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Cooking & Baking
Classic Crème Brûlée – Silky Custard with Caramelized Sugar Crust
There’s a reason crème brûlée is one of the most iconic French desserts in the world. With its creamy, vanilla-infused custard and perfectly caramelized sugar topping that cracks with the tap of a spoon, this dessert is pure elegance in a ramekin. While it may look intimidating, making this classic crème brûlée recipe at home is easier than you think. With just cream, eggs, sugar, and real vanilla bean, you can create a luxurious dessert that rivals any fine-dining restaurant.
Whether you’re planning a romantic date night, hosting a dinner party, or simply indulging in a well-deserved treat, this foolproof crème brûlée will leave everyone impressed.
Why You’ll Love This Recipe
- Elegant yet simple – only five basic ingredients.
- Restaurant-quality dessert made easily at home.
- Perfect make-ahead recipe for stress-free entertaining.
- Crackly sugar crust that makes every bite delightful.
Crème Brûlée Recipe
Guiseppe
4
15 minutes
40 minutes
484
French
Dessert
This authentic French crème brûlée features a silky-smooth vanilla custard topped with a brittle caramelized sugar crust. It’s a sophisticated dessert perfect for holidays, dinner parties, or whenever you want to treat yourself to something extra special.
Ingredients
- 1 2/3 cups heavy cream
- 1 vanilla bean pod, halved lengthwise, seeds scraped
- 1/4 tsp kosher salt
- 1/3 cup + 2 tbsp granulated sugar, divided
- 4 large egg yolks
Directions
- Prepare oven – Preheat oven to 325°F (160°C). Place 4 (4-oz) ramekins in a 9x5-inch baking pan.
- Heat cream – In a saucepan, combine cream, vanilla bean seeds and pod, salt, and 1/3 cup sugar. Heat over medium until just simmering (3–5 minutes). Remove from heat, steep 3–5 minutes, then discard vanilla pod.
- Temper eggs – In a bowl, whisk egg yolks until smooth. Slowly whisk in hot cream mixture, a little at a time, to avoid scrambling.
- Bake custards – Divide mixture evenly among ramekins. Pour hot tap water into the baking pan until it reaches halfway up the ramekins. Bake 40 minutes, until custards are just set but still slightly jiggly. (Internal temperature: 170–175°F.)
- Chill – Remove ramekins from water bath and let cool 30 minutes. Cover with plastic wrap and refrigerate at least 2 hours or up to overnight.
- Caramelize topping – Sprinkle 1 1/2 tsp sugar evenly on each custard. Use a kitchen torch (or broiler) to melt and caramelize the sugar until golden and crisp. Let cool 1–2 minutes before serving.