Make Perfect Crème Brûlée at Home | Step-by-Step with Torch & Broiler

In this episode, we’re taking on one of the fanciest desserts around — crème brûlée — and showing you how to make it right at home. We’re using farm-fresh eggs, local milk, and even unboxing our brand-new kitchen torch to get that perfect crack on top.

We’ll walk you through every step: whisking the custard, baking in a water bath, chilling it just right, and caramelizing the sugar — plus a simple broiler method for anyone who doesn’t have a torch. You’ll see all the little tricks that make a smooth, silky custard and that satisfying shatter on top.

Whether you’re a dessert pro or just curious to try something new with us, this one’s a treat for your kitchen and your taste buds.

#CremeBrulee #HomemadeDessert #FatherSonCooking #RedShoeChefs #KitchenTips #TorchCremeBrulee #BroilerCremeBrulee #WaterBathBaking #FarmFreshEggs #VanillaCustard

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👨‍🍳 Welcome to Red Shoe Chefs!
We’re Derek and Xander, a father-son duo passionate about cooking, family, and sharing real food skills with a dash of humor. Everyone can cook—and we’ll show you how!

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⏱️Chapters:
0:00 – Restaurant Quality
0:20 – Crème Brulee
0:35 – Shoe Chef Shout Out!
1:05 – Crème Brulee History
1:50 – Ms. Sharon Shout Out!
2:35 – What is a Custard?
2:50 - Pre-heat Oven
3:00 – Why the Milk Matters
3:23 – Egg Separation
4:00 – Why the Eggs Matter
4:50 – Custard Base Recipe
5:50 – Steeping
6:38 – What is a Ramekin?
7:20 – Tempering Your Eggs
8:30 – Strain Your Base!
8:55 – Water Bath Method
9:40 – Cook Times
10:00 – Proper Cooling is Key
10:45 – BRULEE!
12:40 – The CRACK!!
13:00 – The Broiler Method
14:40 – Worth the Work

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🥪Ingredients:
2 cups whole milk
1 cup heavy cream
1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
7 large egg yolks
½ cup granulated sugar
¼–½ teaspoon salt (to taste)
2–3 tablespoons extra sugar for topping (about ½–1 teaspoon per ramekin)

🔪Equipment:
6–8 ramekins (4–6 oz each)
Large baking dish or roasting pan
Small saucepan
Mixing bowl
Kitchen towel (for under mixing bowl)
Whisk
Fine mesh strainer
Measuring cups & spoons
Ladle
Large measuring cup (for pouring strained custard)
Kitchen torch or oven broiler

🧑‍🍳Recipe:
Preheat & Prep:
Preheat oven to 325°F (163°C). Arrange ramekins in a roasting pan.

Separate Eggs:
Separate 7 eggs, reserving the yolks in a mixing bowl and saving the whites for another use. Add sugar and whisk until smooth and slightly pale.

Heat Milk & Cream:
In a saucepan, combine milk, cream, vanilla, and salt. Heat gently until steaming, just below a simmer. Remove from heat and let steep 10–15 minutes.

Temper & Strain:
Slowly pour the warm milk mixture into the yolk mixture while whisking constantly. Strain through a fine mesh sieve into a large measuring cup for easy pouring.

Pour & Bake:
Divide mixture among ramekins. Add hot water to the roasting pan until it reaches halfway up the ramekins.
Bake 30–35 minutes, or until the custard edges are set but the centers still jiggle slightly when moved.

Cool & Chill:
Remove ramekins from the water bath, cool to room temperature, then refrigerate 1–2 hours until set and chilled.

Caramelize Sugar:
Torch method: Sprinkle ½–1 teaspoon sugar over each chilled custard and torch until deep golden brown and glassy.

Broiler method: Place ramekins in the same 9x13 baking dish, 2–3 inches under the broiler; rotate often until evenly caramelized (1–3 minutes). Chill briefly to firm.

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🔪 Explore Our Content:
🍽 Hone your chef skills:
   • Culinary Skills & Kitchen Techniques  

🧑‍🍳 Get to know the chefs:
   • Meet the Chefs: Our Stories & Guests  

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🔍 Research & Sources
Historical and culinary references were drawn from a variety of sources, including:

Research & sources credited as applicable, with assistance from AI tools like ChatGPT by OpenAI.

"Let us not grow weary in doing good, for at the proper time we will reap a harvest if we do not give up" -Galations 6:9