Classic Crème Brûlée

Classic crème brûlée

INGREDIENTS (serves 3)

3 egg yolks

¼ cup (50 g) granulated sugar (plus extra for caramelizing)

1 cup (230 g) heavy cream

1 tsp vanilla bean paste or vanilla extract

In a bowl, whisk together egg yolks and sugar until smooth.
In a small pot, heat the cream and vanilla over medium heat until it reaches a light simmer (bubbles forming around the edges).

Slowly pour the hot cream into the yolk mixture while whisking constantly to prevent curdling.

Option 1 – Steam Method

Place ramekins in a steamer.
Leave the lid slightly ajar (rest a chopstick to keep it open).
Steam for about 13 minutes or until the custard has a slight wobble. If still liquidy, steam 2–3 minutes more.

Option 2 – Bake Method (Crème Brûlée style)

Preheat oven to 150°C (300°F).
Place ramekins in a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins.
Bake for 35–40 minutes, until just set but slightly jiggly in the center.
5. Chill
- Remove from steamer or oven, allow to cool to room temperature, then refrigerate for at least 2 hours (or overnight).
6. Caramelize the top
- Sprinkle 1–2 tsp of granulated sugar evenly over each chilled custard.
- Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
- Let sit for 1–2 minutes before serving.