This is one of the easiest desserts to make and one of the fanciest to serve at a dinner party. I love creme brûlée.
You’ll be surprised at how fast and easy it is to make this Creme Brulee and it can be made even 2 to 3 days in advance, which makes it a great party desert.
To get this complete recipe with instructions and measurements, check out my cooking blog: http://bit.ly/printcremebrulee
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KITCHEN EQUIPMENT:
Hand-held torch – http://amzn.to/1MzWHoa
4 oz ramekins – http://amzn.to/1MzXzcp
OXO strainer – http://amzn.to/20uAS3I
2 qt measuring cup – http://amzn.to/20uAXEv
INGREDIENTS for Creme Brulee:
2 cups heavy cream
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3 large eggs
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½ cup sugar (plus extra for caramelizing)
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¾ tsp real vanilla extract
INGREDIENTS for berry sauce:
4 cups frozen mixed berries (blueberries keep their form best)
2 tsp cornstarch
¼ cup water
1 Tbsp lemon juice
2 Tbsp sugar
Thanks for watching!!
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brown sugar works better and tater
Please help…
is there another way to melt the sugar in addition to using a torch?
It looks absolutely delicious!
your videos are well done….thank you…..and i enjoy that you come across natural and nice…you have my subscription..
Yep, you’ve inspired me for our next dinner party!
Are you prgnent
If I use vanilla pod so one slit is enough or whole pod ?
Hi Miss Natasha! I have a question; Is it okay to just put the creme brulee in the steamer instead of baking it in the oven?
I made this and it was the best creme brulee i have ever had (although, i did add about 1 1/2 teaspoons of vanilla for a stronger vanilla taste)! It was creamy, rich, and had the perfect texture and consistency. I am making this again tomarrow because I’ve been craving it lol. The kitchen torch really helps! Thanks for the recipe!! 🙂
I love the simplicity of this! Thanks for posting!
Thanks !!!
I think that was awesome! Wish you would teach that at koocam. I would definitely pay to learn that from you for suitable tips.
where can i find vanilla extract??
If your making for your self can u use a lighter?
Looks amazing! And easy recipe! Thank you, I definitely wanna make this!
teen u have a lot of
My favorite dessert! Yum!
Ugh I need a torch
Where did you buy your torch
Wow that was easy. I will have to give this a try.
I wonder why others seperate the eggs for making creme brulee. Is it to prevent from eggy taste?
Help!
I’ve tried to make this a few times, but my custard always seem just a little bit to runny.
I baked it at 300 F for about 30 min. I forgot to take the ramekins out of the water immediately.
I used smaller, taller ramekins, and filled them up to about 0,8 inches. I let them cool down to room temperature, and then put them in the fridge for a few hours.
Was the problem the estimated baking time or the amount of liquid in the recipe?
Was it my ramekins – should I use wider ones? I used the normal oven setting (not fan) – is it better to use only “heat from below”?
Hi did you let them chill in the refrigerator before the sugar topping? if u did then how long?