Grandma’s Easy Caramel Creme Brulee
When Grandma first taught me to make her Caramel Crème Brûlée recipe, I realized after just the first bite how ridiculously simple it is to replicate. This is truly Grandma’s Easy Caramel Creme Brulee, and it comes out silky and perfect every single time, making it an absolute crowd-pleaser for family get-togethers and dinner parties. In fact, Grandma’s Easy Caramel Creme Brulee is known for its simplicity and crowd-pleasing results.
Grandma sometimes used a kitchen torch to caramelize the sugar on top, but I was never quite brave enough to handle the flame unless she was standing right beside me. Most of the time, I just use the oven broiler with a little extra sugar to get that thick, golden, crackly crust we all love. For those just starting out, this really is an easy way to create Grandma’s famous caramel creme brulee at home.
Why You’ll Love This Family-Style 13×9 Crème Brûlée
Classic French crème brûlée is usually baked in individual ramekins, but Grandma’s method bakes it right in a 13×9 inch baking dish. If you’re searching for a dessert that’s both impressive and foolproof, Grandma’s Easy Caramel Creme Brulee checks every box for family gatherings.
- No Ramekins Needed: Making this in a single baking dish saves so much time and makes serving a crowd completely effortless.
- Make-Ahead Friendly: Because crème brûlée needs to chill thoroughly in the refrigerator before torching, you can prepare the custard a day in advance. It’s the best part about Grandma’s easy caramel creme brulee method!
- Broiler or Torch: You don’t need fancy kitchen tools to get that classic sugar crust. The oven broiler works like a charm!
Torch vs. Broiler: How to Get That Crackly Top
The signature mark of a great crème brûlée is the contrast between the cold, creamy custard and the warm, crunchy caramelized sugar layer. You have two easy ways to achieve it—either way, you’ll still be making Grandma’s incredibly easy caramel creme brulee for your family!
1. The Kitchen Torch Method
Sprinkle your mixed sugar evenly across the chilled custard. Holding the flame about 2 inches above the surface, move the torch in slow, steady circles until the sugar bubbles and turns a deep amber color. Grandma’s Easy Caramel Creme Brulee gets its classic topping this way.
2. The Oven Broiler Method (Grandma’s Easy Way)
Let the chilled dish sit at room temperature for about 30 minutes while preheating your broiler. Evenly coat the top with your sugar mixture, then place the dish about 4 inches from the heat source. Broil for 2 to 3 minutes, keeping a close eye on it until the sugar melts into a crisp shell. This is another way Grandma liked to serve her caramel creme brulee—always simple and delicious.
Tips for the Perfect Water Bath (Bain-Marie)
Baking the custard in a water bath keeps the heat gentle and even, preventing the egg yolks from curdling or cracking. Remember, mastering the water bath is one secret to Grandma’s easy caramel creme brulee turning out so smooth every time.
- Use Hot Water: Fill the outer roasting pan with very hot water after placing it on the oven rack to avoid sloshing.
- Keep the Level Safe: Make sure the water comes up about halfway (roughly 1 inch from the top of the dish), but be careful not to splash any water into the custard mixture itself. Following these tips, your caramel creme brulee using Grandma’s easy recipe will set up just right.
- Cool Slowly: Always transfer the dish out of the water bath immediately after baking onto a wire rack so it cools evenly before going into the fridge.
Grandma’s Easy Caramel Creme Brulee
Equipment
- 1 large saucepan
- 1 large spoon
- 1 whisk
- 1 large bowl
- 1 13×9 inch broiler safe baking dish
- 1 kitchen torch
Ingredients
- 15 large egg yolks, room temperature
- 1 ½ cups half and half cream
- 4 ½ cups heavy whipping cream
- 3 tsp caramel extract
- ¼ tsp salt
- 1 ⅓ cups sugar, divided
- ⅓ cup brown sugar, packed
Instructions
- Preheat the oven to 325°.
- In a large saucepan heat the cream and whipping cream until bubbles form around the sides of the pan. Remove from the heat.
- In a bowl whisk the egg yolks, salt, extract, and 1 cup of sugar, until t is blended but not foamy. Slowly stir in the hot cream mixture.
- Place the ungreased 13×9 inch baking dish into a baking pan that is large enough to hold it but without touching the sides.
- Pour the egg mixture into the dish. Place the pan on the oven rack, and add very hot water to the pan. Water should only be within 1 inch of the top of the dish.
- Bake until the center is just set and the top appears dull for about 40 to 50 minutes.
- Immediately remove the dish from the water bath to the wire rack. Let it cool for about 1 hour. Refrigerate until cold.
Method to caramelize topping with the kitchen torch
- Mix the brown sugar and the remaining white sugar.
- To caramelize the topping with a kitchen torch, sprinkle the custard evenly with the sugar mixture.
- Hold the torch flame about 2 inches above the custard surface, and rotate it slowly until the sugar is evenly caramelized.
- Serve immediately or refrigerate for up to 1 hour.
Method to caramelize topping in a broiler
- Allow the custard to stand at room temperature for about 30 minutes.
- Preheat the broiler. Sprinkle the custard evenly with the sugar mixture.
- Broil 4 inches from the heat for about 2 to 3 minutes or until the sugar is caramelized.
- Serve immediately or refrigerate for up to 1 hour.
Nutrition
Share Your Thoughts!
Did you make Grandma’s Caramel Crème Brûlée for a family gathering, or try it under the broiler? I’d love to hear how it turned out for you! Leave a comment and a star rating below to let me know, and don’t forget to save this recipe to your favorite Pinterest dessert boards for later. If you’re searching for the ultimate easy dessert, remember that Grandma’s caramel creme brulee always delivers perfection with minimal effort!
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