Crème Brûlée

This is just the perfect dessert, silky & tender egg custard with a crunchy sugar shell. I am just going to stop talking and let’s make this. This recipe makes about 6 serving.


You’ll need:

  • 1 qt heavy cream
  • 1 vanilla bean( or 3 tbsp vanilla extract)
  • 8 tbsp sugar
  • 8 egg yolks
  • 1 tbsp sugar (for serving)

How to make this:

  1. Halved the vanilla bean lengthwise, then scrape the seed, mix them with the heavy cream, they heat them in a saucepan on medium-low until it simmers
  2. Wisk together the egg yolks with the sugar, then slowly pour in the cream while whisking, 1/4 cup at a time, this is to prevent the cream from cooking the egg yolk
  3. Fill six 6 oz ramekins, the low & wide ones are better, then place them on a baking tray with some hot water, bake at 160C or 320F for 35 min
  4. Let them chill completely (about 2 hours), sprinkle with some sugar, then you can: 1. broil it in an oven or broiler for 3 min; or 2. Brûlée it with a torch, the tip of the flame should be about 2 inches away so the top won’t burn

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