Classic Creme Brulee Recipe
Classic Creme Brulée
A rich, creamy custard topped with a perfectly caramelized sugar crust, this classic French dessert is elegant yet surprisingly simple to make at home. Smooth, velvety, and indulgent, it’s perfect for dinner parties, special occasions, or a decadent treat anytime.
Ingredients
-
2 cups heavy cream
-
1 vanilla bean, split lengthwise (or 2 tsp vanilla extract)
-
5 large egg yolks
-
1/2 cup granulated sugar (plus extra for caramelizing)
-
Pinch of salt
Instructions
-
Preheat Oven:
Preheat oven to 325°F (160°C). -
Heat Cream:
In a medium saucepan, combine heavy cream and the vanilla bean (scrape seeds into cream). Heat over medium heat until just simmering. Remove from heat and let steep for 10–15 minutes. If using vanilla extract, add it after heating. -
Whisk Egg Yolks:
In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until smooth and slightly pale. -
Temper the Eggs:
Slowly pour the warm cream into the egg yolks in a thin stream, whisking constantly to prevent curdling. Remove vanilla bean pod if used. -
Strain Custard:
Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard. -
Prepare Ramekins:
Place 4–6 ramekins in a baking dish. Pour custard evenly into ramekins. -
Bake in Water Bath:
Pour hot water into the baking dish to reach halfway up the sides of the ramekins. Bake 35–40 minutes, or until the custard is set but still slightly jiggly in the center. -
Cool:
Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 2 hours or overnight. -
Caramelize Sugar:
Just before serving, sprinkle 1–2 tsp granulated sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown. Allow sugar to harden for 1–2 minutes. -
Serve:
Serve immediately after caramelizing for the perfect crisp topping and creamy custard underneath.
Equipment
-
Medium saucepan
-
Medium mixing bowl
-
Whisk
-
Fine-mesh sieve
-
4–6 ramekins
-
Baking dish for water bath
-
Kitchen torch
-
Measuring cups and spoons
Timing
-
Prep Time: 15 minutes
-
Cook Time: 35–40 minutes
-
Chill Time: 2 hours (or overnight)
-
Total Time: 3 hours
Serving Size
Serves 4–6
Classic Creme Brulée
Equipment
- Medium saucepan
- Medium mixing bowl
- Whisk
- Fine-mesh sieve
- 4–6 ramekins
- Baking dish for water bath
- Kitchen torch
- Measuring cups and spoons
Ingredients
- 2 cups heavy cream
- 1 vanilla bean split lengthwise (or 2 tsp vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar plus extra for caramelizing
- Pinch of salt
Instructions
- Preheat Oven:
- Preheat oven to 325°F (160°C).
- Heat Cream:
- In a medium saucepan, combine heavy cream and the vanilla bean (scrape seeds into cream). Heat over medium heat until just simmering. Remove from heat and let steep for 10–15 minutes. If using vanilla extract, add it after heating.
- Whisk Egg Yolks:
- In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until smooth and slightly pale.
- Temper the Eggs:
- Slowly pour the warm cream into the egg yolks in a thin stream, whisking constantly to prevent curdling. Remove vanilla bean pod if used.
- Strain Custard:
- Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.
- Prepare Ramekins:
- Place 4–6 ramekins in a baking dish. Pour custard evenly into ramekins.
- Bake in Water Bath:
- Pour hot water into the baking dish to reach halfway up the sides of the ramekins. Bake 35–40 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool:
- Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
- Caramelize Sugar:
- Just before serving, sprinkle 1–2 tsp granulated sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown. Allow sugar to harden for 1–2 minutes.
- Serve:
- Serve immediately after caramelizing for the perfect crisp topping and creamy custard underneath.
Frequently Asked Questions (FAQs)
Can I make crème brûlée ahead of time?
Yes. The custard can be prepared and refrigerated up to 2 days in advance. Caramelize the sugar just before serving.
Can I use vanilla extract instead of a vanilla bean?
Yes. Use 2 teaspoons of pure vanilla extract. Add it after heating the cream.
How do I prevent the custard from curdling?
Temper the eggs by slowly adding the warm cream while whisking constantly. Avoid boiling the cream.
Can I use half-and-half instead of heavy cream?
You can, but the custard will be less rich and creamy. Heavy cream is recommended for the best texture.
Can I bake crème brûlée without a water bath?
Yes, but the water bath helps the custard cook evenly and prevents cracking. Without it, reduce oven temperature slightly and watch closely.
How do I get a perfectly caramelized sugar topping?
Use a kitchen torch for best results. Sprinkle sugar evenly and torch until golden brown. Avoid moving the torch too quickly to ensure even caramelization.
Can I use brown sugar instead of granulated sugar?
Granulated sugar works best for the classic crisp topping. Brown sugar will melt differently and may create a softer crust.
Can I make mini crème brûlées?
Yes. Use smaller ramekins and reduce baking time to 20–25 minutes, checking for a slight jiggle in the center.
Can I freeze crème brûlée?
Freezing is not recommended as the texture may become grainy. It’s best enjoyed fresh or chilled in the refrigerator.
Can I prepare the custard in advance and torch just before guests arrive?
Absolutely. Prepare the custard up to 2 days ahead, refrigerate, and caramelize the sugar just before serving for optimal texture.
How To Store Classic Creme Brulée
Refrigerator:
Store prepared custards (without caramelized sugar) in an airtight container or covered with plastic wrap for up to 2 days.
Serving Tips:
Caramelize sugar just before serving to maintain the crisp topping. Garnish with fresh berries or mint for added elegance.
