Crème Brûlée

You mean you can actually make that stuff at home? Isn’t Crème Brûlée supposed to be that expensive dessert at all of the fancy restaurants, not something that a teenager whipped up at home? Think again. I, a teenager, whipped this up at home. It was relatively easy to make, cheap to make, and to die for. What else could someone want?

Crème Brûlée


8 egg yolks

2 cups heavy cream

7/12 cup granulated sugar (so basically 1/4 and 1/3)

1 teaspoon vanilla extract

Makes 6


1. Preheat the oven to 300ºF.

2. Whisk 1/3 cup of sugar and egg yolks together until combined.

Step 2

3. Add the cream and vanilla.

4. Strain into a large bowl to get rid of all of the bubbles. Remove the remaining bubbles from the top with a spoon.

Step 4

5. Pour mixture into 6 custard cups. Set custard cups in a baking pan filled with enough hot water to cover the cups halfway. Bake the custard cups in the baking pan for 50-55 minutes. (Just enough so the sides are firm and the inside jiggles when you move the cups.)

Step 5

6. Cool for at least an hour.

This one has a heart in it! ♥

7.  When they are done cooling sprinkle the remaining 1/4 cup sugar on the tops.

8. Either use a small hand torch or broil in a toaster oven until the sugar has caramelized.

9. Cool completely and serve.

That’s it! So much simpler than you had expected, right?


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