Crème brûlée is one of those staple desserts that you should know how to make. Not because it’s the most delicious thing in the world (although I must admit, it is pretty good), but because it’s deceivingly easy yet considered upscale by most of the general population. Don’t believe me? Just look at the dessert menu next time you’re at a posh restaurant.
This has become one of my go-to desserts for girls’ night and date night. It’s simple, sweet, and you can play around with the presentation of the ramekins to make them extra pretty. (I usually arrange them on a big decorative plate with some fresh fruit, but it depends on the season). The best part about this recipe is that you can make only as many as you need.
Crème BrûléePrint Recipe
- 1 cup of heavy cream
- 1 vanilla bean (or 1 teaspoon of vanilla extract)
- 1/2 cup of sugar, divided into 2
- 3 egg yolks
- A pot of boiling water (for the water bath)
- Turn the oven to 350 degrees Fahrenheit.
- Whisk together 1/4 cup of sugar and egg yolks until it turns into a pale yellow. You can use a mixer if you wish, but I prefer to whisk it by hand because a mixer can add too much air. (The objective of this dessert is to be dense, not fluffy). Set it aside.
- Pour the heavy cream into a medium saucepan along with the vanilla. (If you’re using a vanilla bean, slit it down the middle, scrape out the vanilla, and then put the scraped vanilla into the cream along with the bean itself for more flavour). Bring it to a boil. Once it’s started to boil and rise, remove it from the heat.
- Pour a handful of tablespoons of the hot cream into the yolk mixture and whisk it until it’s combined. (This is called tempering–you’re introducing the hot temperature into the yolk mixture before you add the whole thing. Otherwise, the egg yolks will cook.)
- Once it is tempered, go ahead and add all of the cream into the yolk mixture (take out the vanilla bean). Whisk it until it is well incorporated.
- Fill each ramekin. Then, get a deep baking sheet. Place the ramekins into the baking sheet and pour very hot/boiling water into the baking sheet until the ramekins are halfway covered. Carefully place it into the oven and bake for approximately 50-60 minutes. It should look visibly set but still jiggle when you move it.
- Take it out of the oven and allow it to cool. Once it’s cooled to room temperature, store it in the fridge for a few hours.
- Just before you’re ready to serve it, cover the top with sugar (this is where you’ll use the other 1/4 cup of sugar). It should be an even, thin but generous coat. Take a blow torch and lightly work your way around the ramekin until the sugar has caramelized. If you don’t have a blowtorch, you can either place it until a hot boiler or caramelize the sugar in a saucepan and then pour it onto the top.