How to make Creme Brulee for Beginners

Instructions

1. Warm the cream

   • First, to start making crème brûlée, we will heat a saucepan.
   • Next, add the sugar and combine it with the heavy cream.
   • Now here comes the flavor part, vanilla.
   • It would be best to use a fully grown vanilla bean for this recipe.
   • If you have one, cut it in half vertically, and add it to the mixture.
   • On the other hand, if you don’t have a vanilla bean, just use 2 tsp vanilla extract, which you can buy at any supermarket.
   • Next, mix the ingredients very well and let it heat up until it starts to create small bubbles, but not to a boiling point.
   • Finally, it is very important not to let it boil, because it will ruin the recipe.

   • You need
   • 2 cups heavy cream
   • ⅔ cup sugar
   • 2 tsp vanilla extract

   Small bubbles, never a boil.

2. Let it rest

   • Let the mix rest for 15 minutes.
   • This way the heavy cream will absorb all the vanilla flavor.
   • After 15 minutes have passed, it’s time to strain it.

   Turn the oven on to 300°F (150°C) now, so it’s hot by the time the ramekins go in.

   Start a 15 min timer

3. Make the custard

   • Next, we need to make the custard.
   • To make custard, we are going to use egg yolks.
   • After separating 6 egg yolks, put them in a big bowl and mix them together.
   • After the cream has cooled down, we continue to add it slowly to the eggs, mixing the whole time.
   • Furthermore, be careful not to add everything at once, because it will cook the eggs and ruin the recipe.

   • You need
   • 6 egg yolks

   New to this? How to Separate Egg Yolks from Egg Whites

   Slowly, or the heat cooks the eggs.

4. Fill the ramekins

   • Next, get a big baking casserole and 4 ramekins.
   • In addition, fill the ramekins with the mixture we have just created and put them carefully in the casserole.
   • Fill the baking pan with hot water, up to 2/3 of the height of the ramekins.
   • In short, this technique is a bain-marie.

5. Bake

   • Set the oven to 300°F (150°C) and carefully put the casserole inside.
   • Now here comes the tricky part.
   • You will never know the exact timestamp when the brulees will be ready.
   • Sometimes, it can take from 25 minutes to 40 minutes, depending on how big your ramekins are and how much water you put into the casserole.
   • The best way to know when they are done is to jiggle them.
   • In addition, they should jiggle almost like jelly.

   Start a 25 min timer

   First check at 25 minutes.

6. Cool and chill

   • After they are baked, carefully take the ramekins out of the hot water.
   • In the video I’m using some primitive tools for this (a kitchen towel).
   • Let them cool at room temperature for about an hour, and then store them in the fridge overnight, or for at least 4 hours.

   Start a 1 hr timer

   At least 4 hours in the fridge.

7. The fun part

   • The next day, when the brulees are ready, add some sugar on top of them and use a torch to create the crust.
   • On the other hand, if you don’t have a torch, use the oven broiler at high temperature.
   • Be careful not to burn it.
   • Once the sugar is all caramelized, put them back in the fridge for another hour.
   • Check the video to figure out how to torch the sugar.

   

   • You need
   • sugar for the crust

   Start a 1 hr timer

   Even if you burn the sugar, don’t worry. It will still taste pretty good.