How to make Crème Brûlée | Easy Homemade Creme Brûlée Recipe

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.

Add 2 cups of heavy whipping cream into a pot.

Add 1 teaspoon of vanilla bean paste to the cream.

Heat the cream at low to medium heat until it simmers, avoiding boiling.

Remove from heat when you see bubbles around the edges and a thin layer of skin forms on top.

Set the cream aside to cool while preparing the egg mixture.

Separate 6 eggs, placing the yolks in a large bowl and saving the whites for another use.

Add 1/2 cup of sugar and a tiny pinch of salt to the egg yolks, and whisk until combined.

Slowly add the cream to the egg yolk mixture while whisking continuously to temper the eggs.

Strain the mixture through a fine sieve to remove any solids or film.

Fill ramekins evenly with the custard mixture.

Prepare a deep pan with warm to hot water, filling it halfway up the sides of the ramekins.

Carefully place the ramekins in the pan without splashing water into the custard.

Bake at 300°F for 35 to 45 minutes, until the center is jiggly.

Remove the pan from the oven carefully and let the ramekins cool for at least 30 minutes.

Cover the ramekins with plastic wrap and refrigerate overnight.

Slice blueberries, strawberries, raspberries, and blackberries for garnish.

Sprinkle 1 to 1.5 tablespoons of granulated sugar evenly over the top of each custard.

Use a paper towel to wipe any sugar off the sides of the ramekins.

Place a wooden cutting board underneath the ramekins to protect the countertop.

Caramelize the sugar with a kitchen torch, moving in circular motions until golden brown.

Decorate with the sliced fruit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens