Perfect Crème Brûlée Every Time
Smooth, rich, and perfectly caramelized—this foolproof Crème Brûlée will quickly become your go-to dessert recipe.
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Servings: 2 portions
Equipment
- 2 Ramekins
- Kitchen blow torch or use the oven’s broiler instead
Ingredients
- 1 cup / 240 ml Whipping cream or heavy cream (35 % fat)
- 1 Vanilla bean
- 3 Egg yolks
- ¼ cup / 50 g Granulated sugar
- 2 tbsp / 30 g Brown sugar
Instructions
- In a saucepan, heat whipping cream and scraped seeds from the vanilla bean over medium heat until it gently simmers. Remove from heat and let cool slightly. Preheat oven to 150°C (300°F).
- In a bowl, whisk egg yolks with granulated sugar until pale and creamy.
- Slowly pour warm cream into the egg mixture, whisking continuously. Strain the mixture into ramekins.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 40-50 minutes until the custard sets but remains slightly wobbly in the center. Cool to room temperature, then refrigerate for at least 2 hours (or overnight).
- Sprinkle brown sugar evenly over each custard surface. Using a kitchen blow torch, carefully caramelize the sugar until golden and crisp. Alternatively, place under a hot broiler until sugar caramelizes.
