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Creamy Crème Brûlée Custard Bake
Introduction
This Crème Brûlée Custard Bake combines the silky texture of classic crème brûlée with the comfort of a baked custard. It features a creamy vanilla base topped with a crisp caramelized sugar crust that cracks beautifully with every spoonful.
Ingredients
2 cups heavy cream
1 cup whole milk
4 large eggs
3/4 cup granulated sugar
1 tablespoon cornstarch (for extra thickness)
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup sugar (for caramelized topping)
Instructions
Preheat oven to 325°F (160°C).
Lightly grease a square glass baking dish.
In a saucepan, heat the heavy cream and milk over medium heat until warm (do not boil).
In a bowl, whisk eggs, sugar, cornstarch, salt, and vanilla until smooth.
Slowly pour the warm cream mixture into the eggs while whisking continuously to prevent scrambling.
Strain the mixture for extra smoothness.
Pour into the baking dish.
Place the dish in a larger pan and fill with hot water halfway up the sides (water bath method).
Bake for 40–50 minutes until the center is slightly jiggly but set.
Remove and cool completely, then refrigerate at least 4 hours.
Before serving, sprinkle sugar evenly on top and torch until caramelized. Let it harden for 2–3 minutes before serving.
How to Get the Perfect Crackly Top
Use an even layer of sugar.
Move the torch constantly to avoid burning one spot.
Let it fully cool before tapping with a spoon.
Variations
Add orange zest for a citrus twist.
Infuse the cream with cinnamon sticks for warmth.
Use brown sugar for a deeper caramel flavor.
Top with fresh berries for contrast.
Tips
Do not overbake — overcooking makes it rubbery.
Straining the custard ensures a silky texture.
Always use a water bath for even baking.
Chill thoroughly before caramelizing.
Nutrition (Approximate per serving)
Calories: 320–380
Protein: 6g
Fat: 28g
Carbohydrates: 22g
