Classic Crème Brûlée

Name: Classic Crème Brûlée
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 vanilla bean (or 1 teaspoon vanilla extract); 5 large egg yolks; 1/2 cup granulated sugar; Pinch of salt; 1/4 cup granulated sugar (for caramelizing)

Highlighted under: Everyday Baking Recipes

Crème brûlée has always held a special place in my heart, capturing the essence of indulgence in a single, silky spoonful. While I was initially intimidated by the idea of making this classic dessert, I soon discovered the joy of creating that perfectly crackable caramel layer on top. Each time I serve it, the delightful surprise of breaking into the crisp sugar crust fills me with a sense of accomplishment. With just a few simple ingredients, I can treat my friends and family to this French delight, and I always look forward to their delighted expressions as they dig in.

Created by

Abigail Moore

Last updated on 2026-01-07T10:21:34.598Z

When I first attempted making crème brûlée, I was pleasantly surprised by how simple yet impressive it is. I meticulously measured the cream, sugar, and egg yolks, and as I poured the mixture into the ramekins, I felt a rush of excitement. The beauty of this dessert lies in the slow baking which allows the custard to set evenly, giving it that luxurious texture we all crave.

One crucial tip I’ve learned over time is to use a kitchen torch for the caramelization. It gives me more control than a broiler, allowing for that perfect golden crust without overcooking the custard beneath. Each time the torch sizzles, I’m reminded of how gourmet desserts can be both attainable and rewarding.

Why You'll Love This Recipe
Rich vanilla flavor that tantalizes the palate
Silky smooth custard contrasted by a crunchy caramel top
An elegant dessert perfect for impressing guests

Making the Perfect Custard

The key to a glorious crème brûlée lies in the custard. Start by heating the heavy cream gently, ensuring it doesn't boil. This step enhances the infusion of flavors from the vanilla. If you're using a vanilla bean, split it lengthwise and scrape the seeds into the cream. This process maximizes the vanilla's aromatic qualities, resulting in a richer flavor in your final dessert.

When combining the egg yolks and sugar, whisk them until the mixture appears pale and slightly thickened. This aeration creates a lighter texture in the custard. Be cautious when adding the warm cream; pouring it too quickly can cause the eggs to cook prematurely, leading to a scrambled texture. Gradually whisking ensures a smooth blend and maintains the integrity of the custard.

Achieving the Perfect Caramel Top

Once your custards are chilled, the real magic begins with caramelizing the sugar. Use a fine granulated sugar to create a smooth, even layer on top of each custard. A kitchen torch is ideal for this process, as it provides better control than an oven broiler. Hold the torch about 2-3 inches above the sugar and move it in circular motions until the sugar bubbles and turns golden brown, giving that signature crunch.

If you don’t have a kitchen torch, broiling can work effectively. Place the custards under a broiler set to high heat, keeping a close eye to prevent burning. This method may take a bit longer, so look for bubbles and caramelization. Once you see the desired color, remove the ramekins and let them sit for a minute to harden the caramel without burning your fingertips!

Ingredients

For the custard

2 cups heavy cream
1 vanilla bean (or 1 teaspoon vanilla extract)
5 large egg yolks
1/2 cup granulated sugar
Pinch of salt

For the topping

1/4 cup granulated sugar (for caramelizing)

Instructions

Prepare the oven and ramekins

Preheat your oven to 325°F (160°C). Place 4 ramekins in a baking dish and set aside.

Make the custard

In a saucepan, heat the heavy cream and split vanilla bean over medium heat until steaming. In a bowl, whisk together the egg yolks, sugar, and salt until pale. Gradually pour the warm cream into the egg mixture while whisking constantly.

Strain and bake

Strain the mixture through a fine sieve into the ramekins. Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes until just set.

Chill the custards

Remove the ramekins from the water and cool to room temperature. Refrigerate for at least 2 hours, preferably overnight.

Caramelize the tops

Sprinkle the sugar evenly over the chilled custards. Using a kitchen torch, caramelize the sugar until it bubbles and turns golden brown. Let it sit for a minute to harden.

Pro Tips

To achieve a perfectly smooth custard, ensure that the cream is not boiling vigorously when combined with the yolks. Also, using a light touch with the torch will yield better control over the caramelization process.

Tips for Success

To ensure a successful crème brûlée, avoid overbaking the custards. They should be set around the edges but still slightly jiggly in the center when you pull them out of the oven. This will result in a silky texture after chilling. If you accidentally overbake them, the custard may become rubbery, so keep an eye on them during the last few minutes of baking.

If you're looking to scale the recipe, doubling the ingredients works seamlessly; just be mindful of baking times, as larger quantities may require additional baking time. Always ensure the water bath is hot when you place the custards to maintain consistent cooking and avoid curdling.

Flavor Variations

While vanilla is the classic flavor for crème brûlée, you can experiment with various infusions. Consider adding citrus zest for a refreshing twist or a splash of coffee or espresso for a deeper flavor profile. Be sure to strain your custard again after infusing it with other flavors to ensure a silky texture without any fragments left behind.

For a decadent touch, try incorporating liqueurs such as Grand Marnier or Amaretto into the custard mix. Adding a tablespoon during the whisking process brings complexity to the flavor without overwhelming the vanilla base. Just remember to adjust your sugar content slightly to account for sweetness from the liqueurs.

Questions About Recipes

→ Can I make crème brûlée ahead of time?

Yes, you can prepare the custard and refrigerate it for up to two days before caramelizing the tops.

→ What if I don't have a kitchen torch?

You can use a broiler on low as an alternative, but be cautious to prevent overheating the custard.

→ Is it necessary to strain the custard?

Straining helps remove any cooked egg bits, ensuring a smooth texture for the final dessert.

→ Can I infuse other flavors into the custard?

Absolutely! Try infusing with lavender, citrus zest, or coffee for a unique twist.