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Crème brûlée recipe
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4.98 from 37 votes

Easy Homemade Crème brûlée dessert

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 mins
Cook Time45 mins
Waiting Time4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: French
Servings: 4
Calories: 568kcal
Author: Kata

Ingredients

  • 450 g Heavy Cream 36% fat content
  • 1-2 teaspoon Vanilla bean paste
  • 6 Egg yolks room temp.
  • 60 g Granulated sugar
  • 3-4 tablespoon Demerara sugar to caramelize the top

Instructions

  • Pre-heat oven to 150 C / 302°F no fan
  • Prepare the water bath: Fill a baking tray with warm water then place the ramekins into the water. Make sure the water does not come up higher than half of the ramekins
  • Heat cream, vanilla, and half of the sugar in a saucepan on medium heat and bring it to simmering. Do not cook the mixture, only to simmering
  • In the meantime, whisk egg yolks with remaining sugar 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 4 ramekins, fill 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 45min. Baking time depens on your oven and size of ramekins
  • Once they are baked, cool them in room temperature, then place them into the fridge for min 4 hours for the custard to set
  • Store the ramekins refrigerated for 2-3 days and caramelize the top straight before serving
  • Sprinkle the top with demerara sugar, approx. one table spoon per ramekin, then caramelize the top in a few seconds with a blow torch
  • Place the ramekins back to the fridge for a few minutes for the caramel to properly harden on top. Serve shortly after

Notes

INGREDIENT NOTES:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Good quality pure vanilla is the heart of making this dessert, do not use artificial vanilla
  3. Fresh, farm eggs and high-fat content cream (36%) provides the best creamy results
TECHNIQUE NOTES:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
  2. A digital oven thermometer along with the water bath will ensure that your creme brulee doesn´t burn or bake greasy
  3. Let the custard fully set in the fridge caramelizing

Nutrition

Calories: 568kcal | Carbohydrates: 29g | Protein: 7g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 419mg | Sodium: 44mg | Potassium: 139mg | Sugar: 28g | Vitamin A: 2043IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg