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Crème Brûlée Recipe

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4.7 from 54 reviews

Classic French dessert Crème Brûlée features a rich, creamy custard base topped with a crisp caramelized sugar crust. This recipe involves baking the custard in a water bath for a smooth texture, then finishing with a torch or broiler to achieve the iconic brûlée topping.

Ingredients

Scale

Custard 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

Topping

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

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F (163°C). Bring a large pot of water to a boil on the stove, which will be used to create a water bath to gently cook the custards.
  2. Mix Egg Yolks and Sugar: In a large bowl, whisk together the 6 egg yolks and 1/3 cup granulated sugar until the mixture is well blended and lightens slightly in color. Set aside.
  3. Heat the Cream: Pour 2 cups of heavy whipping cream into a medium saucepan and heat over medium heat. Stir occasionally until the cream is warm and just starting to bubble around the edges, then remove from heat and stir in 1 and 1/2 teaspoons of vanilla extract.
  4. Combine Cream with Egg Mixture: Gradually pour about 1/2 cup of the warm cream into the egg yolk mixture while whisking continuously to temper the eggs. Slowly add the remaining cream while whisking until fully combined. Skim off any foam from the top if necessary.
  5. Strain the Custard: Strain the custard mixture through a fine mesh sieve to remove any curdled bits for a silky texture.
  6. Fill Ramekins and Set in Water Bath: Evenly pour the custard into four 6-ounce ramekins. Place the ramekins in a large baking dish and pour the boiling water into the dish to reach about halfway up the sides of the ramekins.
  7. Bake the Custards: Bake in the preheated oven for 35 to 45 minutes until the edges are set but the center still has a slight jiggle. Remove ramekins from the water bath and transfer them to a wire rack to cool.
  8. Chill: Once cooled to room temperature, cover the ramekins and refrigerate for at least 4 hours or overnight to firm up and develop flavor.
  9. Caramelize Sugar Topping: Before serving, blot any moisture from the custard tops with a paper towel. Sprinkle about 1 and 1/2 teaspoons of granulated sugar evenly on each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Allow to harden for 1 to 2 minutes before serving. Alternatively, the sugar can be caramelized under a broiler if a torch is unavailable.

Notes

  • Be careful not to overheat the cream; it should be warm, not boiling, to avoid scrambling the eggs.
  • The water bath helps the custard cook evenly and gently for a silky texture.
  • Use a fine mesh strainer to ensure the custard is smooth.
  • Chilling the custard overnight helps it set perfectly.
  • If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, watching carefully to avoid burning.
  • Make sure the caramelized sugar cools and hardens before serving to enjoy the signature crack of Crème Brûlée.

Keywords: Crème Brûlée, French dessert, custard, caramelized sugar, baked custard

Find it online: https://www.sanacooks.com/creme-brulee-recipe/