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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.
Print Recipe
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:3 hours

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.
Servings: 6 servings