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40 mins

Crème brûlée consists of tick cream topped with a crisp surface of caramelized sugar. The bitter taste of the caramel is particularly appealing to adults.

Posted by Hisako Ogita Published

© 2021 Hisako Ogita / Chronicle Books · Reproduced with permission.
  • Step 1

    Put the whipping cream and milk in a pot.
    Scrape the vanilla seeds out of the pod and put the entire vanilla pod into the pot. Heat until the cream starts to bubble around the edge of the pot.

  • Step 2

    Put the egg yolks in a bowl and add the 1 tablespoon (0.4 ounce/10 grams) granulated sugar. Whisk until the mixture appears white.

  • Step 3

    Pour the cream from step 1 into the mixture made in step 2. Add the rum (if using) and pour through a fine-mesh strainer into a bowl.

  • Step 4

    Pour the mixture into a heat-resistant container. Put it in a water bath and bake in the oven at 300°F (150°C) for about 30 minutes.

  • Step 5

    Once the custard is baked, sprinkle granulated sugar over the top while smoothing the surface. Burn the sugary surface with a kitchen torch. (If you do not have a kitchen torch, you can use the broiler.)

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