Many years ago, I learned about a decadent desert called Creme Brûlée. It’s a creamy custard with a hardened sugar topping. When you break through the crisp sugar topping, the silky-smooth, warm custard melts in your mouth! It’s an over the top, romantic dessert that you’ll never stop thinking about once you’ve enjoyed it.
But to make it myself? I was always way too intimated. You needed special tools that aren’t generally in a kitchen – ramekins and a torch, to be specific. However, I ended up finding some ramekins on sale at Publix and realized I could use my oven’s broiler instead of a torch.
So on Valentine’s Day this year, I decided this was going to be the year I would try it. And, you guys, it was worth every single second I spent making it. It was creamy. it was sweet. It was sinful! I absolutely ADORE this recipe from Sally’s Baking Addiction! I will 1000000% make this again, and you should too!
What was your special desert on Valentine’s Day? I’d love to hear in the comments below. Happy baking!
Homemade Creme Brûlée
Ingredients
- 8 shallow ramekins
- 5 large egg yolks
- 3/4 cup granulated sugar, divided
- 3 cups heavy whipping cream
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
Directions
- Preheat oven to 325.
- Whisk the egg yolks and 1/2 cup of granulated sugar together. Set aside.
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Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract.
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Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
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Place ramekins in a large baking pan. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water.
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Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins – begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170.
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Remove pan from the oven and remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
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Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch (or oven on the broiler setting for 2 minutes) and serve immediately. Enjoy!
Season Generously 