Crème Brûlée: The Ultimate Classic Dessert
Learn how to make the perfect Crème Brûlée with this easy, foolproof recipe. Featuring a silky vanilla custard and a crisp caramelized sugar topping, this classic French dessert is elegant yet simple to prepare.
Crème Brûlée: The Ultimate Classic Dessert with a Perfectly Caramelized Sugar Crust
Crème Brûlée is the ultimate indulgent dessert. With its rich, silky custard base and delightfully crisp caramelized sugar topping, it’s a treat that feels both elegant and comforting. Whether you're preparing it for a dinner party, a romantic date night, or just to satisfy your sweet tooth, this classic French dessert never fails to impress. Plus, it’s easier to make than you might think!
Why You’ll Love This Recipe
Simple yet sophisticated: Despite its fancy name, Crème Brûlée requires just five basic ingredients.
Make-ahead convenience: Perfect for entertaining, as the custard can be prepared in advance and brûléed just before serving.
Customizable flavors: While vanilla is the classic choice, you can infuse the cream with citrus zest, coffee, or even liqueur for a twist.
Satisfying texture contrast: The contrast between the creamy custard and the crisp, caramelized sugar top makes every bite irresistible.
Ingredients & Their Role
1. Egg Yolks (6 large)
Egg yolks provide the creamy, smooth texture that defines Crème Brûlée. They create a rich, custardy base and help thicken the mixture during baking.
2. Granulated Sugar (1/3 cup for custard, 2 tbsp for topping)
Sugar sweetens the custard while also being the key element in the signature caramelized topping. Using a fine granulated sugar ensures even caramelization.
3. Heavy Whipping Cream (2 cups)
The foundation of a luscious custard, heavy cream gives Crème Brûlée its signature velvety texture. Avoid substitutions like milk or half-and-half, as they won’t yield the same richness.
4. Pure Vanilla Extract (1 1/2 teaspoons)
Vanilla enhances the depth of flavor. For an even more luxurious version, try using a real vanilla bean by scraping out the seeds and infusing them into the warm cream.
5. Water (for the water bath)
A water bath (bain-marie) helps the custard cook evenly, preventing cracking and ensuring a smooth, creamy consistency.
Step-By-Step Instructions
1. Preheat & Prepare the Water Bath
Preheat the oven to 325°F (163°C). Set a pot of water to boil. This will be used for the water bath to ensure even cooking.
2. Mix the Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks and 1/3 cup granulated sugar until the mixture is smooth and slightly lightened in color.
3. Heat the Cream & Add Vanilla
In a medium saucepan, warm 2 cups of heavy cream over medium heat until it begins to bubble around the edges (do not let it boil). Remove from heat and stir in the 1 1/2 teaspoons vanilla extract.
4. Temper the Eggs
Slowly drizzle about 1/2 cup of the warm cream into the egg mixture, whisking constantly to prevent scrambling. Gradually add the remaining cream, whisking continuously until fully incorporated.
5. Strain & Pour into Ramekins
Strain the mixture through a fine-mesh sieve to remove any bits of cooked egg. Divide the custard evenly among four 6-ounce ramekins.
6. Bake in a Water Bath
Place the ramekins in a deep baking dish. Pour the boiling water into the dish, filling it about 1/3 to 1/2 of the way up the sides of the ramekins.
Bake for 35-45 minutes, or until the edges are set but the center still jiggles slightly.
7. Cool & Refrigerate
Carefully remove the ramekins from the water bath and place them on a wire rack to cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
8. Caramelize the Sugar
Before serving, blot any excess moisture from the tops of the custards with a paper towel. Sprinkle 1 1/2 teaspoons of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let it sit for 1-2 minutes to harden before serving.
No torch? You can broil the custards in the oven on the top rack for 1-2 minutes, watching closely to avoid burning.
Expert Tips for the Perfect Crème Brûlée
Use room temperature egg yolks for easier mixing and better texture.
Temper the eggs properly to prevent curdling and create a smooth custard.
Don’t overbake! The center should still be slightly jiggly when removed from the oven.
Use superfine sugar for the topping to achieve the perfect caramelization.
Chill thoroughly before caramelizing for the best contrast between warm sugar and cool custard.
Variations to Try
Chocolate Crème Brûlée: Add 2 ounces of melted dark chocolate to the warm cream.
Espresso Crème Brûlée: Stir 1 teaspoon of instant espresso powder into the cream before heating.
Citrus Crème Brûlée: Add zest from one orange or lemon for a refreshing twist.
Pairing & Serving Suggestions
Crème Brûlée pairs wonderfully with fresh berries, a crisp glass of dessert wine, or even a shot of espresso. Serve it in individual ramekins with a light dusting of powdered sugar for an extra touch of elegance.
Try It Today!
This homemade Crème Brûlée recipe will make you feel like a professional pastry chef! Whether you’re making it for a special occasion or just indulging in a sweet treat, it’s sure to impress. Give it a try, and let me know in the comments how it turned out for you!
Crème Brûlée
Learn how to make the perfect Crème Brûlée with this easy, foolproof recipe. Featuring a silky vanilla custard and a crisp caramelized sugar topping, this classic French dessert is elegant yet simple to prepare.
Ingredients
- Egg Yolks (6 large)
- Granulated Sugar (1/3 cup for custard, 2 tbsp for topping)
- Heavy Whipping Cream (2 cups)
- Pure Vanilla Extract (1 1/2 teaspoons)
- Water (for the water bath)
Instructions
- Preheat the oven to 325°F (163°C). Set a pot of water to boil. This will be used for the water bath to ensure even cooking.
- In a large mixing bowl, whisk together the egg yolks and 1/3 cup granulated sugar until the mixture is smooth and slightly lightened in color.
- In a medium saucepan, warm 2 cups of heavy cream over medium heat until it begins to bubble around the edges (do not let it boil). Remove from heat and stir in the 1 1/2 teaspoons vanilla extract.
- Slowly drizzle about 1/2 cup of the warm cream into the egg mixture, whisking constantly to prevent scrambling. Gradually add the remaining cream, whisking continuously until fully incorporated.
- Strain the mixture through a fine-mesh sieve to remove any bits of cooked egg. Divide the custard evenly among four 6-ounce ramekins.
- Place the ramekins in a deep baking dish. Pour the boiling water into the dish, filling it about 1/3 to 1/2 of the way up the sides of the ramekins.
- Bake for 35-45 minutes, or until the edges are set but the center still jiggles slightly.
- Carefully remove the ramekins from the water bath and place them on a wire rack to cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, blot any excess moisture from the tops of the custards with a paper towel. Sprinkle 1 1/2 teaspoons of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let it sit for 1-2 minutes to harden before serving.
- No torch? You can broil the custards in the oven on the top rack for 1-2 minutes, watching closely to avoid burning.
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