Crème Brûlée


How to Make Crème Brûlée

(A rich and creamy French custard with a caramelized sugar top)

Ingredients (for 4–6 servings)

  • 500 ml (2 cups) heavy cream

  • 1 vanilla bean (or 1 teaspoon vanilla extract)

  • 5 large egg yolks

  • 100 g (1/2 cup) granulated sugar, plus extra for caramelizing

  • A pinch of salt

Instructions

1. Preheat oven

  • Preheat the oven to 150°C (300°F).

  • Prepare a baking dish or pan to hold ramekins for a water bath.

2. Heat the cream

  1. In a saucepan, pour the heavy cream.

  2. Split the vanilla bean, scrape the seeds into the cream, and add the pod.

  3. Heat the cream over medium heat until just below boiling (small bubbles appear).

  4. Remove from heat and let the vanilla infuse for 5–10 minutes.

  5. Remove the vanilla pod.

3. Whisk egg yolks and sugar

  • In a bowl, whisk together the egg yolks, sugar, and a pinch of salt until pale and slightly thickened.

4. Combine cream and yolks

  1. Slowly pour the warm cream into the egg yolks while whisking continuously to avoid curdling.

  2. Strain the mixture through a fine sieve into a clean bowl to remove any cooked bits.

5. Fill ramekins

  • Pour the custard mixture evenly into ramekins.

6. Bake in a water bath

  1. Place ramekins in a deep baking dish.

  2. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

  3. Bake for 35–45 minutes, until the custard is just set (slightly wobbly in the center).

7. Chill

  • Remove ramekins from the water bath and let cool to room temperature.

  • Refrigerate for at least 2 hours (or overnight).

8. Caramelize the sugar

  1. Sprinkle a thin, even layer of granulated sugar over the chilled custard.

  2. Using a kitchen torch, melt and caramelize the sugar until golden brown.

  3. If you don’t have a torch, place under a broiler for 1–2 minutes (watch carefully).

9. Serve

  • Let the caramel harden for a minute, then serve immediately.

  • Enjoy the contrast of creamy custard and crispy caramel top.