Baking & Pastry > Custards & Creams (Baked) > Custards > Crème brûlée Recipe

Classic Crème Brûlée

Indulge in the creamy richness of classic crème brûlée. This elegant dessert features a silky custard base with a crisp, caramelized sugar topping. This recipe offers a detailed guide to creating perfect crème brûlée at home, guaranteed to impress your guests.

Prep Time
20 minutes
Cook Time
30-40 minutes
Servings
6
Ingredients
  • 2 cups Heavy cream
  • 1 Vanilla bean
  • 6 Egg yolks
  • 1/2 cup Granulated sugar
  • 1 pinch Pinch of salt
  • 1/4 cup Granulated sugar (for topping)

Infusing the Cream

Begin by preheating your oven to 300°F (150°C). In a medium saucepan, combine the heavy cream and the vanilla bean (split lengthwise and seeds scraped). Heat over medium heat until the cream is just simmering around the edges. Remove from heat and let steep for 30 minutes to infuse the vanilla flavor. This step is crucial for a rich vanilla flavor in the final product.

Preparing the Custard Base

In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened. This ensures a smooth and creamy custard.

Combining and Straining

Remove the vanilla bean from the cream. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg particles. This results in a perfectly smooth custard.

Baking the Custards

Pour the custard into six ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins (this is a water bath). Bake for 30-40 minutes, or until the custards are set around the edges but still slightly wobbly in the center. The internal temperature should reach about 170°F (77°C).

Cooling and Chilling

Carefully remove the ramekins from the water bath and let them cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight. This allows the custard to fully set.

Caramelizing the Sugar

Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar, moving the flame evenly over the surface until the sugar is melted and golden brown. If you don't have a torch, you can place the ramekins under a broiler, but watch them closely to prevent burning.

Serving

Let the caramelized sugar cool and harden slightly before serving. The contrasting textures of the crisp sugar and the creamy custard are what make crème brûlée so delightful.

← Classic Chocolate Pot de Crème Classic New York Style Cheesecake →

FAQ

  • Can I make crème brûlée ahead of time?

    Yes, you can make the custard base up to 2 days in advance. Store it in the refrigerator until ready to bake. However, it's best to caramelize the sugar just before serving.
  • What if I don't have a kitchen torch?

    You can use the broiler in your oven, but be very careful and watch the custards closely to prevent burning. Place the ramekins on a baking sheet and broil for a few minutes until the sugar is melted and golden brown.
  • Can I use a different flavoring?

    Yes, you can experiment with different flavors. Try infusing the cream with citrus zest, spices like cinnamon or cardamom, or even coffee beans.