Crème Brûlée is a luxurious, silky custard with a crisp, caramelized sugar topping that cracks beautifully with every bite. The contrast of rich vanilla-infused custard and shatteringly crisp caramel makes this classic French dessert a showstopper—perfect for special occasions or indulgent treats.

Ingredients

Makes: 6-8 servings

• 2 ½ cups heavy cream
• 6 egg yolks
• 1 cup sugar, divided
• 1 teaspoon vanilla bean paste (or vanilla extract)

How to Make Crème Brûlée

1. Preheat & Prep:
   • Preheat oven to 300°F (150°C).
   • Boil water in a kettle for the water bath.
2. Heat the Cream:
   • In a medium saucepan over medium heat, gently warm the heavy cream until it begins to steam but does not simmer.
3. Whisk the Egg Yolks & Sugar:
   • In a large bowl, whisk together the egg yolks and ½ cup sugar until pale yellow and slightly thickened.
4. Temper the Egg Mixture:
   • Stir the vanilla bean paste into the warm cream.
   • Slowly whisk in the warm cream, about ½ cup at a time, into the egg mixture to prevent curdling.
5. Strain the Custard:
   • Place a fine-mesh strainer over a large glass measuring cup or bowl.
   • Pour the mixture through the strainer to remove any curdled egg bits, ensuring a smooth custard.
6. Prepare the Water Bath:
   • Arrange 6-8 small ramekins in a large roasting pan.
   • Pour the custard into the ramekins, filling ¾ full.
   • Carefully pour hot water into the pan, ensuring it reaches halfway up the ramekins.
7. Bake the Custards:
   • Transfer the pan to the oven and bake for 25-30 minutes, until the custard is just set but still wobbly in the center.
8. Cool & Chill:
   • Remove from the oven and let cool in the water bath for 10 minutes.
   • Remove ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
9. Caramelize the Sugar Topping:
   • Move the oven rack to the highest position.
   • Sprinkle a thin, even layer of the remaining ½ cup sugar over each custard.
   • Broil or use a kitchen torch to melt and caramelize the sugar until golden brown and crisp.
   • Let the sugar harden for 5 minutes before serving.

Tips & Tricks

• For the best texture: Bake just until the center has a slight wobble—overbaking can make the custard rubbery.
• Use a torch for precision: A culinary torch provides better control over caramelization than broiling.
• Experiment with flavors: Try infusing the cream with espresso, citrus zest, or a splash of liqueur for a twist.
• Store without sugar topping: If making ahead, caramelize just before serving to maintain the crisp top.

FAQ

Can I make Crème Brûlée ahead of time?
Yes! Store in the fridge for up to 2 days, then caramelize the sugar just before serving.

Can I use vanilla extract instead of vanilla bean paste?
Yes! Vanilla extract works well, but vanilla bean paste gives a more intense flavor and speckled appearance.

What if I don’t have ramekins?
You can use small oven-safe bowls or even teacups, but baking times may vary.

How do I know if my custard is fully cooked?
The edges should be set, while the center should have a gentle wobble when lightly shaken.

And that’s it for this Classic Crème Brûlée! If you try it, tag me on Pinterest or Instagram—I’d love to see your creations! For more decadent desserts, check out my latest recipes here.

Crème Brûlée

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• Author: Andrea Buckett

Ingredients

2 1/2 cups heavy cream

6 egg yolks

1 cup sugar, divided

1 teaspoon vanilla bean paste (or extract)

Instructions

Preheat the oven to 300°F and boil some water in a kettle

1. Add the cream to a pot and set over medium heat. Warm gently until the cream begins to steam slightly but doesn’t come to a simmer.

2. In the meantime, add the egg yolks and sugar to a bowl and whisk vigorously until most of the sugar has dissolved and the mixture is pale yellow and has thickened.

3. Once the cream is hot, stir in the vanilla bean paste.

4. While whisking, add the warm cream, about ½ a cup at a time to bring the temperature of the egg mixture up slowly, as not to curdle the egg yolks.

5. Place a fine mesh strainer over a large glass measuring cup (or a bowl, but the measuring cup makes it easier to portion out the custard into ramekins). Pour the egg mixture through the strainer to catch any bits of curdled egg.

6. Place 6-8 small round ramekins (depends on how big yours are) into a large casserole (or roasting pan). Use more than one if needed. Fill each ramekin ¾ full. Carefully pour hot water from a kettle into the casserole around the ramekins so the water comes half way up the ramekins.. Transfer the casserole dish to the oven and bake for 25-30 minutes until the mixture is just set, it should still wobble in the centre.

7. Remove the custard from the oven and let cool for 10 minutes in the casserole dish. Once cool enough to handle, remove the ramekins and cover with plastic wrap. Transfer to the fridge to chill for at least 4 hours or up to 2 days.

8. Just before serving, place the oven rack on the highest position. Place the custard on a baking sheet. Sprinkle the top of each custard evenly with a thin layer of sugar using the remaining ½ cup of sugar.

9. Broil, watching carefully and turning the ramekins as needed, when the sugar bubbles and browns it is ready. Alternatively, use a hand held torch if that is something you are comfortable with.

10. Allow the hot sugar to cool for about 5 minutes and then serve.