Creme Brûlée
Love this Easy Creme Brûlée recipe. No need for boiling cream or water bath. Everything comes together quickly and simply in a measuring cup. Creamy, silky and delicious creme brûlée with that perfect crackle sugar top.
Servings: 6 inch shallow ramekin
Ingredients
- 2 egg yolks @ room temperature
- 2 tsp vanilla extract
- 2 tbsp fine granulated sugar
- 1/4 tsp instant coffee granules (dissolved in 2 tbsp hot cream)
- 2/3 cup heavy cream (this should fill the heavy cream with the egg and coffee mixture up to the 1 CUP mark)
- Some raspberries and mint sprigs for decor
Instructions
- Combine the yolks, sugar, vanilla extract and stir well to dissolve the sugar.
- Dissolve 1/4 tsp instant coffee in 2 tbsp of hot cream and mix well into the creme brûlée custard. Add heavy cream up till the 1 CUP mark (~2/3 cup) and stir until just combined.
- Pour the custard into a 6 inch shallow ramekin and bake at 125C for ~50 minutes. Note: check as it’s being baked so that the creme brûlée is not overdone. If the brûlée is almost firm with a slight wobble when lightly shaken, it’s done.
- Cool completely and freeze overnight or for at least 4 hours.
- When it is time to serve, sprinkle a spoonful of sugar on the creme brûlée. Gently turn and tap the ramekin to spread out the sugar evenly. Using a mini torch, brûlée lavishly until the sugar is beautifully scorched and forms a hard candy layer.
- Optional: I decorated with raspberry and a sprig of mint. Serve immediately.
Video
Notes
If you like this recipe tutorial and would like to see more, subscribe to my YouTube channel here! 😊
#1 Type of sugar
This Easy Creme Brûlée does not use boiling cream. Therefore I like to use fine granulated sugar (rather than coarse) which dissolves more easily. Make sure to bring yolks to room temperature and thereafter a steady whisk will dissolve and nicely mix in the sugar.
#2 Why use coffee?
Although I note it as optional, my advice? DON’T SKIP THE COFFEE ... IMHO it is the X-Factor. Coffee helps to take away any eggi-ness and it’s only a 1/4 tsp so I promise you can hardly taste it. It also adds complexity to the taste of the Creme Brûlée giving an added dimension beyond the pure vanilla flavor.
#3 Make it in a measuring cup
Love this Easy Creme Brûlée. No need for boiling cream or water bath. Everything comes together quickly and simply in a measuring cup. Creamy, silky and delicious creme brûlée with that perfect crackle sugar top.
#4 Watch for the wobble!
Always check the creme brûlée as it bakes so that it’s not overdone (I usually check around the 35-40 minute mark). There should be a little wobble when it’s done which should set nicely after it is cooled completely and chilled. If the creme brûlée is totally firm when baked, it’s overdone. To know what this looks like, watch the recipe tutorial and compare the watery jiggle before baking (@ 2:17min) vs the slight wobble (@ 2:30min) when it’s done.
#5 Why frozen and not chilled?
I like to freeze my creme brûlée for one and only one reason - They remain nice and cold after the brûlée. Because this is made in a shallow ramekin, I find that a chilled creme brûlée quickly becomes warm after torching. No warm creme brûlées please! 🙅♀️ Freezing the creme brûlée and torching it frozen just before serving keeps it nicely glacial .... kinda like ice cream, says my kids😊 !
If you love creme brûlée like I do, I would recommend investing in a mini kitchen torch. These are easily available online and cost ~$15-20 - check here. Whilst some creme brûlée recipes suggest caramelizing the sugar in the oven before serving, again this means that the creme brûlée will be likely warm when served 🙅♀️ Using a mini torch allows a quick brûlée (~ 15-20 seconds) to scorch the sugar on top, without heating up the custard.
Quick note when using the mini torch - Don’t be heavy handed in the brûlée. Use a light flame and move constantly over the sugar surface to let it brown nicely. Go slow and always be careful when using the flame.
#6 Make ahead & storage
This Easy Creme Brûlée can be made ahead, kept well sealed and frozen for up to two weeks. Always brûlée frozen and serve immediately.