Easy Vanilla Creme Brulee

Vanilla bean creme brulee in white ramekins on a wire rack.

4 from 1 vote

Creamy and rich, this classic dessert is easy to make at home with a few tips, tricks, and a blender. The mini size is a little treat after dinner, just enough to satisfy a sweet tooth. Chill the creme brûlée approximately 4 hours or overnight before burning the top and serving. Depending on the size of the ramekins, you may get 13 servings.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: French

Servings: 2-ounce minis

Calories: 296kcal

Author: Sally Cameron

Equipment

12-13 2-ounce porcelain ramekins
a large flat bottom roasting pan
blow torch (see post)
digital kitchen thermometer
funnel

Ingredients

3 cups heavy cream not whipping cream
9 extra large egg yolks reserve whites for other use
7 tablespoons sugar
2 teaspoons vanilla bean paste
6 tablespoons turbinado or demerara sugar for top

Instructions

Prepare baking pan

Set up a large flat bottomed roasting pan or baking dish large enough to hold 12-13 ramekins without crowding. Place a dishtowel in the bottom of the pan. Arrange ramekins so they do not crowd and so they sit totally flat. Start a kettle of water to boil. Pre-heat an oven to 325°F with the rack in the center.

Make custards

Place the cream, yolks, sugar, and vanilla in a blender. Blend on lowest speed for one minute. Allow blender container to stand for a 1-2 minutes for most bubbles to dissipate. Slowly pour the custard into the ramekins filling them to the very top. Pop large bubbles with a toothpick if desired.

Bake the custards

Using a funnel so you do not splash water into the ramekins, slowly pour boiling water into the pan to come half way up the sides of the ramekins. With a steady hand, carefully move the pan to the oven. Bake creme custards for approximately 37 minutes. Timing will depend on your oven as ovens vary. Bake until a digital thermometer reads 175°F and the center of the custards is almost set with just a tiny bit of jiggle.

Cool custards

Remove pan from oven and remove the ramekins to a wire cooling rack. Allow custards to cool completely then cover and refrigerate to completely chill and set, 4 hours or overnight.

To serve

To serve. Ready a blow torch. Add approximately 1 ½ teaspoons of coarse sugar to the top of a custard, tilting and tapping to cover. Pour excess on the next custard and repeat until all custards are topped with sugar. Burn with a blow torch until deep golden brown. Allow to cool, then serve. Berries on the side are nice.

Notes

You can fold a dishtowel or cut up an old one to the size of the pan, just be sure the ramekins sit completely flat.
To easily move hot ramekins to the cooling rack, use silicone-tipped tongs or steel tongs wound with rubber bands for stability.
For blow torch suggestions, see post.

Nutrition