From now on, make your own crème brûlée with this easy recipe. Eating (and making!) this delicious crème brûlée dessert will never disappoint.
I don’t know about you, but I have often eaten disappointing crème brûlée in restaurants. From ice cold to way too thick, or even without the crack of the caramelized layer that is essential when eating this dessert. It has made me less likely to pick this French dessert from the dessert menu.
Yesterday I made my own crème brûlée for the first time and wow, it was fantastically delicious. With only 5 ingredients you can make your own crème brûlée at home, so I highly recommend it. Of course I share this easy recipe with you!
And did you know that you can also vary with this recipe? For example by adding extra flavors, such as citrus peel or lavender. Still, for me, nothing beats the original, vanilla-based and with a golden brown, crunchy sugar coating.
I often get asked which exact burner I use for this dessert and my answer is simple: it doesn’t really matter. I have tried several and they all work fine. As long as the burner has a child lock and can be refilled, it’s totally fine. Like this one for example.
I do like to have refill packs in the house because you will always find that your burner is suddenly empty at the moment you’ll need it. So don’t forget to purchase those as well.
As already mentioned in the recipe, one option is to put the sugar-coated desserts under the grill until the sugar turns golden brown. So it can be done, but you get the best results with a burner.
This ensures that the filling cooks evenly. Therefore, the layer of water should be as high as the filling in the dishes. For this reason, it is better not to fill the filling to the edge of the dishes. Another good tip: do not fill the oven dish with boiling hot water until it is already on the tray in the oven.
This could be due to several factors. Perhaps the oven was not at the right temperature after all, or perhaps you used dishes that were too small. In restaurants you usually see somewhat lower dishes (like this one) and that is for a reason: that way the cream filling cooks better and especially faster. Also, crème brûléé desserts really need time in the refrigerator to set, so don’t skip this out of time constraints.
You can, but then you miss the beautiful black speckles of vanilla that really belong in it if you ask me. To replace 1 vanilla pod, you need 3 tsp of vanilla extract.
I prefer to use cane sugar because it creates the most beautiful, brown caramel layer. Yes, you can use other sugar, but then the results will be a bit different.
Looking for recipes that don’t need to go in the oven? I got you, here are a few of my no bake desserts:
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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