Crème brûlée
Crème brûlée
Making crème brûlée is not always easy. With the right tips, tricks, and the right recipe, it is possible to achieve it relatively easily. I’m giving you the instructions to follow exactly to succeed!
Ingredients
- 3 cups 35% cream
- 2 vanilla beans or 2 teaspoons vanilla bean paste (do not use vanilla extract)
- 8 egg yolks
- ½ cup granulated sugar
- granulated sugar for topping
Instructions
- Preheat the oven to 300°F.
- Heat the cream and vanilla in a saucepan until it just begins to simmer (do not bring to a boil; remove from heat before!).
- Whisk the egg yolks and sugar in a bowl. Add the cream gradually while mixing.
- Pour the mixture into 6-ounce ramekins (this should make 7 to 8 servings), filling them to 90%.
- Place the ramekins in a baking dish and add boiling water halfway up the sides of the ramekins.
- Bake for 30 to 40 minutes. When ready, the edges should be set and the center should slightly jiggle, like Jell-O.
- Tip: Do not bake at too high a temperature, such as 350°F. Do not use broil.
- Let cool in the refrigerator for 2 hours.
- Sprinkle some granulated sugar on top of each custard.
- Caramelize with a torch (like this one)
- Tip: You can place the custards under the broiler for 2–3 minutes, but it never turns out as well as with a torch!
Crème brûlée
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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