1-Getting started with creme brulee is easier than you might think, and this guide walks you through each part. Begin by preheating your oven to 325°F (163°C) to set the stage for a smooth bake. This method ensures your custard turns out just right without any fuss.

2-Whisk the 5 large egg yolks with 1/2 cup (100g) of the granulated sugar in a bowl until they’re pale and well combined this step builds the base’s creamy richness. In a saucepan, heat the 3 cups (720ml) of heavy cream along with the 1/2 teaspoon espresso powder (if using) and 1/4 teaspoon salt until it just starts to simmer, then take it off the heat and stir in the 1 1/2 teaspoons pure vanilla extract.

3-To avoid any mishaps, temper the egg yolks by slowly whisking in about 1/2 cup of the warm cream mixture. Once that’s blended, combine it with the rest of the cream for a uniform custard. Pour this into 8 shallow ramekins set in a baking pan, and add hot water to about 1/2 inch depth for a water bath, which helps the custard bake evenly.

4-Baking and Finishing Steps Bake the ramekins for around 35 minutes, or until the custard reaches 170°F (77°C) and has a slight jiggle in the center it’s key not to overdo it. After baking, cool the ramekins on a wire rack for about 1 hour, then chill them uncovered in the fridge for at least 4 hours or up to 2 days to fully set.

5-Just before serving, sprinkle the remaining sugar evenly over each custard and caramelize it with a kitchen torch or under the broiler for that signature crisp top. Serve right away or pop them back in the fridge for up to one hour to keep that perfect crunch. This step-by-step approach makes it fun and straightforward, even if you’re new to baking desserts like this.