There’s nothing quite as elegant and comforting as Crème Brûlée — that silky vanilla custard topped with a thin, glass-like layer of caramelized sugar you crack with a spoon. This timeless French dessert looks sophisticated, but it’s surprisingly easy to make at home with just a handful of simple ingredients.
Perfect for holidays, dinner parties, anniversaries, or a cozy night in, crème brûlée brings a touch of Paris to your own kitchen. With its creamy custard base and satisfying caramel crunch, it’s a dessert that never goes out of style. Follow this step-by-step recipe to learn how to bake, chill, and torch your way to the perfect crème brûlée.
Why You’ll Love This Recipe
Elegant yet simple, this dessert turns any evening into something special.
What is Crème Brûlée?
A French classic: baked vanilla custard topped with caramelized sugar.
Tips for Success
- Don’t overbake — jiggle test is key.
- Always use a hot water bath for silky texture.
- Chill fully before torching.
Serving Suggestions
Serve in individual ramekins, with berries, mint, or a dusting of powdered sugar.
Variations
- Espresso Crème Brûlée: Add 1 tsp instant espresso to the cream.
- Lavender Crème Brûlée: Infuse cream with 1 tbsp dried lavender buds, then strain.
- Chocolate Crème Brûlée: Stir 3 oz melted dark chocolate into hot cream.
Substitutions
- Heavy Cream: Can use half cream + half whole milk, though texture will be lighter.
- Sugar: Use raw turbinado sugar for the topping if you like a thicker crunch.
- Vanilla: Almond extract or citrus zest can be swapped for a different flavor.
FAQs
Q: Do I need a torch?
A: A torch works best, but you can broil the sugar under a hot oven broiler.
Q: Can I make crème brûlée ahead of time?
A: Yes, custards keep up to 2 days in the fridge. Caramelize the sugar just before serving.
Q: Why is my custard runny?
A: It may have been underbaked. Bake until edges are set but centers jiggle.
Q: Can I freeze crème brûlée?
A: Not recommended, as freezing changes the creamy custard texture.
Classic Crème Brûlée
Ingredients
Method
- Set oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
- In a saucepan, warm cream, vanilla, and salt over medium heat until steaming (not boiling).
- In a bowl, whisk egg yolks with ½ cup sugar until pale and thick.
- Slowly pour hot cream into yolks while whisking constantly. Strain mixture to remove foam.
- Divide custard into ramekins. Add hot water to the baking dish until ramekins are half submerged.
- Bake 35–40 minutes, until edges set but centers jiggle slightly.
- Cool, then refrigerate at least 2 hours (or overnight).
- Sprinkle 1 tbsp sugar over each custard. Torch until melted and golden brown, or broil briefly.
Notes
Recipe Notes
- Use a kitchen torch for the best caramelization.
- Custards can be made a day ahead; torch just before serving.
- A cracked sugar top should sound crisp when tapped with a spoon.
