When I signed up for culinary art classes it was for two reasons: sushi & crème brûlée. I already learned how to make sushi but unfortunately I was absent the day they showed us how to make crème brûlée. But, my little persistent self didn’t give up and I took to the internet and YouTube to teach me. And believe it or not, after a couple of attempts (ok a lot of attempts), I combined several recipes and added a couple of other ingredients here and there perfecting it into my very own recipe. I hope you like it!
What you’ll need:
- 4 egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup confectioner sugar
- 1/2 cup white sugar
- pinch of salt
- 4 cups boiling water
- 1/2 tablespoon brown sugar (optional)
Makes aprox 4 servings in 8 oz size ramekins.
- Preheat the oven to 325°F.
- Combine the salt, confectioner sugar and egg yolks in a mixing bowl and whisk.
- Heat the heavy cream on medium to high heat on the stove until you see tiny bubbles form around the edges (aprox 10 minutes). At the same time, put the 4 cups of water to boil.
- Slowly combine the hot heavy cream into the egg yolk mixture and whisk. After the cream is combined, taste the mixture for sweetness. If you like a sweeter crème brûlée like I do, add the brown sugar until you reach the desired sweetness and whisk again.
- Strain the mixture through a sifter or a sieve into another bowl. Afterwards, add the vanilla extract and whisk some more.
- Pour the mixture evenly into the ramekins. Pour the boiling water into a baking pan. Carefully place the ramekins inside the baking pan filled with the hot water. The baking pan should be deep enough so that the water reaches close to half of the side of the ramekins. Place into the oven.
- The time in the oven depends on how many ramekins of crème brûlée you are making and how deep they are. My ramekins are very deep and took me a little over an hour to cook. I would recommend setting the timer initially to 30 minutes and check the crème brûlée every 10 minutes after that until done. You will know when it’s done when the top has slightly changed into a darker, gold color (as in the below photo) and the consistency is no longer liquid but still somewhat jiggles. The top might also be bubbling a little bit. The best way to tell if they’re done is by sticking a knife or a fork into it and if it comes out mostly clean then you’re done. If they are still not done after an hour, raise the temperature of the oven to 350°F.
- Remove from the oven very, very carefully and let sit for around 15 minutes or until the ramekins are still hot but cool enough to touch them with your bare hand without getting burned. Spread the white sugar evenly on top of the crème brûlée with a spoon to make the top hard shell layer of sugar. You can tip the ramekin slightly to the sides to spread the sugar if you accidentally get too much on one side.
- Turn on your oven or toaster oven on broiler mode and place the ramekin as close to the top heating lamp as possible. You can add an upside down pan like I did so that the ramekin is as close as possible without touching the heat directly. Make sure that the ramekin is placed in such a way that the heating broiler lamp is centered towards the middle of the ramekin so that the sugar melts evenly. Remove from the heat once the sugar starts to get bubbly and before it starts to get dark (like it did for me on one of them). The sugar will get harder as it cools until it is completely hard. Let the ramekins cool again until they are warm to the touch.
- Refrigerate overnight but if you can’t wait that long, 3 hours should be long enough. Serve and enjoy!