Easy Classic Crème Brûlée
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- Опубліковано 13 лют 2020
- Easy classic crème brûlée hits the spot with a rich, thick vanilla custard and caramelized sugar topping. This is so exquisite, your guests won’t believe you made this at home!
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PRINTABLE RECIPE: 🖨️ thestayathomechef.com/creme-b... 🖨️
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✅Ingredients
• 8 large egg yolks
• ½ cup sugar
• 2 cups heavy cream
• 2 teaspoons vanilla extract, or 1 vanilla bean pod, scraped
• ⅓ cup superfine sugar
✅Instructions
00:00:53 - How to separate egg yolks from whites
1️⃣ 00:00:15 - Preheat oven to 300 degree Fahrenheit. Place six 6-ounce ramekins into a 9x13 pan or roasting pan.
2️⃣ 00:00:41 - In a large mixing bowl, use a hand mixer to beat together egg yolks and sugar until smooth and velvety, about 3 to 5 minutes.
3️⃣ 00:01:36 - Pour in heavy cream and vanilla extract. If using vanilla bean pod, split open lengthwise and scrape seeds directly into egg mixture. Beat on low until combined, 1 to 2 minutes.
4️⃣ 00:02:22 - Strain custard through a fine mesh strainer to remove any egg chunks. Then pour into prepared ramekins, filling each 1/4-inch from the top. Pour hot tap water into pan to surround the ramekins with water 1/2-inch deep. Be careful not to get any water into the custard.
5️⃣ 00:03:19 - Carefully transfer pan to the oven. Bake in the preheated 300 degree oven for 45 to 50 minutes until set.
6️⃣ 00:03:48 - Carefully remove from oven and transfer pan to a wire rack. Let the custards cool slowly in the pan with the water until completely cooled. Remove ramekins from water, cover, and refrigerate until ready to serve, at least 4 hours.
7️⃣ 00:04:34 - Just before serving, sprinkle a scant 1 tablespoon of superfine* sugar over each one. Use a kitchen torch to melt sugar until caramelized, or place ramekins 2-3 inches under the broiler setting of your oven and broil 1 to 2 minutes, watching carefully, until sugar is caramelized with a deep brown color.
NOTES
Cooked custard can be stored in the fridge, covered with plastic wrap, for up to 4 days. Always caramelize additional sugar just before serving.
*If you don’t have superfine sugar, you can use regular sugar or even brown sugar instead. Superfine sugar simply melts more quickly and evenly due to its small crystal size.
The ideal ramekin size for creme brulee is 6 ounces. These dishes have a diameter of approximately 4.8 inches, and are 1.1 inches deep. Other sizes can also be used. Cooking time is determined by the depth of the liquid.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Looks delish! Quick tip - use a funnel to get your water into the pan. You're less likely to have spillover into the ramekins! And consider adding the water after setting your roaster in the oven!
This is my go-to video for creme brulee. It's sooooo delicious and my kids love it! Thank you!
Omg thank you for this recipe my dessert 🍮 was a total YES ! my husband and his family loved it
I like this method it's a lot easier than most recipes. Thank you so much for sharing. I will make some soon!
Thank you for your awesome recipes!! You make cooking easy and fun.
Wow...the best cream brulee in the world👍👍👍👍👍
Love it, thanks for the recipe and video.
Looks delicious thank you for sharing 😊
This channel needs a million subscribers
So good 10/10
Would recommend
Looks delicious. Your recipes are amazing! Thank you
With your awesome step-by-step instructions, you make me feel brave to try this recipe. 😊
Love these. I love Custer pie. These are like it.
I just wanted to say thank you so much ❤️
You are THEE cooking goddess......instructions and methods well laid out and easy to follow..Your food quality in my opinion surpasses restaurant standards. Keep up
Awesome recipe my daughter will be making it this weekend.
Let me know how it goes!
Wow, looks delicious. Can't wait 2 try ur recipe. My eldest loves this. Thanks for sharing. Xo
You are welcome!
How good do these look!!
Made this and it was delicious, very easy recipe to a somewhat complicated dessert. My fam loved it and will be making again.
Wow!
Awesome!
The dislikes are from people who can't cook to save their lives.
Loved your video and you! ❤️🇨🇦
looks sooo good.
So bomb! Thank you!❤
thank you for the easy recipe am making mine now can't wait to eat them tomorrow
Hope you enjoy
Your instructions are super easy to follow! Thanks for sharing.
You are welcome!
Your style really too good thanks
I love creme brulee! This recipe looks so simple. I watched Martha do creme brulee and she put her pan on the shelf in the oven (it was pulled out a bit) and she filled the water in the pan then to help limit spillage. But like you said you still gotta get it out of the oven without spilling it so you still need to be careful. I want to try this but I have to buy ramekins and possibly a torch first. 🤔😕 Thanks for sharing all your recipes!
WE'RE FILMING. 🤷♀️😂 I love you 😂. I know exactly how you feel. Lol!
Happy valentine's day Rachel 😍🥰❤
Thank you
My fav cooking channel :D !!! (can i request some avocado recipes)
Didn’t know that creme brûlée was so easy to make.
Great instruction! I will use my caster sugar which is superfine sugar for the topping. Definitely no regular brown sugar, it will taste terrible. I don’t even understand why that could be recommended. I have heard a Demerara sugar can be used which has more of a blond color. I also have that.
💕🥰Rachel..
Plz post some Thai recipes like Thai fried rice & Thai chick curry 💕plzz...🙏🏽🙏🏽
Im predicting weight gaining in my near future😊Thanks🦋
RIP 6th brulee
You’re funny! And broke one of the ramekins to the set. Must have slipped out of her hands.
Good
Gostaria que fosse traduzido em português, obrigada 😘
Can the water be placed before adding the crem brulé filling
Lovely. Why not place pan in oven first, then add water -- no sloshing.
You could do that but you'll need to be concerned about heat loss from having the door open and you'll be pouring at a very awkward angle. You'll also still have to get the pan back out.
You an also preheat oven. Fill the the roasting pan with water. Pull the middle rack out and place each bowl of filled creme .
Hello Stay at Home Chef, do you have a cook book I can buy?
Is that a vanilla bean simple syrup on your counter as you’re pouring the water bath? Can you post a video on how to make these?
The vanilla extract? Yes I have a video for that already.
I tried this recipe with the broiler method and I would recommend to go out and buy a creme brulee torch instead if you wanna make this recipe! My oven broiler did caramelize the sugar well, but it heated up the custard cream mixture as well which didn’t make it taste very good in the end.
Yes, invest in a kitchen torch. They are not too expensive.
Do you have another recipe for making only twoe ramekins?
You can change the portions on my site and it will adjust the recipe for you (:
you could just put the pan with the creme brûlée in the oven first with the rack pulled out slightly and then pour the water in! And to take it out, just open your oven door and wait for it to all cool down, then remove the creme brûlée dishes separately!
There are lots of ways to do it and they all have pros and cons.
Add the water while the bowls are empty. They won’t float and you don’t worry about water splashing
How come some recipes say cook the cream before adding it to that egg yolk and sugar mixture?
Where do I find a kitchen torch?
Amazon, target, or walmart should have them (:
Why no cream boiled before? Just curious
Let’s say I get a tiny drop of water in what would result?
The printable recipe was Creme Brulee Cheesecake not what you put on You Tube.
Hey Sandra you are right there was a mess up with the link (: The link is fixed now, but you may have to clear your cookies or cache to get to the proper page.
It looks so delicious ~ I should try too ~korea cooking
ROSE PARK-
what camera did used?
Black Magic Ursa Mini
I followed the instructions but mine didn’t get “custardy” when I took it out of the oven
Why don’t you slide the oven shelf part way out of the pre heated oven then place the pan on the oven shelf, and pour in your water? Then you slowly slide the shelf into the oven, close the door and bake. Works for me.
Sliding the shelf causes a ton of sloshing so it’s not something I recommend. You’d have to have a perfectly smooth sliding shelf and the vast majority of ovens do not.
I’ve had major issues trying that method.
Or Rachel this is a suggestion it might have been better if you put the custard in the oven
First then pour in your water inside the oven
I don’t recommend doing that as it would be dangerous to reach into an oven to carefully pour water and you’d likely to get burned. You’d have to do it with the rack slid out, and then you just end up with the same issue as the rack doesn’t slide in smoothly.
Oh didn’t think of that
Oh thx rach
Aren’t we meant to bake the creek brûlée before doing the sugar shell
Yes, as shown it is baked before adding the sugar to melt over top.
Missing the temperature of the oven
0:15 is where I tell you to preheat the oven to 350 degrees.
@@Thestayathomechef You say 300o!
Why wouldn't you just put the water in first?
That sugar in the broiler did not work -_-
What did you do with the REAL Rachael? The fake Rachael is wearing shoes!
Have no fear! They are but slippers. Sometimes my feet get cold ;)