Crème Brûlée

Love crème brûlée? You don’t need to frequent fancy restaurants to enjoy this creamy classic when it’s simple enough to make at home.

Creme BruleeHomemade

[ingredients-list title=”Ingredients” serving_size=”8″]

  • 3 cups milk
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise
  • 4 strips (each 3 inches) orange zest
  • 3 strips (each 2 inches) lemon zest


  • 3 strips (each 2 inches) lime zest
  • ¼ teaspoon salt
  • 3 eggs, plus 3 egg yolks
  • ¾ cup firmly packed soft brown sugar


[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Set eight ungreased ¾ cup ramekins on a folded towel in a large baking tin, spacing the ramekins well apart.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a saucepan, combine the milk with ¼ cup of the sugar, the vanilla bean, citrus zest strips and salt. Bring to a simmer over medium heat, then remove from the heat, cover and leave to infuse for 30 minutes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Preheat the oven to 338°F. In a large bowl, whisk the eggs, egg yolks and remaining sugar until just blended. Set a large sieve over the bowl and pour the milk mixture through into the egg mixture. Whisk until the ingredients are blended.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Spoon the custard into the ramekins. Pour enough water into the baking tin to come halfway up the side of the ramekins. Bake, uncovered, until a knife inserted into the center of a custard comes out clean, about 45 minutes. Remove the ramekins from the baking tin to wire racks.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Preheat the grill to high. Sprinkle 1½ teaspoons of the brown sugar over the top of each custard. Set the ramekins 5 inches or so from the grill heat source and grill until the sugar melts, about 45 seconds.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Remove the ramekins to wire racks and allow to cool to room temperature. Serve at room temperature or slightly chilled, but do not refrigerate too long or the crust will begin to soften.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest