Crème Brûlée Recipe (Creamy Vanilla + Crackly Sugar Top!)
Fast answer: Creme Brulee is a smooth vanilla custard baked in a low-is-very-slow hot water bath, followed by chilling until set. Just before it’s served, a fine layer of sugar is torched into a crackling caramel.
If you’re a fan of desserts that taste fancy, but don’t require anything beyond the basic pantry staples, this is your dish. The custard bakes very slowly for a super-smooth texture, and the crackly sugar top allows you to capture every bite.
It’s also a brilliant make-ahead dessert for dinner parties because the chilling time is what really does all the work. When you’re ready to serve, all there is to do is torch the tops and garnish.
Table of contents
Why You’ll Love This Recipe
- The rich, creamy texture is pure vanilla tasting.
- The caramelized-sugar top shatters wonderfully at the tap of a spoon
- Short ingredient list (no gelatin, no fuss)
- Make-ahead friendly for entertaining
- A restaurant dessert with hardly any effort
Ingredients
Custard
- Egg yolks – 4 large
- White sugar – 1/4 cup + 1 tsp (55 g)
- Heavy cream – 1 1/2 cups (360 g)
- Vanilla extract – 1 tsp
For the topping
- Sugar (granulated, for toping and torching)
Optional garnish (as shown)
- Fresh raspberries
- Fresh mint
Ingredient Notes & Substitutions
- Heavy whipping cream: Because this is where the classic richness comes from. Half-and-half creates a less viscous custard and one that sets softer.
- Vanilla extract: Opt for vanilla bean paste (same amount) if you want a deeper vanilla appearance with little specks.
- Sugar: Regular old sugar granules are the best for torching; they melt nice and evenly. Extra-fine sugar also works well.
- Egg yolks: Yolks are what give custard its smooth, rich texture. Save the whites for an omelet or meringues.
How to Make Creme Brulee
- Whisk yolks + sugar (Step 1). In a bowl beat the egg yolks and sugar to a froth, adding vanilla; pour over beaten whites.
- Warm the cream (Step 2). 2) Pour heavy cream into a saucepan and heat until steaming and hot (but not boiling), on medium-low. Stir occasionally.
- Temper and combine (Step 3). Slowly whisk in the hot cream into the yolk mixture; pour through a strainer then fill ramekins. Stir in the vanilla and combine well.
- Fill ramekins + water bath (step 4). Pour the custard through a fine-mesh sieve into a pouring vessel (a bowl will do), then portion into ramekins. Set ramekins on a baking dish and pour hot water into the dish until it reaches halfway up the sides of the dishes.
- Bake (Step 5). Bake at 325 degrees F until the edges are set but the center jiggles slightly.
- Cool and chill (Step 6). Transfer ramekins from the water bath to cool at room temperature. Refrigerate, covered, overnight or until completely chilled and set.
- Sugar + torch (Step 7). Top with a thin, even layer of sugar. Torch until the sugar melts and becomes dark golden in color. Allow to harden 1–2 minutes.
- Garnish and serve (Step 8). Garnish with raspberries and mint if desired, then serve at once.
Expert Tips
- Have the cream hot but not boiling to prevent scrambling the yolks.
- Continue to whisk nonstop as you slowly pour in the cream (that’s the secret to a smooth custard).
- Use a fine strainer to strain for the cleanest, silkiest texture.
- One uses hot water for the bain-marie, so that the custard begins to cook gently immediately.
- Don’t overbake: the center should still be jiggling slightly when you tap the ramekin.
- Wait as long as you can for the best set and flavor (overnight is ideal).
- Torch with the ramekin right on a heatproof surface and keep moving the flame, lest you deposit too much in one area.
- To end up with the smoothest caramel top, spread sugar out in a thin, even layer and torch in passes instead of hitting it all at once.
Storage & Freezing
- Fridge
- Go BackStore custards covered in refrigerator up to 3 days (before torching).
- Freezer
- Freezing is not ideal, as custard may weep and become grainy when thawed.
- Thawing / Serving
- Torch the sugar at the last minute to ensure the crispest crack.
Variations
- Stir in espresso powder into the warm cream for a caffeinated twist
- Replace vanilla with zest of 1 orange (steep in warm cream a short time, then strain)
- Level it up by adding a pinch of cinnamon
- Or top with fresh berries or a berry compote (served on the side)
- You could go with vanilla bean paste for a stronger vanilla flavor and look
Creme Brulee
Ingredients
Equipment
Method
- In a mixing bowl, whisk the egg yolks with the sugar until smooth and slightly lighter in color.
- Warm the heavy whipping cream in a saucepan over medium-low heat until steaming and hot (do not boil).
- Slowly pour the hot cream into the yolk mixture while whisking constantly. Whisk in the vanilla extract. Strain through a fine-mesh sieve.
- Divide the custard into ramekins. Place ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the ramekins.
- Bake at 325°F (163°C) until the edges are set and the center still jiggles slightly.
- Remove ramekins from the water bath. Cool to room temperature, then cover and refrigerate until fully chilled and set.
- Sprinkle an even, thin layer of sugar on top and torch until melted and deep golden. Let sit 1–2 minutes to harden.
- Garnish if desired and serve immediately.
Nutrition
Video
Notes
- Keep the cream hot but not boiling to prevent curdling.
- Straining the custard helps guarantee a silky-smooth texture.
- Bake until gently set (the center should still jiggle).
- Use a thin, even layer of sugar for the crispiest caramel top.
- Vanilla bean paste can be used instead of vanilla extract for stronger vanilla flavor.
Tried this recipe?
Let us know how it was!FAQs
The mixture probably overheated (perhaps boiling cream or overbaking). Keep the cream steaming and bake only until the custards are just gently set.
The edges should be set, the center still jiggly like soft gelatin when nudged.
Yes. You can make and chill the custards up to 3 days in advance, then torch the tops just before serving.
The flier is a torch has the best results! A broiler can do it, but it’s harder to control and might also heat up the custard a bit much.
The best is granulated sugar; it melts well. Spread on a thin layer and give it plenty of surface area to caramelize without burning.
Either the layer is slightly too thick or the custard surface is damp. Once again, thinner is better – less of the torching takes more time to melt but finish in a beautiful golden.
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Estimated reading time: 8 minutes
