Beth’s Easy Crème Brûlée Recipe | ENTERTAINING WITH BETH

– Hey guys. So recently I have been
getting a lot of requests for homemade creme brulee. And I think that is an excellent idea because creme brulee is one of
the most delicious desserts, and it’s actually pretty
easy to make as well. But the thing with creme brulee that people can get intimidated
by is the kitchen torch. So a lot of recipes at the
end will call for using one of those little hand
held kitchen torches. Now even myself, who
loves a kitchen gadget more than anybody, is
intimidated by those things. I’m always afraid I’m gonna
burn my house down with them. So after experimenting with a couple of different techniques, I have come up with
the perfect way to make a homemade creme brulee without the need for one of those
intimidating kitchen torches. Here’s what you do. In a sauce pan you’re going to combine some heavy cream and the
seeds of one vanilla bean. Now I also like to throw
in the pod as well, just because as that cream
comes up to a simmer, you wanna infuse it with all of those beautiful vanilla flavors. And there’s even more
flavor in the pod as well, so you might as well throw that in. Now meanwhile, in a heat safe bowl, you’re going to combine six egg yolks, a little bit of sugar,
and a pinch of salt. I always like to add a little bit of salt into the desserts I make. Salt is just a natural flavor enhancer, so any flavors that you have, like the vanilla bean and the sugar, are just gonna become
all the more amplified by the help of a little bit of salt. At this point your cream is probably done. You’re gonna go in and
just fish out the pod, and then slowly pour the
cream into the egg mixture, whisking all the while. You just wanna do it slowly,
a little bit at a time, so that you don’t scramble those eggs. Because remember, the cream is hot and your eggs are room temperature. The slower you go, the better. Now here is a really important
tip with creme brulee. You wanna make sure that that custard is as smooth and creamy as possible. And the best way to assure that is to strain your mixture. So over another large, heat safe bowl, you’re gonna put a fine mesh sieve. You’re then gonna pour your
egg mixture over the sieve. And then you will see after you do that you’ll be surprised what
you catch in that sieve. You’ll have large pieces of vanilla bean, you may have a few little
scrambled egg pieces here and there. So it’s definitely a good step to do. Now let’s talk ramekins. This is really tip number two. I love to have a ramekin
with a low profile, especially when you’re trying to make homemade creme brulee without
the need for a kitchen torch. And the reason is twofold. One, a low profile
ramekin is going to allow for your custard to get closer to your oven’s heating implement. The closer it can get, the more caramelization
you’re going to get on your creme brulee. The second reason why I like this ramekin is that it has a wider diameter, about five inches to it. I don’t know about you, but for me the best
part of the creme brulee is that caramelized sugar on top. So the wider the ramekin, the more surface crust you’re gonna get on your creme brulee. So if you’d like to know
where to find ramekins that are similar to mine, I’ve put a link in the description to where you can find low
profile ramekins online. You’re gonna ladle out your egg mixture into your ramekins, and transfer them to a large roasting pan. At that point you wanna
walk over to your oven, open the oven door, and pull out the rack. You then wanna take your roasting pan, place it on the rack, and then you wanna fill about half an inch up the side of the ramekin
with hot, boiling water. And the best way to do
that is in the corner of your roasting pan. If you do it too close to the ramekins, some of that hot water can
splash into your custard, and then it will not set, and it makes a big mess. So trust me, I’ve done this before, and the best way to do it is just in the corner
of your roasting pan. Then slowly push your rack into your oven. Then you wanna bake for
about 25 to 30 minutes, just until those custards are set. They’ll still be a little bit jiggly, and the tops will start to dry out. That’s when you know they’re done. And at this point you wanna
refrigerate the custards. Allow them to cool and then wrap each one individually in foil. Place it in your refrigerator
for about an hour or two, or even overnight. Then when it’s ready to serve, here comes the fun part, the sugar. Now I have done this
experimentation three times with three different types of sugar. And here are the results. I’ve tried white granulated sugar. That does not work as well because it doesn’t caramelize. It’s too refined. There isn’t enough natural
sugars in that sugar for it to actually do much. So I wouldn’t use the white sugar. The turbinado, or raw cane sugar, is better, but again, it’s too coarse, and it doesn’t
really melt all the way. You’ll get some nice caramelization, but it won’t be as good. And number three, the real
winner, is brown sugar. Brown sugar heats up really quickly, it caramelizes beautifully, and works in about 10 seconds. The best thing you wanna
do is just keep those creme brulees under your heating implement for the shortest amount of time possible, because you don’t wanna heat
up that custard too much. Otherwise you miss that
warm, crackly sugar, and that cool center. So definitely go with the brown sugar. Now the final step, to really send this creme
brulee over the edge, is to serve it with a dollop
of homemade whipped cream. Now you guys have probably seen me make homemade whipped cream more times that you care to remember, so I’ll spare you the demo. However, the recipe is in the description for those of you who’d like
to know how to make it. So there you have it, homemade creme brulee without the use of those intimidating kitchen torches. I hope you guys give this one a try. Your guests will be blown away at your next party if you present them with homemade creme brulee. I’ll see you next week for
another real time recipe where we’re gonna put dinner on the table in 15 minutes or less. I’ll see you then. (light guitar music)

100 thoughts on “Beth’s Easy Crème Brûlée Recipe | ENTERTAINING WITH BETH

  • Ah OK then you should bake even longer because it will take a deeper ramekin longer to set than a shallow one 🙂

  • I am going to try ate, because my dad love them when whe go to Disney, Epoct thanks for the recipes, love your show a lot, thank you for everything

  • Thanks, this looks fantastic! The best part about your videos are the tips and your short cuts for people without certain tools! It's really useful, thanks~

  • Hello Beth. You are so awesome and I just love you. I've been trying your recipes every weekend. They've turned out pretty good and my family is pleased. But I failed miserably at my first attempt making this. My Crème Brûlée tasted very eggy and I thought it was acquired taste. I have to admit, I was disappointed but I'm will to give the recipe one more try. God knows I was very excited for this fancy dessert. I bought ramekins and everything. How is Crème brûlée supposed to taste? Did you use large eggs? What do you think could be the problem? Xo <3

  • Love your videos and how you explain every step so clearly. Going to try this now for a dinner party this evening….fingers crossed!

  • i cant find vanilla bean anywhere, is there something else i can substitute it with, and what should be the measurement of it if so. thank you! <3 

  • Beth! I just made these! They were delicious! I'm not sure what exactly is heavy cream but I went out and got whipping cream which basically is 36% milk fat.. or is heavy cream something else? But either way.. they were absolutely delicious and were gone in 3 minutes flat! Just perfect! I did have a bit of trouble with foamy mixture though.. but I just let them rest out and got rid of the extra foam by scooping them out.. and I had a slightly hard time trying to get the sugar to caramalize.. but I think I figured out how my broiler tends to work best at melting the sugar.. all in all.. thus was perfect! Thank you! 😀 I am off to make macarons in a bit. 😀

  • Update: We just had this for dessert and it was fabulous!!!! Sooo delicious and it got rave reviews. Thank you Beth for another wonderful easy recipe 🙂

  • I gave it a try and it worked. My husband loved it. Thank you so much for this video. I never would have attempted it if you hadn't made it look so easy.

  • Beth I don't have an oven that had that thing on top mine is all the way in the bottom what do I do please help

  • hi, beth, thanks for sharing you amazing videos with us.. I really like this video about creme brulee. But I have a question about the oven. what kind of oven you use for baking the creme brulee to make the caramelization? thanks..

  • I'm making them and I left them in the oven for 22 min and there like complete water what do I do please help beth

  • Gave it a try. Delicious! Have you made a peach cobbler video? I'm not sure if you like Peach Cobbler though.

  • You are such an inspiration! I watch a lot of cooking videos on YouTube and yours are some of the easiest to follow! Even a single, male foodie can make this! Brilliant. I hope one day I can start doing cooking videos on YouTube. I have some cool ideas. 🙂

  • Mrs Beth, thank you so much for all of these amazing recipes yet very easy to learn!! even i can do it! 😀

  • Tried this recipe and honestly, the custard is the best thing I've tasted in…EVER. I love the combination of the warm top and cool centre and combined with the black cherries I bought, this dessert was too good to be true 😉 I've tried your macaron recipe too and it was also a huge success, can't wait to try more of your recipes! Love you!!!

  • I dont think my oven is suitable for making creme brulee. Its a toaster over i suppose. The minute i put my creme brulee in, the surface turn brown and smells burnt.

  • I have always wanted to make creme brulee but was scared to use the kitchen torch. Your recipe is absolutely wonderful. I am definitely going to give this a try.

  • Can I use vanilla flavouring instead of vanilla bean? I can't find any vanilla bean here in my country. If I use vanilla flavouring, how much should I use?

  • Hello Beth I love your channel! I'm just wondering about the cooking time because in the video you said to cook the custards for 25-30 mins but in the description it says 15-20? How long do I cook it?

  • Hey Beth! 🙂 Loving your videos btw! I was just curious do i bake it for 15-20 mins? Cause in the vid you said around 25-30mins? Just curious how long i should do it for :)! 

  • Hi Beth! 🙂 Really love all your simple yet beautiful recipes, and those super clear step-by-step 🙂  I'm just wondering is it still good to use a raw sugar or demerara sugar instead of brown sugar? Thanks before! 🙂

  • My grandmother uses the same recipe but instead of having the sugar on top of desert she puts it on the bottom of a cup, caramelised it and puts the custard in the cups before baking them.

  • Another way to get the caramelized top is to heat up a spoon and place it along the sugar. I learnt the technique from Dulce Delight's channel, how cool! I also like to add Mascarpone cheese sometimes, I find that it gives the Creme brûlée extra creaminess. If I want some extra sweetness I add some white chocolate chips but just a little.

  • If I used rami kind that are a little taller than the ones you've used, do I need to change the method at all? And I have my own kitchen torch to use

  • Yeah , def doesn't work.I mean it does but even the 10-20 secs under the broiler liquified my creme brulee bc the pans are shallow . I had to put them back in the fridge resulting in the sugar just being soggy and not hard anymore. I wouldn't recommend this. I tried this bc I didnt own a torch. And small handheld torch is under $20 and if you seriously are too scared or incapable of using that….dont make creme brulee

  • I used brown sugar for the top, but in the end it turns out like the "raw cane sugar"(is that how to spell?)…my brown sugar did not melt all the way. Was my oven not hot enough?

  • I think you have a mistype in your written recipie. You wrote 15-20 mins, but in your video you said 25-30 mins

  • I'm sorry of someone asked this before but scrolling down I don't find anyone. What temp must be the oven to caramelize the brown sugar?

  • Beth, I made this recipe with my daughters during spring break. I didn't had the ramekin so I did it in one 8 inches round bake pan. It took 1 hour and 45 minutes to get done and the sugar took like 1 minute to crust at 350 F. The creme brulee was fantastic, all my family and neighbors enjoy it. Thanks!

  • for those of you who want to make whipped cream:
    i like adding a little lemon zest. you won't really taste it but when your guests taste it they will be really intreged by the taste 🙂

  • Beth-
    In your description, you say to cook the creme brulee's for 15-20 minutes. So, I did, and was worried I had done something wrong because they were very jiggly and not cooked. When I watched the video, you said 25-30 minutes. I cooked them for the extra minutes and they came out great, but I think you should edit your caption so people do not get confused about how long to cook them. Other than that, these were great and I love your channel! Keep up the awesome work 🙂

  • for those who don't have a torch, I have tried 3 different methods for the final step:

    1. Caramelize the sugar by heating a spoon and placing on top of sugar covered brulee. Results: not so good
    2. Broiling method as shown in the video. Results: great (tip: fill the tray with cold water and ice and place the ramekin. it will keep the custard cool while melting the sugar on top)
    3. Caramelize the sugar in a pan and then pour it over the creme brulee. Results: good

    Broiling method worked out the best

  • I was surprised with using brown sugar for the caramelization because I always thought the white sugar was the key but now that I think about it it does make sense because I always associate brown sugar more with caramel then I do with the white sugar. Great tip Beth!

  • Is it possible for me to use vanilla extract? I don't ever use vanilla beans sadly. And if I can, how much and do I just repeat the same process?

  • Oh thank god, a recipe without a torch thanks Beth can always count on you on making things SIMPLER for us and still taste amazingly good. you're the best.

  • So far there are no videos that you have done that i dislike, love your recipes easy and fun to make . Keep making more videos , perhaps one video on how to make chocolate chip cookies

  • Looks easy enough for me to make on Christmas day. I must comment though, it looked like you weren't pouring your hot milky mixture in "slowly" as you'd said. I kept thinking it's going to turn into scrambled eggs – so I may just do it a bit slower (maybe just 1/2 cup between stirring). I'll see what happens. BTW, I do enjoy your videos & recipes. Thanks, Beth! 😀

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