3 Ingredient Easy Creme Brulee Recipe By Tasty

Steps:

• Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
• In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
• Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
• Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
• Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
• Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
• Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
• Enjoy!

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

Steps:

• In a large, microwave-safe bowl, whisk the yolks and ½ cup (100 g) of sugar until pale in color.
• Add the cornstarch and vanilla extract, and whisk well. Add the milk and whisk until fully combined.
• Loosely cover the bowl with plastic wrap and microwave for 4-6 minutes, whisking every 1-2 minutes, until the mixture becomes a thick custard.
• Re-cover with plastic wrap and chill for about 2 hours.
• In a medium bowl, cream the softened butter and ½ cup (100 g) of sugar with a hand mixer until light and fluffy.
• Add the egg, and mix until fully incorporated.
• Add the flour and mix until the dough is crumbly, but holds together when squeezed.
• Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
• Preheat the oven to 350°F (180°C).
• Once chilled, roll out the dough between two layers of parchment paper until it is ¼-inch (6 mm) thick.
• Cut out 6 2-inch (5 cm) diameter rounds of dough. Remove the excess dough and transfer the rings to a parchment-lined baking sheet.
• Re-roll the leftover cookie dough to the ¼-inch (6 mm) thickness. Cut out 6 more 2-inch (5 cm) rounds, then cut a 1½-inch (4 cm) ring inside the 2-inch (5 cm) rounds. Transfer the whole rounds to the baking sheet, then remove the inner circles.
• Bake the cookies for 10 minutes, until pale and just barely cooked. Let sit at room temperature to cool for 30 minutes.
• Once the cookies are cool, transfer the chilled custard to a piping bag. Pipe the custard onto the circle-shaped cookies completely covering the surface.
• Place the ring-shaped cookies on top of the custard-topped cookies and press down gently to adhere.
• Add the remaining cup of sugar to a small pan and cook over medium-high heat, stirring occasionally, until the sugar melts and begins to caramelize. Make sure there are no lumps of sugar.
• While the caramel is still hot, pour about 2 tablespoons over each cookie to fill the ring on top. Let the cookies cool completely.
• Enjoy!

Steps:

• Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
• Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
• Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
• Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the "petals".
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
• For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
• Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
• Top with whipped cream and strawberries and serve.
• Enjoy!

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

Steps:

• Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
• Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
• When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don't, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don't burn. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
• Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
• Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
• Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.