Professional Baker Teaches You How To Make CRÈME BRULEE!

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.

Heat the whipping cream on medium heat until it is hot but not boiling.

Check the freshness of the vanilla bean by ensuring it is pliable and plump.

Slice the vanilla bean lengthwise and scrape out the seeds with a paring knife.

Add the whole vanilla bean and the seeds to the cream to infuse flavor.

Separate four egg yolks and add one whole egg for a lighter texture.

Whisk together the egg yolks, whole egg, and 3/4 cup of sugar until blended.

Remove the vanilla bean from the cream before adding it to the egg mixture.

Gradually pour the hot cream into the egg mixture while whisking to temper the eggs.

Strain the mixture to remove any bubbles or solids.

Fill the ramekins halfway with the custard mixture.

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake in the oven for 30 minutes until the edges are set but the center is still jiggly.

Allow the crème brûlée to cool completely to room temperature.

Chill the custards in the refrigerator for at least 4 hours before serving.

Sprinkle a thin layer of sugar over the top of each custard just before serving.

Use a butane kitchen torch to caramelize the sugar, keeping the torch moving to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens