Crème brûlée may sound fancy, but it’s surprisingly simple to make at home, and you don’t need to be a trained pastry chef or own a blowtorch to pull it off. With its silky vanilla-infused custard and crisp caramelised sugar top, this iconic French dessert is perfect for date nights, dinner parties, or just treating yourself. In this step-by-step recipe, we’ll show you how to make flawless crème brûlée using everyday kitchen tools and ingredients you likely already have in your pantry.
Extra sugar for topping (about 1 tbsp per ramekin)
Method
1. Preheat and prep: Preheat your oven to 160°C (325°F). Place 4 ramekins in a deep baking dish.
2. Heat the cream: In a saucepan, heat the cream over medium heat. If using a vanilla bean, split it and scrape the seeds into the cream, then drop in the pod. Heat until just simmering, then remove from heat. Let it sit for 10 minutes to infuse.
3. Whisk the yolks: In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
4. Temper the eggs: Remove the vanilla pod from the cream. Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid scrambling.
5. Strain and pour: Strain the custard through a fine mesh sieve for an ultra-smooth finish. Divide the mixture evenly among the ramekins.
6. Water bath bake: Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. Bake for 35–40 minutes or until the custards are set but still slightly wobbly in the centre.
7. Chill: Remove the ramekins from the water bath and let them cool, then refrigerate for at least 3 hours (or overnight).
To Caramelise Without a Torch
Option 1: Sprinkle a thin, even layer of sugar on top of each custard. Place under a very hot grill (broiler) for 2–3 minutes, watching closely until the sugar melts and turns golden.
Option 2: Use the back of a hot spoon or a metal spatula heated over the stove to carefully press and melt the sugar topping.
Tips for Success
Don’t skip the water bath—it ensures even baking and prevents curdling.
Use room temperature egg yolks for a smoother custard.
Add a hint of citrus zest or liqueur like Grand Marnier for a twist.
Homemade Crème Brûlée (Serves 4)
Ingredients
2 cups (500 ml) heavy cream
1 vanilla bean (or 2 tsp pure vanilla extract)
5 large egg yolks
½ cup (100 g) granulated sugar
Extra sugar for topping (about 1 tbsp per ramekin)
Method
1. Preheat and prep: Preheat your oven to 160°C (325°F). Place 4 ramekins in a deep baking dish.
2. Heat the cream: In a saucepan, heat the cream over medium heat. If using a vanilla bean, split it and scrape the seeds into the cream, then drop in the pod. Heat until just simmering, then remove from heat. Let it sit for 10 minutes to infuse.
3. Whisk the yolks: In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
4. Temper the eggs: Remove the vanilla pod from the cream. Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid scrambling.
5. Strain and pour: Strain the custard through a fine mesh sieve for an ultra-smooth finish. Divide the mixture evenly among the ramekins.
6. Water bath bake: Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. Bake for 35–40 minutes or until the custards are set but still slightly wobbly in the centre.
7. Chill: Remove the ramekins from the water bath and let them cool, then refrigerate for at least 3 hours (or overnight).
How to Caramelise Without a Torch:
Option 1: Sprinkle a thin, even layer of sugar on top of each custard. Place under a very hot grill (broiler) for 2–3 minutes, watching closely until the sugar melts and turns golden.
Option 2: Use the back of a hot spoon or a metal spatula heated over the stove to carefully press and melt the sugar topping.
Tips for Success:
Don’t skip the water bath—it ensures even baking and prevents curdling.
Use room temperature egg yolks for a smoother custard.
Add a hint of citrus zest or liqueur like Grand Marnier for a twist.
Once you crack that caramelised sugar top with your spoon and dive into the creamy custard below, you’ll see why homemade crème brûlée is a timeless favourite. Simple, elegant, and incredibly satisfying—this is a recipe worth mastering.
Crème brûlée may sound fancy, but it’s surprisingly simple to make at home, and you don’t need to be a trained pastry chef or own a blowtorch to pull it off. With its silky vanilla-infused custard and crisp caramelised sugar top, this iconic French dessert is perfect for date nights, dinner parties, or just treating yourself. In this step-by-step recipe, we’ll show you how to make flawless crème brûlée using everyday kitchen tools and ingredients you likely already have in your pantry.
Homemade Crème Brûlée
Ingredients
Method
1. Preheat and prep:
Preheat your oven to 160°C (325°F). Place 4 ramekins in a deep baking dish.
2. Heat the cream:
In a saucepan, heat the cream over medium heat. If using a vanilla bean, split it and scrape the seeds into the cream, then drop in the pod. Heat until just simmering, then remove from heat. Let it sit for 10 minutes to infuse.
3. Whisk the yolks:
In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
4. Temper the eggs:
Remove the vanilla pod from the cream. Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid scrambling.
5. Strain and pour:
Strain the custard through a fine mesh sieve for an ultra-smooth finish. Divide the mixture evenly among the ramekins.
6. Water bath bake:
Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. Bake for 35–40 minutes or until the custards are set but still slightly wobbly in the centre.
7. Chill:
Remove the ramekins from the water bath and let them cool, then refrigerate for at least 3 hours (or overnight).
To Caramelise Without a Torch
Option 1: Sprinkle a thin, even layer of sugar on top of each custard. Place under a very hot grill (broiler) for 2–3 minutes, watching closely until the sugar melts and turns golden.
Option 2: Use the back of a hot spoon or a metal spatula heated over the stove to carefully press and melt the sugar topping.
Tips for Success
Don’t skip the water bath—it ensures even baking and prevents curdling.
Use room temperature egg yolks for a smoother custard.
Add a hint of citrus zest or liqueur like Grand Marnier for a twist.
Homemade Crème Brûlée (Serves 4)
Ingredients
Method
1. Preheat and prep:
Preheat your oven to 160°C (325°F). Place 4 ramekins in a deep baking dish.
2. Heat the cream:
In a saucepan, heat the cream over medium heat. If using a vanilla bean, split it and scrape the seeds into the cream, then drop in the pod. Heat until just simmering, then remove from heat. Let it sit for 10 minutes to infuse.
3. Whisk the yolks:
In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
4. Temper the eggs:
Remove the vanilla pod from the cream. Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid scrambling.
5. Strain and pour:
Strain the custard through a fine mesh sieve for an ultra-smooth finish. Divide the mixture evenly among the ramekins.
6. Water bath bake:
Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. Bake for 35–40 minutes or until the custards are set but still slightly wobbly in the centre.
7. Chill:
Remove the ramekins from the water bath and let them cool, then refrigerate for at least 3 hours (or overnight).
How to Caramelise Without a Torch:
Option 1: Sprinkle a thin, even layer of sugar on top of each custard. Place under a very hot grill (broiler) for 2–3 minutes, watching closely until the sugar melts and turns golden.
Option 2: Use the back of a hot spoon or a metal spatula heated over the stove to carefully press and melt the sugar topping.
Tips for Success:
Once you crack that caramelised sugar top with your spoon and dive into the creamy custard below, you’ll see why homemade crème brûlée is a timeless favourite. Simple, elegant, and incredibly satisfying—this is a recipe worth mastering.
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