February 20, 2023

Crème brûlée

Crème brûlée, a classic French dessert, is a silky vanilla custard with a caramelised top. It features just a handful of ingredients, and results in a smooth texture and rich yet refreshing taste. Hearing the snap of the thin layer of caramelised sugar is so satisfying as you dip your spoon in for your first bite. This elegant dessert is sure to impress!


Crackly Top

If you do not have a bow torch, no worries!  You can still achieve a beautiful crackly caramelised top by placing the ramekins in the oven and using the broiler setting.  Keep a watchful eye so that they don’t burn.


I highly recommend you use a vanilla bean for this recipe.  If they’re hard to come by, use pure vanilla extract instead.


I purchased this ramekin set. I love that it comes with lids, which makes storing the stackable porcelain ramekins really convenient. It also comes with a baking pan (to contain the boiled water) and stainless steel lifting rack which keeps the ramekins in place and makes the removal super simple. The full capacity of the ramekins is 8 ounces, but you want to fill them at the 6-ounce mark, which falls just at the line as the ramekin gets wider.  You can make these crèmes brûlées without this whole kit, it’s just a bonus. Since I enjoy my set I wanted to share the info with you!


Kitchen scale

Oven thermometer

Paring knife

Cutting board

4 porcelain ramekins

Baking pan 





⅛ tsp, 1 tsp

Measuring cup for liquids

Medium saucepan

Fine mesh strainer

Blow torch

Bon appétit!


Crème brûlée

Crème brûlée, an elegant and classic French dessert, is a silky vanilla-infused custard covered with a thin, crackly layer of caramelised sugar. Divinely rich and smooth, crème brûlée only requires 5 ingredients.


Ariane | Miel et Ganache









  • 2 cups 35% whipping cream
  • 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract)
  • ⅛ tsp salt
  • 5 large egg yolks
  • 100g (½ cup) granulated sugar

  • Kettle of boiled water
  • 4 tsp granulated sugar for caramelisation


  1. Place the oven rack in the middle position.
  2. Preheat the oven to 325°F.
  3. Place 4 porcelain ramekins in a baking pan.
  4. Use a paring knife to split the vanilla bean lengthwise and scrape its seeds.
  5. Add the cream, the split vanilla bean, its seeds, and salt to a medium saucepan.
  6. Bring the cream to a boil.
  7. Remove the saucepan from the heat and cover with a lid. *If you are using vanilla extract instead of the vanilla bean, add the vanilla before putting the lid on.
  8. Let the cream infuse  and cool down for 15 minutes with the lid on.
  9. Boil water in a kettle.
  10. In a medium bowl, whisk the egg yolks and sugar together until well combined and light in colour.
  11. Place a fine mesh strainer over a bowl.
  12. Pour the cream over the strainer to catch the vanilla bean.
  13. Slowly pour ¼ of the cream into the egg mixture, whisking constantly.
  14. Add the remainder of the cream to the egg mixture and whisk until incorporated.
  15. Pour the mixture into the 4 ramekins.  Fill each ramekin to the 6-ounce mark (8 ounce is the full capacity of the ramekin).  The 6-ounce mark is the line where the ramekin then goes wider for the lip.
  16. Carry the baking pan containing the ramekins close to the oven.
  17. Pour the boiled water from the kettle into the baking pan.  The water should reach the halfway mark of the ramekins.
  18. Place the baking pan in the oven.
  19. Bake for 35 minutes, until the centre is barely set and still has a wobble (30 to 40 minutes, depending on your oven).
  20. Let the ramekins cool in the baking dish.
  21. Cover the ramekins.
  22. Transfer the ramekins to the fridge.
  23. Refrigerate for 3 hours.
  24. Take the ramekins out of the fridge and let them stand at room temperature for 30 minutes.
  25. Sprinkle 1 teaspoon of granulated sugar on each ramekin.
  26. Shake the ramekins to make sure the cream is completely covered by the layer of sugar.
  27. Use a small butane blow torch to caramelise the sugar.  If you do not have a torch, place the ramekins in the oven and use the broiler setting.
  28. Once the tops are caramelised, let the crème brûlée sit for 5 minutes before serving.
  29. Cover the ramekins and store in the fridge for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!