3 Ingredient Easy Creme Brulee Recipe By Tasty
HOMEMADE CRèME BRûLéE RECIPE BY TASTY
Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins
Provided by Tucker Iida
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
- In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
- Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
- Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
- Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams
EASY 3-INGREDIENT VANILLA CREME BRûLéE
Smooth, creamy, restaurant-quality creme brûlée only requires 3 ingredients! Make them a few hours or even days before you're planning to serve. Chances are, you won't even need to make a grocery run.
Provided by Annie Campbell
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 3h45m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
- Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
- When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don't, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don't burn. Serve immediately.
Nutrition Facts : Calories 181 calories, Carbohydrate 28.1 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 52.8 mg, Sugar 26.5 g
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