If you’ve ever cracked through the glassy top of a Crème Brûlée and scooped up that silky, vanilla-scented custard underneath—you know what magic tastes like. This French classic is far easier than it looks, and it’s always a showstopper.
Whether you’re making dessert for a special occasion or just treating yourself to something indulgent, this Crème Brûlée is an elegant way to end a meal. And yes, you get to use a kitchen torch. 😉
For more elegant desserts, check out my Chocolate Pots de Crème and Mini Tiramisu Cups!
Ingredients:
For the Custard:
- 2 cups heavy cream
- 1 vanilla bean (or 1 tbsp pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
For the Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions:
1. Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.
2. Heat the cream: In a saucepan, heat heavy cream and split vanilla bean (or extract) over medium heat until hot but not boiling. Remove from heat.
3. Whisk egg yolks with sugar and a pinch of salt in a mixing bowl until pale and creamy.
4. Temper the eggs: Slowly whisk hot cream into yolk mixture, stirring constantly to avoid scrambling.
5. Strain mixture into a large measuring cup or bowl with a spout.
6. Pour custard into ramekins. Place dish in oven and pour hot water around ramekins (halfway up sides).
7. Bake for 35–40 minutes, or until custards are set but still slightly wobbly in the center.
8. Cool, then chill in fridge at least 4 hours or overnight.
9. Sprinkle tops with granulated sugar and use a kitchen torch to caramelize until golden and crisp.
Serving and Presentation Tips:
Serve in the ramekins with a small dessert spoon. Garnish with a few fresh berries or an edible flower on top. For a fancier touch, add a crisp cookie or biscotti on the side.
FAQ:
Can I make Crème Brûlée without a torch? Yes! Use your oven broiler, but watch closely—it browns quickly.
Can I use flavored extracts instead of vanilla bean? Absolutely. Try almond or citrus extracts for a twist.
Why use a water bath? The bain-marie helps the custard cook gently and evenly, preventing curdling.
Storage:
Store custards (before caramelizing) covered in the fridge for up to 3 days. Add the sugar topping and torch right before serving.
Crème Brûlée
Ingredients
For the Custard:
- 2 cups heavy cream
- 1 vanilla bean or 1 tbsp pure vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
For the Topping:
- 1/4 cup granulated sugar for caramelizing
Instructions
- Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.
- Heat the cream: In a saucepan, heat heavy cream and split vanilla bean (or extract) over medium heat until hot but not boiling. Remove from heat.
- Whisk egg yolks with sugar and a pinch of salt in a mixing bowl until pale and creamy.
- Temper the eggs: Slowly whisk hot cream into yolk mixture, stirring constantly to avoid scrambling.
- Strain mixture into a large measuring cup or bowl with a spout.
- Pour custard into ramekins. Place dish in oven and pour hot water around ramekins (halfway up sides).
- Bake for 35–40 minutes, or until custards are set but still slightly wobbly in the center.
- Cool, then chill in fridge at least 4 hours or overnight.
- Sprinkle tops with granulated sugar and use a kitchen torch to caramelize until golden and crisp.
Notes
- Use a fine mesh strainer for ultra-smooth custard.
- Can be made 1–2 days ahead—caramelize just before serving.
Loved this classic French dessert? Tag me with your Crème Brûlée creations—I’d love to see them!
What size ramekins did you use?
Thanks for your question! I used 6-ounce ramekins for this recipe, which gave me 4 generous servings. You can also use 4-ounce ramekins if you’d like smaller portions—in that case, it will yield around 6 servings. Just watch the baking time, as smaller ramekins may set a few minutes sooner. 😊