Desserts > International Desserts > French Desserts > Crème brûlée Recipe

Classic Crème brûlée

Indulge in the creamy, smooth custard of this classic French dessert, topped with a brittle layer of caramelized sugar. This Crème brûlée recipe offers a truly decadent experience, perfect for special occasions or simply treating yourself.

Prep Time
20 minutes
Cook Time
30-40 minutes
Servings
6
Ingredients
  • 2 cups Heavy cream
  • 1 ea Vanilla bean
  • 6 ea Egg yolks
  • 1/2 cup Granulated sugar
  • 1 pinch Pinch of salt
  • 2-3 tablespoons per serving Granulated sugar (for topping)

Infuse the Cream

Preheat oven to 300°F (150°C). In a saucepan, combine heavy cream and vanilla bean (split lengthwise and scrape seeds). Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes to infuse the vanilla flavor.

Prepare the Custard Base

In a bowl, whisk together egg yolks, granulated sugar, and salt until pale and slightly thickened.

Temper the Egg Yolks

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine-mesh sieve to remove any solids.

Bake the Crème brûlée

Divide the custard mixture evenly among 6 ramekins. Place the ramekins in a baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (water bath). Bake for 30-40 minutes, or until the custards are set but still slightly wobbly in the center. Remove from the oven and let cool completely. Refrigerate for at least 2 hours.

Caramelize the Sugar

Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to melt the sugar, creating a hard, brittle caramel crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to prevent burning.

Cool and Serve

Let the caramelized sugar cool and harden slightly before serving. The contrast between the warm, brittle crust and the cold, creamy custard is what makes Crème brûlée so irresistible.

Nutrition Facts Estimated per 100g of product

Calories: 320kcal, Fat: 28g, Saturated Fat: 18g, Cholesterol: 200mg, Sodium: 50mg, Carbohydrates: 15g, Sugar: 14g, Protein: 4g

Other Important Considerations for Nutrition

Crème brûlée is a high-fat, high-sugar dessert. Enjoy in moderation as part of a balanced diet. You can reduce the sugar content slightly by using a sugar substitute, but this may affect the texture and flavor of the caramel crust.

← Classic Cherry Clafoutis Classic Dorayaki: A Sweet Japanese Treat →

FAQ

  • Why is my Crème brûlée not setting?

    The oven temperature may be too high, or you may not have baked it long enough. Make sure the water bath is hot and the oven temperature is accurate. Bake until the edges are set but the center is still slightly wobbly.
  • How do I prevent the sugar from burning when caramelizing?

    Keep the torch moving constantly and hold it a few inches away from the sugar. If using a broiler, watch carefully and remove the ramekins as soon as the sugar is melted and golden brown.
  • Can I make Crème brûlée ahead of time?

    Yes, you can make the custard base up to 2 days in advance and store it in the refrigerator. Caramelize the sugar just before serving.