Crème brûlée is one of those classic French desserts that feels luxurious yet within reach for a home-cook. Imagine cracking into a perfectly caramelized top to reveal a smooth, vanilla-specked custard beneath. It’s sheer indulgence, and creating it yourself will delight both you and your guests.
Ingredients
- Vanilla bean – 1
- Heavy cream – 720 ml (3 cups)
- Egg yolks – 5
- Sugar – 100 g (1/2 cup)
- Salt – 1/8 teaspoon
- Caster sugar – to taste (about 1.5 teaspoons per serving)
Steps for Perfect Crème Brûlée
- Prepare the Vanilla
Slice open the vanilla bean using a sharp knife and scrape out the seeds. Set aside the seeds and pod. - Infuse the Cream
In a medium pot, combine the heavy cream, vanilla seeds, and pod. Heat over medium until it’s about to simmer. Remove from heat and let sit for 15 minutes to infuse. - Separate the Eggs
Preheat your oven to 160°C (325°F). While the cream infuses, separate five eggs, saving the yolks for the custard. - Mix the Custard
Combine the egg yolks, sugar, and salt in a bowl, whisking until smooth. Slowly pour in the cooled cream through a sieve to remove any vanilla pod pieces, stirring gently to combine. - Fill the Ramekins
Divide the custard evenly among six 180 ml (6 oz) ramekins. - Bake the Custard
Prepare a bain-marie: place ramekins in a baking dish and pour hot water halfway up their sides. Bake for 30–40 minutes until the custard is set but still wobbly in the center. Carefully remove from the oven and let cool. - Chill and Brûlée
After chilling in the fridge until cold, sprinkle each custard surface with caster sugar. Using a kitchen torch, brûlée the sugar evenly to a golden amber.
With your crème brûlée ready, enjoy this divine blend of silky custard and caramelized sugar. It’s a perfect make-ahead dessert for gatherings or a weekend indulgence. Relish the luxury of homemade crème brûlée and the thrill of creating this classic French delicacy right in your kitchen.
