Classic Crème Brûlée – Silky Custard with Caramelized Sugar
The Quintessential French Dessert with a Crackly Top
Crème Brûlée is the ultimate expression of French dessert elegance: a velvety vanilla custard topped with a crisp, caramelized sugar crust. The beauty is in its simplicity — just a few ingredients and a bit of technique deliver a restaurant-quality experience at home.
⏱️ Recipe Overview
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Servings: 4
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Prep Time: 10 min
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Cook Time: 30 min
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Chill Time: 2–4 hours
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Total Time: ~3 hours min
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Difficulty: Easy to Medium
🛒 Ingredients
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4 egg yolks
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2 cups heavy cream (or 1 cup cream + 1 cup whole milk)
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1/3 cup granulated sugar (plus more for topping)
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1 vanilla bean (or 1 tsp vanilla extract)
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Pinch of salt
👨🍳 Instructions
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Preheat oven to 150°C (300°F). Place 4 ramekins in a deep baking dish.
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Make the custard base:
In a saucepan, heat cream with vanilla bean (split and seeds scraped) or extract until just simmering. Remove from heat and let infuse. -
Whisk yolks and sugar:
In a bowl, whisk egg yolks, sugar, and salt until pale. Slowly pour warm cream into yolks, whisking constantly. -
Strain and fill ramekins:
Strain mixture through a fine sieve to remove lumps or foam. Pour evenly into ramekins. -
Bake in water bath:
Fill baking dish with hot water halfway up sides of ramekins. Bake for 30–35 minutes, until centers are just set but still slightly wobbly. -
Chill:
Remove from oven, cool, then refrigerate at least 2 hours (or overnight). -
Caramelize the top:
Just before serving, sprinkle 1 tsp sugar over each custard and use a kitchen torch (or broiler) to caramelize until golden and crisp.
🎯 Gourmet Tip
For an aromatic twist, try infusing the cream with lavender, orange zest, or a splash of liqueur (like Grand Marnier or Cointreau).