Classic Crème Brûlée is the ultimate indulgent dessert: a luxuriously silky vanilla custard topped with a thin, crackling layer of caramelized sugar. This elegant dessert looks impressive but is surprisingly easy to make at home — perfect for dinner parties, romantic meals, or whenever you want a refined sweet finish. The secret is gentle cooking (low & slow) and chilling so the custard sets with a creamy, spoonable texture before the sugar is torched to a glassy, caramel crust. For a dessert menu, serve Crème Brûlée alongside lighter options like our Fruit Tartlets or richer choices like Chocolate Mousse Cups.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes (water bath)
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 50 minutes
Servings: 6 ramekins
Ingredients
- 2 cups (480 ml) heavy cream
- 1 vanilla bean (or 1½ tsp pure vanilla extract)
- 5 large egg yolks
- 1/2 cup (100 g) granulated sugar, plus extra for caramelizing
- Pinch of fine salt
- Optional: fresh berries or mint for garnish
Instructions
- Prep the oven & ramekins: Preheat oven to 150°C (300°F). Place six 6-oz (180 ml) ramekins in a large baking dish.
- Warm the cream: Pour cream into a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream and add the pod (or add vanilla extract later). Warm over medium heat until just simmering — do not boil. Remove from heat and let steep for 10–15 minutes (if using bean), then discard the pod.
- Whisk yolks & sugar: In a bowl, whisk egg yolks with 1/2 cup sugar and a pinch of salt until pale and slightly thickened.
- Temper the eggs: Slowly pour the warm cream into the yolk mixture in a thin stream while whisking constantly to avoid scrambling. Strain the mixture through a fine mesh sieve into a pouring jug for extra silkiness.
- Fill ramekins: Pour custard evenly into ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (water bath / bain-marie).
- Bake gently: Bake for about 30–35 minutes, until the custard is set at the edges but still slightly wobbly in the center. Remove ramekins from water bath and cool to room temperature.
- Chill: Refrigerate at least 4 hours or overnight — chilling is essential for texture.
- Caramelize the sugar: Sprinkle 1–2 teaspoons of granulated sugar evenly over each chilled custard. Use a kitchen blowtorch to melt and caramelize the sugar to a thin, glassy crust. If you don’t have a torch, place under a very hot broiler for 1–2 minutes — watch carefully to avoid burning. Let the sugar harden for a minute, then serve.
Tips & Variations
- Vanilla: Real vanilla bean gives the best flavor, but good vanilla extract also works — add it to the cream after heating.
- Texture: Straining the custard before baking removes any cooked egg bits and ensures ultra-smooth texture.
- Water bath: Use hot water for the bain-marie and cover the baking dish loosely with foil if the tops brown too quickly.
- Caramel options: For a deeper flavor, mix a little demerara or turbinado sugar with granulated sugar before torching.
- Make ahead: Crème Brûlée is an excellent make-ahead dessert — finish the caramel just before serving to preserve the crackly top.
- Technique help: If you’re new to torching, see this quick guide on using a culinary torch: The Kitchn — how to use a kitchen torch.
Pairings & Serving
Serve your Crème Brûlée chilled with the warm, brittle sugar crown cracked just before eating. For contrast, add a few fresh berries or a small shortbread cookie on the side. It pairs beautifully with coffee or a light dessert wine. For a full dessert line-up, combine with Classic Tiramisu or Madeleines.
