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
- 3 large eggs
- 2 cups heavy cream
- 1/2 cup sugar plus 1/4-1/2 cup extra if caramelizing sugar on top
- 3/4 tsp vanilla
- 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.