Recipes For Creme Brulee

Recipes For Creme Brulee

Recipes For Creme Brulee Creme Brulee is a classic French dessert that has a divine caramelized aroma and a rich golden brown crispy top. It is a typical custard, which is baked, chilled an dusted with sugar and then the top sugar layer is caramelized with a blow torch. It is very easy and fun to make, but requires a little practice to master it. So, if you can find creme brulee torch, just grab it and get strated.

Difficulty level: Medium
Yields per recipe: 4-5
Time required for preparation: 4 ½- 5 hours
Time required for baking: 30-40 minutes

Required Ingredients For Creme Brulee

3 ½ cups of heavy cream
½ of a vanilla bean or 1 teaspoon of vanilla extract
½ cup of sugar
8 large egg yolks
4 tablespoons of superfine baker’s sugar

Required Appliances

4-5 ramekins
1 blow torch
Parchment paper
1 sauce pan
1 sharp knife
1 strainer
1 ladle
1 mixing bowl
1 wire whisk
1 baking tray
2 cookie sheets

Method of Preparation

1. Preheat your oven to 325 degrees Fahrenheit. Then place a sauce pan on the stove and let it stay there. Next, place a vanilla bean on your working surface and hold the end of it with one of your left fingers. Now poke the vanilla bean with a sharp pointed tip knife to penetrate the knife into the vanilla bean. Then slowly slide through the vanilla bean to cut it in half. Next, glide the blunt end of the knife over the inner surface of the sliced vanilla bean to collect the juice out of it. Once done, put the vanilla juice and one half of the vanilla bean into the sauce pan.

2. Now add the cream to the sauce pan and just scold it on low heat until the cream reaches the temperature of 140 degrees. If you don’t have vanilla bean, you can add 1 teaspoon of vanilla extract to the cream and follow the same process. While the cream is heating up, beat the egg yolks and the sugar in a large bowl so that they are thoroughly mixed, a process called blanching.

Once the egg yolks are blanched. Turn off the heat and pour just a little bit of the scolded cream over the blanched eggs. Whisk the mixture immediately to avoid getting scrambled eggs. Mix the remaining cream a little at a time with continues and quick whisking.

3. Once you are ready with the custard, take a high walled baking tray and place a parchment paper in it. Next, strain the custard to remove the vanilla beans from it. If you notice any air bubbles in the custard after straining it, you may gently take them out with a ladle. Then fill up each ramekin almost to the top with the custard.

Once done, fill up 1/10th part of the baking tray with boiling water to prepare a water bath. Then slowly place the filled ramekins into the water bath, making sure that the water level reaches just up to halfway up the ramekins. If you have taken too much water, you may discard that at this point.

4. Now insert the tray into the preheated oven and bake the custard for 30-35 minutes. Once the custard turns bubbly and wobbly like jelly, take out the creme brulee from the oven and transfer the ramekins to a cookie sheet. Transfer the cookie sheet to the refrigerator and chill the creme brulee compeltely for 4 hours.

Next, take out the creme brulee and spread a generous amounts of superfine sugar over the top of each creme brulee. Then gently give a shake to the discrad the excess sugar.

5. Once all the creme brulee are coated with the sugar topping, transfre them to a different cookie sheet. Grab your torch beacuse now the fun begins. Hold the torch in an upright way 3-4 inches above the ramekins and gently blow it out while moving it in a circular way to caramelize the entire top of the creme brulee evenly.

Wait for a few seconds and then blow once again until you get a few brown spots of caramelized sugar. You may not caramelize the creme brulee too much if you like. Just caramelize it to the point where you get small golden brown bubbles and you are good to go.


1. Do not whisk the custard mixture too much or you will get air pockets in it. And if you get air pockets, you will never get a smooth and even creme brulee. You may also end up caramelizing the top of the crème brûlée too much if you have air pockets in your custard. So just stay away from doing that.

2. Do not hold the torch too close to the creme brulee or you will burn it within seconds, without even geting to know what you are doing.

3. Be careful while preparing the waterbath. You should be very careful not to spill any water into the custard.