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Caramel Crème Brûlée The Creamiest Dessert Ever

Indulge in the rich, silky taste of Caramel Crème Brûlée. This creamy, dreamy dessert with a golden caramel top is pure elegance in every bite!
Carol
Caramel Crème Brûlée
Caramel Crème Brûlée

If you’ve ever wished you could eat the soft, custardy center of an egg tart on repeat—this recipe is basically that dream come true! Think silky smooth custard, baked until it jiggles perfectly, then topped with a thin layer of caramelized sugar that cracks with every bite. 

Yup, we’re talking about crème brûlée but in the most fuss-free way possible. The best part? You don’t need to be a pastry chef to nail this. The steps are so simple that even if you’re new to baking, you’ll pull this off without stress. It’s one of those desserts that looks super fancy, but in reality, it’s just a few basic ingredients whisked together and baked. Minimal effort, maximum dessert glory. 

If you’re craving something creamy, sweet, and elegant, this caramel crème brûlée will be your new obsession. Serve it at dinner parties to impress, or just treat yourself at home—either way, it’s bound to be a showstopper.

Ingredients

  • 4 egg yolks
  • 30 g sugar
  • 180 g milk
  • 180 g heavy cream

Instructions

  1. Make the custard base
    • In a bowl, whisk together egg yolks and sugar until just combined.
  2. Heat the milk & cream
    • In a small pot, warm milk and heavy cream over low heat until slightly simmering.
    • Slowly pour into the egg yolk mixture while whisking constantly.
  3. Strain & pour
    • Strain the custard mixture to remove bubbles.
    • Pour into ramekins.
  4. Bake in a water bath
    • Place ramekins in a baking dish and add hot water halfway up the sides.
    • Bake at 200°C (392°F) for 15 minutes.
  5. Caramelize
    • Sprinkle sugar on top of each custard.
    • Bake again at 200°C for another 15 minutes, or use a torch, until golden and crisp.

🍮 Q&A About Crème Brûlée

1. Can I make Crème Brûlée ahead of time?

Yes! You can prepare and chill the custards up to 2 days in advance. Just caramelize the sugar topping right before serving for the best crunch.

2. Why use a water bath for baking?

The water bath ensures gentle, even heat. It prevents the custard from curdling or cracking while baking.

3. Can I use milk only without cream?

You can, but the texture won’t be as rich and silky. The heavy cream is what gives Crème Brûlée its signature creaminess.

4. Do I need a torch to caramelize the sugar?

No torch? No problem! You can use your oven’s broiler or bake at high heat until the sugar melts and forms a crisp top.

5. How do I get a smooth custard?

Always strain the custard mixture before baking to remove bubbles or any cooked egg bits. This makes your crème silky smooth.

This caramel crème brûlée is pure comfort in a spoon. Creamy, smooth, and with that irresistible sugar crust, it’s the kind of dessert that makes you go “just one more bite” until suddenly… it’s all gone.

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