Crème Brûlée is a classic French dessert—rich vanilla custard with a crisp, caramelized sugar top that cracks when you tap it.
🍮 Ingredients
- 2 cups heavy cream
- 5 egg yolks
- ½ cup sugar (plus extra for topping)
- 1 tsp vanilla extract (or a vanilla bean)
- Pinch of salt
🔪 Steps
1. Heat the cream
- Warm cream + vanilla in a saucepan over medium heat
- Don’t boil—just heat until steaming
2. Whisk eggs & sugar
- In a bowl, whisk egg yolks with sugar until pale and slightly thick
3. Temper
- Slowly pour warm cream into the egg mixture while whisking (prevents scrambling)
4. Strain & pour
- Strain mixture for a smooth texture
- Pour into ramekins
5. Bake (water bath)
- Place ramekins in a baking dish
- Add hot water halfway up the sides
- Bake at 160°C (320°F) for 30–40 minutes
- Centers should be slightly jiggly
6. Chill
- Refrigerate for at least 2–4 hours (overnight is best)
7. Caramelize the top
- Sprinkle a thin, even layer of sugar
- Use a torch (or broiler) to melt into a golden crust
🔥 Pro Tips
- Use a water bath (bain-marie) for silky texture
- Don’t overbake—custard should wobble slightly
- Chill thoroughly before torching
- Rotate ramekins when torching for even caramelization
🍽️ Flavor Variations
- Coffee or espresso infusion
- Citrus zest (orange/lemon)
- Chocolate crème brûlée
- Add a hint of rose or cardamom for a unique twist
If you want, I can give you a no-torch method, a quick version, or even a restaurant-style plating guide ✨
