Easiest EVER Crème 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.

Prepare a large mixing pitcher for the custard mixture.

Set up a water bath using a large disposable roasting pan.

Use 6 oz ramekins that are a couple of inches deep.

Add 10 egg yolks to a mixing bowl.

Squeeze out the seeds from the vanilla bean into the bowl.

Add 1 cup of sugar to the egg yolks and vanilla, then whisk until combined.

Add 1 quart of heavy cream to the mixture and whisk until well combined.

Transfer the custard mixture to a smaller pitcher for easier pouring.

Fill the ramekins with the custard mixture, leaving about half an inch from the top.

Preheat the oven to 350°F.

Carefully pour boiling water into the roasting pan, ensuring it comes halfway up the sides of the ramekins.

Loosely cover the ramekins with foil and bake for 40 minutes.

Check the custards after 40 minutes by shaking the pan; if the center jiggles too much, bake for an additional 10 minutes.

Once done, remove the custards from the oven and let them cool before refrigerating for 3 to 4 hours.

Sprinkle turbinado sugar evenly over the tops of the chilled custards.

Use a kitchen torch to caramelize the sugar until golden and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens