Crème Brûlée
Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (480 ml) heavy cream
- 1 whole vanilla bean (or 2 tsp pure vanilla extract)
- 5 large egg yolks
- 1/2 cup (100 g) granulated sugar (for custard)
- 6–8 tsp (25–30 g) granulated sugar (for topping)
- Pinch fine sea salt
- Fresh berries and small mint sprigs, for serving
Do This
- 1. Heat oven to 300°F (150°C). Arrange 6 ramekins in a deep baking dish; put a kettle of water on to boil.
- 2. Gently heat cream with split vanilla bean until steaming; steep 10–15 minutes. If using extract, do not add yet.
- 3. Whisk yolks, sugar, and salt until slightly thick and lightened. Slowly whisk in warm cream to temper, then stir in vanilla extract if using.
- 4. Strain custard, skim foam, and divide among ramekins. Pour hot tap or just-boiled water into the baking dish to come halfway up sides.
- 5. Bake 30–40 minutes until edges are set but centers still jiggle. Cool to room temperature, then chill at least 4 hours or overnight.
- 6. Sprinkle each custard with 1–1 1/2 tsp sugar and caramelize with a kitchen torch (or under broiler). Let stand 5 minutes, top with berries and mint, and serve.
Why You’ll Love This Recipe
- Classic French dessert that feels restaurant-fancy but is surprisingly doable at home.
- Silky, ultra-creamy vanilla custard contrasted with a thin, glassy caramel sugar crust.
- Make-ahead friendly: custards are baked and chilled in advance; you torch right before serving.
- Simple, high-quality ingredients let the flavor of real vanilla shine.
Grocery List
- Produce: 1 vanilla bean (optional but recommended), fresh berries (raspberries, strawberries, blueberries, or a mix), fresh mint sprigs
- Dairy: Heavy cream (whipping cream, 36–40% fat), large eggs
- Pantry: Granulated sugar, fine sea salt, pure vanilla extract (if not using a vanilla bean), hot water (for water bath)
Full Ingredients
Vanilla Custard
- 2 cups (480 ml) heavy cream
- 1 whole vanilla bean, split lengthwise and seeds scraped
or 2 teaspoons pure vanilla extract (added after heating the cream) - 5 large egg yolks (about 90 g)
- 1/2 cup (100 g) granulated sugar
- 1/8 teaspoon fine sea salt (a small pinch)
Sugar Crust & Garnish
- 6–8 teaspoons (25–30 g) granulated sugar, for topping (about 1–1 1/2 teaspoons per ramekin)
- 1/2–3/4 cup (60–90 g) fresh berries, for serving
- 6 small mint sprigs, for garnish
Equipment
- 6 (4-ounce / 120-ml) oven-safe ramekins
- 1 large deep baking dish or roasting pan (to hold the ramekins)
- Small saucepan
- Heatproof jug or bowl with pouring spout (optional but helpful)
- Fine-mesh strainer
- Kitchen torch (preferred) or oven broiler for caramelizing sugar
- Kettle or pot for heating water (for water bath)
Step-by-Step Instructions
Step 1: Preheat and Prepare the Ramekins
Preheat your oven to 300°F (150°C) with a rack in the middle position. Arrange your ramekins in a deep baking dish or roasting pan, leaving a little space between each one so hot water can circulate.
Put a kettle or a large pot of water on to boil; you will use this to create a gentle water bath (bain-marie) that helps the custards cook evenly without curdling.
Step 2: Warm and Infuse the Cream with Vanilla
Pour the heavy cream into a small saucepan. If using a vanilla bean, split it lengthwise with a sharp knife and scrape out the seeds. Add both the seeds and the pod to the cream. If you are using vanilla extract instead, do not add it yet; you will stir it in later.
Heat the cream over medium-low heat, stirring occasionally, until it is steaming and small bubbles appear around the edges, about 3–5 minutes. Do not let it boil. Remove the pan from the heat, cover, and let the vanilla steep for 10–15 minutes to infuse the cream with flavor.
Step 3: Whisk the Egg Yolks and Sugar (Temper the Custard)
While the cream is steeping, place the egg yolks, granulated sugar, and salt in a medium bowl. Whisk for about 1–2 minutes, until the mixture is smooth, slightly thickened, and lightened in color. You do not need to whip in a lot of air, but the sugar should begin to dissolve.
Remove the vanilla bean pod from the cream (if using) and discard or rinse and save it for another use (such as flavoring sugar). Slowly pour a small amount of the warm cream (about 1/4 cup) into the yolk mixture while whisking constantly. This gently warms, or tempers, the eggs so they do not scramble.
Continue gradually adding the rest of the warm cream in a thin stream, whisking the entire time, until fully combined. If using vanilla extract, whisk it in now.
Step 4: Strain, Skim, and Portion the Custard
Place a fine-mesh strainer over a large measuring jug or bowl with a pouring spout. Pour the custard mixture through the strainer to catch any cooked egg bits and remaining vanilla solids. This step is important for a perfectly silky texture.
Let the custard sit for a minute, then use a spoon to skim off any foam from the surface; less foam means a smoother top once baked.
Carefully divide the custard evenly among the ramekins, filling each about 3/4 full. If needed, gently tap the ramekins on the counter to pop any leftover bubbles.
Step 5: Bake Gently in a Water Bath
Place the baking dish with the filled ramekins on the oven rack. Carefully pour very hot tap water or just-boiled kettle water into the baking dish, around the ramekins, until it comes about halfway up the sides of the ramekins. Move slowly so no water splashes into the custard.
Bake at 300°F (150°C) for 30–40 minutes, depending on your oven and the depth of your ramekins. Begin checking around the 30-minute mark. The custards are done when the edges are set but the centers still wobble like soft jelly when you gently jiggle a ramekin.
Remove the baking dish from the oven. Using tongs or an oven mitt, carefully lift the ramekins out of the water and place them on a wire rack. Let cool to room temperature, about 30–45 minutes.
Once cooled, cover each ramekin tightly with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, until fully set and cold.
Step 6: Caramelize the Sugar Topping
When you are ready to serve, remove the chilled custards from the refrigerator and gently blot any moisture on top with a paper towel.
Sprinkle about 1–1 1/2 teaspoons granulated sugar evenly over the surface of each custard, tilting and rotating the ramekin as needed so you have a thin, even layer.
Using a kitchen torch: Hold the flame a few inches above the sugar and move it in slow, small circles until the sugar melts, bubbles, and turns a deep golden amber. Try not to linger too long in one spot to avoid burning. Allow the sugar to harden for about 5 minutes before garnishing; it will firm up into a glassy, crackable crust.
Using a broiler (if no torch): Place the ramekins on a baking sheet and position them a few inches under a preheated broiler. Broil for 2–5 minutes, watching constantly, until the sugar is melted and deeply golden in spots. Rotate the sheet as needed for even browning. Cool 5 minutes to let the sugar harden.
Step 7: Garnish and Serve
Once the sugar top has hardened, add a few fresh berries to the center or along one side of each ramekin. Tuck in a small mint sprig for a pop of color and freshness.
Serve the crème brûlée immediately, encouraging guests to tap and crack through the caramelized sugar with their spoons to reach the silky, cool vanilla custard underneath. Enjoy the contrast of textures and temperatures in every bite.
Pro Tips
- Do not boil the cream. Overheating can cause a grainy texture. You want it just steaming hot.
- Temper slowly. Adding the warm cream gradually to the yolks prevents curdling and keeps the custard smooth.
- Use the water bath. The gentle, even heat is essential for a silky, non-scrambled custard.
- Chill thoroughly. The custards need several hours in the fridge to fully set and develop their creamy texture.
- Caramelize just before serving. If torched too far in advance, the sugar crust can soften in the fridge.
Variations
- Orange or citrus crème brûlée: Add 1–2 teaspoons finely grated orange or lemon zest to the cream while it warms, then strain it out with the vanilla for a subtle citrus note.
- Coffee crème brûlée: Stir 1–2 teaspoons instant espresso powder into the warm cream until dissolved for a coffee-infused custard. Skip the vanilla bean or use a smaller amount.
- Brown sugar brûlée: For a deeper caramel flavor, use half granulated sugar and half light brown sugar in the custard (pack the brown sugar firmly and whisk until dissolved).
Storage & Make-Ahead
Crème brûlée is ideal for making ahead. Bake the custards, cool them, then cover tightly and refrigerate for up to 3 days before serving. Do not add the sugar topping or caramelize it until just before serving; otherwise, the crust will turn soft and syrupy.
If you need to hold them a little longer after torching, keep them at cool room temperature for up to 30 minutes. Avoid refrigerating once the tops are caramelized, as condensation can soften the sugar crust.
Nutrition (per serving)
Approximate values per serving (1 of 6, without berries and mint): about 400 calories, 35 g fat, 20 g carbohydrates (around 18 g sugar), 4 g protein, 150 mg cholesterol, and 40 mg sodium. Actual values will vary based on exact ingredients and portion sizes.
