How to Make Creme Brulee | Easy Homemade Creme Brûlée Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla beans

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more affordable and readily available.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar can add a richer flavor.

Begin by gathering the ingredients: 1 cup of heavy cream, 1 cup of whole milk, a pinch of salt (1/8 teaspoon), 1 teaspoon of vanilla extract, 4 egg yolks, and 1/2 cup of white granulated sugar.

In a pot, combine the heavy cream and whole milk. Use a spatula to scrape out any remaining cream.

Add the pinch of salt to the pot.

Add the vanilla extract to the pot and stir to combine.

Place the pot on the stove over medium-low heat and warm the mixture until just shy of boiling, aiming for around 200°F (93°C).

Once the mixture starts to bubble slightly around the edges, turn off the heat and let it cool for 10 to 15 minutes until lukewarm.

Preheat the oven to 210°F (98°C).

Separate the egg yolks from the egg whites, using a method of cracking the eggs and letting the yolk fall between the shells into a bowl.

In a bowl, combine the egg yolks with 1/2 cup of white granulated sugar. Use a wooden spoon to mix gently until the mixture becomes pale, about 1 minute.

Strain the warm milk and cream mixture through a strainer into the egg yolk mixture to remove any film or solids, tempering the eggs as you pour.

Stir the combined mixture gently until well mixed.

Pour the custard mixture into ramekins, filling them to the desired level, using a spouted container for easier pouring.

Prepare a 13x9 inch baking pan filled with hot water about an inch high.

Place the ramekins into the baking pan with water and carefully transfer to the oven.

Bake at 210°F (98°C) for about 60 minutes. After this time, check the custards; if they are still wobbly, increase the oven temperature to 300°F (149°C) and bake for an additional 10 to 15 minutes.

Once done, the custards should have a slight wobble in the center. Remove them from the oven and let them cool completely at room temperature for 30 to 45 minutes.

After cooling, refrigerate the ramekins for at least 2 hours until they are really cold.

When ready to serve, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard.

Using a kitchen torch, carefully melt the sugar by moving in circles over the surface until it forms a crispy, golden crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens