Crème Brûlée
Creamy and silky crème brûlée might sound intimidating, but with my video instructions it's the most delectable dessert you can make at home.
Servings: 5 people
Calories: 288kcal
Equipment
- 5 ramekins 4oz.
- Torch (optional)
- deep baking dish or baking pan
Ingredients
For the custard
- 4 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract or 1 vanilla bean
- 1 1/2 cup (300 ml) whipped cream 35% (heavy cream)
- 1/2 cup (100 ml) whole 2% milk
For the top crust
- 5 tsps granulated sugar
Instructions
- Preheat oven to 325°F (160°C). Place 5 ramekins in a deep baking dish & Set aside.
- Heat the 35 % cream & milk in a saucepan over medium heat & whisk constantly the liquids, until it starts to gently boil on the sides.
- Meanwhile, whisk egg yolks and a 1/4 cup of sugar until thick and creamy, about 5 minutes. Add in vanilla extract and combine.
- Take the hot cream & gradually whisk into the egg yolk mixture. Once all the cream is well incorporated, strain the liquid through fine mesh sieve.
- Fill the ramekins with the custard, dividing evenly or up to 3/4 of the way full & place them inside the deep baking dish.
- Pour boiling water into the deep baking dish, until the water reach halfway up the ramekins. Try to avoid splashing the water inside the ramekins.
- Transfer the baking dish in the oven and bake for 30 to 35 minutes or until it’s set.
- Remove carefully ramekins (they will be HOT!) from the baking dish and cool on wire rack or on kitchen towel.
- When the ramekins are well cooled down, cover them with plastic food wrap and refrigerate for 2 hours.
Torch method
- Just before serving the crème brulée, sprinkle 1 tsp of sugar evenly over the surface of the crème brûlée & use mini torch to gently melt the sugar. Hold the flame above 4 inches from the surface and with circular motion move the flame around the surface.
Broil method
- Don't have a torch? No problem, you can use the oven to melt the sugar on the top of the crème brulée. Place sugared ramekins directly in the oven (top rack) & broil for 5-10 minutes or until sugar melts and caramelize. Keep closely eyes on these, because they can quickly burn.
- Serve within 20 minutes, otherwise the sugar will soften and you won't have the satisfying cracking the crème brulée.
Video
Notes
Heavy cream - If you wish to have your crème brûlée even richer taste, do not use 1/2 cup of milk. Instead, use heavy cream all the way. In total use 2 cups of heavy cream.
Ramekins - I have used classic small ramekins 3,5 inches in diameter and almost 2 inches deep. You can use slightly larger ramekins and fill only 4 of them. But be careful, do not fill the custard to the top of the ramekin. Always leave 1/2 inch from the top, otherwise the custard could overflow.