Crème Brûlée is that timeless dessert that feels fancy yet surprisingly approachable once you get the hang of it. This Crème Brûlée Recipe delivers a silky custard base topped with a thin, crackly layer of caramelized sugar-a perfect balance of creamy and crunchy. It's fantastic for special occasions or any time you want to impress with something sweet and elegant.
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Why This Recipe Works
I love how this Crème Brûlée Recipe combines simple, high-quality ingredients with straightforward techniques to create a dessert that's both creamy and satisfyingly crunchy on top. The careful tempering of eggs prevents curdling, while the water bath gently cooks the custard to the perfect silky consistency.
- Consistent Texture: The water bath ensures even heat, preventing the custard from cracking or becoming rubbery.
- Deep, Balanced Flavor: Infusing cream with vanilla bean extracts maximum aroma without overpowering the delicate custard.
- Simple Ingredients: With just eggs, cream, sugar, and vanilla, you get purity in every bite.
- Fast Prep, Big Payoff: Minimal hands-on time gives you a classic dessert that feels like a true accomplishment.
Ingredient Game Plan
Choosing the right ingredients will really elevate your Crème Brûlée Recipe. I always reach for fresh, local eggs and the best heavy cream I can find. Plus, using a whole vanilla bean instead of extract adds that extra fragrant note that makes a big difference.
- Heavy Cream: Full-fat cream gives a luxuriously rich custard; avoid anything labeled as "light" or "whipping" if possible.
- Vanilla Bean or Extract: Fresh vanilla bean pods add gorgeous speckles and aroma; pure extract is fine if beans are hard to find.
- Egg Yolks: Use large, fresh eggs for a custard that sets beautifully-room temperature yolks temper best.
- Granulated Sugar: Regular white sugar caramelizes reliably for the crisp top layer.
- Salt: Just a pinch to balance the sweetness and enhance flavor.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Crème Brûlée Recipe
Step 1 - Prep & Season
Start by preheating your oven to 325°F (160°C) and arranging six ramekins in a deep baking dish. Gently warm 2 cups of heavy cream in a saucepan with a split vanilla bean-both seeds and pod-over medium-low heat. The key is to avoid boiling; you want the cream just warm enough to help extract those lovely vanilla flavors. Let it steep off the heat for about 10 minutes to maximize that fragrant infusion.
Step 2 - Build Flavor
While the cream cools slightly, whisk together 5 egg yolks, ½ cup granulated sugar, and a pinch of salt in a bowl until the mixture lightens and thickens just a bit. This gentle whisking incorporates air, making a silkier custard. Slowly pour the warm cream into the yolks in a thin stream while whisking constantly. This tempering step prevents the eggs from scrambling. Once combined, strain the custard through a fine mesh sieve to ensure perfect smoothness before dividing it evenly into your ramekins.
Step 3 - Finish for Best Texture
Carefully fill the baking dish with hot water halfway up the sides of the ramekins-this water bath gently cooks the custards to a tender, silky texture without curdling. Bake for 40 to 45 minutes until the edges look set but the centers still jiggle slightly when nudged. After baking, leave the ramekins to cool in the water bath for 15 minutes before transferring to the fridge to chill for at least 2 hours, or overnight if you can. This chilling step is crucial for that creamy firmness.
Pro Moves I Swear By
Here's what I've learned that makes crafting this Crème Brûlée Recipe less intimidating and more rewarding. Watch the custard carefully in the water bath-you want it set around the edges but with a gentle wobble in the center. That's your doneness sweet spot. Using room temperature eggs helps keep the texture silky and avoids lumps. And don't rush the chilling; it really lets the custard firm up perfectly before you torch.
- Doneness Cue: The custard should slightly jiggle in the center when gently shaken but not be liquidy.
- Temperature Trick: Warm cream and room-temp eggs combine smoothly and prevent scrambling.
- Make-Ahead Move: Bake ahead and refrigerate overnight; caramelize just before serving for maximum crunch.
- Skip This Pitfall: Avoid boiling the cream-it can affect the delicate texture and flavor.
Serve It Up
Finishing Touches
When you're ready to serve, sprinkle an even, thin layer of granulated sugar across each custard surface. I find that spreading the sugar evenly and thinly helps create that signature crisp, golden caramel shell. Then, carefully caramelize the sugar with a kitchen torch until it's beautifully crackly and golden brown. If you don't have a torch, a broiler will work-just watch closely to avoid burning. Let the sugar cool for a minute before serving so it hardens properly.
Great Pairings
This dessert's luscious texture is nicely balanced by fresh, tart berries like raspberries or strawberries. A small toffee or almond cookie on the side adds a lovely crunch contrast. For drinks, a light sparkling wine or coffee pairs wonderfully, making your Crème Brûlée experience complete.
Easy Plating Wins
Simple is best here. Use pretty ramekins straight on a small dessert plate, garnished with a sprig of mint or a few berries for color. If you want to wow guests, place the ramekins on a textured napkin or rustic wood board-sometimes the easiest touches create the warmest welcome to the table.
Make-Ahead & Storage
Storing Leftovers
Store any unused Crème Brûlée in airtight containers or cover the ramekins tightly with plastic wrap. Keep them refrigerated for up to three days. Remember, the sugar crust won't stay crisp once refrigerated, so it's best to caramelize just before serving to enjoy that satisfying crack.
Freezer Notes
I don't recommend freezing Crème Brûlée since the custard texture can become grainy after thawing. If you do freeze it, expect some change in silky consistency, and plan to caramelize the sugar right before enjoying to help revive a bit of that delightful crunch.
Reheating Crème Brûlée Recipe Without Drying Out
If your custard has been chilled for a while, you can gently warm it by placing ramekins in a warm water bath at 140-150°F (60-65°C) for a few minutes. Avoid microwaving directly as it can cause curdling or drying out. When reheating, do it gently and briefly, then sprinkle sugar and caramelize the top fresh to bring that crackly top back to life.
Frequently Asked Questions
Yes, pure vanilla extract works well if you don't have a vanilla bean. Add it during the cream heating stage or with the eggs. The flavor will be slightly less intense but still delicious.
The edges should be set and feel firm to the touch, while the center will still jiggle gently-like gelatin. It will firm up more as it cools, so don't worry if it seems slightly loose right out of the oven.
That usually happens when the eggs cook too fast or the cream was too hot during tempering. Make sure to warm the cream gently without boiling and add it slowly to the yolks while whisking constantly.
Absolutely! The classic Crème Brûlée Recipe contains no flour or gluten ingredients, so it's naturally gluten-free and safe for most diets.
Final Thoughts
Making Crème Brûlée at home might seem intimidating at first, but once you follow these steps, you'll notice how satisfying it is to nail that creamy custard and crisp caramel top. I love how a simple handful of ingredients can come together to create an elegant, comforting dessert that always impresses. Give it a try-you'll be sharing this Crème Brûlée Recipe over and over as your go-to sweet treat.
PrintComplete Recipe
Crème Brûlée Recipe
Classic French dessert featuring a rich and creamy vanilla custard base topped with a contrasting layer of hard caramelized sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Custard
- 2 cups 500 ml heavy cream
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- 5 large egg yolks
- ½ cup 100 g granulated sugar (plus extra for topping)
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and arrange six ramekins in a deep baking dish to prepare for baking.
- Heat Cream: In a saucepan, heat the heavy cream with the split vanilla bean (seeds and pod) over medium-low heat until warm but not boiling. Remove from heat and let it steep for 10 minutes to infuse the vanilla flavor.
- Whisk Egg Mixture: In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale in color and slightly thickened.
- Temper Eggs: Slowly pour the warm cream into the yolk mixture while continuously whisking to temper the eggs and prevent curdling.
- Strain Custard: Strain the combined custard through a fine mesh sieve to remove any solids, then divide the smooth custard evenly among the ramekins.
- Prepare Water Bath: Place the baking dish with ramekins on the oven rack and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath for even baking.
- Bake Custards: Bake the ramekins for 45 minutes until the custards are mostly set but still jiggle slightly in the center when gently shaken.
- Cool and Chill: Remove the ramekins from the water bath and let them cool for 15 minutes at room temperature, then refrigerate for at least 2 hours or overnight to fully chill and set.
- Caramelize Sugar: Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust. Alternatively, use the oven broiler carefully to achieve the caramelized top.
- Serve: Allow the caramelized sugar to cool for 1 minute until hardened. Crack the crisp sugar topping with a spoon and enjoy the creamy custard beneath.
Notes
- Use a kitchen torch for the best caramelized sugar crust; if unavailable, the broiler method works but requires close attention to avoid burning.
- Letting the vanilla bean steep in the cream infuses a deeper flavor compared to extract, but either works well.
- Be careful not to overcook the custard; it should be just set with a slight jiggle in the center for the perfect texture.
- Ramekins should be placed in a deep baking dish large enough to hold water up to halfway to ensure gentle baking in the water bath.
- For best results, chill the custard overnight to allow flavors to meld and the texture to fully set before caramelizing sugar.
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