Hello, foodies! What is a better way to celebrate this piece of news with something sweet at home? This time around, we have found a simple recipe to make the smoothest Creme Brulee custard and crunchiest caramel top with only 5 ingredients. Should we get started?
Make The Smoothest Creme Brulee Using Only 5 Simple Ingredients
When it comes to desserts, there are some of us who prefer the rich and decadent chocolate flavours. While others reach out for the light and creamy delicacies. If you are indeed nodding your head to the latter one, then this is a recipe that you’re going to adore. Ticking the boxes for a sweet treat and melt-in-the-mouth texture, let’s get started with this effortless Creme Brulee recipe.
- 4 eggs
- 50g of sugar
- 200ml of whipping cream
- 200ml of milk
- 1 teaspoon vanilla extract or 1 vanilla bean
Step 1: Preheat the oven to 140°C. In a glass bowl, crack the eggs and add in the sugar. Then, mix until it is fully combined.
Step 2: In a pan, add in the milk, whipping cream and vanilla extract. Heat the pan in low heat.
Step 3: Once you spot some bubbles at the edges of the pan, turn the heat off and add in the egg mixture in small portions. Stir slowly to mix and cool the mixture.
Step 4: Add the rest of the egg mixture and remember to stir constantly. Once fully incorporated, strain the mixture through a sieve to remove any lumps.
Step 5: Pour the mixture into ramekins or any ceramic dish you have. Place the ramekins onto a baking pan and add hot water into the pan.
Step 6: Then, carefully place the baking pan into the oven and bake at 140°C for 30 – 40 minutes. Once it is done baking, let it cool aside and place it in the fridge for at least 2 hours.
Step 7: Time to dig in! Dust with some sugar and use a kitchen torch to caramelise the sugar. (If you don’t have a torch, simply caramelise 1 tablespoon of sugar in a pan and pour over the Creme Brulee)
Enjoy This Effortless Creme Brulee During Any Time Of The Day
Using 5 ingredients that you probably already have at home, this is a simple recipe that yields no failure. Just keep an eye when you’re adding the first portion of the egg mixture into the pan. If the mixture in the pan is too hot, it may turn into a scrambled egg mess. So, remember to add in small portions! Anyways, let us know how you went with the Creme Brulee and see you in the next post!
This recipe is by 491759433 (RED) and HidaMari Cooking
This article is written by Joe Sin Lim.