This easy and creamy crème brûlée recipe from Martha Stewart is the perfect dessert for any occasion. With just a few simple ingredients, you can create a rich, smooth custard topped with a golden, crispy caramelized sugar crust. It’s a classic treat that’s sure to impress!
Recipe Ingredients:
- 4 cups heavy cream
- 1 vanilla bean, split and scraped
- 1 cup plus 2 tablespoons granulated sugar
- 7 large egg yolks
How To Make Creme Brulee Recipe?
- Preheat oven and combine cream, vanilla, and sugar: Preheat the oven to 300°F (150°C). In a small saucepan, combine the heavy cream, vanilla bean and seeds, and 3/4 cup (150 g) granulated sugar.
- Cook: Place the pan over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not let it boil. Remove from heat and set aside.
- Whisk yolks and slowly add hot cream: Whisk the egg yolks in a large bowl. While whisking constantly, slowly add the hot cream mixture to the egg yolks. Continue whisking until smooth.
- Strain custard: Strain the custard mixture through a fine-mesh sieve set over a large liquid measuring cup. Discard the solids.
- Assemble ramekins in roasting pan and fill with custard: Place six shallow 7-ounce (200 ml) ramekins in a roasting pan. Transfer the roasting pan to the oven. Fill each ramekin to the top with the custard mixture.
- Add hot water to make a bain-marie and bake custards: Add enough hot water to the baking pan so that it comes halfway up the sides of the ramekins. Bake for about 40 minutes, or until the custard is set and trembles slightly when shaken.
- Cool and refrigerate: Remove the ramekins from the water bath and transfer them to a wire rack. Let cool for 30 minutes, then refrigerate for at least 4 hours, or up to 3 days.
- Top with sugar and caramelize: To serve, sprinkle each ramekin with 1 tablespoon (12 g) of the remaining granulated sugar. Using a kitchen torch held 4 to 5 inches (10 to 12 cm) from the surface, melt the sugar in a slow, even motion until caramelized. Serve immediately.
Recipe Tips:
- Use fresh vanilla beans: Fresh vanilla beans give the crème brûlée a richer, more authentic flavor compared to vanilla extract.
- Don’t overheat the cream: Heat the cream gently to avoid boiling it, which can affect the texture of the custard.
- Strain the custard: Straining removes any egg bits, ensuring your custard is smooth and silky.
- Watch the water level: When baking, make sure the water in the bain-marie comes halfway up the sides of the ramekins for even cooking.
- Caramelize carefully: When using the torch, move slowly and evenly to get a perfect golden crust without burning the sugar.
How To Store Leftovers?
- Refrigerate: Let the leftover crème brûlée cool to room temperature. Once cooled, cover the ramekins with plastic wrap and store them in the refrigerator for up to 3 days.
Nutrition Facts
- Calories: 400 kcal
- Total Fat: 30 g
- Saturated Fat: 18 g
- Cholesterol: 150 mg
- Sodium: 50 mg
- Potassium: 150 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 0 g
- Sugars: 30 g
- Protein: 6 g
Check out More Recipes:
- Martha Stewart Lemon Squares
- Martha Stewart Blueberry Pie
- Martha Stewart Zucchini Bread
- Martha Stewart Royal Icing
- Martha Stewart Pumpkin Cheesecake
Martha Stewart Creme Brulee
Description
This easy and creamy crème brûlée recipe from Martha Stewart is the perfect dessert for any occasion. With just a few simple ingredients, you can create a rich, smooth custard topped with a golden, crispy caramelized sugar crust. It’s a classic treat that’s sure to impress!
Ingredients
Instructions
- Preheat oven and combine cream, vanilla, and sugar: Preheat the oven to 300°F (150°C). In a small saucepan, combine the heavy cream, vanilla bean and seeds, and 3/4 cup (150 g) granulated sugar.
- Cook: Place the pan over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not let it boil. Remove from heat and set aside.
- Whisk yolks and slowly add hot cream: Whisk the egg yolks in a large bowl. While whisking constantly, slowly add the hot cream mixture to the egg yolks. Continue whisking until smooth.
- Strain custard: Strain the custard mixture through a fine-mesh sieve set over a large liquid measuring cup. Discard the solids.
- Assemble ramekins in roasting pan and fill with custard: Place six shallow 7-ounce (200 ml) ramekins in a roasting pan. Transfer the roasting pan to the oven. Fill each ramekin to the top with the custard mixture.
- Add hot water to make a bain-marie and bake custards: Add enough hot water to the baking pan so that it comes halfway up the sides of the ramekins. Bake for about 40 minutes, or until the custard is set and trembles slightly when shaken.
- Cool and refrigerate: Remove the ramekins from the water bath and transfer them to a wire rack. Let cool for 30 minutes, then refrigerate for at least 4 hours, or up to 3 days.
- Top with sugar and caramelize: To serve, sprinkle each ramekin with 1 tablespoon (12 g) of the remaining granulated sugar. Using a kitchen torch held 4 to 5 inches (10 to 12 cm) from the surface, melt the sugar in a slow, even motion until caramelized. Serve immediately.
Notes
- Use fresh vanilla beans: Fresh vanilla beans give the crème brûlée a richer, more authentic flavor compared to vanilla extract.
- Don’t overheat the cream: Heat the cream gently to avoid boiling it, which can affect the texture of the custard.
- Strain the custard: Straining removes any egg bits, ensuring your custard is smooth and silky.
- Watch the water level: When baking, make sure the water in the bain-marie comes halfway up the sides of the ramekins for even cooking.
- Caramelize carefully: When using the torch, move slowly and evenly to get a perfect golden crust without burning the sugar.
Martha Stewart Creme Brulee