Crème Brûlée is one of my favorite desserts. It may sound intimidating, but it’s simple to make, and with these instructions you can enjoy this luxurious, creamy dessert at home.
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If you haven’t tried it, this luscious, silky custard topped with a crisp caramel shell is pure bliss. Crème brûlée is rich, elegant, and surprisingly straightforward when you follow a reliable method.
I love creamy desserts, and crème brûlée is no exception. Although the name sounds fancy, the recipe is easy to follow. You don’t even need a torch to create the caramelized top—broiling works well too.
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What ingredients are used in crème brûlée
- Heavy cream
- Whole milk (or 2% milk)
- Granulated white sugar
- Egg yolks
- Vanilla extract or vanilla bean
What special tools you need
- Deep baking dish or pan for a water bath
- Five tall 4 oz ramekins
- Torch (optional) or oven broiler
- Fine mesh sieve
How to make crème brûlée
This version uses five basic ingredients. I add a bit of whole milk to lighten the richness of the heavy cream. This is a tried-and-true recipe my family enjoys.
Begin by separating the egg yolks from the whites. The whites are not needed for this recipe, but you can save them for an omelet, meringues, or pavlova. Place the yolks in a medium bowl and refrigerate the whites in an airtight container.
Get the baking dish ready
Preheat the oven to 325°F (160°C). Use a deep baking dish because the ramekins will be baked in a hot water bath; the depth helps prevent spills. In a small saucepan, gently heat the cream and milk over medium-low heat until small bubbles form around the edges. Stir or whisk constantly to prevent scorching. When the mixture is hot, remove from the heat and prepare the custard.
Prepare the custard
In a medium bowl, whisk the egg yolks and granulated sugar until thick and pale. An electric hand mixer speeds this up, but you can whisk by hand—about 8–10 minutes—to reach a creamy consistency. Add the vanilla extract and combine.
Vanilla: extract or bean
If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, then add the pod to the saucepan while heating to infuse flavor. If using extract, add it to the yolk mixture later.
Slowly temper the egg yolks by whisking a small amount of the hot cream into the yolks, then continue adding the cream gradually while whisking to avoid cooking the eggs. Once combined, strain the custard through a fine mesh sieve to remove any solids or cooked bits for the smoothest texture.
Divide the custard evenly among the ramekins, filling each to about three-quarters full. Place the ramekins in the deep baking dish. Carefully pour hot (but not boiling) water into the dish until it reaches halfway up the sides of the ramekins—avoid splashing water into the custards.
Bake at 325°F (160°C) for 30–35 minutes, or until the custards are set but still have a slight jiggle in the center. Remove the ramekins from the water bath and cool on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours.
Torch or broil: both work well
Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Use a mini torch to caramelize the sugar, or place the ramekins under a hot broiler to melt and brown the sugar. Both methods produce a crisp caramel shell.
Using a torch
A torch creates a hard, crunchy caramel quickly while keeping the custard cold underneath. Hold the flame about 4 inches above the surface and move it in a circular motion until the sugar melts and browns.
Using the broiler
If you don’t have a torch, place the sugared ramekins on the top oven rack and broil for 5–10 minutes, watching closely to prevent burning. The custard may warm slightly under the broiler, but it will still be delicious.
Serve within 20 minutes of caramelizing the sugar to preserve the crisp top—after that the sugar will soften and you’ll lose the satisfying crack.
Crème Brûlée
Julia
Pin Recipe
15
35
2
2 50
Dessert
French
5 people
288 kcal
Equipment
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5 ramekins (4 oz)
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Torch (optional)
-
Deep baking dish or pan
Ingredients
For the custard
- 4 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract or 1 vanilla bean
- 1 1/2 cup (300 ml) heavy cream (35%)
- 1/2 cup (100 ml) whole or 2% milk
For the top crust
- 5 tsp granulated sugar
Instructions
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Preheat oven to 325°F (160°C). Place 5 ramekins in a deep baking dish and set aside.
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Heat the cream and milk in a saucepan over medium heat, whisking occasionally, until it begins to steam and bubble at the edges.
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Whisk egg yolks and 1/4 cup sugar until thick and creamy, about 5 minutes. Stir in vanilla extract if using.
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Temper the yolks by slowly whisking in the hot cream, a little at a time. Once combined, strain the custard through a fine mesh sieve.
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Fill the ramekins about three-quarters full and place them in the deep baking dish.
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Carefully pour hot water into the baking dish until it reaches halfway up the ramekins, taking care not to splash into the custards.
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Bake for 30–35 minutes, until set with a slight jiggle in the center. Remove from the water bath and cool on a wire rack.
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When cooled, cover with plastic wrap and refrigerate for at least 2 hours.
Torch method
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Just before serving, sprinkle 1 tsp sugar evenly over each custard. Use a mini torch to melt and caramelize the sugar, holding the flame about 4 inches above and moving in circles.
Broil method
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If you don’t have a torch, place the sugared ramekins on the top oven rack and broil for 5–10 minutes, watching closely to avoid burning.
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Serve within 20 minutes of caramelizing so the sugar stays crisp.
Video
Notes
Ramekins – I used classic small ramekins about 3.5 inches in diameter and nearly 2 inches deep. If you use larger ramekins, fill only four and leave about 1/2 inch from the top to prevent overflow.
cream, creamy custard, creme brulee, french dessert
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