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Easy Crème Brûlée

I absolutely adore making Crème Brûlée! It’s a classic and luxurious dessert that never fails to impress. The creamy custard base is infused with vanilla, giving it a heavenly aroma. The real magic happens when you caramelize the sugar on top with a blowtorch, creating a crisp, caramelized crust.

The contrast between the silky smooth custard and the satisfying crack of the burnt sugar is what makes this dessert truly irresistible. It’s a simple yet elegant dessert that is sure to impress your guests.

Faq About Crème Brûlée Recipe

What are the essential ingredients in a Crème Brûlée?

The basic ingredients for a Crème Brûlée include heavy cream, egg yolks, sugar, and vanilla extract. These ingredients form the rich custard base that is the heart of this dessert.

Can I use vanilla extract instead of vanilla beans?

Yes, you can substitute vanilla extract for vanilla beans. However, using real vanilla beans will impart a more intense and aromatic flavor to your Crème Brûlée. If you don’t have vanilla beans, you can scrape the seeds from the inside of a vanilla pod and add them to the custard mixture.

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What is the purpose of the water bath?

A water bath, also known as a bain-marie, is used to create a gentle and even heat for the custard while it bakes. It helps prevent the custard from curdling or cracking. It also ensures a smooth and creamy texture in the final dessert.

Can I use a kitchen torch to caramelize the sugar crust?

Yes, using a kitchen torch is the most common method to caramelize the sugar crust on top of the Crème Brûlée. It allows for precise control and even browning of the sugar. However, if you don’t have a torch, you can also use a broiler to achieve the desired caramelization.

How long should I let the Crème Brûlée cool before serving?

After caramelizing the sugar crust, it’s best to let the Crème Brûlée sit for a few minutes to allow the sugar to harden. This will give you the perfect crack when you break through the caramelized layer with your spoon. The custard should be served at room temperature for the best taste and texture.


1 tbsp vanilla extract or 1 vanilla bean or 1 tbsp vanilla bean paste
5 egg yolks
½ cup sugar
Pinch of salt
2 tbsp bourbon optional
2 cup of whipping cream 35% fat content
Extra sugar to caramelize


Put the egg yolks into a big bowl or container. Include the appropriate amount of sugar (depending on the size of the baking dishes), vanilla extract, a little bit of salt, and bourbon (if desired), then mix them all together until a light-colored consistency is achieved.
Combine the cream with the whisk and mix together. Stir until all the sugar has completely dissolved.
You have the choice to put the custard mixture in a saucepan and gently warm it over medium heat, continuously whisking until it becomes warm and starts to release steam. The sugar should also completely dissolve. Please refer to the recipe notes for more information.
The custard mixture might have bubbles on top. Cover it and let it sit, so the bubbles can go away. You can also stir gently to get rid of some of the bubbles.
Divide the custard into six half-pint jars and seal them with the lids. Afterward, slightly loosen the lids to prevent excessive pressure and ensure the jars are not tightly closed (for more information, please refer to the provided post for instructions).
Pour hot tap water into your sous vide container. Connect your sous vide circulator and adjust the temperature to 179°F – 181°F / 82°C – 83°C. Begin the sous vide process.
Carefully place the jars into the water, which will enable them to reach the desired temperature together with the water.
Once the circulator has reached the desired temperature, begin counting the cooking time for one hour.
After one hour, take out the jars from the water container and fasten the lids by using a cloth napkin to provide a better grip since the jar and lid will be extremely hot at this point.
Allow the custards to cool entirely until they reach the temperature of the room.
Move the jars to the refrigerator and allow them to cool down for the duration of the night.
When you are prepared to serve them, you may need to carefully use a spoon to remove the lids from the jars in order to break the seal.

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