There is something undeniably magical about the contrast of a chilled, silky custard hidden beneath a brittle layer of caramelized sugar. Crème brûlée is often seen as a daunting restaurant-only luxury, but it is surprisingly achievable in your own kitchen with just a few quality ingredients and a bit of patience. This version features a hint of citrus and rich vanilla, creating a sophisticated dessert that is sure to impress at your next dinner party.

Recipe Details

  • Yields: 4
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min

Ingredients

  • 400 ml high fat cream
  • 140 ml whole milk
  • 85 g sugar (preferred brown)
  • 5 egg yolk
  • 1 vanilla bean (mark, optionally essence)
  • Lemon peel, rubbed
  • Sugar for the top crust

Instructions

  1. Begin by whisking together the high fat cream, whole milk, and egg yolks until well combined.
  2. Stir in the sugar, the vanilla bean seeds (or essence), and the rubbed lemon peel to infuse the base with flavor.
  3. Permit the mixture to rest for at least 30 minutes; for the best results, you can even leave it in the refrigerator overnight.
  4. Distribute the liquid evenly among 4 to 6 oven-safe ramekins.
  5. Set your oven to 150°C and place a deep baking tray or grease pan on the center rack.
  6. Arrange the ramekins within the pan and carefully pour boiling water into the tray to create a gentle water bath for the custards.
  7. Bake the crème in the oven for 55 minutes.
  8. Once finished, let the ramekins reach room temperature on the counter before transferring them to the fridge to set for at least 2 hours.
  9. Just before serving, sprinkle approximately one teaspoon of sugar over the top of each custard.
  10. Use a kitchen blowtorch to flambé the sugar until it turns golden and hardens into a crust. If a torch is unavailable, placing them under the oven grill for a brief moment can also achieve the desired effect.

Tips for Success

To ensure the smoothest texture possible, do not skip the resting period, as this allows air bubbles to subside before baking. The lemon peel provides a subtle brightness that cuts through the richness of the cream, so be sure to rub it well to release the essential oils. When caramelizing the top, keep the torch moving constantly to avoid burning the sugar in one spot, aiming for a uniform, glass-like finish that cracks beautifully when tapped with a spoon.

Whether you are celebrating a special occasion or simply craving a classic treat, this elegant dessert is a rewarding project for any home cook.