- Hey, everyone, it's Natasha of natashaskitchen.com.
Today we're gonna show you how to make
a really quick and easy creme brulee recipe.
Now this one has just four ingredients.
You don't even have to separate the eggs.
It's so easy and it's perfect for parties
because you can totally make it a couple days in advance.
(upbeat music)
Let's get started because I'm excited.
I'm totally satisfying a pregnancy craving.
Seven month pregnancy craving.
That's what this is.
So, all you'll need is two cups of heavy whipping cream,
half a cup of granulated sugar,
three large eggs and just under a teaspoon
of real vanilla extract.
So, quick prep.
We're gonna preheat the oven to 300 degrees Fahrenheit
and then boil a pot of water or a teakettle of water.
Now, the first thing that we're gonna do
is heat two cups of heavy whipping cream on the stove
just until it's at a light simmer.
You don't wanna boil this.
Then remove it from the heat and set it aside.
Now we're gonna whisk together our three large eggs
and half a cup of sugar.
So just whisk it together until it's well blended.
(whisking)
There, our eggs are blended
and we're going to gradually pour in our cream,
our hot cream.
So do this very slowly.
Let's get a good grip on this thing.
And while mixing, you're going to gradually pour it in.
We do this slow because we don't want the eggs to curdle
from the hot cream.
(whisking)
See that steady stream?
(whisking)
Oh, goodness, this is getting heavy.
Finishing it up.
You don't have to go quite as slow towards the end.
Okay, now finally, we're gonna mix in our
almost a teaspoon of vanilla.
Alright.
Moving on, we're gonna pour this
into either a bowl or a large measuring cup
with a fine mesh strainer over the top.
So we're just gonna strain this through.
And that's gonna catch any bits of egg
or anything that you don't want in your creme brulee
because we want it to be super smooth.
So I see barely anything in there.
Good.
Okay.
Next we're going to take this mixture
and divide it evenly between eight four-ounce ramekins.
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Okay, now finally we're going to add hot water.
So you wanna pour hot water
about halfway up the side of the ramekin.
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Okay, all done.
Now very carefully transfer your pans
into the hot oven.
So 300 degrees Fahrenheit for about 35 minutes.
Alright, these just came out of the oven.
So be careful when you transfer them.
They are hot.
Now you wanna take some tongs with a good grip on them
and just transfer these ramekins
onto a wire rack to cool to room temperature.
Once they're at room temperature
you can pop them in the fridge until they're fully chilled.
And then we can work on that delicious sugar topping.
Our creme brulee is chilled
and we're ready to do the topping.
So we start out by putting
about one to two teaspoons of sugar
over the top of each creme brulee
and swirl that around to coat the top evenly.
And now, you'll need a torch,
and you don't need a fancy creme brulee torch.
We bought this I think at Home Depot.
Tech Torch.
And it's really easy to use.
So just start flaming the top
and move in a circular motion.
That way you're evenly browning the top
rather than burning the sugar.
So just keep moving around until it's a caramel color,
like a golden brown.
(upbeat music)
Now if you're serving these for a party,
it's fun to kinda fancy them up with a raspberry,
maybe some fresh mint leaf.
Okay now for the taste test,
and I want you guys to get in close so you can see this.
(crust cracks)
Wow.
The custard is so velvety and smooth
and then that candy topping, it's just wonderful.
Oh, my goodness.
You guys are gonna love this recipe.
Go to natashaskitchen.com to print the recipe
and make sure you subscribe to my YouTube channel
for more great recipes and tips
and thanks for spending time with me in my kitchen.
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