Jackie Dodd