How To Prepare Creme Brulee Recipe Reddit The Best

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Craving that satisfying crack of a caramelized sugar crust followed by the smooth, rich custard of a perfect crème brûlée? You don’t need a fancy restaurant for this delightful dessert! This recipe is straightforward, uses readily available ingredients, and delivers impressive results, sure to earn you major Reddit karma (or at least excited gasps from your dinner guests).


Easiest and the most decadent Creme Brûlée (No Water Bath) : r/recipes
Easiest and the most decadent Creme Brûlée (No Water Bath) : r/recipes

4 large egg yolks

  • 1/2 cup granulated sugar, divided
  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 1/4 teaspoon salt

  • Instructions:

    1. Preheat your oven to 325°F (165°C). Fill a large baking dish with about 1 inch of hot water. This will create a water bath for gentle custard cooking.
    2. Whisk the egg yolks and half the sugar (1/4 cup) together in a large bowl until light and fluffy. It should take about 3-4 minutes of whisking by hand or with an electric mixer.
    3. In a separate saucepan, heat the heavy cream, vanilla bean, and salt over medium heat. Bring it just to a simmer, stirring occasionally. You don’t want it to boil.
    4. Slowly temper the hot cream mixture into the egg yolk mixture. This means slowly pouring the hot cream in a thin stream while constantly whisking the egg yolks. This prevents the eggs from scrambling.
    5. Strain the custard mixture into a bowl. This removes any bits of cooked egg or vanilla bean pod.
    6. Divide the custard evenly among 4 ramekins or small oven-safe baking dishes.
    7. Carefully place the ramekins in the prepared baking dish with hot water. The water level should come about halfway up the sides of the ramekins.
    8. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. You can test it by gently inserting a toothpick in the center. It should come out clean with a slight wobble.
    9. Remove the ramekins from the water bath and let them cool completely at room temperature. Then, refrigerate them for at least 4 hours, or ideally overnight, for the custard to set fully.
    10. Once ready to serve, preheat your broiler to high. Make sure the oven rack is positioned close to the heat source.
    11. Sprinkle the remaining 1/4 cup of sugar evenly over the surface of each custard.
    12. Using a kitchen torch, carefully caramelize the sugar. Alternatively, you can place the ramekins under the broiler for a few minutes, watching closely to avoid burning the sugar. The key is to achieve a nice golden brown color.
    13. Let the caramelized sugar cool slightly before serving. The contrasting textures of the glassy crust and the creamy custard will be pure bliss!

    Nutrition Facts (per serving):

    This recipe yields approximately 4 servings. Please note that this is just an estimate, and the actual nutritional content may vary depending on the specific ingredients used.

    Calories: Around 350

  • Fat: 25g (saturated fat: 15g)
  • Cholesterol: 200mg
  • Sodium: 80mg
  • Carbohydrates: 30g (sugar: 20g)
  • Protein: 5g

  • Conclusion:

    Crème brûlée is a deceptively simple dessert that delivers an impressive culinary experience. With its rich, creamy custard and the satisfying crack of the caramelized sugar crust, it’s sure to become a favorite. So next time you’re looking for a show-stopping dessert, ditch the takeout menus and whip up this easy-to-follow crème brûlée recipe!

    Frequently Asked Questions (FAQs):

    1. Can I use vanilla extract instead of a vanilla bean?

    Yes, you can! Substitute 1 teaspoon of vanilla extract for the vanilla bean. However, using a vanilla bean adds a more complex and nuanced vanilla flavor.

    2. My custard isn’t setting. What went wrong?

    There are a couple of possibilities. First, make sure you didn’t overcook the custard during the water bath baking process. Second, ensure you tempered the hot cream mixture into the egg yolks slowly and whisked constantly to prevent the eggs from scrambling.

    3. How long will the crème brûlée last in the refrigerator?

    Once chilled, the crème brûlée will keep for up to 3 days in the refrigerator. However, the caramelized sugar crust may soften slightly over time.