Easy Homemade Crème Brûlée Recipe

Pre-heat the oven to 150℃ / 300°F, no fan, and prepare your ramekins. The recipe makes enough to fill 4 x 6-ounce (180 ml) ramekins.

Prepare the water bath: Fill a baking tray with warm water, then place the ramekins in the water. Make sure the water does not rise above half of the ramekins.

Heat the cream and half the sugar in a saucepan over medium heat, stirring, until it comes to a simmer. Do not boil the mixture; only heat it to a simmer.

In the meantime, whisk the egg yolks with the remaining sugar and vanilla for 1 to 2 minutes.

As the cream mixture starts to simmer, slowly pour it into the egg yolk mixture while whisking continuously. Add the hot cream gradually to temper the egg yolks and prevent them from curdling. Keep whisking until the mixture is smooth and fully combined.

Pour the custard mixture through a fine-mesh sieve to remove any bits of cooked egg or bubbles, creating a smoother final texture. Divide the mixture evenly between the 4 prepared ramekins, filling each one about three-quarters full. The exact amount may vary slightly depending on the size and shape of your ramekins, so adjust as needed.

Bake the custard in the water bath for about 45 min. The baking time depends on your oven and the size of the ramekins. Deeper ramekins need longer baking time.

To check if the crème brûlée is baked, gently nudge one of the ramekins. The edges should look set, while the center should still have a slight wobble. The custard will continue to set as it cools.

Once baked, remove the ramekins from the oven and let them cool to room temperature. Then cover them and refrigerate for at least 4 hours, preferably overnight, to allow the custard to fully set.

Right before serving, sprinkle each crème brûlée evenly with approximately 1 tablespoon of demerara sugar, creating a thin, even layer over the surface. Use a kitchen blowtorch to caramelize the sugar for a few seconds until it melts and turns golden brown, forming a crisp caramel crust. Move the flame continuously to avoid overheating one spot and melting the custard underneath. Serve immediately while the sugar topping is still crisp.

Place the ramekins back in the fridge for a few minutes so the caramel can harden properly on top, and serve shortly afterward.

Any leftovers can be stored covered in the refrigerator for 2–3 days. For the best texture, wait to caramelize the sugar topping until just before serving, as the caramel will soften over time when stored in the fridge.