How To Make Creme Brulee
About this recipe
Creme Brulee is a classic dessert that's surprisingly easy to make at home, and this recipe from Natasha's Kitchen simplifies the process without sacrificing flavor. With just five main ingredients, you can create a rich and creamy custard topped with a perfectly caramelized sugar crust.
This version stands out because it offers flexibility with vanilla flavoring and clear instructions for achieving that coveted 'crack' when you break through the caramelized top.
Ingredient notes
- You can use either vanilla extract or vanilla bean paste for flavoring; Natasha prefers vanilla bean paste for its flecks.
- The recipe allows for using six four-ounce ramekins or four larger six- to eight-ounce ramekins.
Tips from Natashas Kitchen’s video
- Whisk the egg yolks constantly while adding the hot cream to prevent scrambling.
- Strain the mixture to remove lumps for a smooth custard.
- Bake until the centers are nearly set but still have a slight wobble, which indicates they are done.
Good to know
- How long does it take to make creme brulee?
- The total time for making creme brulee is about 2 hours and 35 minutes.
- Can I make creme brulee ahead of time?
- Yes, you can refrigerate the creme brulee for at least two hours before serving, or up to three days in advance.
- What should I use to caramelize the sugar on top?
- You can use a kitchen torch for caramelizing the sugar, moving in a circular pattern until it reaches a deep amber color.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 300 degrees Fahrenheit.
- 2
Add two cups of heavy cream to a saucepan, bring it just to a simmer, and take it off the heat.
- 3
For the vanilla flavor, add vanilla bean paste (or split a vanilla bean and add it) to the cream and stir it in. Set aside.
- 4
In a separate bowl, add five large egg yolks, half a cup of sugar, and a pinch of salt. Whisk until blended.
- 5
Slowly add the hot cream mixture to the egg yolks while whisking constantly to avoid scrambling the eggs.
- 6
Strain the mixture through a fine strainer to remove any lumps.
- 7
Place six four-ounce ramekins in a casserole dish. You can also use four six- to eight-ounce ramekins if preferred.
- 8
Divide the mixture evenly between the ramekins.
- 9
Add hot water to the casserole dish about halfway up the sides of the ramekins.
- 10
Transfer the casserole dish to the preheated oven and bake for about 30 to 35 minutes, or until the centers are nearly set.
- 11
Remove from the oven; the creme brulee should still have a slight wobble in the center.
- 12
Transfer the ramekins to a wire rack and let them cool completely to room temperature.
- 13
Refrigerate for at least two hours before serving, or up to three days in advance.
- 14
Before serving, sprinkle 1.5 to 2 teaspoons of sugar over the top of each creme brulee.
- 15
Use a kitchen torch to caramelize the sugar on top, moving in a circular pattern until the surface is a deep amber color.
Heads up — we had to guess a little:
- The quantity for sugar for caramelizing is estimated based on typical usage.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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