Best Make Ahead Creme Brulee Recipe - ONLY 4 Ingredients!

Hey everyone, it's Natasha of natashaskitchen.com. Today I'm gonna show you how to make a really quick and easy creme brulee recipe. Now this one has just four ingredients. You don't even have to separate the eggs. It's so easy and it's perfect for parties because you can totally make it a couple days in advance. Let's get started because I'm excited. I'm totally satisfying a pregnancy craving, seven month pregnancy craving. That's what this is. So all you'll need is two cups of heavy whipping cream, half a cup of granulated sugar, three large eggs, and just under a teaspoon of real vanilla extract. So quick prep, we're gonna preheat the oven to 300 degrees Fahrenheit and then boil a pot of water or a tea kettle of water. Now the first thing that we're gonna do is heat two cups of heavy whipping cream on the stove just until it's at a light simmer. You don't wanna boil this. Then remove it from the heat and set it aside. Now we're gonna whisk together our three large eggs and half a cup of sugar. So just whisk it together until it's well blended. Okay, our eggs are blended and we're going to gradually pour in our creme, our hot creme. So do this very slowly. Get a good grip on this thing. Okay, and while mixing, you're going to gradually pour it in. We do this slow because we don't want the eggs to curdle from the hot creme. See that steady stream? This is getting heavy. Finishing it up. You don't have to go quite as slow towards the end. Okay, now finally, we're gonna mix in our almost a teaspoon of vanilla. Moving on, we're gonna pour this into either a bowl or a large measuring cup with a fine mesh strainer over the top. So we're just gonna strain this through. And that's gonna catch any bits of egg or anything that you don't want in your creme brulee because we want it to be super smooth. I don't see barely anything in there, good. Okay, next, we're going to take this mixture and divide it evenly between eight four-ounce ramekins. Okay, now finally, we're going to add hot water. So you wanna pour hot water about halfway up the side of the ramekin. Now, very carefully transfer your pans into the hot oven. So 300 degrees Fahrenheit for about 35 minutes. All right, these just came out of the oven. So be careful when you transfer them, they are hot. Now, you wanna take some tongs with a good grip on them and just transfer these ramekins onto a wire rack to cool to room temperature. Once they're at room temperature, you can pop them in the fridge until they're fully chilled. And then we can work on that delicious sugar topping. Our creme brulee is chilled and we're ready to do the topping. So we start out by putting about one to two teaspoons of sugar over the top of each creme brulee and swirl that around to coat the top evenly. And now, you'll need a torch and you don't need a fancy creme brulee torch. We bought this, I think, at Home Depot, the TechTorch and it's really easy to use. So just start flaming the top and move in a circular motion. That way, you're evenly browning the top rather than burning the sugar. So just keep moving around until it's a caramel color, like a golden brown. Now, if you're serving these for a party, it's fun to kind of fancy them up with a raspberry, maybe some fresh mint leaf. Okay, now for the taste test and I want you guys to get in close so you can see this. Mm, wow. The custard is so velvety and smooth and then that candy topping, it's just wonderful. Oh my goodness, you guys are gonna love this recipe. Go to natashaskitchen.com to print the recipe and make sure you subscribe to my YouTube channel for more great recipes and tips and thanks for spending time with me in my kitchen.