Delicious Homemade Crème Brûlée Recipe Made Easy

Begin by heating the cream in a saucepan over medium heat until it's *almost boiling*. If you're using a vanilla bean, split it open and scrape the seeds into the cream, or add the zest of orange or lemon for a citrusy note.

Once heated, remove the pan from the heat and let it sit for about *15 minutes* to allow the flavors to infuse.

While the cream is infusing, whisk the egg yolks and sugar together in a bowl. Be careful not to *whip* the mixture too much; you just want to ensure the sugar is incorporated.

If desired, you can whisk until the sugar dissolves, but it’s not necessary as it won't affect the final taste or texture.

Now, gradually pour a small amount of the *hot cream* into the egg yolk mixture while whisking continuously. This will temper the yolks and prevent them from cooking. Once combined, pour the egg mixture back into the remaining cream and mix well.

Preheat your oven to *140-150 degrees Celsius* (about *284-302 degrees Fahrenheit*). Place small ramekins into a *deep, heatproof baking dish*.

Using a fine mesh sieve, pour the cream-yolk mixture into the ramekins. If bubbles form on the surface, gently pierce them with a *toothpick* to eliminate any air pockets.

Next, fill the baking dish with *boiling water* until it reaches halfway up the sides of the ramekins. This water bath will help cook the crème brûlée evenly.

Bake in the preheated oven for *40-60 minutes*, depending on the size of your ramekins. The custards should slightly *tremble* in the center when done.

Once removed from the oven, allow the ramekins to cool at room temperature before transferring them to the refrigerator. Let them chill for at least *2-3 hours* to set properly.

When you're ready to serve, sprinkle a thin layer of sugar on top of each custard and use a *kitchen torch* to caramelize it until it forms a crisp, golden crust. If using a broiler, be sure to cool the desserts again after caramelizing, as crème brûlée is best served cold!