The classic French Creme Brulée recipe

This easy classic French Creme Brulée recipe is so easy to make since you only need an hour and ten minutes to prepare it.

What you will need:

1 1/2 cups of cream, (360ml)

3 large egg yolks

1/4 cup granulated sugar, (50 g)

1 pinch of salt

1 teaspoon vanilla extract

1 teaspoon Grand Marnier, optional

3 tablespoons of granulated sugar

How to make it:

Preheat the oven to 150°C and place the rack in the center.

Place four small ramekins in a baking dish that is at least as deep as the ramekins.

In a small saucepan over medium heat, bring the custard to a simmer, then remove from the heat, cover, and let cool for 10 minutes (temperature should be no more than 73°C).

Meanwhile, whisk together the egg yolks, 1/4 cup sugar, and a pinch of salt in a medium bowl. Beat until combined.

Then slowly add 1/2 cup of the hot cream to the sugar-egg mixture, whisking constantly. Mix for 30 seconds with a whisk.

Then, slowly, with a light hand, mix in the rest of the cream.

Add the vanilla extract and liqueur to the bowl and stir gently until combined. Pour the mixture through a fine sieve into a measuring cup with a spout and divide it evenly between the ramekins.

In a large pot, bring the water to a boil. Transfer the pan with the ramekins to the oven. Then slowly pour hot water into the pan until the water comes about 2/3 up the sides of the ramekins. Be careful not to get any water into the bowls.

Cover the pan loosely with aluminum foil.

Bake the custards for about 50-55 minutes, until firm at the edges. If you have a food thermometer you want to get 65° to 70°C in their center.

Remove the pan from the oven and carefully remove the ramekins from the water.

Let them cool at room temperature for 30 minutes and transfer them to the refrigerator. Once they have cooled, wrap them in plastic wrap. Refrigerate for at least 4 hours or up to 3 days before serving.

Before serving, sprinkle 1 teaspoon of sugar on top of each cream. With a torch, caramelize the sugar until it takes on a deep golden color. Or put them under the grill for a few minutes. Allow the sugar to cool and harden for 30 to 60 seconds, then serve.

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