Okay, you’re probably thinking how on earth am I going to make Creme Brulee like the restaurants? Creme Brulee is a popular dessert at many restaurants and is easier to make than you think. It can be made right in your own home! This custard looks impressive and is rich, smooth, and delicious with an amazing caramelized sugar crust on top. It is great for serving during a special occasion dinner or holiday and best of all you can make it ahead of time!
Ingredients:
- Eggs (yolk) – Don’t waste the egg whites! Use them for meringue or homemade angel food cake! If you’re looking for a quicker way to utilize the egg whites make an omelet the next morning.
- Granulated Sugar
- Vanilla – Pure vanilla extract preferred
- Heavy Cream
- Turbinado Sugar (If you do not have Turbinado Sugar, granulated sugar will work)
Step by Step Instructions:
- Preheat the oven to 325° and place a pot of water on the stove and bring the water to a boil. If you’d prefer you can microwave and bring the water to a boil in a large glass measuring cup.
- Mix together in medium-sized bowl the egg yolks and sugar. Whisk them vigorously until the color starts to lighten. Set aside.
- In a Medium saucepan bring the heavy cream to a simmer and stir occasionally. It should be warm and bubbling around the sides. The temperature should be at or less than 165° F. Remove from the heat and add the vanilla.
- Slowly pour and stir half the heavy cream into the egg and sugar mixture. Then slowly again pour the remaining heavy cream into the bowl and mix while pouring. Slow pouring and stirring is the key so you do not cook the eggs. You may end up with some pieces on top or foam, which is okay I just scoop it off with a spoon.
- Take 4 ramekins and place them into a baking dish. I personally use a cake pan that is deep enough for the ramekins to fit into. Grease the ramekins lightly with cooking spray.
- Evenly fill each ramekin with the mixture. Place the pan on the middle rack of the oven.
- Carefully pour the boiling water into the pan about 1/3 of the way up the ramekins. You can do this prior to placing the pan onto the middle rack of the oven. However, I find it easier doing it once it is on the rack, due to less risk of spilling.
- Bake the creme brulee for 40 -45 mins. Every oven bakes differently, but I suggest watching your creme brulee closely when it gets to the 40 min mark. Shake the pan lightly and if the creme brulee is slightly jiggly in the center you know it is done.
- Remove the creme brulee from the oven and the water bath using tongs. Silicone tongs work great. Place the ramekins on a cooling rack to cool completely.
- Once cooled place the ramekins in the fridge to set for a minimum of 3 hours or overnight.
- Prior to serving add 2 tsp of turbinado sugar evenly across the top of each ramekin. Using a kitchen torch, lightly torch the top of the creme brulee until the sugar has caramelized. If you do not have a torch you can place the creme brulee with the sugar on top in the oven and broil on low. If you’re caramelizing the sugar in the oven be sure to watch the creme brulee, it will turn quickly and you will want to remove it promptly from the oven. When placing the creme brulee in the oven the custard will warm up a little bit.
Tips:
- When cracking eggs and separating the yolk, go slow! Get two bowls out. In one bowl you can work on putting all the egg whites in and in the other collect the egg yolks that you need for this recipe. Crack the egg in half and use each side to go back and forth to catch the other part of the egg. If you happen to get a shell or two in the bowl use another eggshell to scoop it out. It will stick to that shell!
- When placing water in the pan you can do this ahead of time by placing the water in the cake pan and then placing the ramekins in it. If you’re worried about spilling, an easy trick is to fill the ramekins and place them in the cake pan, put the pan on the oven rack, and slowly pour the water in the cake pan until 1/3 of the way up the ramekins. This way you eliminate having to carry bowling water safely to the oven!
- When trying to get the ramekins out of the water after cooking, use silicon tongs. These will help you safely remove the ramekins and place them on a cooling rack. You can also utilize oven mitts.
Homemade Creme Brûlée
An impressive dessert that is rich, creamy, and delicious!
Servings: 4
Ingredients:
- 6 large egg yolks
- 2 c heavy cream
- 2 tsp pure vanilla more to taste
- 1/3 c granulated sugar
- 3 tbsp turbinado sugar topping
- pinch of salt optional
Instructions:
- 1. Boil water on the stovetop or in the microwave to add to the cake pan with the ramekins.
- 2. In a large mixing bowl separate the egg yolks. Placing the egg whites in a separate bowl. Add the granulated sugar to the egg yolks and whisk together for 1 min.
- 3. In a medium saucepan warm the heavy cream until it begins to bubble lightly on the sides. Remove from heat, add pure vanilla, and stir.
- 4. Slowly pour 1/3 of the heavy cream into the egg yolks and sugar. Whisk together right away. Then slowly, while whisking pour the remaining heavy cream into the mixing bowl. If there is a foam film on top or an egg that may have cooked while adding the mixture remove using a spoon.
- 5. Place the ramekins into the cake pan. Grease ramekins with cooking spray. Slowly pour the mixture into the ramekins leaving a little bit of room on the top. Add the boiling water to the cake pan to surround the ramekins. The water should go up the ramekins 1/3 of the way.
- 6. Carefully take the cake pan and place it on the middle rack of the oven. Bake for 40 to 45 mins. The middle of the Creme Brulee should jiggle slightly.
- 7. Remove from the oven and take the ramekins out using a tong or oven mitt. Let cool on a cooling rack completely. Place into the refrigerator covered for at least 4 hours.
- 8. When ready to enjoy, remove Creme Brulee from the fridge and sprinkle 3/4 tbsp of turbinado sugar on each ramekin. If using a kitchen torch, torch lightly until the sugar caramelizes. If you do not have a torch you can broil on low in the oven with the door propped open, until the sugar caramelizes. Be sure to watch closely as it will turn quickly. ** If you do use the oven method the Creme Brulee may warm up slightly. Enjoy the rich creamy dessert with a caramelized crunch on top!
One response to “Best Homemade Creme Brulee – Gluten Free”
[…] When separating the eggs, keep the egg yolks. Use them for your morning breakfast or my delicious Creme Brulee recipe. (I often make these recipes around the same […]