Creme Brulee Recipe | How to make Creme Brulee | Creamy Vanilla Custard Recipe

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.

Ensure the egg yolks are at room temperature.

In a bowl, gently beat 4 large egg yolks, 4 tablespoons of fine granulated sugar, and a pinch of salt with a wooden spoon until pale in color.

In a saucepan, mix 1 1/2 cups of heavy cream and 1 teaspoon of vanilla extract.

Bring the cream mixture to a gentle simmer on low heat, switching off the heat when bubbles appear at the sides (do not boil).

Let the cream mixture cool down for 10-15 minutes until lukewarm.

Once lukewarm, add a bit of the cream mixture to the egg yolk mixture to temper it, mixing gently until all the sugar dissolves completely.

Continue adding the cream mixture in small batches while gently mixing, avoiding overmixing to prevent foaming.

Strain the mixture through a fine sieve for a smooth texture, using a mug with a spout for easy pouring.

Line a tray with tissues (optional) and distribute the custard into 4-inch diameter, 1.4-inch height ceramic ramekins, ensuring to pull out any air bubbles with the corner of a tissue.

Pour hot water into the tray until it reaches half the height of the ramekins, then carefully place the tray in the oven.

Bake at 150°C (approximately 302°F) for 25-30 minutes, ensuring they have a bit of a wiggle in the center when tapped.

Cool the ramekins in the tray for 10 minutes, then cool completely.

Once cool, wrap the ramekins airtight and refrigerate for 3-4 hours.

Sprinkle a thin layer of 1 tablespoon of fine brown sugar evenly over the top of each custard.

Use a blow torch to caramelize the sugar, keeping the flame rotating to prevent burning.

Let the sugar crust set for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens