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Easy Homemade Crème Brûlée Dessert Recipe

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4.2 from 12 reviews

This easy homemade Crème Brûlée recipe yields a rich and creamy French dessert featuring a silky vanilla custard base topped with a perfectly caramelized, crunchy sugar crust. Perfect for impressing guests or enjoying a decadent treat at home, this dessert combines classic techniques with simple ingredients for a timeless favorite.

Ingredients

Custard Base

  • 460 grams Heavy Cream (36% fat content)
  • 1–2 teaspoons Vanilla bean paste
  • 6 Egg yolks (room temperature)
  • 65 grams Granulated sugar

Caramelized Topping

  • 3–4 tablespoons Demerara sugar (for caramelizing the top)

Instructions

  1. Preheat the Oven: Preheat your oven to 150℃ (302°F), making sure not to use the fan setting so the custard cooks evenly without drying out.
  2. Prepare the Water Bath: Fill a baking tray with warm water and place your ramekins inside, ensuring the water level reaches halfway up the sides of the ramekins to gently bake the custard.
  3. Heat Cream and Sugar: In a saucepan over medium heat, combine the heavy cream with half of the granulated sugar. Heat it just until it simmers, but avoid boiling to maintain smooth texture.
  4. Whisk Egg Yolks and Remaining Sugar: While the cream heats, whisk the egg yolks, the remaining sugar, and vanilla bean paste together vigorously for a couple of minutes until combined and slightly thickened.
  5. Temper the Egg Mixture: Slowly pour the hot cream into the egg yolk mixture while whisking constantly to gently warm the eggs and prevent curdling, creating a smooth custard base.
  6. Strain and Portion: Pour the combined mixture through a fine sieve into a clean container to remove any cooked egg bits, then distribute evenly among the ramekins, filling them about three-quarters full.
  7. Bake the Custards: Place the baking tray with ramekins into the oven and bake for approximately 45 minutes. The custards should be set but still slightly wobbly in the center, depending on your oven and ramekin size.
  8. Cool and Chill: Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 4 hours to fully set the custard.
  9. Caramelize the Sugar Topping: Just before serving, sprinkle about one tablespoon of demerara sugar evenly on top of each chilled custard. Use a kitchen blow torch to melt and caramelize the sugar until golden and crisp.
  10. Set the Caramel: Return the ramekins to the refrigerator for a few minutes allowing the caramelized sugar to harden properly, then serve immediately to enjoy the contrast of creamy custard and crunchy topping.
  11. Storage: Any leftovers can be kept covered in the refrigerator for 2-3 days. Re-caramelize the sugar topping before serving for optimal texture and flavor.

Notes

  • Ensure egg yolks are at room temperature for smoother blending with hot cream.
  • Do not boil the cream to avoid breaking the custard texture.
  • If you don’t have a blow torch, you can carefully place ramekins under a broiler but watch closely to prevent burning.
  • The water bath ensures gentle, even cooking to prevent cracking or curdling of the custard.
  • Demerara sugar is preferred for caramelizing because of its coarse texture and flavor, but fine sugar can be used if not available.

Find it online: https://bitezly.com/easy-homemade-creme-brulee-dessert-recipe/