Ready in 45 minutes
A straightforward and unpretentious creation that is so simple, so rich, so praised!
"Wow, this was actually really good! The recipe is simple to follow and requires very few ingredients. I was also complemented heavily by my other family members. One thing I do have to note that this shouldn't be eaten regularly because it's essentially cream and sugar. Next time, I'll try a twist with the ingredients, perhaps a caramel or pumpkin version. Thanks!"- siddharthadesai
Cuisine: Main Ingredient: Eggs
1,892 people want to try | 3,832 have favorited
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
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Pennijj 3 months agoA couple of ounces of Irish cream adds that little something extra! :)
bindi13 5 months agoMine didn't work - tasted awful compared to the one I had in France. I am sure it was me though and not the recipe.
Valerie411 5 months agoSo much easier to make than I ever thought!
taylorfazz 10 months ago
cookimonsta 12 months agoSo awsome the taste is amazing!!!
Cdmar33 1 year agoPretty easy considering how French it is. Totally worth the effort for the compliments. Just remember to hide one for yourself.
CherieBonine 1 year agoIt's imperative you let this dish chill! I, of course, found that out the hard way and only waited an hour and had one early. The one I tried the next day was absolutely amazing! Can't wait to make this again!!
tmlem 1 year agoNeeds more vanilla. Overall directions clear and simple. Would make again but with more vanilla.
amandaleary 1 year agoWas very yummy! Texture was perfect but needs a bit more vanilla
siddharthadesai 1 year agoWow, this was actually really good! The recipe is simple to follow and requires very few ingredients. I was also complemented heavily by my other family members. One thing I do have to note that this shouldn't be eaten regularly because it's essentially cream and sugar. Next time, I'll try a twist with the ingredients, perhaps a caramel or pumpkin version. Thanks!
YummyMummy81 1 year agoYum yum yum yum yum! First Creme brûlée I've ever made. Absolutely delicious and very easy. It sets better if left overnight.
melanywindell 1 year agoAwesome! Better than any restaurant i've ever been in!!!
ghemonica 1 year agoThis is a very simple and tasty recipe. Love it.
Robjane 1 year agoI used 600 mls of cream and added a tsp of vanilla paste. Baked in a Bain-Marie at 150C for 40 mins. Absolutely delicious!
Edwales 1 year agoI have made this several times very easy and very tasty. Most recently I added blueberries to it before putting in the oven.
umhend14 1 year agovery easy, and perfect consistency.
cindybrace 1 year agoSuper easy. I made this and my whole family loved it! I absolutely love this recipe :)
TuiakiMom 1 year agoI have used this recipe like crazy and still get fantastic compliments on it! I just want to say if yours turns out too thick it might be because you put the egg white in, you really do need to put ONLY the yolks, also make sure you haver ouch water in the pan or it will take longer to cook and be too thick! ;)
Gerry.b 1 year agoThis was my first attempt at Creme Brulee. it was a wonderful finish to my meal. Followed recipe exactly and it gave me a little for a leftover lunch. my guests couldn't say anything except.....'Ahhhhhh so good'! Definitely a winner.
1983lake 1 year agoThis recipe is delicious, had it for Christmas last year and will again this year.