How to Make Perfect Crème Brûlée | It’s Fine | Food52

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.

Check that the oven rack is in the center of the oven.

Preheat the oven to 325°F (160°C).

Add 3 cups of heavy cream to a heavy saucepan.

Add 1 vanilla bean and its seeds to the cream, including the pod.

Heat the cream on the stove until it is just simmering, avoiding boiling.

Separate 6 egg yolks into a bowl.

Add 3/4 cup of granulated sugar and a pinch of salt to the egg yolks, and whisk until well combined.

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

Strain the mixture through a fine mesh sieve into another bowl to remove solids.

Ladle the custard mixture into ramekins, filling them appropriately.

Place the ramekins in a roasting pan and add hot water to the pan until it reaches halfway up the sides of the ramekins.

Carefully place the roasting pan in the oven and bake for 30-40 minutes until the edges are set but the center is slightly jiggly.

Remove the ramekins from the oven and let them cool to room temperature before refrigerating for at least 2 hours.

Sprinkle a thin layer of turbinado sugar over each custard.

Use a kitchen torch to caramelize the sugar until golden and crisp, being careful not to burn it.

Garnish with a sprig of mint and raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens