Terumi Morita
May 19, 2026·Recipes·1 min read · 229 words

Crème Brûlée

A classic French dessert featuring creamy custard topped with a perfectly caramelized sugar crust.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
An elegant serving of crème brûlée with a caramelized top and delicate vanilla garnishes.
RecipeFrench
Prep20m
Cook15m
Serves4 servings
LevelMedium

Ingredients

  • 500 ml heavy cream
  • 100 g granulated sugar
  • 5 large egg yolks
  • 1 tsp vanilla extract
  • Pinch of salt
  • 50 g brown sugar (for topping)

Steps

  1. Preheat your oven to 150°C (300°F). This low temperature ensures gentle baking, preventing curdling of the custard.

  2. In a saucepan, combine heavy cream, granulated sugar, and salt. Heat over medium until just simmering, stirring occasionally.

  3. In a bowl, whisk together egg yolks and vanilla extract until combined. Slowly pour in the warm cream mixture while whisking to temper the yolks.

  4. Strain the custard mixture through a fine sieve into a measuring jug to remove any coagulated bits.

  5. Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.

  6. Bake for 30-35 minutes, or until the custard is just set but still slightly jiggly in the center. Remove from the oven and let cool.

  7. Once cooled, refrigerate the ramekins for at least 2 hours, allowing the flavors to meld.

  8. Before serving, sprinkle a thin layer of brown sugar on top of each custard and caramelize it with a kitchen torch until golden and crisp.

Why this works

The key to a successful crème brûlée lies in the balance of ingredients and gentle cooking methods. The heavy cream provides richness, while the sugars contribute sweetness and aid in caramelization. Baking the custard in a water bath ensures even cooking, which prevents the egg yolks from curdling and yielding a grainy texture. If the custard seems too runny after baking, return it to the oven for further cooking, checking every few minutes. Cooling the custard thoroughly allows it to set perfectly and enhances the flavor profile. The caramelized sugar topping should be applied just before serving to maintain its crunchy texture; if it softens, you can re-crisp it with the torch. This method results in a delightful contrast between the smooth custard and the crisp caramel layer.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.078 vs crema-catalana)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: B · overall 80/100 · readiness needs_minor_edits
  • scores: chef=100 science=30 repair=95 culture=90 safety=100 taste=66 mon=60 geo=95

Suggested enhancements

  • One science term (Maillard, emulsion, denaturation, etc.) earned in context would raise the explanation.
  • Naming one or two taste axes (salt / acid / fat / umami / aroma / texture) makes the dish's structure visible.

Brain-suggested book

  • Cooking Before Recipes (cooking-before-recipes-en)