How To Make Creme Brulee: SO EASY!!!

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.

Preheat your oven to 300 degrees Fahrenheit.

Add 2 cups of heavy cream to a saucepan and bring it just to a simmer, then take it off the heat.

For flavor, split a vanilla bean in half and add it with the cream, or use vanilla extract or vanilla bean paste. Today, I'm using vanilla bean paste.

Stir in the vanilla bean paste and set it aside.

In a separate bowl, add 5 large egg yolks, half a cup of sugar, and a pinch of salt, and whisk until blended.

Slowly add the hot cream mixture to the egg yolk mixture while whisking constantly to avoid scrambling the eggs.

Strain the mixture through a fine sieve into a measuring cup to remove any lumps.

Place six 4-ounce ramekins in a casserole dish and divide the mixture evenly between them.

Add hot water into the casserole dish about halfway up the sides of the ramekins.

Transfer the casserole dish to the center of the preheated oven and bake for about 30 to 35 minutes, until the centers are nearly set with a slight wobble.

Remove from the oven and transfer to a wire rack to cool completely to room temperature.

Refrigerate for at least two hours, or up to three days ahead of time.

Before serving, sprinkle 1.5 to 2 teaspoons of sugar over the top of each creme brulee.

Use a kitchen torch to caramelize the sugar until it reaches a deep amber color, moving in a circular pattern.

If you don't have a torch, you can put fruit on top or enjoy it without the sugar crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens