Martha Stewart's Crème Brûlée | Martha Bakes Recipes

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 4 cups of heavy cream in a saucepan until just before boiling, adding 1 vanilla bean split and pressed to release seeds.

Add 3/4 cup of granulated sugar to the cream and stir until dissolved.

In a bowl, whisk together 7 egg yolks while waiting for the cream to heat.

Slowly add a little bit of the hot cream to the egg yolks while stirring to temper them, preventing curdling.

Strain the custard mixture through a fine sieve into a pouring cup to remove any solids.

Pour the custard into 6 oval ramekins, filling them generously.

Place the ramekins in a shallow pan and pour boiling water around them until it reaches halfway up the sides of the ramekins.

Bake in a preheated oven at 300°F for 40 minutes until the custards are set but still slightly jiggly in the center.

Remove the ramekins from the oven and let them cool on a rack.

Chill the custards in the refrigerator for at least 4 hours or overnight.

Sprinkle a thin layer of granulated sugar over the top of each custard just before caramelizing.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens