How to Make Creme Brulee - Meemaw Knows

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla beans

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more affordable and readily available.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar can add a richer flavor.

Separate the yolks from the whites of 5 eggs and place the yolks in a mixing bowl.

Add 1/2 cup of sugar to the egg yolks and whisk together using a stand mixer.

In a saucepan, heat 2 cups of heavy whipping cream over medium heat until it starts to simmer, but do not let it boil.

Slowly pour the warm cream into the egg yolk and sugar mixture while mixing on low speed to avoid cooking the eggs.

Add 1 teaspoon of vanilla and a pinch of salt to the mixture and mix well.

Preheat the oven to 325°F (160°C).

Prepare a baking pan by placing a hand towel at the bottom to prevent the ramekins from sliding.

Pour boiling water into the baking pan to create a water bath for the ramekins.

Pour the custard mixture into Pyrex dishes (ramekins) and place them in the baking pan with water.

Bake in the oven on the middle rack for 25 to 30 minutes.

Check the custard; if it is still jiggly, bake for an additional 5 minutes.

Remove the ramekins from the water bath and let them cool in the pan for a couple of hours.

Cover the cooled custards with plastic wrap and refrigerate until ready to serve.

Before serving, sprinkle about 1 tablespoon of sugar on top of each custard, using only half of it for each.

Use a propane torch to caramelize the sugar on top, moving the torch around continuously to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens