Crème Brûlée
- Japanese Mom Makes
- 1 day ago
- 2 min read
If you’ve been wondering how to make Crème Brûlée at home, this easy small-batch recipe is for you. Crème Brûlée may look like a fancy French dessert, but it’s actually simple to prepare with just a few basic ingredients.
In this post, I’ll show you step-by-step how to make homemade Crème Brûlée with a perfectly crunchy caramelized sugar top and silky smooth vanilla custard inside. This small-batch recipe makes three ramekins — perfect for a cozy family dessert or when a sudden sweet craving hits.
With a few key tips, you’ll be able to make a classic baked custard that tastes just like a restaurant version — right in your own kitchen.
Ingredientes
Serving: Three 7-oz ramekins
250 ml heavy whipping cream (or heavy cream)
50 ml whole milk
3 egg yolks
35 g granulated sugar
1/2 teaspoon vanilla bean paste (or vanilla extract) (In the video, I use Mexican vanilla bean paste.)
1 1/2 teaspoons granulated or cane sugar (for the topping)
Instructions
Preheat the oven to 300°F and place the rack in the lower (bottom) position.
In a small pot, combine the heavy cream, milk, and vanilla. Heat over medium-low to 135–138°F (about 5 minutes), just until a thin layer forms on top. Set aside to cool slightly (to about 130°F) while you prepare the egg mixture.
In a large bowl, add the egg yolks and sugar. Whisk gently for about 2 minutes, just until the mixture becomes slightly pale. When whisking, but do not whip. Keep the whisk touching the bottom of the bowl to avoid adding air.
Stir the cream mixture first (the vanilla may settle at the bottom). Slowly pour about 1/3 into the egg mixture while stirring. Mix well, then add the remaining cream and stir until fully combined.
Strain the mixture twice for a smooth texture.
If you see foam on top, lightly press plastic wrap directly onto the surface and lift it off to remove the foam. Repeat if needed. Removing the foam helps create a silky smooth custard, so don’t skip this step.
Place the ramekins in a baking dish or pan. Pour the custard into the ramekins, filling almost to the top.
Carefully pour lukewarm water (about 95–100°F) into the baking dish until it reaches halfway up the sides of the ramekins.
Bake on the lower rack for about 30 minutes, or until the center is set but still slightly jiggly.
Carefully remove the ramekins from the water bath. They are very hot, so be careful. A fish spatula or slotted turner helps lift them safely.
Let cool to room temperature. Then cover tightly with plastic wrap (try not to let the wrap touch the surface).
Chill in the fridge for 2–4 hours.
Right before serving, sprinkle about 1½ teaspoons of granulated or cane sugar evenly over the top.Caramelize with a kitchen torch until golden brown and slightly charred.
Chill for about a minute to let the sugar harden, then enjoy!
Cooking Notes
The ramekins I use in the video
Crate & Barrel Crème Brûlée Dishes 7-oz. capacity
Overall Dimensions Width: 5" Depth: 5" Height: 1"
I usually use the leftover egg whites in miso soup, but feel free to use them however you like!
Comments