International Cuisine > French Cuisine > Pastries & Desserts (French) > Crème brûlée Recipe

Classic Crème Brûlée

Indulge in the creamy decadence of classic Crème Brûlée. This rich custard base is topped with a brittle, caramelized sugar crust that cracks satisfyingly with each spoonful. A timeless French dessert.

Prep Time
20 minutes
Cook Time
30-40 minutes
Servings
4-6
Ingredients
  • 2 cups Heavy cream
  • 1 Vanilla bean
  • 1/2 cup Granulated sugar
  • 6 Egg yolks
  • 1 pinch Pinch of salt
  • 2-3 tablespoons Granulated sugar (for brûléeing)

Infuse the Cream

Begin by preheating your oven to 300°F (150°C). In a saucepan, combine the heavy cream and the vanilla bean (split lengthwise, scrape out the seeds and add both the pod and seeds to the cream). Heat over medium heat until just simmering. Do not boil. Remove from heat and let steep for 30 minutes to infuse the cream with vanilla flavor.

Prepare the Custard Base

While the cream is steeping, in a separate bowl, whisk together the granulated sugar, egg yolks, and salt until light and slightly thickened. This step is crucial for a smooth custard.

Combine and Strain

Remove the vanilla bean pod from the cream. Gradually whisk the warm cream into the egg yolk mixture, tempering the eggs to prevent them from scrambling. Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any lumps and ensure a silky smooth custard.

Bake the Custards

Pour the custard mixture into ramekins, dividing it evenly. Place the ramekins in a baking dish and add hot water to the dish, creating a water bath (bain-marie) that reaches halfway up the sides of the ramekins. 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 be around 170-175°F (77-79°C).

Chill Thoroughly

Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the custards to fully set.

Brûlée the Tops

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, holding the flame a few inches away from the surface and moving it in a circular motion until the sugar is melted and golden brown. Alternatively, you can use the broiler on your oven, but watch closely to prevent burning.

Serve Immediately

Let the brûlée cool for a minute or two to harden slightly. Serve immediately and enjoy the satisfying crack of the caramelized sugar and the creamy custard underneath.

Nutrition Facts Estimated per 100g of product

Please consider that this are only estimates.
Calories: 250-350 kcal,
Protein: 4-6g,
Fat: 20-30g,
Carbohydrates: 15-25g.

Other Important Considerations for Nutrition

Crème brûlée is a rich dessert, so portion control is important. Consider using a smaller ramekin to reduce the serving size. You can also adjust the amount of sugar used to control the sweetness and calorie content.

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FAQ

  • Why is my Crème Brûlée not setting?

    Several factors could cause this. Ensure the water bath is hot enough and reaches halfway up the ramekins. Also, check that your oven temperature is accurate. Underbaking is the most common cause. Finally, make sure you chill the custards for a sufficient amount of time.
  • My Crème Brûlée is curdled. What went wrong?

    The custard likely overheated during baking, causing the eggs to curdle. Make sure to use a water bath and bake at a low temperature. Also, be careful not to overcook the custard; it should still be slightly wobbly in the center when removed from the oven.
  • Can I make Crème Brûlée ahead of time?

    Yes, you can prepare the custards up to 2 days in advance and store them in the refrigerator. However, do not brûlée the sugar topping until just before serving, as it will soften over time.