Whenever I serve Creme Brulee it always seems to put a smile on everyone’s face. Not only is this a sweet, luscious dessert, but it’s also a fabulous make-ahead recipe and naturally gluten-free.
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Bake the Creme Brulee approx. 35 to 40 minutes or until the tops are light golden brown (as seen in the photos above), and sides are set (centers will be slightly jiggly). Use tongs to carefully transfer ramekins to cooling rack. Cool to room temperature (about 2 hours). Cover tightly with plastic wrap and refrigerate at least 4 hours, over overnight.
When ready to serve, uncover ramekins and gently blot any liquid from tops of custard with a paper towel. Sprinkle sugar (*See notes in recipe card) over top of each custard. Use a kitchen torch or broiler to caramelize the sugar. Serve immediately. Refrigerate any leftovers.
Feel free to garnish your Creme Brulee with things such as red currants, or fresh blueberries, and sprig of fresh mint.
Creme Brulee is a distinctive and scrumptious dessert that your family and friends will enjoy.
Luscious and creamy Creme Brulee is always a winning dessert. It's a fabulous make-ahead treat and one that is naturally gluten-free.
- 6 egg yolks
- 2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 9 teaspoons either granulated sugar or brown sugar (*See notes below)
- Boiling water
- Preheat oven to 350 degrees F.
- Place 6 (4-oz) ceramic ramekins in 9x13-inch baking pan.
- In a small bowl, slightly beat egg yolks with a wire whisk. In a separate bowl, whisk together heavy whipping cream, sugar, and vanilla; mix well. Add egg yolks; beat with whisk until well blended. Evenly divide mixture between ramekins (approx. 2/3 cup per ramekin).
- Pour enough boiling water into pan (being carefully not to splash water into ramekins) until water covers two-thirds of the height of the ramekins.
- Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be slightly jiggly).
- Use tongs to carefully transfer ramekins to cooling rack. Cool to room temperature (about 2 hours). Cover tightly with plastic wrap and refrigerate at least 4 hours, or overnight.
- When ready to serve, uncover ramekins and gently blot any liquid from tops of custard with a paper towel. Sprinkle 1.5 teaspoon sugar over top of each custard. Use a kitchen torch or oven broiler to caramelize sugar. (*See notes below)
- Serve immediately. Refrigerate leftovers.
KITCHEN TORCH: Granulated sugar works best when using a kitchen torch. Hold torch 3 to 4 inches from custard; continuously move flame over sugar in a circular motion until sugar is melted and forms a glaze.
OVEN BROILER: Try using brown sugar when broiling. Place ramekins on a cookie sheet with sides. Broil until sugar is melted and forms a glaze. (Watch carefully because it doesn't take but a couple of minutes to crystalize the sugar and it can easily burn.)
What’s your favorite custard dessert?
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