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Classic French Crème Brûlée Recipe

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★★★★★

4.5 from 118 reviews

Classic French Crème Brûlée is a rich and creamy custard dessert topped with a crisp caramelized sugar crust. This elegant recipe uses vanilla-infused heavy cream, egg yolks, and sugar baked in a water bath for a smooth, delicate texture. The brûlée topping is caramelized with a blow torch to create the signature crackly surface.

Ingredients

Scale

Custard

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (170°C) with a rack positioned in the middle.
  2. Infuse Cream: In a medium saucepan, heat the heavy whipping cream with the salt and vanilla bean seeds (or vanilla extract) until warm but not boiling to infuse the vanilla flavor.
  3. Temper Egg Yolks: In a large mixing bowl, whisk together the egg yolks with ¼ cup (50g) sugar. Gradually add 2 tablespoons of the hot cream to the yolks while stirring to gently temper them and prevent curdling.
  4. Combine Mixture: Slowly whisk the remaining warm cream into the egg yolk mixture until fully combined and smooth.
  5. Prepare Ramekins: Place 4 large or 6 small ramekins in a larger baking dish. Pour the custard mixture into the ramekins, filling them evenly. Carefully fill the baking dish with hot water until it reaches about three-quarters up the sides of the ramekins, creating a water bath.
  6. Bake Custard: Bake the custards in the preheated oven for 40 minutes. The edges should be set while the centers retain a slight jiggle.
  7. Cool in Water Bath: Remove the baking dish and transfer to a cooling rack. Let the custards cool with the ramekins still in the water bath until cool enough to handle.
  8. Chill: Remove the ramekins from the water bath and allow to cool to room temperature before refrigerating until fully chilled.
  9. Caramelize Sugar: Before serving, sprinkle the remaining ¼ cup (50g) sugar evenly on top of each custard. Use a blow torch to quickly caramelize the sugar until it forms a crisp, golden-brown crust. Let cool for 30 seconds for the sugar to harden.
  10. Serve: Serve immediately for the best combination of creamy custard and crunchy caramelized topping.

Notes

  • Use a high-quality vanilla bean or pure vanilla extract for the best flavor.
  • Ensure the cream is warm but not boiling to prevent cooking the egg yolks prematurely.
  • Tempering the eggs carefully avoids scrambling.
  • The water bath helps cook the custard gently and evenly.
  • Be cautious when using the blow torch to caramelize sugar—work in a well-ventilated area.
  • Serve immediately after caramelizing the top for optimal texture contrast.

Keywords: Crème Brûlée, French Dessert, Custard, Caramelized Sugar, Vanilla, Classic Recipe

Find it online: https://foodbylina.com/classic-french-creme-brulee-recipe/