Crème Brûlée - adapted from Betty Crocker

 Crème Brûlée

This Easy Crème Brûlée is made with just four ingredients and features a rich custard base with a crisp caramelized topping.

 Prep Time 15 minutes

 Cook Time 40 minutes

 Total Time 55 minutes

 Servings 4 servings

INGREDIENTS                                                    ADJUSTED INGREDIENTS Nov.5,2021

6 large egg yolks                                                            5 Egg Yolks

1/3 cup (70 grams) granulated sugar                            2/3 sugar + topping

2 cups (480 ml) heavy whipping cream                        3 cups heavy whipping cream

1 and 1/2 teaspoons pure vanilla extract                        2 teasp. vanilla extract

2 tablespoons (25 grams) granulated sugar (for the topping)

INSTRUCTIONS

Preheat the oven to 325°F (163°C). Place a large pot of water on the stove to boil.

In a large mixing bowl, whisk together the egg yolks and sugar until well blended and it just starts to lighten in color. Set aside.

Pour the heavy whipping cream in a medium-sized saucepan(or double boiler)and heat over medium heat. Stir occasionally until the cream is warm and bubbling around the edges. Remove the cream from the heat and stir in the vanilla extract.

Slowly pour about 1/2 cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you're pouring it in. Then, slowly pour in the remaining cream and continue whisking until fully combined. If there's a thin layer of foam on top of the mixture, you can skim this off with a spoon at this point.

Strain the mixture through a fine mesh strainer(I never do this), then evenly distribute between four 6-ounce ramekins(or more if you use smaller ramekins).

Pour the boiling water into an 8-inch square baking pan (or larger pan if you prefer) about 1/3 of the way full. Carefully place the ramekins in the baking dish. The water should come about halfway up the sides of the ramekins. If needed, add a little more boiling water to the pan.

Carefully place the baking pan in the oven. Bake at 325°F (163°C) for 35 to 45 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and carefully remove the ramekins from the pan using tongs or pot holders and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for at least 4 hours or overnight.

Once chilled, blot the tops of each custard with a paper towel to remove any excess moisture. Sprinkle 1 and 1/2 teaspoons of sugar on top of each custard, shake it around into one even layer, then use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for 1 to 2 minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve.

NOTES

Broiler instructions: If you do not have a small kitchen torch, you may broil these in the oven to caramelize the sugar on top. Once the custard is chilled, set your oven to broil and place the ramekins on a baking sheet. Place the baking sheet in the oven and broil for about 5 to 6 minutes or until the sugar is caramelized. Carefully remove from the oven and allow to cool. The custard will be warm if you broil these in the oven, so I do suggest refrigerating them for 30 minutes to an hour to chill the custard again.

To prepare ahead of time: Bake as the recipe instructs and cool completely. Once cooled, cover each one tightly with plastic wrap and store them in the refrigerator for up to 3 days. Right before serving, add the granulated sugar on top and use a torch to caramelize the topping.