Crème Brûlée Recipe
If ever there was a dessert that whispers pure elegance with just a touch of drama, it’s Crème Brûlée. With its silken vanilla custard base and that irresistible glass-like sugar shell, every spoonful is a little piece of French patisserie heaven. This Crème Brûlée recipe is easy enough for a cozy night in but stunning enough to make you feel like the star of your very own bistro—one crack of the spoon and you’ll taste why this classic never goes out of style.
Ingredients You’ll Need
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For the custard:
- 2 cups heavy cream
- 1 vanilla bean split and seeds scraped (or 1 teaspoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
For topping:
- 1/4 cup granulated sugar
How to Make Crème Brûlée
Step 1: Prep the Oven and Ramekins
Start by preheating your oven to 325°F (160°C). Arrange 4 to 6 ramekins in a large, deep baking dish—these will be the homes for your luscious custards, so give them a bit of space to shine.
Step 2: Infuse the Cream
In a medium saucepan, pour in the heavy cream. Add the vanilla bean seeds and pod (or simply the extract if that’s what you have). Gently heat over medium just until steam begins to rise, being careful not to let it boil. Remove from heat and let the cream sit for a few minutes; this tricks all those fragrant vanilla flecks into infusing the cream beautifully.
Step 3: Whisk the Yolks and Sugar
In a mixing bowl, combine the egg yolks and 1/2 cup sugar. Whisk vigorously until the mixture is pale, slightly thickened, and trails fall like ribbons from your whisk—this step is key for that creamy texture Crème Brûlée is famous for.
Step 4: Temper and Combine
To avoid scrambled eggs, slowly pour the warm cream into your yolk mixture, whisking constantly as you go. This steady hand pays off with a staple-smooth custard every time. Once combined, strain everything through a fine-mesh sieve into a large measuring cup to ensure silky perfection.
Step 5: Fill and Bake
Pour the strained custard evenly among your ramekins, nestling them firmly in their baking dish. Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath is your secret weapon against curdled or cracked custard—gentle heat is everything! Bake for 35–40 minutes, until the custards are just set but still ever-so-jiggly in the middle.
Step 6: Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cool, cover and refrigerate for at least 2 hours or—ideally—overnight. This resting time develops deep vanilla flavor and helps the custard set velvety smooth.
Step 7: Caramelize the Sugar
When you’re ready for Crème Brûlée magic, sprinkle about 2 teaspoons of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it’s golden and brittle. Don’t have a torch? Pop the ramekins under a broiler for a minute or two, keeping a hawk-eye on them. Allow the sugar to harden for a minute, then serve immediately and listen for that joyful crack!
How to Serve Crème Brûlée
Garnishes
Crème Brûlée is wonderful on its own, but a scattering of fresh berries, a few sprigs of mint, or a dusting of powdered sugar around the edge can make it irresistible. For an extra pop, try adding a hint of orange zest or even edible flowers—the options are as endless as your imagination.
Side Dishes
For an elegant French-inspired dessert course, pair your Crème Brûlée with delicate butter cookies, crisp biscotti, or fresh stone fruit. A little espresso on the side turns the experience into a dreamy Parisian café moment.
Creative Ways to Present
Serve your Crème Brûlée in unique vessels like vintage teacups, shallow tart pans, or mini mason jars for a twist on tradition. For a special occasion, you can layer the custard with macerated berries in parfait glasses or add a sprinkle of sea salt atop the caramelized sugar for a gourmet finish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crème Brûlée (lucky you!), cover the ramekins with plastic wrap and refrigerate for up to three days. Just beware—once topped with caramelized sugar, the crackly crust does soften over time, so it’s best to torch the sugar right before serving.
Freezing
Crème Brûlée custard freezes surprisingly well before adding the sugar topping. Wrap cooled, un-torched custards tightly and freeze for up to one month. Thaw overnight in the refrigerator and finish with your signature brûlée topping just before serving.
Reheating
Crème Brûlée is best enjoyed cold from the fridge, but if you want to bring it closer to room temperature, simply let the ramekin sit out for 10–15 minutes before topping and torching. Do not reheat in the oven or microwave, as this can ruin the delicate custard texture.
FAQs
Can I make Crème Brûlée without a kitchen torch?
Absolutely! While a torch gives you the most control, a broiler works in a pinch. Place the sugared ramekins under a very hot broiler and watch carefully—rotate as needed for even caramelization. Just keep a close eye to avoid burning.
How do I keep the custard from curdling?
Slow and steady wins the race here. Gently heat the cream, and whisk constantly as you pour it into the yolks. Using a water bath in the oven creates that perfectly consistent low heat that the custard needs to stay silky, not grainy.
Can I infuse other flavors into my Crème Brûlée?
Definitely! Try steeping the cream with lemon zest, lavender, or even a splash of liqueur in place of or in addition to vanilla. Just be sure to strain out any solids for that classic, smooth texture.
What kind of sugar works best for caramelizing?
Plain white granulated sugar makes the best topping for classic Crème Brûlée. It melts quickly and evenly, giving you that iconic, glassy top. Brown sugar tends to burn or go soggy, so save that for other desserts.
Can I use milk instead of cream?
For the signature richness of Crème Brûlée, heavy cream is essential. Substituting with milk will yield a thinner, less luxurious custard. If you want to lighten it up, try using half cream and half whole milk, but the texture won’t be quite as luscious.
Final Thoughts
Making Crème Brûlée at home is much easier than you might think, and it never fails to impress. Whether you keep it classic or add your own twist, the satisfaction of that first crack and creamy spoonful is simply unbeatable. Go ahead—treat yourself and your loved ones to this timeless delight!
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Crème Brûlée Recipe
- Total Time: 50 minutes (plus chilling)
- Yield: 4–6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich and creamy delight of classic Crème Brûlée with a perfectly caramelized topping. This French dessert is a perfect balance of smooth vanilla custard and a crunchy sugar crust.
Ingredients
For the custard:
- 2 cups heavy cream
- 1 vanilla bean split and seeds scraped (or 1 teaspoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
For topping:
- 1/4 cup granulated sugar
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and place ramekins in a baking dish.
- Prepare the custard: Heat cream and vanilla, then mix with sugar and egg yolks. Strain the custard and pour into ramekins.
- Bake: Create a water bath and bake the custards for 35-40 minutes until just set.
- Cool and chill: Let the custards cool, then refrigerate for at least 2 hours.
- Caramelize the topping: Sprinkle sugar over each custard and caramelize with a torch. Serve after the topping hardens.
Notes
- Use the freshest eggs for the smoothest custard.
- If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching closely.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 420
- Sugar: 26g
- Sodium: 35mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 290mg
