Easy but delicious Crème Brûlée

Name: Crème Brûlée
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Cuisine: Korean
Ingredients: Heavy Cream 200g; Milk 100g; Egg yolk 50g; Sugar 35g; Vanilla Bean 0.3 pod

Cracking the caramelised top

by Hanbit Cho May 26, 2022

written by Hanbit Cho May 26, 2022

Crème Brûlée is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below.

Follow along with the 📝 recipes below👇🏾👇🏾

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Crème Brûlée

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 45 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Heavy Cream 200g
Milk 100g
Egg yolk 50g
Sugar 35g
Vanilla Bean 0.3 pod

Instructions

Add half the sugar, heavy cream, milk, and vanilla seeds into a saucepan and heat it up to infuse the vanilla.
Meanwhile, add the other half of the sugar to the egg yolk and whisk.
Once step 1 is ready, let it cool down to around 60℃ and pour it into step 2 (tempering)
Pass it through a sieve and pour it into the ramekins.
Bake in a water bath/Bain-marie at 135℃ for 35mins (the baking time would be longer for larger ramekins)
Always, sprinkle sugar and sugar torch it just before serving.

Notes

Quantity:

4 x 90ml ramekins

If you do not have a blowtorch, you can caramelize the sugar (watch the link: ) and pour it on top of the chilled crème brûlée.

How to store:

Never freeze crème brûlée. Keep in the fridge up to 3 days.

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Recipe video

Enjoy

Let us know what you think of today’s Crème Brûlée tips, tricks, and hacks!

Caramel Crème

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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Cracking the caramelised top

Crème Brûlée