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One of my favorite desserts to order at a restaurant is creme brulee. I love the rich creamy custard topped with the light coating of caramelized crunchy sugar. Are you with me? However, sometimes I am hesitant to order it because I have had some not so great creme brulee before. I decided to finally attempt to make it at home. This recipe for quick creme brulee is so easy and so yummy too. If you are a creme brulee fan or have a mom who is a fan you must make this.
Now, you can do the traditional caramelized sugar on top if you have a torch. I had heard you can broil it in the oven if you don’t have a torch, but I tried this and it DOES NOT WORK. So don’t do it. It makes the cream part bubble and get yucky! However, if you don’t have a torch, no need to fear. These are just as yummy with some fresh fruit or you could even make a simple berry sauce. Here are some recipes that I think would work well if you want to do a berry sauce.
For a Mother’s Day gift, you could make this in new ramekins dishes and give mom a copy of the recipe to make it in the future again. You could even include a torch like this torch set that includes four dishes from Amazon.Print
Quick Creme Brulee
- Preheat the oven to 300 degrees.
- Place eggs in a bowl and set aside.
- In a sauce pan, heat the cream until it is just about to come to a simmer; remove from heat.
- Add the 1/2 cup of sugar to the eggs in the bowl and whisk until well combined.
- Whisk a little of the hot cream into the eggs. This will temper the eggs.
- Then slowly add the rest of the hot cream to the egg mixture while whisking. Whisk in the vanilla.
- Strain the mixture through a mesh sieve into a large measuring cup with a pouring lip (this makes it easy to pour the mixture into the ramekins) to remove any lumpy bits. (I actually skip the sieve part, but it is good to do to make sure it is nice and creamy)
- Divide the mixture into 8 ramekins that can hold 1/2 cup.
- Place the ramekins in a large baking dish. Fill the baking dish with boiling water until the water is about halfway up the sides of the ramekins.
- Bake at 300 degrees for 35 minutes.
- Remove from oven and allow to cool enough to place in the refrigerator. Refrigerate until cool. (at least 2 hours)
- Just before serving, top with fresh fruit. Or if you prefer the caramelized sugar – sprinkle each dish with 1-2 tsp of sugar and gently shake to even the sugar. The torch the sugar until a amber color.
Recipe adapted from Natasha’s Kitchen.
You can easily caramelize the top by heating the back of a spoon on the stove and then touching it to the one teaspoon of sugar on the top of the cream. repeat this step one more time and you have a perfect caramelize top! 😉
I just used this recipe yesterday to make creme brulee for my mom for mothers day. I followed this recipe and let them refrigerate overnight. They still aren’t set. While the recipe was easy, something is obviously wrong with it.
[…] #3 Quick Creme Brulee […]
So everyone that has left a comment about this has obviously not followed it. A couple issues with this recipe. One, Vanilla is mentioned as an ingredient but never specified where to include this in the process. Two, every other recipe I have seen says egg yolk. Egg yolk is never mentioned, only eggs. Following this recipe was not close to what Creme Brulee and was a disaster. I used my newly purchased torch to experiment with the “Creme Brulee”. Much better than eating it.
You might want to read step 6 a little more closely…
I love creme brulee but don’t have a torch. I have successfully used the broil method to get a crunchy sugar top. Cool the creme in the ramekins 4-6 hours, or overnight. Put the ramekins in a baking dish large enough to leave plenty of space in between. Sprinkle the sugar on top, making sure it is spread evenly across the top of the custard. Fill in the space between the ramekins with ice cubes, up to the top. Then put in the oven set to broil until the sugar melts.
Your recipe look delicious and must try this. I have a creme brulee set that is just waiting for a quick and easy recipe.
Thanks for sharing.
I have made creme brulee before and used my BBQ lighter to carmelize the sugar. Just pass the lighter over the sugar til bubbly. Easy Peazy and no need for yet another kitchen gadget to clutter up your kitchen.
I can’t wait to get the ingredients to try this recipe! Yes, creme brulee is a yummy-licous weakness of mine!
I invested in a torch awhile back, and it was a great investment! Love creme brulee, and this looks delish!
Looks delicious… I’ve made a creme Brulee cheesecake where I was able to broil the top so I never considered that broiling the actual creme brulee wouldn’t work (I’ve never made one before but now I’m really tempted!)