I never knew CRÈME BRÛLÉE could be this easy!

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.

Preheat the oven to 160°C (320°F).

Place four 3.5-inch (6 oz) ramekins into a deep baking dish and set aside.

In a small saucepan over medium heat, add 600 g (2.5 cups) of heavy cream, 1/8 teaspoon of salt, and 2 teaspoons of vanilla.

Heat the cream until just steaming but not boiling, then remove from heat and discard the vanilla pod if used.

In a large bowl, add 6 large egg yolks and 100 g (1/2 cup) of white granulated sugar, whisking together for about 1 minute until pale and slightly thickened.

Slowly pour the warm cream into the egg yolk mixture a little at a time, whisking constantly to temper the eggs.

Stop whisking once the last of the cream is incorporated to avoid incorporating too many air bubbles.

Strain the custard mixture through a sieve into a jug to remove air bubbles or bits of cooked eggs.

Carefully pour the custard evenly between the prepared ramekins.

Place the baking dish into the oven and carefully pour hot water into the dish until it comes up about halfway up the sides of the ramekins.

Bake for about 35 to 45 minutes, until the crème brûlée is just set around the edges with a gentle wobble in the center.

Remove the ramekins from the water bath and place them onto a wire rack to cool to room temperature.

Once at room temperature, cover the tops with cling wrap and transfer to the fridge to chill for at least 4 hours or ideally overnight.

Sprinkle about 1 to 1.5 teaspoons of white granulated sugar evenly over the tops of each crème brûlée.

Use a kitchen torch to melt and caramelize the sugar until golden and crisp, then let it sit for a minute to harden.

Serve the crème brûlée once the sugar topping is set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens