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Crème Brûlée (French vanilla custard)


Actually! This is a fundamental recipe for making Crème Brûlée, a scrumptious French vanilla custard with a caramelized sugar crust on prime. This recipe yields roughly 4 servings.


  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) entire milk
  • 4 giant egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1 vanilla bean or 1 teaspoon pure vanilla extract
  • Further granulated sugar for caramelizing (about 1-2 tablespoons)


  1. Preheat your oven to 325°F (163°C). Place 4 ramekins in a baking dish.
  2. In a saucepan, warmth the heavy cream and entire milk over medium warmth. If utilizing a vanilla bean, break up it open lengthwise and scrape the seeds into the cream combination. Add the vanilla bean pod to infuse taste. If utilizing vanilla extract, you will add it later.
  3. Carry the cream combination simply to a simmer, then take away it from the warmth. Enable it to chill barely.
  4. In a mixing bowl, whisk collectively the egg yolks and sugar till the combination is pale and barely thickened.
  5. Steadily pour the nice and cozy cream combination into the egg combination, whisking repeatedly. In the event you used a vanilla bean, take away the pod at this stage. If utilizing vanilla extract, add it to the custard combination and whisk effectively.
  6. Pressure the custard via a fine-mesh sieve right into a pouring jug or bowl to take away any potential bits of cooked egg.
  7. Pour the custard evenly into the ramekins within the baking dish. Fill the dish with sizzling water till it reaches about midway up the perimeters of the ramekins. This water tub helps guarantee mild and even cooking.
  8. Bake within the preheated oven for 40-45 minutes or till the custard is ready across the edges however barely wobbly within the heart.
  9. Take away the ramekins from the water tub and permit them to chill to room temperature. Then, refrigerate for at the least 2 hours, or in a single day for higher taste improvement.
  10. Earlier than serving, sprinkle a skinny, even layer of granulated sugar excessive of every custard. Use a kitchen torch to caramelize the sugar till it kinds a golden-brown crust.
  11. Enable the caramelized sugar to chill and harden for a couple of minutes earlier than serving.

Take pleasure in your selfmade Crème Brûlée!

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