Home » Blog » Crème Brûlée
creme brulee

Crème Brûlée

Crème Brûlée

A vanilla-scented, rich Crème Brûlée is delicious and completely easy to make.

With its crisp caramelized sugar topping and velvety smooth custard beneath, this classic French dessert is a delight for the senses. But crafting this masterpiece is easier than you might think. Join me as we embark on a journey to create the perfect Crème Brûlée, right in the comfort of your own kitchen.

creme brulee


  • 500 ml (2 cups) of double cream
  • 1 vanilla pod
  • 100 g (1/2 cup) of granulated sugar
  • 6 egg yolks


  • Preheat Oven: Begin by preheating your oven to 150°C (300°F).
  • Prepare Vanilla Infusion: Pour the double cream into a saucepan. Split the vanilla pod lengthways with a sharp knife and scrape out the seeds. Add both the seeds and the pod to the cream. Heat the cream gently over low heat, allowing it to come to a simmer. Once it simmers, remove it from the heat and let it cool for a few minutes to infuse the vanilla flavor.
  • Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
  • Combine Cream Mixture with Eggs: Gradually pour the warm vanilla-infused cream into the egg yolk mixture, whisking continuously to combine. This process ensures that the eggs are tempered and prevents them from curdling.
  • Divide into Ramekins: Place six ramekins in a deep baking dish. Pour the custard mixture evenly into the ramekins, filling them almost to the top.
  • Create Water Bath: Carefully pour hot water into the baking dish, ensuring it reaches halfway up the sides of the ramekins. This water bath gently cooks the custard and prevents it from curdling or cracking.
  • Bake: Transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set around the edges but still have a slight jiggle in the center.
  • Chill: Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until fully chilled and set.
  • Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of caster sugar over the surface of each custard. Use a kitchen torch to evenly caramelize the sugar until it forms a golden-brown crust. Alternatively, place the ramekins under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
  • Serve and Enjoy: Allow the Crème Brûlée to sit for a minute to allow the caramelized sugar to harden. Then, crack through the crisp caramel crust with a spoon and indulge in the creamy decadence of the custard beneath.


With its luxurious texture and delicate flavors, Crème Brûlée is a dessert that never fails to impress. Whether served at a dinner party or enjoyed as a special treat for yourself, this recipe promises to elevate any occasion. Bon appétit!

Comments are closed.