Top-ranked recipe named "Classic Creme Brulee"
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
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.
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
LBaez1214 1 year agoIt gave me an idea it was an easy recipe, but of course I added a bit more vanilla and sugar
Pennijj 1 year agoA couple of ounces of Irish cream adds that little something extra! :)
bindi13 1 year 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 1 year agoSo much easier to make than I ever thought!
taylorfazz 1 year ago
cookimonsta 2 years agoSo awsome the taste is amazing!!!
Cdmar33 2 years agoPretty easy considering how French it is. Totally worth the effort for the compliments. Just remember to hide one for yourself.
CherieBonine 2 years 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 2 years agoNeeds more vanilla. Overall directions clear and simple. Would make again but with more vanilla.
amandaleary 2 years agoWas very yummy! Texture was perfect but needs a bit more vanilla