Crème brûlée is a classic French dessert known for its silky custard base and crisp caramelized sugar top. It looks elegant but is surprisingly simple to make at home.
With its smooth vanilla flavor and that satisfying crack when you tap the sugar crust, this dessert feels like pure luxury.
Whether it’s for Christmas dinner, a birthday, or a cozy night in, this recipe will impress every time.
Crème Brûlée
This recipe makes about four servings of rich, creamy custard with a golden, glass-like sugar top. The secret lies in gently baking the custard and torching the sugar just before serving.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- ½ cup granulated sugar (plus extra for topping)
- 1 teaspoon pure vanilla extract (or 1 vanilla bean, split and scraped)
- A pinch of salt
Instructions
Preheat the oven.
Set your oven to 325°F (160°C). Place four small ramekins in a deep baking dish.
Heat the cream.
Pour the heavy cream into a saucepan. If you’re using a vanilla bean, split it in half and scrape out the seeds, then add both the seeds and pod to the cream.
Warm the cream over medium heat until it’s hot but not boiling—tiny bubbles will form around the edges. Remove from heat and let it sit for 10 minutes to allow the vanilla flavor to infuse. If using vanilla extract, add it after removing from the heat.
Whisk the egg yolks and sugar.
In a medium bowl, whisk together egg yolks, ½ cup sugar, and a pinch of salt until smooth and pale. The mixture should look creamy and light in color.
Combine the mixtures.
Slowly pour the warm cream into the yolk mixture, whisking constantly. This prevents the eggs from curdling. Mix until fully combined and silky smooth.
Strain the custard.
Pour the custard through a fine sieve into a clean bowl or large measuring cup. This step removes any lumps and ensures a perfectly smooth texture.
Fill the ramekins.
Evenly divide the custard among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath keeps the custard from baking too quickly and cracking.
Bake gently.
Place the dish in the oven and bake for 35–40 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Cool and chill.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Cover each with plastic wrap and refrigerate for at least 4 hours or overnight. The custard will firm up as it chills.
Caramelize the sugar.
Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly on top of each custard. Use a kitchen torch to melt and caramelize the sugar until it turns golden brown and crisp. If you don’t have a torch, place the ramekins under a hot broiler for a minute or two, watching closely to prevent burning.
Serve and enjoy.
Let the caramelized tops cool for a few minutes until hard. Tap gently with a spoon to break through the crispy layer and reveal the smooth, creamy custard underneath.
Tips for the Perfect Crème Brûlée
- Use room-temperature eggs to help the custard mix smoothly.
- Don’t skip the water bath—it keeps the custard delicate and prevents curdling.
- Chill thoroughly before caramelizing for a clean, creamy finish.
- Try flavor variations like espresso, chocolate, or orange zest for a twist.
Conclusion
Crème brûlée might look like a fancy restaurant dessert, but it’s surprisingly easy to master.
With just a few ingredients and some patience, you can create a dessert that’s rich, creamy, and unforgettable.
The contrast between the cool custard and the warm caramelized sugar makes every bite special.
Once you try it, this timeless treat will become a go-to recipe for celebrations—or whenever you want to indulge in something truly elegant.