How To Make Crème Brûlée - An Easy Method To Get Perfect Results Every Time

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option, while milk + cornstarch reduces cost.

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more accessible and less expensive.

Prepare the ramekins by lightly coating the insides with butter.

Place the ramekins in a baking tray with a towel at the bottom to prevent sloshing.

Preheat the oven to 325°F (160°C).

Heat 2 cups of heavy cream in a saucepan over medium-low heat until it reaches 160°F, stirring occasionally.

Once the cream reaches 160°F, remove it from heat and let it sit for 5 minutes.

Add 1.5 teaspoons of vanilla to the cream and stir.

In a mixing bowl, whisk together 5 egg yolks and 1/2 cup of cane sugar until the mixture is homogeneous and thickened.

Slowly add the warm cream to the egg mixture a little at a time while whisking continuously to temper the eggs.

Once combined, transfer the custard mixture into a pitcher for easy pouring.

Pour the custard evenly into the prepared ramekins.

Fill the baking tray with hot water until it reaches halfway up the sides of the ramekins.

Carefully place the baking tray in the preheated oven and bake for 30-40 minutes, checking the temperature after 30 minutes.

Check the internal temperature of the custard; it should reach 174°F for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens