How to Make Crème Brûlée

15.4k Views 1624 Likes 22 Comments
1
Dress up for work.

Dress up for work.

2
It's that simple.

It's that simple.

Recommended For You
3
Milk or cream. Use cream for a richer texture or milk if you are on a diet. Half and half if you care just enough about what you eat.

Milk or cream. Use cream for a richer texture or milk if you are on a diet. Half and half if you care just enough about what you eat.

4
One cup (about 250 grams)  will give you a more set custard. Feel free to use up to 350 grams. Have fun testing the different results.

One cup (about 250 grams) will give you a more set custard. Feel free to use up to 350 grams. Have fun testing the different results.

5
Plus a little bit of freshness.

Plus a little bit of freshness.

6
Half

Half

7
Scrape.

Scrape.

8
Add to the pot.

Add to the pot.

9
Break them.

Break them.

10
You want just the yolks.

You want just the yolks.

11
Save for marshmallows, or not.

Save for marshmallows, or not.

12
Find the ramekins you are going to bake your custard.

Find the ramekins you are going to bake your custard.

13
I will bake the custards in the fancy pot. If you are baking them in other pot/tray just make sure you have hot water going.

I will bake the custards in the fancy pot. If you are baking them in other pot/tray just make sure you have hot water going.

14
Paper napkin. The napkin prevents the ramekins from sliding.

Paper napkin. The napkin prevents the ramekins from sliding.

15
Check the water level.

Check the water level.

16
Preheat your oven. You can use the temperature as low as 200F. It takes longer if you decide to cook at lower temperature.

Preheat your oven. You can use the temperature as low as 200F. It takes longer if you decide to cook at lower temperature.

17
Add sugar to the yolks. I use about sixty grams. If you have a sweet tooth put some more in there.

Add sugar to the yolks. I use about sixty grams. If you have a sweet tooth put some more in there.

18
Whisk.

Whisk.

19
Being your cream/mixture to a boil.

Being your cream/mixture to a boil.

20
Whisk

Whisk

21
A little more

A little more

22
Until you achieve a creamy white texture.

Until you achieve a creamy white texture.

23
Fell free to taste it.

Fell free to taste it.

24
It's boiling.. Add a pinch of salt.

It's boiling.. Add a pinch of salt.

25
Add to the yolks. Gently.

Add to the yolks. Gently.

26
Make sure you get all those vanilla dots.

Make sure you get all those vanilla dots.

27
You don't want a lot of air in your custard. take out a little bit of the foam from the top.

You don't want a lot of air in your custard. take out a little bit of the foam from the top.

28
Or don't. Whatever makes you happy. Strain this mixture. Or not.

Or don't. Whatever makes you happy. Strain this mixture. Or not.

29
Fill your ramekins.

Fill your ramekins.

30
Put them in the baking tray or pot.  If you are using a tray just cover with foil. It prevents the custard from creating a skin.

Put them in the baking tray or pot. If you are using a tray just cover with foil. It prevents the custard from creating a skin.

31
Cover and oven it. Steady hands.

Cover and oven it. Steady hands.

32
Put a timer on. Should take about 40 minutes.

Put a timer on. Should take about 40 minutes.

33
You can always bake it at higher temperature.  It will cook faster so please be careful.

You can always bake it at higher temperature. It will cook faster so please be careful.

34
Save the rest for another day. Or bake a bigger one.

Save the rest for another day. Or bake a bigger one.

35
Check it after 40 minutes. Jiggly... Maybe a little bit more.

Check it after 40 minutes. Jiggly... Maybe a little bit more.

36
When it's not as jiggly put them in the fridge or allow them to cool outside

When it's not as jiggly put them in the fridge or allow them to cool outside

37
It sets once its cold.

It sets once its cold.

38
Some parchment so you don't get sugar everywhere.

Some parchment so you don't get sugar everywhere.

39
Bring out the gun

Bring out the gun

40
Have fun.

Have fun.

41
A little bit more.

A little bit more.

42
If you don't have one of those.. Broil.

If you don't have one of those.. Broil.

43
Done.

Done.

44
Knock-knock...

Knock-knock...

45

Thank you for watching. Find me on twitter at @frederico

Ingredients

Egg yolk
Cream
Vanilla
Sugar
keyboard shortcuts:     previous step     next step
Comments
22 COMMENTS

View More Comments