Perfect Crème Brulée is a timeless French dessert known for its silky smooth custard base and crisp, caramelized sugar topping. Though it looks elegant and tastes indulgent, it’s surprisingly simple to make at home with just a few basic ingredients: cream, egg yolks, sugar, and vanilla.
To make the perfect crème brûlée, start by heating heavy cream with a vanilla bean (or pure vanilla extract) until warm and fragrant. Meanwhile, whisk egg yolks and sugar together until pale and slightly thickened. Slowly temper the yolks by adding the warm cream in a thin stream, whisking constantly to prevent curdling. Strain the mixture to ensure a smooth texture, then pour it into ramekins.
The key to an ultra-creamy custard is gentle baking. Place the ramekins in a baking dish, then fill the dish with hot water halfway up the sides to create a water bath. Bake at a low temperature—around 300°F (150°C)—until the custard is just set with a slight wobble in the center, typically 30 to 35 minutes.
Once baked, cool the custards at room temperature, then refrigerate for at least two hours (preferably overnight). Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch (or broiler, if needed), melt and caramelize the sugar until it forms a crisp, golden-brown crust.
The magic of Perfect Crème Brulée is in the contrast: the crack of the caramelized top gives way to the cool, creamy custard beneath. It’s a dessert that’s both rich and refreshing, making it the perfect finale to any meal.
Customize your perfect crème brûlée by infusing the cream with citrus zest, espresso, or even a splash of liqueur. However you make it, mastering this classic dessert is sure to impress guests and satisfy any sweet tooth. Kids will love this dessert!
Ingredients
- 2 cups heavy cream can use half-and-half for a lighter version
- 1 teaspoon vanilla extract or 1 vanilla bean, split and scraped
- 5 large egg yolks room temperature
- 1/2 cup granulated sugar divided
- 1 pinch salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and vanilla over medium heat until just simmering. Remove from heat and let cool slightly.
- In a bowl, whisk together the egg yolks, half of the sugar, and salt until the mixture lightens in color.
- Gradually whisk the warm cream into the egg yolk mixture.
- Strain the mixture through a fine sieve into a measuring cup with a pour spout.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Pour custard mixture evenly into the ramekins.
- Bake in the preheated oven for 40-45 minutes or until set but still slightly jiggly in the center.
- Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle the remaining sugar evenly on top of each custard.
- Use a kitchen torch to caramelize the sugar until golden brown and crisp.
Nutrition
I substituted coconut cream instead of heavy cream and it was still really good. Just a tip for anyone wanting a dairy-free option! 👍
Yum! I added some coffee flavor and it turned out fantastic! Thank you for the recipe! ☕️❤️
Is it supposed to be runny in the middle? That’s what happened to me. Didn’t taste bad but not what I expected.
I tried to caramelize it without a torch, just used the broiler. Kind of burnt it but still tasted ok. 😂
Super easy to make! I was scared of the torch part but it was actually fun. My guests were impressed! 🎉
Crème brulée? More like crème blah. I dont understand why it’s so fancy. 1 star.
I totally get you! It can be a bit overrated. But have you tried making it yourself? It’s kinda fun! 🥄
Crème brûlée is fancy coz of the burnt sugar on top! But I guess if ya don’t like it, you don’t like it. Everyone has their own taste, right?
Mine came out too sweet and way too jiggly. I think I messed up somewhere. 🤷♂️
I don’t get the hype around this dessert, it’s just glorified pudding with a burnt sugar top! Not impressed. 2/5.
This crème brulée was perfect! I followed the recipe exactly and it turned out smooth and creamy. 5 stars for sure!