Served in individual ramekins, the custard has a lovely presentation, and you can even make it ahead, so you can take care of your guests without having to worry about checking on your dessert course. It’s almost pudding-like. Take your hot water and pour it into the tray so it fills it up HALF WAY up the side of the ramekins. Remove cream from heat and let cool for 5 minutes. Now we bake it for a bit. I didn't do the sugar syrup. The French crème brûlée is made with cream and aromatized with vanilla, while the crema Catalana is made of milk and fragranced with cinnamon and lemon zest. And now, the waiting part. Don’t worry... Use the oven’s broiler until you see all the sugar caramelized. Yes No No Preference. - 9/24/12 If I’m being perfectly honest, I’ve been feeling a little bit stagnant with my blog the past couple months. The filling is made up of egg yolks, white sugar, heavy whipping cream, cinnamon, pumpkin pie spice, vanilla extract, and pumpkin purée. Refrigerate until chilled, about 2 hours, or until ready to serve. While crème brûlée seems like a fancy and difficult dessert, it’s actually pretty easy to make. Crème brûlée is custard made of milk, heavy cream, egg yolks and sugar, usually flavored with vanilla bean. To achieve this texture, the best ratio is to use 5 large egg yolks with 2 cups of heavy cream. Pour custard mixture into ramekins. I’ve also been getting a FLOOD of nice comments, shares, and questions about how my videos are made. AND that’s pretty much it. <<<<<