Crème Brûlée

Make classic crème brûlée with a rich vanilla custard and a crisp caramelized sugar topping. This easy dessert recipe uses simple ingredients like heavy cream, egg yolks, and sugar, and is perfect for dinner parties, holidays, or romantic occasions. Create a creamy baked custard at home using a water bath and finish with a golden sugar crust using a torch or oven broiler. Ideal for fans of French desserts and make-ahead recipes.

This classic French dessert features a rich, silky vanilla custard topped with a crisp layer of caramelized sugar. With only a few ingredients, crème brûlée is an elegant yet surprisingly simple dessert that’s perfect for dinner parties or special occasions.

Ingredients

• 2 cups (480ml) whipping cream
• 1 teaspoon vanilla extract
• ⅓ cup (65g) granulated sugar, plus extra for topping
• 3 large egg yolks

Instructions

Prepare the Custard

1. Preheat your oven to 300°F (150°C).
2. In a medium saucepan, heat the whipping cream and vanilla extract over medium heat until just beginning to steam. Do not let it boil.
3. In a separate bowl, whisk together the egg yolks and sugar until smooth and just combined.
4. Temper the eggs by slowly drizzling in a small amount of the hot cream while whisking constantly. Repeat once more, then add the remaining cream in a steady stream while continuing to whisk. This prevents the eggs from curdling.
5. Pour the custard mixture back into the saucepan. Heat gently, stirring constantly, until it begins to thicken slightly and just starts to simmer. Remove immediately from the heat.
6. If needed, strain the custard through a fine mesh sieve to remove any lumps for an ultra-smooth texture.

Bake in a Water Bath

1. Divide the custard evenly among 4–6 ramekins and place them in a deep baking tray.
2. Place the tray on the oven rack, then carefully pour hot water into the tray so it reaches halfway up the sides of the ramekins.
3. Bake for 35–50 minutes, depending on the size and depth of your ramekins. The custard should be set around the edges with a visible wobble in the center.
4. Remove from the oven and allow the ramekins to cool in the water bath. Once safe to handle, transfer them to the refrigerator to chill for at least 2 hours, or preferably overnight.

Caramelize the Sugar

1. Just before serving, sprinkle a generous layer of granulated sugar over the surface of each custard, covering the entire top evenly.
2. Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust.
   No torch? Place the ramekins under the oven broiler on high heat. Watch carefully to avoid burning.
3. Serve immediately for the perfect contrast between cold, creamy custard and warm, crunchy topping.

Tips

• For the smoothest custard, strain the mixture before baking.
• Tempering the eggs slowly prevents curdling and ensures a silky texture.
• Always chill thoroughly before caramelizing the sugar.
• Use shallow ramekins for faster baking and more surface area for caramelization.

Variations and Substitutions

• Vanilla bean: Use scraped vanilla bean or vanilla bean paste for a more intense flavor.
• Citrus twist: Add orange or lemon zest to the cream for a fresh note.
• Liqueur: Replace 1–2 tablespoons of cream with Grand Marnier, Kahlúa, or Baileys for an adult variation.
• Dairy-free: Try using full-fat coconut cream as a substitute for the whipping cream (note: flavor and texture will change).

FAQs

Can I make crème brûlée in advance?
Yes! Prepare and chill the custards up to 2 days ahead. Caramelize the sugar just before serving.

Why is my custard grainy?
Graininess often results from overheating the eggs. Temper carefully and avoid boiling.

Do I need a kitchen torch?
A torch gives the best control, but you can also use a broiler. Keep a close eye to prevent burning.

Can I freeze crème brûlée?
Freezing isn’t recommended as it can affect the custard’s texture. Stick to refrigeration.

Serving Suggestions

• Serve with fresh berries or a raspberry coulis for contrast.
• Pair with espresso, dessert wine, or champagne.
• Present on a tray with a small spoon and napkin for an upscale touch.
• Add a mint sprig or edible flowers for a simple, elegant garnish.

Why You’ll Love This Recipe

• Simple ingredients with an impressive presentation.
• Smooth, creamy custard paired with a caramelized sugar top.
• Great make-ahead dessert for entertaining.
• Versatile base for flavor variations.
• Elegant and timeless, with a satisfying contrast in textures.

Crème Brûlée

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Ingredients

• 2 cups (480ml) whipping cream

• 1 teaspoon vanilla extract

• ⅓ cup (65g) granulated sugar, plus extra for topping

• 3 large egg yolks

Directions

• Prepare the Custard
• Preheat your oven to 300°F (150°C).
• In a medium saucepan, heat the whipping cream and vanilla extract over medium heat until just beginning to steam. Do not let it boil.
• In a separate bowl, whisk together the egg yolks and sugar until smooth and just combined.
• Temper the eggs by slowly drizzling in a small amount of the hot cream while whisking constantly. Repeat once more, then add the remaining cream in a steady stream while continuing to whisk. This prevents the eggs from curdling.
• Pour the custard mixture back into the saucepan. Heat gently, stirring constantly, until it begins to thicken slightly and just starts to simmer. Remove immediately from the heat.
• If needed, strain the custard through a fine mesh sieve to remove any lumps for an ultra-smooth texture.
• Bake in a Water Bath
• Divide the custard evenly among 4–6 ramekins and place them in a deep baking tray.
• Place the tray on the oven rack, then carefully pour hot water into the tray so it reaches halfway up the sides of the ramekins.
• Bake for 35–50 minutes, depending on the size and depth of your ramekins. The custard should be set around the edges with a visible wobble in the center.
• Remove from the oven and allow the ramekins to cool in the water bath. Once safe to handle, transfer them to the refrigerator to chill for at least 2 hours, or preferably overnight.
• Caramelize the Sugar
• Just before serving, sprinkle a generous layer of granulated sugar over the surface of each custard, covering the entire top evenly.
• Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust.
• No torch? Place the ramekins under the oven broiler on high heat. Watch carefully to avoid burning.
• Serve immediately for the perfect contrast between cold, creamy custard and warm, crunchy topping.