what's the best (and easiest) creme brulee recipie?

Answer 1

Hi !!
Here you go...ENJOY!!

Creme Brulee II

"A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes. "

Original recipe yield:
4 - 6 ounce ramekins

PREP TIME 15 Min
COOK TIME 35 Min
READY IN 6 Hrs 35 Min

INGREDIENTS
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
1 teaspoon vanilla extract
3 egg yolks
4 tablespoons white sugar

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

-----------AND, IF YOU LIKE KAHLUA...

Kahlua Creme Brulee

7 large egg yolks
1/4 cup granulated sugar
4 cups heavy cream
1 tablespoon freeze-dried instant coffee granules
1/2 cup Kahlua liqueur
1 tablespoon vanilla extract
2/3 cup packed light brown sugar

Position an oven rack in center of oven and preheat oven to 325 degrees F. In a medium bowl, whisk together egg yolks and sugar.

In a medium-size saucepan, stir together the heavy cream and coffee. Set over medium heat and bring to a boil, stirring to dissolve the coffee granules. Slowly whisk the hot cream into the yolks. Whisk in the Kahlua and vanilla extract. Ladle the mixture into 8 round shallow broiler-proof serving dishes about 3 inches wide and about 1 inch deep. Set dishes in a shallow baking pan. Add boiling water to the pan to come halfway up the sides of the dishes. Bake until the tops are set, about 30 minutes. The custards will remain jiggly until they are completely chilled. Remove from the water bath and cool to room temperature. Cover and chill overnight.

Heat broiler. With your fingers, press the brown sugar through a strainer onto the custards in an even, fluffy layer. Wipe any excess sugar from the edges of the dishes. Broil 5 to 6 inches from the heat source until the sugar liquefies and begins to caramelize, rotating dishes to brown evenly and watching carefully to avoid burning. Refrigerate the finished Crème Brûlée for at least for hour before serving.

Answer 2

check on allrecipes.com