Description
Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.
Ingredients
- 3 tablespoons white sugar
- 1 cup heavy cream
- 3 egg yolks
- ΒΌ teaspoon vanilla extract
- 2 tablespoons white sugar, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm
- 1 to 2 minutes
- and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
- Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken
- about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold
- at least 2 hours.
- Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly
- about 30 seconds. Let the sugar topping cool before serving. To serve
- use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 3 hrs 15 mins
Servings: 2