Custard Recipe: Easy Creme Brûlée Recipe (Easy Custard Recipe)
Welcome back to Best Desserts!
Today’s custard recipe is an easy creme brûlée accomplishable by any home-grown chef. It was successfully tested by our pastry cook on multiple occasions, and is therefore ripe to share. Each attempt produced delectable results, with silky texture and creamy-sweet flavor. We faced one problem: stopping ourselves from having seconds.
The stigma that creme brûlée isn’t an easy custard recipe couldn’t be more wrong.
Although most custards require lengthy chill-time to form proper consistency; prep- and cook-time, however, need only two hours, a common requirement for desserts of this sort. For optimum results, please consider using the equipments below. They are inexpensive and helpful.
Culinary Torch (find it here)
A culinary torch caramelizes sugars, browns meringues, crisps meats, melts cheeses, and performs other less complex tasks. Its versatility and simplicity attributes to its popularity. For today’s easy creme brûlée, our culinary torch conveniently brulee-ed the sugar topping, crystalizing it into a candied crust in little time. We love our torch, and highly recommend it!
Creme Brûlée Baking Set (from this place)
An absolution for today’s recipe is a Creme Brûlée Baking Set, with a rack that holds four petri dishes to dip them in water bath. The water bath enables even-distribution during baking and avoids overcooking the content. The set is helpful in all recipes made in small servings, and is definitely worth the money.
- 2 cups of heavy cream
- 6 egg yolks
- 1/2 cup of granulated sugar
- 3/4 tea spoons of pure vanilla extract
- 4 table spoon of granulated sugar (for brulee) - each table spoon is used for each bowl
- Preheat oven 250 F.
- In medium sauce pan, heat 2 cups of heavy cream over stove top. Remove from stove when liquid is almost simmering. Set sauce pan aside.
- In a large mixing bowl, mix egg yolks and sugar with a spoon until contents are well-blended.
- Slowly stir in the heated heavy cream from sauce pan into the mixing bowl.
- Add vanilla, and mix well.
- Holding a strainer over another large mixing bowl, pour mixed content from Step 4 through the strainer. Doing so removes un-disolved particles.
- Pour strained mixture into 4 remkin bowls already placed in water bath (see picture immediately below recipe for demonstration.) Remember to distribute evenly.
- Bake for 1 hour and 20 minutes.
- Remove from oven, and let cool for at least 1/2 hour.
- After remkin bowls are now cool, cover each one with plastic wrap, and refrigerate for at least 8 hours.
- [Prior to enjoying dessert:]
- Spread 1 table spoon of sugar evenly on top of each dish.
- Using a Culinary Torch, torch sugar until it hardens with a golden-brown sheen.
Thanks for your time!
We hope you liked today’s Creme Brûlée Easy Custard Recipe, and return for other delicious desserts.