How to Make Creme Brûlée

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Creme brûlée is a rich and decadent dessert that is surprisingly easy to make. There's a little planning necessary, but anyone can easily master this delicious treat.

by Chef J. Looney

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6.8k Views

Step 1 of 14

Get your ingredients together

Step 2 of 14

Preheat oven to 325.

Step 3 of 14

Split the vanilla bean lengthwise

Step 4 of 14

Using the back of the knife, not the blade, scrape all of the seeds out

Step 5 of 14

Put the cream in a saucepan over medium-high heat. Add the vanilla bean and seeds to the cream. Bring to a boil, then remove from heat, cover, and let steep for 15 minutes.

Step 6 of 14

In a bowl, whisk the egg yolks and sugar together until pale yellow.

Step 7 of 14

Removing the bean from the cream. Whisk a little of the cream into the yolk mixture. Slowly add the rest of the cream, whisking constantly.

Step 8 of 14

Pour the mix into ramekins or other small oven-safe dishes. Place the ramekins into a large roasting or cake pan.

Step 9 of 14

Fill the roasting pan about half way with water.

Step 10 of 14

Bake for 40-45 minutes, or until mostly firm. Remove from the roasting pan and refrigerate overnight.

Step 11 of 14

Add about 1 tablespoon of sugar to each ramekin.

Step 12 of 14

Shake gently to distribute the sugar evenly.

Step 13 of 14

Using a kitchen torch, caramelize the sugar. Place back in the refrigerator for 10-15 minutes so the sugar will set.

Step 14 of 14

Garnish with berries and mint leaves.

You're Done!

Start over

This guide was made by:

Chef J. Looney

jlooney.com

Following

Executive Chef, Instructor @ University of Utah

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Leave a Comment

Once it's cooled and set, cover it in plastic wrap and it'll hold for at least a week.

Chef J. Looney (author) last month

How many days would the brûlée hold up in the fridge before carmelizing? Could I make them 3 days in advance?

Heather Wine last month

I agree, sir. Extract is nowhere near the flavor of vanilla bean. There's an alcohol flavor and smell to the extract itself... Thanks for the guide!

Dariusncrystin Latta 4 months ago

@Maureen - I honestly have no idea. Try it, and let me know how it turns out!

Chef J. Looney (author) 8 months ago

stupid send button, i'm allergic to dairy. So I was wondering if whole fat coconut milk could be substituted for the dairy.

Maureen Uebelhoer 8 months ago

I love Creme brûlée but I

Maureen Uebelhoer 8 months ago

Actually, there IS a clear difference in flavor in the final product when using extract rather than whole vanilla beans. Extract may be pure from vanilla, but it most definitely changes the flavor. Creme brûlée is all about delicate, subtle flavoring. Using the whole vanilla bean is vitally important to achieving an optimal product. That said, this is just a recipe, do what you want.

Chef J. Looney (author) 8 months ago

1 Quart Heavy cream

1 Vanilla bean

6 Egg yolks

1 Cup Sugar, divided

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