Rich Creamy Crème Brûlée Custard Bake — Full Recipe
This custard bake captures all the lusciousness of classic crème brûlée in a baked version — rich, creamy, and subtly sweet. Perfect for dessert lovers who want the smooth texture without the torching step.
Ingredients
For the Custard
2 ½ cups heavy cream or whole milk
½ cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1 pinch of salt
For the Topping
2–3 tablespoons granulated sugar (for caramelizing on top)
Optional: fresh berries or mint for garnish
Instructions
1. Preheat Oven
Preheat your oven to 325°F (160°C).
Prepare a baking dish (8×8 inch or similar) and a larger pan for a water bath.
2. Prepare the Custard
In a medium saucepan, warm the cream over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks, sugar, salt, and vanilla extract until smooth.
Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs.
Strain the mixture through a fine sieve to remove any cooked egg bits for an extra-smooth custard.
3. Bake in a Water Bath
Pour the custard into the prepared baking dish or individual ramekins.
Place the dish inside a larger pan and fill the outer pan with hot water until it reaches halfway up the sides of the custard dish.
Bake for 35–45 minutes or until the custard is set but still slightly jiggly in the center.
4. Chill
Remove from oven and cool to room temperature.
Refrigerate for at least 2–3 hours to let the custard firm up completely.
5. Caramelize the Top
Just before serving, sprinkle 2–3 tablespoons of sugar evenly over the custard surface.
Use a kitchen torch to caramelize the sugar until golden brown and crisp.
Optional: garnish with fresh berries or mint leaves for presentation.
