Crème brûlée is surprisingly easy to make with just a few basic ingredients, yet it delivers a luxurious texture and flavor that feels fancy and refined. The combination of smooth, creamy custard and crisp caramelized sugar creates a perfect contrast in every spoonful. It’s also a great make-ahead dessert—just torch before serving and impress your guests with the dramatic crack of the spoon.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heavy cream
Egg yolks
Granulated sugar
Pure vanilla extract or vanilla bean
Pinch of salt
Additional sugar for caramelized topping
Directions
Preheat the oven to 325°F (160°C).
In a saucepan, heat the heavy cream over medium heat until just steaming—do not boil. If using a vanilla bean, split it, scrape the seeds into the cream, and add the pod. Let steep for 10 minutes, then remove the pod.
In a mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract (if not using a bean), and a pinch of salt until pale and well combined.
Slowly pour the warm cream into the egg mixture while whisking continuously to avoid curdling.
Strain the mixture through a fine mesh sieve to remove any cooked bits or foam.
Divide the custard mixture evenly among 4–6 ramekins.
Place ramekins in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 30–40 minutes, or until the custard is set but still slightly jiggly in the center.
Remove ramekins from the water bath and let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle about 1–2 teaspoons of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for a minute to harden.
Servings and timing
This recipe yields 4–6 servings. Prep time: 15 minutes Bake time: 30–40 minutes Chill time: At least 4 hours Total time: About 5 hours (including chilling)
Variations
Vanilla bean: Use a whole vanilla bean instead of extract for deeper flavor.
Citrus twist: Add orange or lemon zest to the cream for a subtle citrus note.
Espresso brûlée: Infuse the cream with a teaspoon of instant espresso for a coffee version.
Chocolate version: Add a couple of ounces of melted chocolate to the custard base for a rich twist.
Storage/Reheating
Store the custards in the refrigerator, covered with plastic wrap, for up to 3 days before caramelizing the tops. Do not add the sugar topping until just before serving to maintain the crisp texture. Crème brûlée should be served chilled with a freshly torched sugar crust. Reheating is not recommended.
FAQs
Can I make crème brûlée without a torch?
Yes, you can caramelize the sugar under a broiler, but keep a close eye to avoid burning.
Why is my custard too runny?
It may not have baked long enough. The center should jiggle slightly but not be liquid when removed from the oven.
Can I use milk instead of heavy cream?
Heavy cream is preferred for the rich texture. A combination of milk and cream can work, but the custard may be thinner.
How do I avoid scrambled eggs in my custard?
Temper the eggs by slowly whisking in the warm cream, and strain the mixture before baking.
Can I freeze crème brûlée?
Freezing is not recommended, as it may change the texture of the custard.
What type of sugar is best for the topping?
Granulated sugar works best. For extra crunch, superfine sugar can create a thinner, crispier top.
Why did my custard curdle?
The oven temperature may have been too high, or the cream was added too quickly to the eggs. Always whisk gently and bake in a water bath.
Do I need to cover the ramekins when baking?
No, leave them uncovered to allow the tops to bake evenly.
How do I get an even caramelized top?
Move the kitchen torch slowly and evenly across the surface until the sugar bubbles and browns.
Can I flavor the custard differently?
Yes, you can infuse the cream with herbs (like lavender), spices (like cinnamon), or other extracts to customize the flavor.
Conclusion
Vanilla Crème Brûlée is a sophisticated yet approachable dessert that never fails to impress. With its creamy van.illa-infused base and perfectly caramelized top, it’s a treat worth mastering. Whether you’re hosting a dinner party or treating yourself to something elegant, this classic recipe delivers a beautiful balance of flavor and texture every time
Vanilla Crème Brûlée is a classic French dessert featuring a silky-smooth vanilla custard topped with a crisp layer of caramelized sugar. Elegant yet simple, it’s perfect for entertaining or enjoying a luxurious treat at home.
Ingredients
2 cups heavy cream
5 large egg yolks
1/2 cup granulated sugar
1 tsp pure vanilla extract or seeds from 1 vanilla bean
In a saucepan, heat heavy cream over medium heat until just steaming (do not boil). If using a vanilla bean, split and scrape the seeds into the cream, then add the pod. Let steep for 10 minutes, then remove the pod.
In a mixing bowl, whisk egg yolks, granulated sugar, vanilla extract (if using), and a pinch of salt until pale and well combined.
Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
Strain the custard through a fine mesh sieve to remove any solids or foam.
Divide the mixture evenly among 4–6 ramekins.
Place ramekins in a deep baking dish and fill the dish with hot water halfway up the sides (water bath).
Bake for 30–40 minutes, until the custard is just set and slightly jiggly in the center.
Remove ramekins from the water bath. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle 1–2 tsp granulated sugar evenly on each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for 1 minute to harden before serving.
Notes
For deeper vanilla flavor, use a whole vanilla bean instead of extract.Use a kitchen torch for best caramelization results. A broiler can be used as a substitute with caution.Custards can be made 1–2 days ahead and stored covered in the fridge.Do not caramelize the sugar topping until just before serving.Customize with citrus zest, espresso, or melted chocolate for variations.
