Classic Creme Brûlée Recipe

Author: Veena Azmanov

Prep Time: 10

Cook Time: 35

Resting Time: 4

Total Time: 4 45

Calories: 32

Adjust Servings Here: 4 servings

Description

This rich and decadent dessert looks impressive, but with only 6 ingredients and 10 minutes of prep time, it is surprisingly simple. Give this classic creme brûlée recipe a try, incorporating our secret ingredient your friends and family will be begging for the recipe.

Ingredients

For the Creme

500 ml (2 cups) Heavy cream (38% or more)
6 large Egg yolks large
100 g (½ cups) Sugar
¼ tsp Salt
1 tsp Vanilla bean scrapings or vanilla bean paste
¼ tsp Freshly grated nutmeg
2 - 3 tbsp Sugar for the brûlée top

Instructions

Preheat the oven – Set to 150°C / 300°F. Arrange a deep roasting pan large enough to hold your ramekins.
Pro tip: This will be used for a water bath to ensure gentle, even cooking.
Heat the cream: In a medium saucepan, warm the heavy cream over medium heat until steaming with small bubbles at the edges — do not boil. Remove from heat.
500 ml Heavy cream
Mix yolks & sugar – In a heatproof bowl, whisk yolks, sugar, salt, nutmeg, and vanilla bean paste until pale and slightly thickened. This dissolves the sugar and helps prevent scrambling later.
6 large Egg yolks, 100 g Sugar, ¼ tsp Salt, 1 tsp Vanilla bean scrapings , ¼ tsp Freshly grated nutmeg
Temper the yolks – Slowly drizzle one-third of the hot cream into the yolk mixture while whisking constantly. Gradually add the rest, whisking until smooth.
Strain the custard (optional but recommended) – Pour through a fine mesh sieve into a large jug. This removes any lumps or foam for a perfectly smooth texture.
Fill ramekins – Place ramekins in the roasting pan and pour custard in, filling to about ¾ full.
Make a water bath – Line the bottom of the roasting pan with a folded kitchen towel or paper hand towel — this prevents the ramekins from sliding around and also cushions them against direct heat. Place ramekins on the towel, then pour hot (not boiling) water into the pan until it reaches halfway up the sides.
Pro tip: Hot but not boiling water prevents the custard from cooking too fast at the edges.
Bake – Bake for 30–35 minutes for standard 170–180 ml (6 oz) ramekins, or 25–28 minutes for shallow 120 ml (4 oz) ramekins, until edges are set but centers have a gentle jiggle when tapped. Avoid overbaking — the custard will set as it cools.
Cool & chill – Remove ramekins from water bath, cool to room temperature, then cover and refrigerate for at least 4 hours or up to 2 days.
Caramelize the top – Just before serving, sprinkle 1–2 tsp caster sugar evenly over each custard. Use a kitchen torch, moving in small circles until the sugar melts, bubbles, and turns golden.
No torch? Place under a preheated broiler for 1–2 minutes, watching closely.
2 - 3 tbsp Sugar
Serve – Let caramel harden for 1–2 minutes, then serve immediately for that satisfying crack.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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