Creme Brulee 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.

Separate 3 egg yolks and place them in a big bowl.

Add 35g of sugar to the egg yolks and whisk until incorporated.

Pour 100ml of unsweetened milk into a pot.

Add 200g of whipping cream to the pot with the milk.

Place the pot on the stove and bring the mixture to a slight boil, whisking occasionally to avoid burning.

Boil until small bubbles appear at the rim and the temperature reaches about 80°C, avoiding a full boil.

Remove the pot from the stove and slowly pour the hot mixture into the egg yolk bowl bit by bit to prevent scrambling the eggs.

Add 1 tsp of vanilla extract to the mixture and mix well.

Sieve the mixture to remove any clumps or egg shells.

Pour the smooth mixture into a ceramic mold or bowl that can withstand heat.

Fill a pan with hot water to create a water bath for baking.

Bake in the oven for 30-40 minutes until the cream cooks evenly and the center is slightly jiggly.

After baking, cool the crème brûlée at room temperature, then refrigerate for 2-3 hours.

Sprinkle a thin layer of sugar on top of the chilled crème brûlée.

Use a kitchen torch on medium heat to melt and caramelize the sugar layer until it becomes a layer of caramel.

Let the caramelized sugar cool and harden for about 2-3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens