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Crème Brûlée Recipe

Master the art of making the perfect Crème Brûlée with our step-by-step recipe. This classic French dessert features a rich, creamy vanilla custard topped with a crisp, caramelized sugar crust. Follow our detailed instructions, discover helpful tips, and explore delightful variations to personalize your dessert. Impress your guests with this elegant treat and visit Satisfy Your Cravings for more delicious recipes and culinary inspiration!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time: At least 2 hours (preferably overnight) 2 hours
Total Time 3 hours
Course Dessert
Servings 6
Calories 300 kcal

Equipment

  • Mixing Bowls: For whisking the egg yolks and sugar.
  • Whisk: To mix the ingredients smoothly.
  • Medium Saucepan: To heat the cream and infuse flavors.
  • Fine-Mesh Sieve: To strain the custard mixture for a smooth texture.
  • Ramekins: Six small ramekins to bake the custards.
  • Baking Dish: Large enough to hold the ramekins for the water bath.
  • Kitchen Torch: To caramelize the sugar on top of the custard. Alternatively, you can use a broiler.
  • Measuring Cups and Spoons: For accurate measurement of ingredients.
  • Plastic Wrap: To cover the ramekins while chilling.
  • Kettle or Heatproof Pitcher: For pouring hot water into the baking dish for the water bath.

Ingredients
  

  • 2 Cups Heavy cream
  • 1 Vanilla bean (or 1 tsp pure vanilla extract)
  • 5 Large egg yolks
  • 1/2 Cup Granulated sugar (plus extra for caramelizing)
  • Pinch of salt

Instructions
 

  • Step 1: Preheat the Oven
    Preheat your oven to 325°F (160°C). Position the oven rack in the middle to ensure even baking.
  • Step 2: Prepare the Vanilla Cream
    In a medium saucepan, pour the heavy cream.
    If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the bean to the cream. If using vanilla extract, add it later.
    Heat the cream over medium heat until it just starts to simmer. Do not let it boil. Remove from heat and let it sit for about 15 minutes to allow the vanilla to infuse.
  • Step 3: Mix the Egg Yolks and Sugar
    In a large mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and a pinch of salt until the mixture becomes pale and thick.
    Slowly pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from curdling. If you’re using vanilla extract, add it now.
  • Step 4: Strain and Pour
    Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. This step ensures a smooth custard.
    Divide the custard mixture evenly among 6 ramekins.
  • Step 5: Bake the Custard
    Place the ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
    Carefully transfer the baking dish to the oven. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
  • Step 6: Chill the Custard
    Remove the ramekins from the water bath and let them cool to room temperature.
    Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
  • Step 7: Caramelize the Sugar
    Just before serving, sprinkle a thin layer of granulated sugar evenly over the surface of each custard.
    Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
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