Few desserts can rival the elegance of Crème Brûlée — that golden, crackly caramel layer giving way to silky vanilla custard beneath. This timeless French classic looks impressive yet is surprisingly simple to make at home. Whether you’re hosting a dinner party or indulging in a cozy night in, this dessert guarantees a spoon-tapping moment of joy with every bite. Follow this step-by-step recipe to achieve restaurant-quality results right from your own kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Effortless Elegance: Simple ingredients come together to create a luxurious dessert that looks and tastes sophisticated.
- Perfect Texture: Smooth, creamy custard topped with a crisp caramelized sugar crust — the ultimate contrast.
- Make-Ahead Friendly: You can prepare it a day or two in advance, ideal for entertaining.
- Authentic French Flavor: Infused with real vanilla for that classic, aromatic depth.
- Crowd-Pleaser: Whether served individually or on a dessert platter, it always impresses.
Unlike other versions, this Crème Brûlée delivers the perfect balance between sweetness, creaminess, and that satisfying crack when you tap the top.
Ingredients Needed
For the Custard Base
- 2 cups heavy cream (or pure cream, for Australian readers)
- 1 vanilla pod, split lengthwise, or 1 teaspoon vanilla bean paste
- 5 large egg yolks, room temperature
- ¼ cup caster sugar (superfine sugar)
For the Toffee Topping
- 2 teaspoons caster sugar, for caramelizing the top
Tip: Save the leftover egg whites for meringues, macarons, or omelets!
How to Make Crème Brûlée
1. Infuse the Cream
Split the vanilla pod lengthwise and scrape out the seeds using a small knife. Add both the seeds and the pod to a saucepan with the cream. Gently simmer uncovered over low heat for 10 minutes, allowing the flavors to infuse. Remove from heat, cover, and let rest for about 1 hour. (If using vanilla bean paste, you can skip the resting time and simply let the cream cool until lukewarm.)
Why: This step allows the vanilla flavor to fully permeate the cream for a deep, aromatic result.
2. Prepare the Ramekins and Oven
Preheat your oven to 130°C (265°F), or 120°C fan-forced. Arrange four 150 ml (⅔ cup) ramekins in a deep baking dish. Ensure the dish is tall enough to hold water that reaches halfway up the ramekins’ sides.
3. Whisk the Egg Yolks and Sugar
In a mixing bowl, gently whisk together the egg yolks and caster sugar until just combined. Avoid whisking too vigorously — overmixing creates bubbles, which can cause an uneven texture in the custard.
4. Combine and Pour
Slowly pour the warm vanilla cream into the yolk mixture while stirring gently. Mix until smooth and evenly blended. Divide the custard evenly among the ramekins using a ladle.
5. Create a Water Bath
Boil a kettle of water and carefully pour it into the baking dish until it reaches halfway up the ramekins. (Avoid adding too much — you don’t want them to float!) This gentle heat ensures the custard cooks evenly without curdling.
6. Bake the Custard
Transfer the dish to the oven and bake for 35–40 minutes, or until the custard is just set with a slight wobble in the center when gently shaken. Remove the ramekins from the water bath and let them cool to room temperature.
7. Chill
Refrigerate for at least 6 hours, ideally overnight. The longer chill time allows the custard to set completely and develop its signature silky texture.
8. Caramelize the Sugar
Option 1 – Blow Torch Method:
Sprinkle ½ teaspoon of sugar over each chilled custard. Use a kitchen blow torch to melt and caramelize the sugar until golden brown and crisp. Serve immediately for the perfect crackly top.
Option 2 – Grill/Broiler Method:
If you don’t have a torch, refrigerate the custards overnight, then place them under a preheated grill for about 1 minute until the sugar melts and turns amber. Cool for 20–60 minutes before serving to let the top harden.
Crème Brûlée Texture Tip
The perfect crème brûlée should have the consistency of thick yogurt — smooth, creamy, and barely holding its shape. When scooped, it should melt luxuriously on your tongue without being runny or rubbery.
Serving and Storage Tips
- Serving: Serve chilled, just after caramelizing the sugar. Add a few fresh berries or a mint sprig for a restaurant-style presentation.
- Storage: Keep refrigerated (un-topped) for up to 3 days. Caramelize the sugar just before serving for the best texture.
- Reheating: Avoid reheating the custard — it’s meant to be enjoyed cold with a warm, crisp topping.
Helpful Notes
- For a richer flavor, replace a few tablespoons of cream with full-fat milk or a splash of liqueur like Grand Marnier.
- If you’re making a large batch, bake in a water bath using a deep roasting pan to maintain even heat.
- Use fine sugar for the topping — coarse sugar may burn before it melts evenly.
- Avoid overbaking! A gentle wobble means the custard is perfectly cooked and will firm up as it cools.
Crème Brûlée
Ingredients
Method
- Step 1: Infuse the Cream: Split the vanilla pod and scrape out the seeds. Add both seeds and pod to a saucepan with the cream. Gently simmer for 10 minutes over low heat, then remove from heat, cover, and let infuse for 1 hour. If using vanilla paste, skip the rest time and let cool until lukewarm.
- Step 2: Prepare the Ramekins and Oven: Preheat oven to 130°C / 265°F (120°C fan). Arrange four 150 ml ramekins in a deep baking dish tall enough to hold water halfway up their sides.
- Step 3: Whisk the Egg Yolks and Sugar: In a bowl, whisk egg yolks and sugar gently until just combined. Avoid overwhisking to prevent bubbles that can cause uneven texture.
- Step 4: Combine and Pour: Gradually pour the warm vanilla cream into the yolk mixture, stirring constantly until smooth. Divide the custard evenly among the ramekins.
- Step 5: Create a Water Bath: Pour boiling water into the baking dish until it reaches halfway up the ramekins. This gentle heat ensures even cooking and prevents curdling.
- Step 6: Bake the Custard: Bake for 35–40 minutes, or until the custard is set with a slight wobble in the center. Remove ramekins from the water bath and let cool to room temperature.
- Step 7: Chill: Refrigerate for at least 6 hours or overnight to fully set and achieve a silky texture.
- Step 8: Caramelize the Sugar: Sprinkle ½ tsp caster sugar over each chilled custard. Use a kitchen blow torch to melt and caramelize the sugar until golden and crisp. Alternatively, place under a preheated grill for 1 minute until amber. Cool briefly before serving.
Notes
Conclusion
There’s something magical about breaking through the glossy caramel crust of a freshly made Crème Brûlée. With just a handful of ingredients and a little patience, you can master this restaurant-worthy dessert at home. The combination of creamy vanilla custard and crisp toffee is pure indulgence.
If you’ve tried this recipe, please leave a comment and a star rating below! Don’t forget to share it on Pinterest or Facebook to inspire other dessert lovers. What’s your favorite twist on Crème Brûlée — perhaps coffee, chocolate, or citrus? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I make Crème Brûlée without a blow torch?
Yes! You can use your oven’s grill or broiler to caramelize the sugar. Just keep a close eye to prevent burning.
Why did my Crème Brûlée curdle?
Curdling happens when the oven temperature is too high or the water bath doesn’t insulate evenly. Always bake low and slow for that smooth finish.
Can I make Crème Brûlée ahead of time?
Absolutely. Prepare the custards up to 3 days ahead and store them covered in the fridge. Add the sugar topping and caramelize right before serving.
Is Crème Brûlée gluten-free?
Yes! This dessert is naturally gluten-free — no flour or thickeners needed.
What can I do with leftover egg whites?
Use them for meringues, macarons, or even a fluffy omelet — nothing goes to waste!