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Crème Brûlée
5 from 21 votes

Crème Brûlée

Crème Brûlée is a rich custard dessert made from heavy cream, egg yolks, sugar, and vanilla, baked gently in a water bath until set but still slightly jiggly in the center. Once chilled, a layer of sugar is caramelized atop to create a crisp, golden crust contrasting the smooth, creamy base beneath. This classic French dessert is known for its luxurious texture and balance of sweet vanilla flavors.

Prep Time
1 hr 40 mins
Cook Time
50 mins
Total Time
2 hrs 30 mins
Servings: 7 -6 oz Ramekins
Course: Dessert
Cuisine: French

Ingredients

  • 4 cups heavy cream
  • 3/4 cup + 1/3 cup granulated sugar , divided
  • 1/8 tsp salt
  • 8 large egg yolk
  • 1 vanilla bean
  • 1/2 tsp vanilla extract
  • water hot, for water bath

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees. Heat a pot or kettle with hot water for the water bath.
  2. Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod.
  3. Heat mixture over medium-high heat, stirring occasionally, until it reaches a simmer. Remove from heat and let rest 10 minutes.
  4. In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale.
  5. While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod.
  6. Place ramekins into baking pans. Divide cream mixture among ramekins (about 7 - (6 oz) ramekins or about 12 (4 oz) ramekins), filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins.
  7. Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
  8. Sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached.
  9. Serve right away or to fully chill through return to refrigerator and chill 20 - 30 minutes.

Notes

  • Serve the custard within a few hours after caramelizing the sugar to maintain a crisp topping.
  • Prepare the custards ahead of time but wait to add and caramelize the sugar until ready to serve, as the crust softens in the refrigerator.