Crème Brûlée might look complicated but it’s one of the easiest French recipes you’ll ever make 😉
- 450ml heavy or light cream, or half-and-half, depending on your preference.
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- A small pinch of salt
- 5 egg yolks
- 100g sugar, more for topping
In a bowl, beat yolks and sugar together until light. Preheat oven to 160° C.
In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let cool for 10 minutes. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
Pour into four 6-ounce ramekins and place ramekins in a baking dish
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.
Place ramekins in a broiler 2 to 3 inches from heat source.Or simply use a kitchen torch until sugar melts and browns or even blackens a bit, about 2 minutes.
Serve within two hours. Enjoy!