Discover the simple elegance of crème brûlée, a timeless French dessert that captivates with every spoonful. This exquisite dish features a rich, silky vanilla custard base. Its signature crisp, caramelized sugar topping offers a delightful textural contrast. While often seen on restaurant menus, crafting homemade crème brûlée is surprisingly straightforward and yields a superior, impressive result.
When we first tried making crème brûlée together in our kitchen, we were newly married and still figuring out how to balance family life with our love for food. I accidentally over-torched the first batch, and Andre tried to hide it under extra sugar. We laughed, cracked the tops with spoons, and realized that even imperfect desserts can bring perfect moments.
Table of Contents
Why You’ll Love This Crème Brûlée
Making your own classic crème brûlée at home is a truly rewarding experience:
- You will achieve a luxurious, velvety custard texture that melts in your mouth.
- Enjoy a rich, authentic vanilla flavor, elevated by real vanilla bean.
- This recipe guides you to master gentle, even baking techniques for perfection.
- You can create a flawlessly shatterable sugar crust, the hallmark of this dessert.
- Impress your guests with an elegant dessert that tastes incredibly complex but is simple to make.
Ingredients
Gather your ingredients before you begin. Use fresh, high-quality items for the best flavor.
- 1 1/2 cups (355ml) heavy cream
- 1 1/2 cups (355ml) whole milk
- 1 vanilla bean, split lengthwise and scraped
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 7 large egg yolks (98g)
- 1/2 cup (100g) granulated sugar
- Just-boiled water, for the water bath
- Raw or granulated sugar, for topping (see note)
Notes & Substitutions
The balance of heavy cream and whole milk gives the custard a smooth, creamy texture. Using all heavy cream creates a richer custard, though it may feel heavier.
For the sugar topping, raw sugar such as turbinado or demerara makes a slightly coarser crust, while granulated sugar gives a finer crackle. Both taste excellent.
If you don’t have a vanilla bean, use 1 1/2 teaspoons of vanilla bean paste or pure vanilla extract. Add it after the cream mixture steeps.
You can bake the custard in a single large gratin dish instead of individual ramekins. Just adjust the baking time and cooling period.
Equipment
Having the right tools makes the process simple and enjoyable
- Six 4-ounce ramekins
- 9- by 13-inch baking dish (for the water bath)
- 3-quart saucepan
- Large whisk
- Instant-read thermometer
- Fine-mesh strainer
- Butane blowtorch (crucial for the perfect crust)
- Cooling rack
Instructions
Follow these steps carefully to create an exceptional crème brûlée. Patience is key for this elegant dessert.
- In a 3-quart saucepan, combine heavy cream, whole milk, vanilla bean and seeds, and salt. Bring the mixture to a gentle simmer over medium-low heat. Remove from heat, cover, and let it sit for 1 hour to infuse the vanilla flavor.
- Adjust your oven rack to the middle position and preheat the oven to 325°F (163°C). In a large bowl, whisk the egg yolks with granulated sugar until smooth and creamy. Do not mix the sugar and yolks too early, as the sugar can damage the yolks.
- Set a fine-mesh strainer over the yolk mixture and slowly pour the cream mixture through it, discarding the vanilla bean. Whisk the custard base until it is smooth.
- Arrange six ramekins in a 9 by 13-inch baking dish. Divide the custard evenly, filling each about 1/4 inch from the top. Pour just-boiled water, around 180°F to 200°F (88°C to 93°C), into the baking dish until it reaches two-thirds up the sides of the ramekins. Avoid splashing water into the custard.A hot water bath, also known as a bain-marie, is a classic technique in baking that helps delicate desserts like custards cook gently and evenly. Learn more about the benefits of using a water bath for custards.
- Carefully place the baking dish on the middle rack of the oven. Bake until the custards are just set with a slight jiggle in the middle. The internal temperature should reach 175°F (79°C) to 178°F (81°C), which takes about 35 minutes.
- Remove the baking dish from the oven. Using towels or tongs, transfer the ramekins to a cooling rack. Let them cool to room temperature for about 1 hour. Refrigerate uncovered for at least 4 hours or overnight until fully set.
- To serve, let the custards rest at room temperature for 20 minutes. Sprinkle an even layer of raw sugar over each custard, about 2 teaspoons per ramekin. Move the torch in a circular motion about 1 to 2 inches from the surface until the sugar caramelizes into a glossy, golden crust.
- Cool slightly for 1 to 2 minutes before serving so the topping hardens perfectly.
Pro Tips for Perfect Crème Brûlée
Creating the perfect crème brûlée is about attention to detail. Follow these expert tips to ensure a silky, luxurious texture and flawless caramel crust:
- Check the temperature carefully. Use an instant-read thermometer to confirm the custard reaches 175°F to 178°F in the center.
- Whisk the yolks last. Mix the egg yolks and sugar just before combining with the warm cream to prevent curdling.
- Infuse the vanilla fully. Let the cream and vanilla steep for at least an hour so the flavor deepens beautifully.
- Caramelize evenly. Keep the torch in motion and rotate the ramekin as the sugar melts to avoid burning one area.
- Cool before chilling. Allow the custards to reach room temperature before refrigerating to prevent condensation.
- Chill long enough. Refrigerate for at least four hours or overnight to achieve the smoothest, most stable texture.
Troubleshooting Crème Brûlée
Even careful cooks can run into small issues. Here’s how to recognize and fix them easily:
- Grainy or curdled texture: The custard baked too long or at too high a temperature. Bake gently and remove once just set.
- Watery custard: Usually a sign of overbaking or undercooked yolks. The center should still have a soft jiggle when done.
- Hard sugar crust: The torch was too close or used for too long. Hold it about an inch away and move it slowly in circles.
- Sticky or uneven topping: Caused by too much sugar or uneven distribution. Use about two teaspoons and swirl to coat evenly.
- Eggy flavor: Too many yolks or excessive heat can cause this. Stick to the recipe ratio and avoid high oven temperatures.
- Uneven baking: Level the pan before filling with water so all ramekins bake evenly in the hot water bath.
Serving, Storage, & Variations
Serve your crème brûlée chilled, with the caramelized topping still crisp. This contrast in temperature and texture is what makes the dessert so delightful.
Store leftover custards, uncovered, in the refrigerator for up to 3 days. However, always caramelize the sugar topping right before serving to ensure maximum crispness.
For variations, infuse the cream with citrus zest, coffee beans, or even lavender during the steeping process. Garnish your finished custards with fresh berries, a sprig of mint, or a dusting of cocoa powder. These simple additions can elevate your classic crème brûlée.
Nutrition Information
This rich and naturally gluten free dessert provides a satisfying treat. Below are approximate nutritional values per serving, based on the ingredients and preparation methods.
Calories 374 kcal
Carbohydrates 26 g
Cholesterol 251 mg
Protein 6 g
Saturated Fat 16 g
Sodium 117 mg
Sugar 26 g
Fat 28 g
Disclaimer: These are estimated values and may vary based on specific ingredient brands and preparation.
Conclusion
This easy crème brûlée recipe brings the sophistication of a classic French dessert right into your kitchen. With its simple steps and accessible ingredients, you can effortlessly create a silky-smooth vanilla custard crowned with a perfectly crisp caramel layer. Embrace the joy of making this impressive treat at home. Your guests will be delighted, and you will be amazed at how simple it is to achieve such a delightful and elegant result.
Frequently Asked Questions (FAQ)
What is the history of crème brûlée?
Crème brûlée is a classic French dessert, though similar custards with caramelized toppings exist in other European cuisines. Its origins are debated, with early recipes appearing in France, England, and Spain as far back as the 17th century. It remains a beloved dessert worldwide today.
Can I make crème brûlée without a culinary torch?
Yes, you can use your oven’s broiler for the topping. Place the chilled custards about 4-6 inches from a preheated broiler, watching constantly until the sugar caramelizes, typically 1-3 minutes. This method requires careful monitoring to prevent burning.
What kind of sugar is best for the topping?
Raw sugar like turbinado or demerara is excellent for the topping, creating a coarse, beautiful crust. Granulated sugar also works well, producing a finer, evenly crisp layer. Use whichever you prefer or have on hand.
How do I know my crème brûlée is cooked through?
Your custard is cooked when it jiggles slightly in the center, much like firm gelatin. An instant-read thermometer inserted into the center should read between 175ºF (79ºC) and 178ºF (81ºC). Remove it from the oven immediately at this point.
Why did my crème brûlée turn out watery?
A watery crème brûlée often indicates overcooking, which causes the custard to separate. Ensure you bake it just until set and avoid high temperatures. An accurate oven thermometer and instant-read thermometer for the custard are very helpful.
How far in advance can I prepare crème brûlée?
You can prepare the custard base and bake it up to 3 days in advance. Store the cooled custards, uncovered, in the refrigerator. Always caramelize the sugar topping just before serving to achieve the signature crisp texture.
Easy Crème Brûlée Recipe: Classic Vanilla Custard with a Perfect Sugar Crust
Equipment
- 3-quart saucepan
- Large bowl
- Fine-mesh strainer
- Six 4-ounce ramekins
- 9- by 13-inch baking dish
- Instant-read thermometer
- Cooling rack
- Towels or silicone-coated tongs
- Butane blowtorch
- Broiler (alternative)
Ingredients
Main Ingredients
- 1 1/2 cups heavy cream (355ml)
- 1 1/2 cups whole milk (355ml)
- 1 vanilla bean split lengthwise and scraped
- 1/4 teaspoon Diamond Crystal kosher salt for table salt, use half as much by volume
- 7 large egg yolks (98g)
- 1/2 cup granulated sugar (100g)
- Just-boiled water for the water bath
- Raw or granulated sugar for topping (see note)
Instructions
Preparation
- Combine heavy cream, whole milk, vanilla bean and seeds, and salt in a 3-quart saucepan. Bring to a gentle simmer, then remove from heat, cover, and let stand for 1 hour.
- Preheat oven to 325ºF (163ºC). Whisk egg yolks with granulated sugar in a large bowl. Strain the warm cream mixture into the yolk mixture, discard the vanilla bean, and whisk until the custard base is thoroughly combined.
Baking
- Place six 4-ounce ramekins in a 9×13-inch baking dish. Divide the custard base evenly among them, filling each 1/4 inch from the rim. Pour just-boiled water (180-200ºF/88-93ºC) into the baking dish until it comes 2/3 of the way up the ramekins.
- Carefully transfer the baking dish to the middle oven rack and bake for about 35 minutes, until the custards jiggle slightly in the middle and register 175-178ºF (79-81ºC) on an instant-read thermometer. Remove from oven and transfer ramekins to a cooling rack to cool to room temperature for about 1 hour, then refrigerate uncovered for at least 4 hours until set.
Finishing and Serving
- Before serving, let custards stand at room temperature for 20 minutes. Evenly top each custard with raw sugar (about 2 teaspoons per ramekin) and caramelize using a butane blowtorch until golden brown and glossy, working in a circular motion 1-2 inches from the surface. An alternative broiler method is available; refer to notes.
- Cool slightly for 1 to 2 minutes after torching, then serve immediately.