Crème Brûlée
Prep time
Cook time
Total time
Crème Brûlée can be made ahead of time (even a few days ahead of time!), but make sure to caramelize the tops of the crème brûlée right before serving to get that crack from caramelized sugar!
Serves: 4 portions
  • 250 ml whole milk (1 cup)
  • 2 vanilla beans
  • 100 g egg yolks (about 5 yolks)
  • 70 g sugar (1/3 cup)
  • 250 ml heavy cream (1 cup)
  • lemon zest from 1 lemon (finely chopped)
  • 100 g brown sugar (1/2 cup)
  1. Start by measuring out the milk in a pot.
  2. Cut open and scrape out the vanilla beans. Add to the milk.
  3. Bring to a boil, remove from heat, and set aside.
  4. Mix together the egg yolks and sugar in a medium-sized bowl.
  5. Add the cream to the yolks and store to combine.
  6. Slowely pour the milk and vanilla beans into the egg yolks while stirring continuously.
  7. Prepare your ramakins or jars by placing them on a baking sheet.
  8. Zest the lemon and distribute the zest among the 4 ramakins or jars.
  9. Pour the crème brûlée mixture into the ramakins or jars.
  10. Transfer to the oven and bake for about 1:15 mins to 1:45 mins depending on the size of the portions. Because mine were a little bit deeper, they took 1:45 mins.
  11. Let cool completely.
  12. Sprinkle the brown sugar lightly on top of the crème brûlée and with a kitchen torch, caramelize the sugar. Repeat.
  13. Serve immediatly to get that wonderful crack from the caramelized sugar!
Recipe by Baking My Way Through Germany at