How to Make Classic Creme Brûlée | Get Cookin' | Allrecipes.com

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.

Heat heavy cream in a saucepan until hot.

Whisk egg yolks with sugar and vanilla until pale and thick.

Slowly incorporate a little bit of hot cream into the egg yolk mixture to temper the eggs.

Once the yolk mixture is warm, whisk it back into the remaining heavy cream.

Pour the mixture into a double boiler, ensuring the bowl doesn't touch the water.

Cook gently while stirring until it thickens enough to coat the back of a spoon.

Fill ramekins with the custard mixture.

Bake in the oven at 300°F for 20 to 30 minutes until slightly jiggly.

Cool to room temperature, then refrigerate for at least a couple of hours or overnight.

Sprinkle a mixture of regular white sugar and brown sugar over the top of each custard.

Use a kitchen torch to caramelize the sugar until it crystallizes, or broil in the oven until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens