Quick Creme Brulee Recipe Natashaskitchencom

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
• Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
• Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
• Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
• Chill in refrigerator 2 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
• Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

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.

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.