Name: Classic French Crème Brûlée Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 2 1/4 cups (560 ml) heavy whipping cream (35%); ¼ tsp salt; 1 vanilla bean, halved and seeds scraped OR 1 tsp vanilla extract; 5 large egg yolks; ½ cup (100g) sugar, divided

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Introduction

Classic French Crème Brûlée is a rich, creamy dessert topped with a crisp caramelized sugar crust. Its smooth vanilla custard base paired with a crunchy top creates a perfect contrast that delights every palate. This timeless treat is surprisingly simple to prepare at home.

The image shows four white oval dishes of crème brûlée with a shiny, caramelized golden-brown sugar crust on top, some spots darker from being torched. One dish has a silver spoon resting inside with a broken piece of the crisp sugar layer and creamy pale yellow custard beneath. The dishes are placed closely on a rustic brown wooden table, with two more silver spoons scattered near the bottom right. The thick, smooth custard layer contrasts with the crunchy top layer clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (560 ml) heavy whipping cream (35%)
¼ tsp salt
1 vanilla bean, halved and seeds scraped OR 1 tsp vanilla extract
5 large egg yolks
½ cup (100g) sugar

Instructions

Step 1: Preheat your oven to 325°F (170°C) with a rack in the middle.
Step 2: In a medium saucepan, heat the heavy cream with the salt and vanilla seeds or extract. Heat gently without bringing to a boil to allow the vanilla to infuse.
Step 3: In a large bowl, whisk together the egg yolks and ¼ cup (50g) sugar until smooth. Pour 2 tablespoons of the hot cream into the egg yolk mixture and stir to temper the yolks. Slowly whisk in the remaining cream.
Step 4: Place 4 large or 6 small ramekins into a larger baking dish. Fill the ramekins with the custard mixture. Pour hot water into the baking dish until it reaches ¾ up the sides of the ramekins.
Step 5: Bake for 40 minutes. The edges should be set while the center remains slightly jiggly.
Step 6: Carefully transfer the baking dish to a cooling rack and let cool with the ramekins still in the water bath. When cool enough to handle, remove the ramekins and allow to reach room temperature.
Step 7: Evenly sprinkle the remaining sugar over each custard, ensuring no cream is exposed.
Step 8: Caramelize the sugar topping using a blow torch until golden and crisp. Allow to cool for 30 seconds before serving immediately.

Tips & Variations

For a quicker vanilla infusion, you can use 1 teaspoon of good-quality vanilla extract instead of a vanilla bean.
Use a kitchen blow torch for the best caramelized crust; alternatively, broil under an oven grill but watch carefully to prevent burning.
Try adding a splash of liqueur like Grand Marnier or coffee extract to the custard for a unique twist.

Storage

Store uncaramelized custards in the refrigerator covered with plastic wrap for up to 2 days. After caramelizing the tops, serve immediately for the best texture. Leftover crème brûlée can be refrigerated for 1 day but the crisp sugar crust will soften over time. Reheating is not recommended.

How to Serve

The image shows three white ceramic ramekins stacked, each filled with a creamy yellow custard base topped with a dark golden-brown burnt sugar crust that is cracked and broken in the front ramekin, revealing the smooth, pale custard underneath. A silver spoon with an ornate handle is scooping from the top ramekin, breaking the glazed caramelized top layer into shiny, burnt shards. The stack sits on a wooden surface, which should be imagined as a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crème brûlée ahead of time?

Yes, you can prepare the custard and bake it ahead, then refrigerate. Only caramelize the sugar topping just before serving for the best texture.

What if I don’t have a blow torch?

You can caramelize the sugar under a hot broiler in your oven. Place the ramekins on a baking sheet close to the broiler and watch carefully to avoid burning the sugar.