Crème Brûlée Recipe

Rich, silky, and topped with that signature crackly sugar crust, this classic crème brûlée is pure indulgence. We’ve infused it with our vanilla paste for bold, beautiful flavor—no added liquid, just those perfect vanilla bean specks in every bite. Whether you're impressing guests or treating yourself, this recipe is easier than you think—and totally worth it.

Ingredients: 

5 egg yolks                                       

2 cups + 2 tbsp/500ml heavy cream

½ cup/100g sugar                              

1 teaspoon Vanilla Bean Paste

Raw cane sugar

Small fruit like raspberries, blueberries, etc : OPTIONAL

Boiling Water

 Equipment:  Medium saucepan, Sharp knife and cutting board, Medium Bowl, Whisk, Large Spoon, 5-8 Ramekins or custard dishes - depending on size, 13 x 9 cake pan or Bain Marie, Foil to cover pan,  Stovetop and Oven set to 325ºF/180ºC. Torch or oven Broiler

Custard

1. Heat 2 cups + 2 tablespoons heavy cream with a pinch of salt in a saucepan over medium until just simmering—do not boil. Remove from heat, stir in vanilla paste, and let cool 10 minutes.

2. Meanwhile, bring ~5 cups water to a boil for a water bath. Place ramekins in a deep baking dish or roasting pan.

3. In a bowl, beat 5 egg yolks with ½ cup sugar for 2 minutes.

4. Slowly whisk in a bit of the warm cream (¼ cup at a time) to temper the eggs. Once tempered, whisk in the rest of the cream until smooth.

5. Pour custard evenly into ramekins. Place the pan on the middle oven rack. Carefully pour boiling water into the pan until it comes ¾ up the sides of the ramekins.

6. Bake 25–45 minutes, at 325 degrees depending on ramekin depth. Custards should be set but jiggly. Internal temp should reach 170°F.

7. Remove ramekins with tongs and cool on a rack, then refrigerate at least 4 hours (up to 3 days).

Caramelizing the Sugar

Before torching: Let custards sit out 20 minutes.Before broiling: Keep chilled (the oven warms them enough).

1. Dab off condensation with a paper towel.

2. Sprinkle 1–2 tsp sugar evenly over each custard.

To Torch:Hold a torch 4–5 inches away, moving side to side until sugar melts and turns golden.

To Broil:Place ramekins on a baking sheet under the broiler (top rack, no preheating). Broil 5–10 minutes, rotating for even color. Watch closely to avoid burning.

Serve immediately for best crunch, or chill for up to 30 minutes before serving.