Description
This classic 3-Ingredient Crème Brûlée recipe delivers a rich and creamy French dessert with a perfectly caramelized sugar crust. Using just heavy cream, egg yolks, and sugar, it creates a smooth custard base baked gently in a water bath, finished with a crisp torched sugar topping for an elegant and indulgent treat.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
Topping
- 4 tablespoons granulated sugar (for caramelizing)
Instructions
- Preheat Oven: Set your oven to 325°F (160°C) to prepare for baking the custards in a water bath.
- Heat Cream: Warm the heavy cream in a saucepan over medium heat until it is steaming but not boiling, creating a gentle temperature that will cook the custard smoothly.
- Whisk Yolks and Sugar: In a mixing bowl, whisk the egg yolks together with 1/2 cup granulated sugar until the mixture turns pale and slightly thickened, incorporating air for a light texture.
- Combine Cream and Yolks: Gradually pour the warm heavy cream into the egg yolk mixture while whisking continuously to prevent the eggs from curdling or cooking prematurely.
- Strain Custard: Pour the mixture through a fine sieve into a large bowl to remove any cooked egg bits and ensure a silky smooth custard.
- Divide Custard: Evenly pour the custard mixture into four 6-ounce ramekins, preparing them for the water bath baking.
- Prepare Water Bath: Place the ramekins inside a deep baking dish and add hot water until it reaches halfway up the sides of the ramekins, which helps cook the custard gently and evenly.
- Bake Custards: Bake for 30 to 35 minutes until the custards are set around the edges but slightly wobbly in the center, indicating perfect doneness.
- Chill Custards: Remove the ramekins from the water bath, let cool to room temperature, then refrigerate for at least one hour to fully set and chill.
- Add Sugar Topping: Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard.
- Caramelize Sugar: Use a kitchen torch to caramelize the sugar topping until it forms a golden, crisp crust. Allow the brûlée to rest for 1 to 2 minutes before serving to let the sugar harden.
Notes
- Use fresh egg yolks for best texture and flavor.
- Do not boil the cream to avoid curdling when combined with eggs.
- Make sure to temper the egg yolks by slowly adding warm cream while whisking to prevent cooking the eggs.
- If you don’t have a kitchen torch, place the ramekins under a hot broiler for 1-2 minutes but watch carefully to avoid burning.
- The water bath (bain-marie) is essential for even gentle cooking and smooth custard texture.
