Basic Cream Brulee

• 375 g heavy cream — custard base
• 375 g milk — custard base
• For coconut flavor: replace 200 g milk with coconut milk — custard base
• 210 g egg yolks — custard base
• 120 g white sugar — custard base
• Vanilla bean (extract, or powder) — flavor options (optional)
• Cinnamon stick — flavor options (optional)
• White sugar — topping
• Brown sugar (optional, for deeper caramel flavor) — topping

Instructions

1. 1
   Step 1.1. Preheat the Oven: Preheat oven to 120–140 °C (low heat ensures a smooth custard).
2. 2
   Step 2.2. Prepare the Egg Mixture: In a mixing bowl, lightly beat together:
3. 3
   Step 3.Egg yolks
4. 4
   Step 4.Sugar
5. 5
   Step 5.Mix gently — do not overwhisk.
6. 6
   Step 6.3. Heat the Cream & Milk: Combine cream and milk in a saucepan.
7. 7
   Step 7.Heat on low, stirring occasionally, until it just begins to simmer.
8. 8
   Step 8.Remove from heat immediately.
9. 9
   Step 9.Add vanilla, cinnamon, or other flavorings and allow to infuse briefly.
10. 10
    Step 10.4. Combine Mixtures: Slowly pour the warm cream mixture into the egg mixture while stirring continuously until fully combined.
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    Step 11.5. Thicken the Custard: Transfer mixture to a double boiler.
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    Step 12.Stir over simmering water until it lightly coats the back of a spoon (about 3 minutes).
13. 13
    Step 13.Remove from heat immediately.
14. 14
    Step 14.6. Bake: Pour custard into ramekins or shallow heatproof dishes.
15. 15
    Step 15.Place in the oven and bake for 40–50 minutes, until just set.
16. 16
    Step 16.Remove and cool to room temperature.
17. 17
    Step 17.Refrigerate for at least 1 hour or overnight.
18. 18
    Step 18.7. Caramelize the Sugar Topping: Preheat oven to broil (grill).
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    Step 19.Mix white and brown sugar.
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    Step 20.Sift a thin, even layer over each custard.
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    Step 21.Broil until sugar melts and caramelizes (about 2 minutes).
22. 22
    Step 22.Watch closely to prevent burning.
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    Step 23.A kitchen torch may also be used.
24. 24
    Step 24.8. Final Set: Allow caramelized tops to cool, then refrigerate briefly until custard is firm again.