Learn how to make creme brulee at home from scratch. If you love this iconic and fancy dessert, you can easily make it at home. Time to impress your friends and family with this homemade creme brulee recipe.
Ingredients
- 1 cup of heavy whipping cream 237ml
- 1 cup of whole milk 237ml (or use 2 cups of cream)
- 1 tsp of vanilla extract or 1 vanilla bean
- 1/8 th tsp of salt or just a pinch
- 5 egg yolks
- 1/2 cup of white granulated sugar
- Sugar to melt on top
Instructions
- Combine the milk, cream, salt, and vanilla extract (or slit vanilla bean) into a pot and heat up with medium-low heat, just shy of a boil, around 200F/93C.
- Remove from heat and let cool for 10 to 15 minutes.
- Separate the egg yolks from the egg whites and place them in a medium bowl. Save the egg whites for something else.
- Add the sugar to the egg yolks and gently stir with a wooden spoon until it becomes pale yellow. About 1 minute or so.
- Pour a little bit of the warm cream/milk through a strainer and into the egg yolk sugar mixture. Gently stir those together, then repeat with a little more warm cream.
- Pour the rest of the warm cream/milk into the bowl and stir until well combined. The custard base is ready.
- Pour the custard into a container with a spout, like a liquid measuring cup. Then pour it through the strainer again, and fill up the ramekins to the line.
- Preheat oven to 210F/93C
- Add about 4 cups of really hot water to a 13×9 inch baking pan. Then add the ramekins to it.
- Bake for 60 minutes. Then turn up the heat to 300 F/148 C and bake another 15 to 20 minutes until just barely wobbly in the middle.
- Remove from oven and let them cool a few minutes in the pan then remove from the water bath and allow to cool to room temperature, about 30 to 45 minutes.
- Next, chill the creme brulee in the fridge, uncovered, for at least 2 hours or even overnight.
- When ready to serve, sprinkle on about 1 tsp of white granulated sugar, evenly over the top.
- Now use the butane kitchen torch and gradually melt the sugar on top using small circular motions. Keep the flame about 2 to 3 inches from the sugar. Don't stay too long in one spot. It takes a little practice.
- Allow it to cool for a few minutes for the melted sugar to harden. Then serve. Crack it open with a spoon and eat it. Enjoy!
