How to make creme brûlée at home! Full recipe link in bio

Ingredients

• 2 cups Heavy Cream (full-fat, for richness)
• 1 pinch Salt (enhances flavor)
• 1 teaspoon Vanilla Extract (pure vanilla extract; can use vanilla bean (1 bean, split and scraped))
• 5 large Egg Yolks (room temperature)
• 0.5 cup Granulated Sugar (for custard base)
• 2 tablespoons Granulated Sugar (for topping; can use brown sugar for deeper flavor)

Instructions

1. Heat Cream

   Combine the heavy cream, pinch of salt, and vanilla extract in a saucepan. Heat over medium until just below a boil, then remove from heat and let steep for 5 minutes.

   Time: PT5M

2. Whisk Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks and ½ cup granulated sugar until the mixture becomes pale and smooth.

   Time: PT3M

3. Temper the Egg Mixture

   Very slowly drizzle the warm cream into the egg‑yolk mixture while continuously whisking to prevent the eggs from scrambling.

   Time: PT2M

4. Prepare Ramekins and Water Bath

   Strain the custard through a fine mesh sieve into 4 ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

   Time: PT5M

5. Bake the Custard

   Transfer the water‑bath‑filled pan to a pre‑heated oven and bake at 325°F for 40 minutes, or until the edges are set but the center still gently jiggles when the pan is shaken.

   Time: PT40M

   Temperature: 325°F

6. Cool and Chill

   Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 4 hours or overnight.

   Time: PT0M

7. Caramelize the Sugar Topping

   Just before serving, sprinkle an even layer of the remaining 2 tbsp sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a deep amber crust, or place under a pre‑heated broiler for 1‑2 minutes.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

4g

Carbohydrates

25g

Fat

20g

Fiber

0g