Description

This easy homemade Crème Brûlée recipe delivers a smooth and silky custard topped with a crunchy caramelized sugar crust, just like in fine dining restaurants. With minimal ingredients and straightforward steps, you can create an elegant dessert in your own kitchen. The rich custard is gently baked in a water bath to ensure a delicate texture, while the use of vanilla bean paste adds intense flavor. Perfect for impressing guests or enjoying a special treat.

Ingredients

Custard

460 grams Heavy Cream (36% fat content)
1-2 teaspoons Vanilla bean paste
6 Egg yolks (room temperature)
65 grams Granulated sugar

Caramelized Topping

3-4 tablespoons Demerara sugar (for caramelizing the top)

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Instructions

Preheat oven: Preheat your oven to 150℃ (302°F), without using the fan setting, to ensure gentle and even baking of the custard.
Prepare water bath: Fill a baking tray with warm water and place the ramekins inside. The water level should reach halfway up the sides of the ramekins to provide consistent heat during baking.
Heat cream mixture: In a medium saucepan over medium heat, combine the heavy cream and half of the granulated sugar. Warm the mixture until it just begins to simmer, avoiding a full boil to prevent curdling.
Whisk egg yolks: While the cream is heating, whisk together the egg yolks, the remaining granulated sugar, and vanilla bean paste vigorously for 1-2 minutes until the mixture is smooth and slightly pale.
Combine cream and yolks: As soon as the cream mixture reaches a simmer, slowly pour it into the egg yolk mixture in a thin stream while continuously whisking to temper the eggs and create a smooth custard base.
Strain mixture: Pour the combined custard through a fine sieve to remove any lumps and ensure a silky texture. Then evenly divide the mixture among the 4 ramekins, filling each about three-quarters full.
Bake custard: Place the baking tray with ramekins in the oven and bake in the water bath for approximately 45 minutes. Baking times may vary depending on oven and ramekin size—the custards should be set but still slightly wobbly in the center.
Cool and chill: Remove ramekins from the water bath and allow them to cool to room temperature. Then refrigerate the custards for at least 4 hours, or ideally overnight, to fully set.
Caramelize topping: Just before serving, sprinkle about 1 tablespoon of Demerara sugar evenly on top of each custard. Using a kitchen blow torch, carefully melt and caramelize the sugar until golden and crisp.
Set caramel: Place the caramelized ramekins back in the refrigerator for a few minutes to harden the caramel crust before serving.
Storage: Store any leftovers covered in the refrigerator for 2-3 days. Re-caramelize the sugar topping just before serving to restore the crunchy layer.

Notes

Use room temperature egg yolks to prevent cooking them when combining with hot cream.
Ensure the water level in the baking tray does not exceed half the height of the ramekins to avoid water seeping in.
The blow torch technique is essential for achieving the signature crunchy caramel top.
Vanilla bean paste gives a richer flavor and flecked appearance; you can substitute with pure vanilla extract if needed.
Adjust baking time slightly depending on the size of your ramekins; custard is done when it jiggles slightly but is mostly set.
For best flavor and texture, prepare the custard a day ahead and chill overnight before caramelizing.