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Classic French Crème Brûlée

groups5 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 40 minsscheduleTotal: 100 minsoutdoor_grillBaked
Allergens:warningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total
01
Preparation
00:00:14

Separate 3 egg yolks from egg whites.

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Watch out

Separate the eggs carefully to avoid getting any egg white into the yolks.

Ingredients:Egg Yolk (3 piece)
Tools:bowlegg separator
02
Active Cooking
00:00:51

Place 3 egg yolks in a large bowl and add 35g sugar, then whisk them together until smooth and pale yellow.

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Watch out

Whisk vigorously so the sugar dissolves into the egg yolks without leaving graininess.

Ingredients:Egg Yolksugar (35 g)
Tools:bowlwhisk
03
Active Cooking
00:01:14

Pour 100ml milk and 200g whipping cream into a saucepan, heat on medium heat while stirring with a silicone spatula until warm.

local_fire_departmentmedium heat
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Watch out

Do not let the dairy mixture boil, otherwise it will curdle when mixed with the eggs.

Ingredients:Milk (100 ml)whipping cream (200 g)
Tools:silicone spatulaportable gas stovesaucepan
04
Active Cooking
00:01:58

Gradually pour the warm milk and cream mixture into the egg and sugar bowl while whisking continuously, then add 1 tsp vanilla extract and whisk well until fully combined.

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Watch out

Whisk constantly while pouring the warm liquid, otherwise the hot temperature will scramble the eggs into solid pieces.

Ingredients:Milkwhipping creamvanilla extract (1 tsp)
Tools:whisk
05
Active Cooking
00:02:33

Pour the custard mixture through a fine-mesh strainer into a measuring cup to achieve a smooth liquid free of lumps.

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Watch out

Pour slowly through the strainer so the mixture does not spill over the edges.

Tools:measuring cupMesh strainer
06
Active Cooking
00:02:44

Pour the strained custard mixture evenly into ramekins placed inside a baking pan, then add hot water into the baking pan around the ramekins.

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Watch out

Pour hot water carefully into the outer baking pan to avoid splashing water into the custard cups.

Ingredients:hot water (500 ml)
Tools:ramekinsbaking pan
07
Active Cooking
00:03:03

Bake in the oven at 160℃ for 40 minutes until the custards are set.

local_fire_department160℃
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Watch out

Use oven mitts when handling the hot baking pan with boiling water to prevent burns.

Tools:ovenoven mitts
08
Waiting Time
00:03:09

Refrigerate the baked custards for 2 hours.

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Watch out

Let the ramekins cool down slightly at room temperature before putting them into the refrigerator.

Tools:refrigerator
09
Active Cooking
00:03:17

Sprinkle a thin layer of sugar evenly over the chilled custard surface.

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Watch out

Spread the sugar in an even layer so it caramelizes uniformly without patches.

Ingredients:sugar (10 g)
Tools:spoon
10
Active Cooking
00:03:24

Use a kitchen torch to melt and caramelize the sugar on top of the custard until golden brown and bubbly.

local_fire_departmenthigh heat (torch)
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Watch out

Keep the torch moving constantly, otherwise staying in one spot will instantly burn the sugar and crack the ramekin.

Tools:kitchen torch
11
Waiting Time
00:03:44

Wait for 3 minutes for the caramelized sugar crust to harden completely.

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Watch out

Do not touch the hot caramel surface while waiting, as molten sugar can cause severe burns.

groceryAll Ingredients

Egg Yolk3 piece
sugar45 g
Milk100 ml
whipping cream200 g
vanilla extract1 tsp
hot water500 ml

blenderAll Tools Needed

bowlegg separatorwhisksilicone spatulaportable gas stovesaucepanmeasuring cupMesh strainerramekinsbaking panovenoven mittsrefrigeratorspoonkitchen torch