Crème Brûlée
A French dessert where a thin caramel top that cracks under your spoon hides a soft, rich vanilla custard beneath. With no-fail tips gathered from making it many times, you can finish a café-worthy crème brûlée at home.
Ingredients
Custard
- Whipping cream500ml
- White sugar100g
- Vanilla extract1~2 tsp
- Egg yolks6
Caramel Topping
- Brown sugar1 tsp (5g)
Directions
- 1
In a bowl, add all the white sugar, egg yolks and vanilla extract, then whisk vigorously until the mixture turns pale.
- 2
Bring water to a boil in a separate pot. This water is for the bain-marie in the oven tray later, so prepare enough to fill the tray about halfway.
- 3
Pour the whipping cream into the mixture a little at a time, this time stirring slowly and gently to complete the custard base.
- 4
Place the ramekins (crème brûlée molds) in the oven tray and pour the hot boiled water up to about half the height of the ramekins to set up the bain-marie.
- 5
Pour the custard into the ramekins without filling them to the brim, leaving a little room, then bake in the preheated oven for 30 minutes first.
- 6
After 30 minutes, jiggle gently to check doneness, and once set, refrigerate for at least 2–4 hours to chill and firm up.
- 7
Evenly sprinkle about one heaping teaspoon of brown sugar over the set custard. Keep the sugar layer neither too thick nor too thin, adjusting to the size of the mold.
- 8
Caramelize with a torch. Rather than melting it all at once, first melt the whole surface lightly, then wait a moment until the sugar stops bubbling.
- 9
Torch it once more to finish melting the remaining sugar, completing a caramel top as thin and crisp as glass.
- 10
Crack the top with a teaspoon and enjoy it together with the soft, cool custard beneath.
Tips
The custard keeps in the fridge for up to 3–4 days, so make it ahead and, right before serving, sprinkle on the brown sugar and caramelize with a torch for the crispiest top. If you torch it in advance, the sugar layer turns soggy over time.