Easy Gluten-Free Crème Brûlée (Just 4 Ingredients!)
A simple gluten-free crème brûlée made with cream, egg yolks, sugar, and vanilla, resulting in a smooth custard with a caramelized sugar topping.
Ingredients
Ingredients
- 2 cups heavy cream
- 3 egg yolks
- 3/4 cup granulated sugar 2/3 for custard, 1/3 for topping
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- Place four 6-ounce ramekins in a deep 9x13-inch baking pan.
- In a saucepan, heat cream and vanilla until just boiling.
- Remove from heat and let sit for 10 minutes to infuse.
- In a bowl, whisk egg yolks with 2/3 cup sugar until well combined.
- Slowly whisk in the warm cream mixture, pouring gradually to avoid scrambling the eggs.
- Strain the custard mixture into a pourable bowl.
- Divide evenly between the ramekins.
- Fill the outer pan with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 40 minutes, until just set in the center.
- Let cool for 15 minutes on the counter, then chill for at least 3–6 hours in the refrigerator.
- Sprinkle the remaining sugar evenly on top and use a kitchen torch (or broiler) to caramelize.
Notes
Rachel’s Tip: Don’t rush the chill time — warm crème brûlée tastes like sweet scrambled eggs. If you don’t have a torch, use your broiler on high and watch closely. Make Ahead: Perfect for dinner parties.