Vanilla Creme Brulee Recipe

Directions

1. Preheat your oven to 325 degrees.
2. Add the heavy cream and vanilla extract to a saucepan and bring it to a boil over medium-high heat. After it boils, remove it from the heat and set it aside.
3. Boil a small amount of water to use later for baking.
4. In a separate bowl, combine the egg yolks and a 1/2 cup of sugar. Whisk them together until they are well blended. Slowly add the cream to the egg and sugar mixture, whisking continuously.
5. Once all the cream has been added and the mixture is smooth, pour it evenly among six 7- or 8-ounce ramekins.
6. Place the ramekins into a 9x13x2″ baking dish. Fill the baking dish halfway with the boiling water.
7. Bake the crème brûlée about 45 minutes. You will know they’re done when the crème brûlée is set but the centers still wiggle a little bit.
8. Remove the ramekins from the baking dish and let them cool off. Once they’re cooled, refrigerate the crème brûlée for at least two or three hours. You may keep them in the refrigerator for up to several days.
9. When you’re ready to serve the crème brûlée, take them out of the refrigerator at least 30 minutes before browning the sugar. Add 1 teaspoon of sugar as a thin layer on top of each crème brûlée. Use a torch to brown the sugar to form the crisp top. If you don’t have a torch, you can still brown the sugar. Place a rack in your oven, so the ramekins are about 2 or 3 inches from the top. Turn on the oven to low heat and let them cook until the sugar forms the hard crust on top. It should take about five minutes for the crust to form.
10. Let the crème brûlée sit about five minutes after melting the sugar. Serve.

When you’re learning how to make creme brulee at home, make sure you’re using Sauder Eggs. We partner with farmers who are dedicated to bringing you and your family the freshest and highest-quality eggs.

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