Dessert: Creme Brulee Recipe – Natashas Kitchen

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!!

Full disclosure, because its the law ;). Amazon links above are affiliate links. Thanks for supporting my channel.

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Comments

Tiny Lego says:

brown sugar works better and tater

Sri Apriyani says:

Please help…
is there another way to melt the sugar in addition to using a torch?

Haniela's says:

It looks absolutely delicious!

srlkngl says:

your videos are well done….thank you…..and i enjoy that you come across natural and nice…you have my subscription..

Cindy Soo says:

Yep, you’ve inspired me for our next dinner party!

Salam Khan says:

Are you prgnent

samina khurram says:

If I use vanilla pod so one slit is enough or whole pod ?

laura Schneider says:

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?

hannah z says:

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!! 🙂

allseasonscooking says:

I love the simplicity of this! Thanks for posting!

Tati Sid says:

Thanks !!!

איתן הינדי says:

I think that was awesome! Wish you would teach that at koocam. I would definitely pay to learn that from you for suitable tips.

Ehpaw DIY says:

where can i find vanilla extract??

Peyton Mansour says:

If your making for your self can u use a lighter?

yelena knyazev says:

Looks amazing! And easy recipe! Thank you, I definitely wanna make this!

vivian wu says:

teen u have a lot of

Natasha Y says:

My favorite dessert! Yum!

Vitalina says:

Ugh I need a torch

Christian Vasquez says:

Where did you buy your torch

Dijah Wise says:

Wow that was easy. I will have to give this a try. 

Sethy K.H. says:

I wonder why others seperate the eggs for making creme brulee. Is it to prevent from eggy taste?

Anja says:

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”?

Kristina Kozhokaru says:

Hi did you let them chill in the refrigerator before the sugar topping? if u did then how long?

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