This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Crème Brûlée (French Custard with a Caramel Crust)

Name: Crème Brûlée (French Custard with a Caramel Crust)
Prep time: 15 min
Cook time: 43 min
Total time: 58 min
Yield: 4
Cuisine: French
Ingredients: Whipping cream (2 cups); Egg yolk (5 pieces); Sugar (1/3 cup); Vanilla (1 teaspoon); Sugar (for caramelizing) (4 tablespoons)

by Dana Peredo

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30 viewsTotal time: 58 min

A smooth vanilla custard baked in a water bath, topped with a thin, crispy crust of caramelized sugar.

Servings: 4
Prep: 15 min
Cook: 43 min
Difficulty: Medium
Category: Dessert
Cuisine: French
Serve: Cold
Texture: Creamy, Smooth, Crispy / Crunchy
Techniques: Bake
Meal: Dinner

Romantic dinner
Date night
Party

Tips

If you have a kitchen torch, you can use it to caramelize the sugar instead of the oven broiler—the result is just as good. Here’s a video to help you make your dessert.

Ingredients

Whipping cream (2 cups)
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Egg yolk (5 pieces)
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Sugar (1/3 cup)
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Vanilla (1 teaspoon)
$0.56 MXN
Sugar (for caramelizing) (4 tablespoons)
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WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

$0.56 MXN

≈ $0.14 MXN per serving

1 of 5 ingredients

priced

20%

Prices are approximate. · Last updated Oct 7, 2026

Tools

Saucepan
Whisk
Baking dish
Oven
Muffin tin

Steps

1. Heat the cream8 min
In a saucepan, heat the cream with the vanilla over medium heat until it steams, without letting it boil.
2. Bring the egg yolks to room temperature5 min
Beat the egg yolks with the sugar until they are well combined. Gradually stir in the hot cream while beating to temper the egg yolks without cooking them.
3. Bake in a water bath30 min
Preheat the oven to 150°C (300°F). Pour the mixture into a buttered muffin tin (which works as a substitute for individual ramekins), place it in a baking pan filled with hot water halfway up the sides, and bake until the edges are set, but still wobble slightly in the center, about 25–30 minutes (the time may vary since it’s a metal pan).
4. Refrigerate120 min
Let it cool, then refrigerate for at least 2 hours, or overnight.
5. Caramelize and serve3 min
Sprinkle a thin layer of sugar over each custard and caramelize it with a kitchen torch, or under the oven broiler, watching closely. Serve immediately while the crust is still crispy. (This step is optional if you don’t have a kitchen torch.)