Crème Brûlée Recipe
Traditional creamy custard with caramelized sugar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
- 1
Prepare the Oven
Preheat your oven to 325°F (160°C).
- 2
Heat the Cream
In a saucepan, heat the heavy cream over medium heat until it is just about to simmer. Remove from heat.
- 3
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined.
- 4
Combine Cream and Egg Mixture
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
- 5
Strain the Mixture
Strain the mixture through a fine-mesh sieve into another bowl or measuring jug to remove any lumps.
- 6
Prepare Ramekins
Place 4 to 6 ramekins in a baking dish. Pour the custard mixture evenly into each ramekin.
- 7
Bake in a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
- 8
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
- 9
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, you can place them under a broiler for a few minutes, watching closely to prevent burning.
- 10
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade crème brûlée!