Easy and Amazing Creme Brulee Recipe
About this recipe
Crème brûlée is a classic French dessert known for its creamy custard base and a crisp, caramelized sugar topping. This recipe from Preppy Kitchen makes it easy to achieve that restaurant-quality dessert right at home with just a few simple ingredients.
In this video, John Canell shows you how to create a rich vanilla-flavored custard that’s baked to perfection and topped with a satisfying layer of caramelized sugar. The best part? You don’t need to be a professional chef to pull it off!
Ingredient notes
- You can substitute the vanilla bean with vanilla extract or vanilla bean paste if you prefer.
Tips from Preppy Kitchen’s video
- Allow the cream to cool for 15 minutes after heating to prevent cooking the eggs when mixing.
- Use a sieve to strain the cream mixture to remove any large pieces of vanilla pod for a smooth texture.
- When caramelizing the sugar, use a thin layer to avoid burning, and move the torch around to achieve an even golden color.
Good to know
- How many servings does this recipe yield?
- This recipe yields 6 servings.
- What temperature should I bake the crème brûlée at?
- Bake the crème brûlée at 325°F (163°C).
- How long should I bake the custard?
- Bake the custard for 30 to 40 minutes until set but still slightly wobbly in the center.
- What type of sugar should I use for the topping?
- You can use caster sugar for the topping, but granulated sugar works as well.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 325°F (163°C).
- 2
Cut the vanilla bean in half and scrape out the seeds.
- 3
In a medium pot, combine 720 ml of heavy cream and the vanilla bean seeds along with the pod.
- 4
Heat the cream mixture over medium heat until it scalds, then remove from heat and let it infuse for 15 minutes.
- 5
Separate 5 egg yolks into a bowl and add 0.5 cup of sugar and 1/8 tsp of salt. Whisk until combined.
- 6
After 15 minutes, strain the cream mixture through a sieve to remove the vanilla pod and any large pieces.
- 7
Slowly pour the warm cream into the egg mixture while stirring to prevent cooking the eggs.
- 8
Prepare 6 ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches about a third of the way up the sides of the ramekins.
- 9
Pour the custard mixture into the ramekins, filling them just below the lip.
- 10
Bake in the preheated oven for 30 to 40 minutes until set but still slightly wobbly in the center.
- 11
Remove the ramekins from the water bath and let them cool, then refrigerate until chilled.
- 12
Sprinkle about 1.5 tsp of caster sugar evenly over the top of each custard.
- 13
Using a kitchen torch, caramelize the sugar until it turns a golden amber color. Be careful not to burn it.
- 14
Serve immediately or within half an hour to maintain the sugar topping's crispness.
Heads up — we had to guess a little:
- The quantity for caster sugar was inferred based on typical usage for brulee topping.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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