In the past, I revealed how to make a Creme Brulee without baking it. This is a novelty of the French that usually consists of a cooked custard that is poured into ramekins, baked and garnished with burnt sugar. Hence, the French name. But thanks to a simple hack I shared in this recipe, the tedium of baking this dessert is no longer required. Or is it?

There are still those who prefer their desserts prepared the traditional way. In fact, some preferred a baked crème brûlée fresh out of an oven because it seems far more enticing than its chilled counterpart.

The advantages range from the hot aroma — meld from the torched caramel and baked custard — right down to the taste. Therefore, it remains a must to chefs at every level to learn how to properly bake this food.

Fortunately, the formula for the baked version isn't all that different from the non-baked version, making this following recipe for vanilla creme brulee somewhat easy to follow. Just follow it to the letter and make sure all the necessary ingredients and equipment are readily available. That last one is especially crucial. For example, the caramel that sits on top of the crème brûlée needs to be slightly burnt and will require a blow torch or broiler.

The recipe


  • 1 cup milk
  • 3 cup heavy cream
  • 10 egg yolks
  • 8 oz granulated sugar
  • 1/2 tsp vanilla extract
  • Extra granulated sugar as needed
  • Unsalted butter as needed


  1. Preheat the oven to 160°C. Rub the inside of 6 ramekins (4" in size) with the unsalted butter and dust with the granulated sugar, shaking out the excess. Place the ramekins in a freezer for 30 minutes.
  2. Bring the milk, heavy cream and vanilla extract to a simmer over medium heat in a saucepan.
  3. Make a sabayon by whisking together the yolks and the sugar in a mixing bowl until smooth and pale.
  4. Temper the sabayon by whisking in 1/4 of the simmering milk. Pour the tempered sabayon into the saucepan and whisk together.
  5. Cook and occasionally whisk the custard until it becomes thick enough to coat the back of a spoon. Set the custard to cool down for a minute.
  6. Pour equal amounts of the custard into each ramekin. Place them in the oven to bake for 40 minutes or until they almost completely set but remain soft and wobbly in the center.
  7. Remove the ramekins and let them cool down to room temperature.
  8. When it's time to serve, sprinkle the extra sugar evenly on top of each crème brûlée and caramelize gently with a blow torch or broiler until it turns golden brown. Do not overheat.

Serves: 10