Crème Brûlée | beeskin Recipes

Crème Brûlée

Crème Brûlée might look complicated but it’s one of the easiest French recipes you’ll ever make 😉


  • 450ml heavy or light cream, or half-and-half, depending on your preference.
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • A small pinch of salt
  • 5 egg yolks
  • 100g sugar, more for topping


In a bowl, beat yolks and sugar together until light. Preheat oven to 160° C. 

In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let cool for 10 minutes.  Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.

Pour into four 6-ounce ramekins and place ramekins in a baking dish

Fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set.

Cool completely on a wire rack.

Refrigerate for several hours and up to a couple of days, using your beeskin S or beeskin M as cover.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.

Place ramekins in a broiler 2 to 3 inches from heat source.Or simply use a kitchen torch until sugar melts and browns or even blackens a bit, about 2 minutes.

Serve within two hours. Enjoy!

Leftover? Doubtful, but even so, simply use your beeskin S and store it in the fridge for a couple of days