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Classic French Crème Brûlée with silky vanilla custard and caramelized sugar topping.

Crème Brûlée

A classic French dessert featuring a creamy baked custard topped with a crisp caramelized sugar shell. Elegant yet easy to make, perfect for impressing guests or enjoying a quiet treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert, French
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Custard Base
  • 2 cups heavy cream The richer, the better texture
  • 4 large egg yolks Save the whites for omelets or meringues
  • 1/2 cup granulated sugar Some for the custard, some for the topping
  • 1 bean vanilla A vanilla bean is dreamy, but vanilla extract works too
  • 1 pinch salt A small amount enhances flavor
For the Topping
  • 1 to 2 teaspoons granulated sugar To sprinkle on the custard before torching

Method
 

Preparation
  1. Heat the cream in a saucepan over medium heat until steaming, without boiling. Add the split vanilla bean and seeds, if using.
  2. In a bowl, whisk the egg yolks with the granulated sugar and a pinch of salt until smooth and lighter in color.
  3. Gradually pour the warm cream into the egg mixture while whisking continuously to avoid cooking the eggs.
  4. Strain the custard through a fine strainer into a measuring jug to ensure a smooth texture.
  5. Pour the custard into individual ramekins and place them in a baking dish. Fill the baking dish with hot water until halfway up the sides of the ramekins.
  6. Bake at 325°F (160°C) until the centers are slightly wiggly, about 30-40 minutes.
  7. Allow to cool, then cover and refrigerate for at least 4 hours, or overnight.
Crisp Topping
  1. When ready to serve, sprinkle a thin layer of granulated sugar over each chilled custard.
  2. Use a kitchen torch to caramelize the sugar until it is deep golden amber. Allow to harden for 1-2 minutes.
  3. If using a broiler, place the ramekins on a cold tray, sprinkle with sugar, and broil very close to the heat, watching constantly to avoid burning.

Notes

Use cold custard for best results when torching. The custard should have a slight jiggle in the center when set properly. Serve with fresh berries or a strong coffee for a delightful contrast.