Easy Homemade Crème Brûlée Dessert

4.98 from 44 votes

This is a super easy Homemade Crème brûlée dessert recipe with a smooth and silky texture and crunchy caramel, just like in your favorite restaurant.

Prep Time15

Cook Time45

Waiting Time4

Total Time5

Course: Dessert

Cuisine: French

Servings:

Calories: 581kcal

Pre-heat the oven to 150℃ / 302°F, no fan.
Prepare the water bath: Fill a baking tray with warm water, then place the ramekins in the water. Make sure the water does not rise above half of the ramekins.
Heat the cream and half of the sugar in a saucepan on medium heat and bring it to a simmer. Do not cook the mixture, only heat it to a simmer.
In the meantime, whisk the egg yolks with the remaining sugar and vanilla for a minute or two.
As the cream mixture starts simmering, immediately but slowly pour it into the egg yolk mixture and whisk until combined.
Pour the liquid through a sieve and divide the mixture between the 4 ramekins, filling them up to ¾. Depending on the size of your ramekins, you might need more or less.
Bake the custard in the water bath for about 45 min. The baking time depends on your oven and the size of the ramekins.
Once they are baked, cool them at room temperature, then place them into the fridge for minimum of 4 hours for the custard to set.
Right before serving, sprinkle each ramekin with approximately one tablespoon of demerara sugar and then caramelize it for a few seconds with a blow torch.
Place the ramekins back in the fridge for a few minutes so the caramel can harden properly on top, and serve shortly afterward.
Any leftovers can be stored refrigerated for 2-3 days. Caramelize the top straight before serving.

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
Good quality pure vanilla is the heart of making this dessert, do not use artificial vanilla flavoring.
Fresh, farm eggs and cream with a high-fat content (36% minimum) provide the best, creamiest results.

TECHNIQUE NOTES:

A digital oven thermometer, along with the water bath, will ensure that your creme brulee doesn't burn or bake greasy.
Let the custard fully set in the fridge before caramelizing.
If you do not have a blow torch, you can caramelize the creme brulee topping under the broiler/grill. Do not leave it unattended, as the sugar can burn very easily.