Name: Crème Brûlée Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: French
Ingredients: 6 large egg yolks; 1/3 cup (70 grams) granulated sugar; 2 cups (480 ml) heavy whipping cream; 1 and 1/2 teaspoons pure vanilla extract; 2 tablespoons (25 grams) granulated sugar (for the topping)

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Introduction

Crème brûlée is a classic French dessert known for its rich custard base topped with a crisp layer of caramelized sugar. This elegant yet simple treat is perfect for impressing guests or indulging yourself.

A white ceramic ramekin filled with three visible layers: the top layer is a thin, caramelized golden-brown sugar crust with a slightly burnt texture and shiny spots; beneath it is a smooth, creamy pale yellow custard layer that appears soft and silky; a silver spoon is breaking through the caramelized top, revealing the creamy custard below, contrasting with the crunchy sugar crust. The ramekin sits on a white marbled surface, next to a white textured cloth with a red stripe, creating a clean and cozy setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large egg yolks
1/3 cup (70 grams) granulated sugar

2 cups (480 ml) heavy whipping cream
1 and 1/2 teaspoons pure vanilla extract

2 tablespoons (25 grams) granulated sugar (for the topping)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and bring a large pot of water to a boil on the stove.

Step 2: In a large mixing bowl, whisk together the egg yolks and 1/3 cup sugar until the mixture is well blended and lightens in color. Set aside.
Step 3: Pour the heavy cream into a medium saucepan and heat over medium heat, stirring occasionally, until it is warm and bubbles form around the edges. Remove from heat and stir in the vanilla extract.
Step 4: Slowly pour about 1/2 cup of the warm cream into the egg yolk mixture, whisking constantly. Then add the remaining cream gradually, continuing to whisk until fully combined. Skim off any foam on top if necessary.

Step 5: Strain the custard mixture through a fine mesh strainer and divide evenly among four 6-ounce ramekins.
Step 6: Place the ramekins in an 8-inch square baking pan and pour the boiling water into the pan until it reaches about halfway up the sides of the ramekins. Add more boiling water if needed.
Step 7: Bake in the preheated oven for 35 to 45 minutes, until the edges are set but the centers still jiggle slightly. Remove the ramekins from the water bath and transfer to a wire rack to cool completely.

Step 8: Cover the ramekins tightly and refrigerate for at least 4 hours or overnight.
Step 9: Before serving, blot the custards’ tops with a paper towel to remove moisture. Sprinkle 1 and 1/2 teaspoons of granulated sugar evenly on each custard, then use a kitchen torch to caramelize the sugar until golden and crisp. Let the topping harden for 1 to 2 minutes before serving.

Tips & Variations

For a flavor twist, try infusing the cream with coffee beans, citrus zest, or lavender before mixing with the eggs.

If you don’t have a kitchen torch, you can place the sugared ramekins under a hot broiler for 2–3 minutes, watching carefully to avoid burning.
Use superfine sugar for the topping to achieve a more even caramelization.

Storage

Store baked custards covered in the refrigerator for up to 3 days. It’s best to caramelize the sugar topping just before serving to maintain its crisp texture. If you’ve already caramelized the topping, serve within a few hours for optimal crunch.

How to Serve

The image shows a single white ramekin filled with crème brûlée. The top layer is a golden brown caramelized sugar crust with a glossy, slightly cracked texture. A silver spoon is breaking through the caramel layer, revealing the smooth, creamy pale yellow custard underneath. The ramekin sits on a white marbled surface with a soft, diffused light highlighting the contrast between the crunchy top and the soft custard below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Crème Brûlée ahead of time?

Yes, you can prepare and bake the custard a day ahead. Refrigerate it and caramelize the sugar topping just before serving for the best texture.

What if I don’t have a kitchen torch for caramelizing?

You can place the sugared ramekins under a hot broiler for a few minutes, keeping a close eye to prevent burning. Alternatively, a broiler-safe pan flipped upside down can help shield the custards during caramelization.