By The foodoodle kitchen · Published September 20, 2026
Crème Brûlée
A classic French dessert with creamy vanilla custard and a crispy sugar crust. Perfect for impressing at dinner parties.
Serves 4 · Prep 20 min · Cook 35 min · 55 min total · Medium
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Ingredients
- 2 large egg yolks, lightly beaten
- 50 g granulated sugar, divided into two portions
- 1 vanilla bean, split and scraped
- 250 ml heavy cream
- 2 tbsp tablespoons, for caramelizing top
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Method
- Preheat oven to 150°C (300°F). 5 min
- In a bowl, whisk egg yolks and 25g of the sugar until light and fluffy. 5 min
- In a saucepan, heat cream and the vanilla bean (seeds and pod) over medium heat until just simmering. 10 min
- Remove from heat and let it sit for 5 minutes to infuse vanilla. 5 min
- Gradually pour the cream into the egg mixture while whisking continuously. 5 min
- Strain the mixture through a fine sieve into a jug to remove the vanilla pod. 5 min
- Pour the strained custard evenly into 4 ramekins. 5 min
- Place ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. 5 min
- Bake for 30 minutes or until set but still slightly jiggly in the center. 30 min
- Remove from water bath and cool to room temperature, then refrigerate for at least 2 hours. 2 h
- Before serving, sprinkle 1/2 tablespoon of sugar evenly on each custard. 5 min
- Use a kitchen torch to caramelize the sugar until golden and crispy. 5 min
