We give a step-by-step description of how to make your own Creme Brulee - complete with torching the sugar at the end.

By following these steps, you will end up with a delicious thick and smooth vanilla cream, done according to all the tricks of the trade.

The photo session for this instructable involved making half of the batch with saffron added to the Creme Brulee. However, since this did not actually turn out very different at all, we will ignore the saffron in the actual instructable (though not, as it were, in the photos).

This instructable was built in cooperation with maradydd, who produced most of the pictures.

Step 1: Ingredients and Tools

Our amounts will make six (6) ramekins full of Creme Brulee.

You will need (ingredients):
  • one vanilla bean
  • 5dl / 1 pint of thick cream. We used 35% cream.
  • 1dl / 1/2 cup of plain refined sugar
  • 1dl / 1/2 cup of nice sugar - we used unrefined brown sugar
  • 3 eggs (really only the yolks. Make meringues (link here!) with the whites!)
  • some butter

You will also need (equipment)
  • A sharp knife
  • A small spoon
  • A whisk
  • A saucepan
  • A deep pan. The kind you make lasagna in will do. It has to be oven-proof and about as deep as your
  • 6 ramekins. We used teacups we found at a weird stuff shop.
  • Mixing bowl.
  • A stove and an oven.

It will help if you also have a ladle. For the funky fire exercises, you'll need a butane torch. You could use the oven set to broil as an alternative solution, but that has less fire involved.
<p>This tastes much better with tiny amounts of unburned butane covering the sugar from a dollar-store flamethrower. </p>
This was amazing! It was so easy to make, and your tutorial was so easy for me and my friend to follow. I will definitely be making this again. Thank you for the recipe.
What a very thorough instructable. I'm looking forward to making Creme Brulee for Thanksgiving Dinner.
Looks easier than I thought it would be - may just have to try this out! No blowtorch here though, my grill (broiler in the US, I believe) will have to do!
now this is just me speaking, but i make creme brulee all the time and i don't think you burnt them enough. but that IS just me, and i guess i like them extra crispy :)
Note that only the fourth image shows burnt cremes. The rest of them are with sugar sprinkled, but not yet burned...
That looks fantastic. Perhaps I should try my hand at this soon. <br />
I love any food that requires a blowtorch, but creme brulee is an extra favorite!<br /> Great Instructable - will have to try your recipe.<br />
Very glad you liked it!&nbsp;You <em>can</em> substitute the broiler in the oven for the blowtorch - but where's the fun in that?!<br />
&nbsp;I love creme-brulee so much and i have always wanted to make some, and now i shall
The wife is always talking about great desserts like this, and since I do most of the cooking, this will be a great surprise for her! Nice job.

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