Easy Crème Brûlée
4 hrs 50 min (mostly chilling)Serves 8
Silky baked custard with a caramelized sugar crust, made in a water bath and chilled overnight.
| prepPreheat oven to 325°F / 163°C | |||||
| prepBring a kettle of water to a boil for the water bath | |||||
| 5 large egg yolks | Whisk egg yolks with sugar | Temper yolks, combine with cream | Divide custard into ramekins, bake 325°F / 163°C, 30–35 min | Cool 1 hr, chill 4 hrs or up to 2 days | Sprinkle sugar & caramelize with torch, serve |
| 100 g granulated sugar (for custard) | |||||
| 720 ml heavy cream or heavy whipping cream | Heat cream, espresso & salt; stir in vanilla | ||||
| 1/2 teaspoon espresso powder (optional but recommended) | |||||
| 1/4 teaspoon salt | |||||
| 1 1/2 teaspoons pure vanilla extract | |||||
| 50 g granulated sugar (for topping) | |||||
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