Crème brûlée is a classic French custard known for the contrast between cool vanilla cream and a warm, brittle caramel shell. It is elegant, simple, and ideal for making ahead.
The custards bake gently in a water bath until barely set, then chill completely before a thin layer of sugar is caramelized just before serving.
Pull the custards from the oven while their centers still wobble slightly. Residual heat finishes the set, while overbaking can make the texture grainy.
Serving Suggestions
Serve crème brûlée immediately after caramelizing the tops so the shell stays crisp. Fresh berries or a small butter cookie are optional but not necessary.
Recipe Notes
The baked custards can be refrigerated for up to 3 days. Keep them uncovered for the first hour of chilling, then cover once cold, and brûlée only before serving.
Classic French Crème Brûlée
Equipment
- Six shallow ramekins
- Large roasting pan
- Medium saucepan
- Mixing bowl and whisk
- Fine-mesh strainer
- Kitchen torch
Ingredients
Vanilla Custard
- 2 cups heavy cream
- 1 whole vanilla bean split and scraped, or use 2 teaspoons vanilla paste
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/8 tsp fine salt
Caramel Topping
- 6 tbsp granulated sugar about 1 tablespoon per ramekin
Instructions
Make the custard:
- Heat the oven to 325 F. Arrange six shallow ramekins in a large roasting pan.
- Heat the cream with the vanilla bean and seeds until steaming but not boiling. Remove from the heat and let it infuse for 10 minutes.
- Whisk the egg yolks, 1/2 cup sugar, and salt until smooth. Slowly whisk in the warm cream, then strain the custard into a pitcher.
Bake and chill:
- Divide the custard among the ramekins. Pour hot water into the roasting pan until it reaches halfway up their sides.
- Bake for 30 to 40 minutes, until the edges are set but the centers still wobble slightly.
- Remove the ramekins from the water bath, cool for 30 minutes, then refrigerate for at least 4 hours.
Caramelize and serve:
- Blot any moisture from the chilled custards. Sprinkle about 1 tablespoon sugar in a thin, even layer over each one.
- Caramelize with a kitchen torch until amber and glassy. Let the sugar harden for 1 minute, then serve immediately.
Notes
- The centers should wobble when the custards leave the oven.
- Chill completely before adding the sugar topping.
- Caramelize just before serving so the shell stays crisp.