Professional Baker Teaches You How To Make CRÈME BRULEE!

Anna's recipe for authentic Vanilla Bean Crème Brûlée. Click below on 'SHOW MORE' for recipe ingredients and baking directions.
INGREDIENTS
2 ¾ cup (680 ml) whipping cream
1 vanilla bean OR 1 Tbsp (15 ml) vanilla bean paste
4 large egg yolks
1 large whole egg
¾ cup (150 g) sugar, plus extra for the brûlée
DIRECTIONS
1. Preheat the oven to 325 F (160 C) and place 6 ramekins or other 6-ounce baking dishes in a large pan where the sides of the pan are higher than the ramekins.
2. Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish). If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.
3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain and then ladle or pour this into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off (the bubbles, if left on, prevent the brûlée from browning easily and evenly).
4. Pour boiling water carefully around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3 hours before serving.
5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.
6. The brûlées will keep refrigerated (but without the brûlée layer) for up to 2 days.
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#OhYum

[@AizelVerona34]

I watched this show for the first time as a child and now that I'm kinda a little grown up, I just wanted to watch it again.❤

[@lynndennison4345]

I wanted to tell you that I made this last night and it is absolutely, without a doubt, the BEST creme brulee I have ever had. It was my 1st time making it. Creme brulee is my favorite dessert and this is absolutely delicious. Thank you for sharing. I love your videos.

[@Samil53738]

Thanks you so much, now I’ll make it for my guests without worrying

[@user-qm7bp4ul5t]

So do you have to preheat the oven? if not, whats the temp you need to set it to for those 30 mins?

[@vicckyyy2001]

@@user-qm7bp4ul5t yes u have to preheat the oven. some like to do it 325 for 30 min, and others do it 300 for 40 min

[@misledcookie]

Just made this recipe Sunday and we ate it the the next day and the exact word from my family were silky smooth and oh so delicious and I had only vanilla extract on hand can’t wait to try it with vanilla beans

[@mkivy]

I could and have watched this over and over again! I love this dessert...simple, yet so so decadent! Yum Anna!

[@danielapagliaro8025]

Beautiful professional kitchen. That creme brûlée looks so good.

[@kaihokumui3335]

I've made this time and time again and everytime I make it my family loves it like I've never made it before.

[@Paola-lh6nf]

I made this recipe and it was delicious! Definitely going to do it again, thanks for uploading it

[@mkivy]

I have watched and used this recipe several times now Anna and it works every time! Thank you...I love watching you glow when you eat the first bite of brûlée’! Yum! We love it!

[@shekaniacherrington7164]

Thanks Anna! Was my first time making a Creme Brûlée and it was amazing! Custard was thick and creamy. Been a fan of yours since high school. Awesome tips and tricks.

[@bust1944]

I've made this recipe every year for the last 5yrs, hands down the best out there. I get compliments how much better it is than the $10 stuff at the expensive restaurants

[@antonioyano2175]

Thank you so much for this recipe, I'm a professional chef and I've tried this recipe and the result was amazing! Keep it up and more power to your channel.

[@mkivy]

I love making this dessert 🍮...especially caramelizing the sugar on top..oh man I am drooling for this creamy delicious decadent dessert...yum!

[@cbrealtor007]

This is my mom’s favorite and the best recipe ever! Thank you, so much for sharing your gift.

[@ms.c3]

Thank you 🙏🏽 for such an easy and quick recipe. Unlike others. Some KZbinrs talk too much or go too quick on their recipes.

[@khanhvanthach4947]

This is My favourite food Thanks Anna

[@cygnus4232]

This was perfect, was challenged by a friend to make this dessert and these steps were incredibly helpful, thank you!

[@Andy-no9zl]

Great job Anna. I love the way you narrate and organize info. Those tips during each process really help with emphasizing what's important during the process

[@OKMCR]

Milk too can bubble up and overflow :D

[@dollygirl9133]

True 💯

[@lamarlonique8120]

ik

[@loute0076]

Ikr

[@secretperson909]

Not if u swallow it before it bubbles over 💥*brain explodes*💥

[@Park9r]

Roght

[@World_Snap-Trends]

Third time doing this recipe... I think I will never get enough of it !!!

[@mas4111]

You are fantastic. Great presentation, Thanks!

[@JD987abc]

Easiest presentation for making creame brûlée. I’ll make it soon. I made your orange cake with cornmeal and almond flour for the second time. Delicious. And today I made your brioche recipe for the fourth time. Absolutely delicious. Thanks Anna. Joe.

[@HectorLopez-ff7gv]

I love this recipe so much I’m so happy I found your video again 😭 I’m literally about to start making em right now

[@ohyum]

Let us know how they turn out!

[@dio5739]

This recipe is second to none! Thumbs up!

[@camiestoltz6798]

Oh I can't wait to make it sounds so yummy

[@helenjustice421]

My go to recipe. Comes out perfect and delicious everytime.❤️

[@gianegian08]

Love when she eats what she made!!

[@bethbilous4720]

Thanks, this one is going to be my Christmas dinner desert.

[@mkivy]

Hey Ms. Anna…. I came back for this recipe! U are the best! I love ur recipes! Hope u r well! Bless u all!

[@CaptLeo13]

My goodness!!! First time ever making a creme brulee and I thinkit came out pretty darn good. Thanks for the recipe and tutorial.

[@filipch.1021]

I absolutely love it!

[@krisyta4486]

Amazing for your recipes Anna. Thanks

[@bird271828]

Looks great. Thank you Anna.

[@ohyum]

you are welcome!

[@caitieZerbo666]

bird271828 ii

[@rizzy6087]

Oh Yum with Anna Olson wat

[@mbecker1313]

This is THE video/recipe that I needed. Straining made a big difference. I thank you so much.

[@luzduron2148]

Thank you for share this delicious recipe... definally one of my favorites dessert!!

[@zehraahmed1041]

Thank you for sharing your recipes. I trust them and you show it with patience, one can not go wrong

[@sweetscent5010]

Best recipe for cream brûlée ever

[@jessexy15]

just made these today!! and they are amazing. i must say ive tried a couple of your recipes! its all so amazing!! thank you so much for sharing!

[@ohyum]

Glad you enjoyed them!

[@arabiabest]

Just great simple work of tasty art

[@CaptainK473]

I made crepe brûlée once before & it looked like scrambled egg. So I tried Anna’s recipe today - it is silky, smooth & so light. Thanks for an awesome recipe 🌺

[@Ously6]

I just watched Julien Solomita make Creme Brûlée once and now KZbin thinks I want more. Looks good. Nice recipe.

[@mariyachanouk4833]

Lmfao same

[@laurencuccaro]

I LUV CHEF JULEN

[@milkypiggy9722]

ARIES KITCHEN!!1!!

[@BootstrapsBootstraps]

Same 😂

[@susannehahn-serek7534]

A really great recipe! I made a dessert like this for the very first time and it was a hit right away. Fantastic!

[@noviceprepper5397]

nice to see her enjoyment of it; it does look delicious

[@OMGitsJusitina]

Made this and it came out so good will Deff be making again !

[@bensontek]

I think when I go to heaven Anna will be in my kitchen.

[@sogorgeous2257]

Thanks Anna for this one. I see you separate egg yolks and whites just like I do-right through my hands.

[@hughjass1044]

Wow, a two-for-one video. I learned what crème brulee was AND how to make it.

[@sofachips]

I have never had one of these before gonna order one from Amazon tonight.

[@niamgirl]

I love it! And Simple to make! Thanks for the recipe!

[@ohyum]

You're welcome Daniela!

[@somaiya]

You are simply Amazing.

[@amanda6851]

Thx for the recipe! I made it it was amazing!!! 💕 🤤

[@ralphralpherson9441]

That's a beautiful Creme brulee you made. I agree a torch is the only way to do this. A broiler will ruin the custard completely or burn the sugar with a bad taste. One last thing if anyone is feeling spicey, you can "zest up" your custards with a pinch of cinnamon, orange zest, or even almond extract to make it unique and add a new dimension. But me personally, I just stick with vanilla and sometimes a splash (a teeny bit) of bourbon for a layer of complexity in the flavor.

[@donna8775]

Made this for Thanksgiving dessert. It was sublime! Truly restaurant quality. Thank you.

[@edwardscruggs6555]

Brilliant tutorial and many thanks!

[@ohyum]

You are welcome! Thanks for watching!

[@ashaya2475]

i love how baking generally seems to make you happy

[@FilipinaVanLifeAubry]

I wanna try this

[@CookingwiththeCount]

Beautiful exhibit Chef. Kudos! I had to subscribe to your channel.

[@larryniidji]

Your taste test was great!

[@yummyyumfooddesserts9985]

I really love your video here just amazing will definitely try it soon thanks so much for sharing ⭐️❤️⭐️🌺🌺🌺🌺🌺🌺

[@pritanandari1978]

Looking delicious there Anna x

[@alexciocca4451]

Great job chef

[@rzyusuf3994]

Thank you so much ❤

[@johnicushatch]

This video was so informative and just watching it once I feel like I can do it myself!

[@juliehoffmann6372]

Do you know how much whipping cream she uses? I can't find the recipe

[@youbetu6]

Thanks for the recipe..

[@mkivy]

I am going to try this for my wife.we love this dessert and try to get it once a year...yum Anna! Thank you and bless u and ur family!

[@humaboutique2]

You're such a thoughtful husband, I wish you a very happy and joyful married life!

[@maggiecalderon490]

Loved your recipe. I made it and loved it. The fact too is that I live in the United States and measures are different than Europe so it makes it easier if you give me in cups and spoon sizes. Thanks 😊 loved it.

[@angelastevens6491]

I just made this and it was amazing I’ve always wanted to make this and thought it was hard to make but you made it so simple and dalshes thanks 😊

[@ohyum]

You are quite welcome, and good for you for trying out a new recipe!

[@helenvanesssa9423]

Angela Stevens she never says how many cups of whipping cream

[@angelastevens6491]

Helen/Vanesssa It’s on the description box below if you’ll see a little arrow pointing down press on it and you’ll see the in gradients and measurements have a nice day

[@jaerondavid4493]

Love it.

[@sia155]

Cool can't wait to try this recipe

[@ohyum]

Please let us know how it turns out!

[@ratlamizayqa]

Yummmylicious beautiful kitchen

[@Thomas-lk5cu]

FINALLY someone using real vanilla! Thanks!

[@roosey]

Dayummm looks good

[@simplyd-lish946]

ahh, I found the recipe, thank you Anna

[@markodardanis5667]

Cheers, Chef.

[@ahmadaliabdat5882]

so interesting!

[@turn-n-burn1421]

I'm back. Today was my wife's birthday and of course I made them again, just like I said yesterday. I can't totally tell the size of your ramekins, but I have two sizes and now I realize why I bought two of the larger size a year or so ago. The ones I was using and used this time were quite shallow. But I have some deeper ones, still small, but deeper. Fortunately, I had a bit of the mix left, so I just popped those in the oven. That explains why they were also cooking more quickly than 30 minutes, yesterday. I do recall having to remake them before, while I was sitting waiting on these to bake, today. And, my shallow ones supposedly were brûlée dishes, but they don't work, so I use soufflé ramekins.

[@ralphralpherson9441]

Eventually you will learn to "eyeball" when the custard is nearly set, then you can make it inside any size dish, just by varying the cook time. I make mine in shallow ramekins or the traditional brulee desert dishes.

[@007lovediamonds6]

I love creme brulee my favourite desert yummiylisiouc 😋😋😋😋😋👍👌🏿👌🏿

[@mannysavage88]

You made that look easy😁

[@waileung9875]

I love it

[@gail9906]

Delicious 😍

[@ursoftkk1dshutup998]

you look so good in this video omg

[@solondog]

I want some!

[@bellaarranged8]

adore

[@barbaramiller349]

This is by far the easiest recipe I’ve seen for Creme’ Brûlée. Looks delicious. My favorite desert!

[@joycegoddard189]

Thank you so much Anna , I will try to make ta caramel

[@trishakashyap5877]

Hi Anna. I always follow your recipes and it turns out great. Can you show how to make a Mango crème brulee cake.

[@isabella9853]

❤❤❤ Her videos!!

[@emrekaratas473]

İts looks realy nice and maybe tasty too ı will try 😀👍👍

[@turn-n-burn1421]

Two things. First, this is the second time I've made your recipe for this. First time, zero issues. I realize that things vary like altitude and ovens, etc.. But following this again, tonight the first batch, the second is currently in the oven; first batch seems to have baked/cooked a little too much. So this time, I set the timer for 25 minutes and will check it around the 20 minute mark. Also, while the napkin trick worked the first time about a year ago, I, tonight found out that more or less, laying a dining fork flat into the ramekin works pretty well, too. I didn't have any luck with the napkin this time. I was endlessly chasing bubbles.

[@sylheticookopi]

Very good

[@Amant2]

Hi dear anna:I have a question? The first thing that you put it inside for making cream brûlée, what was it?was it vanilling cream or simple milk?

[@johnninan758]

You are the best

[@sarashihi6145]

Mmmmm delicious 😋

[@susieast450]

I love your Canadian accent♥️♥️♥️

[@GabiRav]

You can prevent bubbles by soft mixing before. To karmelize it prefer to put brawn sugar.

[@TheNarrowGate101]

Nice tips . Thank you

[@masoncoats1478]

I tried it, it was so good, just make sure it gets done in the middle

[@bri._.ch3ese]

How do you know it’s done in the middle though?

[@samsardar]

Very tasty

[@ramongonzales2292]

Beautiful and tasty 😋

[@mariaboukherssa1979]

Exelent recette tres bont

[@vanyayordanova4146]

Mrs.Olson, what brand torch would you recommend? Thank you in advance!

[@siag7003]

Vanilla bean and a pinch of nutmeg makes all the difference! Don't forget the nutmeg !!!! Once you go nutmeg, you never go back!