Indulge in the creamy decadence of Crème Brûlée

Indulge in the creamy decadence of Crème Brûlée, a velvety custard dessert crowned with a caramelized sugar crust! 🍮🔥😋
  • ▢2 cups heavy cream
  • ▢4 egg yolks
  • ▢1/3 cup granulated sugar (1/4 if you prefer less sweet)
  • ▢1 teaspoon vanilla
  • ▢1/4 cup granulated sugar for topping


  • Preheat your oven to 325°F (160°C) and position a rack in the middle. 🌡️
  • In a saucepan, gently heat the heavy cream over medium-low heat until it’s hot but not boiling. Stir occasionally. 🥄🥛
  • In a separate bowl, whisk together the egg yolks, 1/3 cup of granulated sugar (adjust to 1/4 cup if you prefer less sweetness), and vanilla until the mixture is smooth and slightly thickened. 🥚🍯🥄
  • Slowly pour the hot cream into the egg mixture, whisking continuously to combine. 🥄🍮
  • Strain the mixture through a fine-mesh sieve into a large jug or bowl to remove any lumps. 🕵️‍♀️🥣
  • Place your ramekins (usually 4-6 depending on size) in a deep baking dish. 🍮🍮🍮
  • Pour the custard mixture evenly into the ramekins. 🍮🍮🍮
  • Carefully add hot water to the baking dish until it reaches about halfway up the sides of the ramekins. This creates a water bath to ensure gentle and even cooking. 💧🍮💧
  • Cover the baking dish with foil, ensuring it’s tightly sealed. 🥄🍮🍮
  • Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the edges are set, but the center still jiggles slightly when gently shaken. ⏳🍮👀
  • Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate them for at least 2 hours, or until they are well chilled. ❄️🍮
  • Once chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard. 🔥🍮
  • Using a kitchen torch, carefully and evenly caramelize the sugar until it forms a crispy, golden-brown topping. 🍮🔥
  • Allow the sugar to cool and harden before serving. Enjoy your homemade Crème Brûlée! 😋🍮🔥


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