Crème brûlée,

Crème brûlée,

By Food E Fare

Crème brûlée, translated from French as "burnt cream," is a classic and elegant dessert known for its rich and creamy custard base topped with a layer of caramelized sugar. The dessert is typically served in individual ramekins, and the caramelized sugar creates a crisp, thin crust that contrasts beautifully with the smooth and velvety custard beneath. Here's a basic recipe for making Crème brûlée:


  • 2 cups (475ml) heavy cream
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1/2 cup (100g) granulated sugar, plus extra for caramelizing


Preheat the Oven:

  • Preheat your oven to 325°F (163°C). Place oven racks in the middle position.

Prepare the Custard Base:

  • In a saucepan, heat the heavy cream over medium heat. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and add the vanilla bean pod. Bring the cream to a gentle simmer, then remove from heat and let it steep for about 15-20 minutes. If using vanilla extract, simply add it to the cream without heating.

Whisk Egg Yolks and Sugar:

  • In a bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.

Combine Cream and Egg Mixture:

  • Gradually pour the warm (strained) cream into the egg yolk mixture, whisking constantly to prevent curdling.

Strain the Mixture:

  • Strain the custard mixture through a fine-mesh sieve into a bowl or pitcher to remove any solids.

Fill Ramekins:

  • Pour the custard into individual ramekins. Place the ramekins in a deep baking dish or roasting pan.

Bake in a Water Bath:

  • Pour hot water into the baking dish around the ramekins to create a water bath. Bake in the preheated oven for about 40-50 minutes, or until the custard is set around the edges but slightly jiggly in the center.


  • Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight to allow the custard to fully set.

Caramelize the Sugar:

  • Just before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. Alternatively, you can place the ramekins under a broiler for a short time, but be vigilant to avoid burning.


  • Serve the Crème brûlée immediately after caramelizing the sugar to enjoy the contrasting textures of the creamy custard and the crisp caramelized top.

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