Few desserts rival the luxurious elegance of a perfectly crafted Crème Brûlée. With its velvety custard base and a crisp, caramelized sugar topping, every bite is a harmonious blend of creamy and crunchy textures. The rich vanilla-infused custard melts on your tongue, while the golden crust adds a satisfying crackle. In just 30 minutes of prep and 30 minutes of baking, you’ll create a dessert that feels indulgent yet surprisingly simple to master.
After a brief 4-hour chill, this classic treat transforms into a cool, silky delight, ideal for impressing guests or savoring a quiet moment. Each serving is a decadent escape, offering a balance of sweet, buttery flavors and a touch of sophistication. Whether it’s a special occasion or a weeknight treat, this Crème Brûlée promises to elevate your dessert game effortlessly.
Ingredients for Crème Brûlée
- 2 cups (475 ml) heavy cream, divided
- ⅓ cup (66 g) granulated sugar
- ⅛ teaspoon finely ground sea salt
- 1 vanilla bean (or 1 teaspoon vanilla extract as a substitute)
- 6 large egg yolks, room temperature
- Hot water (for water bath)
- Additional granulated sugar (for bruleeing the top)
Step-by-Step Instructions
- Preheat your oven to 300°F (150°C). Prepare 6 ramekins by wrapping the bottom and sides with foil, ensuring the foil reaches at least 2 inches up the sides. Place the ramekins in a large roasting pan and set aside.
- In a medium-sized saucepan, combine 1½ cups (355ml) heavy cream, ⅓ cup (66 g) granulated sugar, and ⅛ teaspoon sea salt. Split the vanilla bean, scrape out the seeds, and add both the seeds and the bean to the saucepan. Stir well and bring to a boil over medium heat, stirring occasionally.
- Once the mixture boils, remove it from the heat and let it cool for 15 minutes.
- In a separate bowl, whisk the 6 large egg yolks until well combined.
- After the cream mixture has cooled, remove and discard the vanilla bean. Stir in the remaining ½ cup (115ml) heavy cream.
- Slowly drizzle about ⅓ cup of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking. Continue whisking while gradually adding the remaining cream mixture.
- Strain the combined mixture through a fine mesh strainer into another bowl to ensure smoothness.
- Divide the mixture evenly among the prepared ramekins, filling each ⅔ to ¾ full. Discard any excess mixture.
- Carefully pour hot water into the roasting pan until it reaches ⅔ to ¾ of the height of the ramekins (not the foil).
- Bake in the preheated oven for 25-35 minutes, or until the center is set but still slightly jiggly. Use an instant-read thermometer to check that the internal temperature is 175°F (80°C).
- Using the foil, carefully lift each ramekin out of the roasting pan and place them on a cooling rack. Cool for at least 20 minutes, then remove the foil and refrigerate for 4-6 hours.
- Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each crème brûlée. Using a culinary torch, melt and caramelize the sugar by holding the torch several inches away and moving it constantly until the sugar turns golden brown (about 90 seconds).
- Serve immediately and enjoy! For an extra touch, top with fresh fruit.
Perfect Pairings: Sauce and Topping Ideas
While Crème Brûlée is delicious on its own, adding a topping or sauce can elevate it to the next level. Try drizzling a raspberry coulis or caramel sauce over the top for a fruity or rich twist. Fresh berries like strawberries, blueberries, or raspberries also make a vibrant and refreshing addition. For a touch of elegance, garnish with a sprig of mint or a dusting of powdered sugar.
Serve It Right: Presentation Tips
Crème Brûlée is as much about presentation as it is about taste. Serve it in classic ramekins for a traditional look, or use clear glass dishes to showcase the creamy custard and caramelized sugar. Pair it with a small dessert spoon for easy cracking of the sugar crust. For a special touch, add a side of whipped cream or a small cookie for dipping.
Make It Ahead: Storage and Reheating Tips
Crème Brûlée is a great make-ahead dessert! Once chilled, cover the ramekins with plastic wrap and store in the refrigerator for up to 3 days. To serve, simply caramelize the sugar topping just before eating. Avoid freezing, as it can alter the custard’s texture. If you’re short on time, you can reduce the chilling time to 2 hours, though 4-6 hours is ideal for the best consistency.
Mix It Up: Recipe Variations
Experiment with different flavors to make this recipe your own. Swap the vanilla bean for lavender, orange zest, or cinnamon for a unique twist. For a chocolate version, add 2 tablespoons of cocoa powder to the cream mixture. If you’re feeling adventurous, try infusing the cream with espresso or chai spices for a bold flavor profile.
Kitchen Essentials: Equipment Guidance
To make this recipe a breeze, you’ll need a few key tools. A roasting pan is essential for the water bath, and foil helps protect the ramekins. A fine-mesh strainer ensures a smooth custard, while a culinary torch is a must for caramelizing the sugar. If you don’t have a torch, you can use the broiler in your oven, but keep a close eye to avoid burning.
Crème Brûlée Recipe
Ingredients
Creme Brulee
- 2 cups heavy cream divided
- ⅓ cup granulated sugar
- ⅛ teaspoon finely ground sea salt
- 1 vanilla bean
- 6 large egg yolks room temperature
- Hot water
- Additional granulated sugar for bruleeing
Instructions
- Preheat oven to 300F (150C). Prepare 6 ramekins by wrapping the bottom and sides with foil (see video below or images in post for a visual, the foil should be reaching at least 2” up the sides of each ramekin to protect the creme brulee from the water bath). Set prepared ramekins inside a large roasting pan⁴ and set aside.
- Combine 1 ½ cups (355ml) heavy cream cream, sugar, and sea salt in a medium-sized saucepan. Split vanilla bean, scrape out seeds and add to saucepan and then toss in the vanilla bean as well. Stir mixture well and bring to boil over medium heat, stirring occasionally.
- Once mixture comes to a boil, remove from heat and allow it to cool for 15 minutes.
- Meanwhile, combine your egg yolks in a separate medium-sized bowl and whisk well.
- Once cream has cooled, retrieve vanilla bean and discard. Pour remaining ½ cup (115ml) heavy cream into warm cream mixture and stir well.
- Take approximately ⅓ cup of the cream mixture and slowly drizzle it into egg mixture while whisking yolks constantly (this gradual addition while whisking will keep the hot cream mixture from cooking your eggs).
- While whisking, drizzle remaining cream mixture into egg yolks until mixture is combined.
- Pour mixture through a strainer into a separate bowl.
- Divide mixture evenly into prepared ramekins, filling each ⅔-¾ full (do not overfill, if you have any extra mixture discard).
- Carefully, making sure to not get get any water into the ramekins, pour hot water into the roasting pan, using enough so that the water height is about ⅔-¾ as high as the top of the ramekins (not the foil!).
- Carefully transfer to oven and bake on 300F (150C) for 25-35 minutes or until center is set on top but still jiggling, I recommend using an instant read thermometer to check that the temperature is at 175F (80C).
- Gripping the foil, carefully lift each creme brulee out of the roasting pan and set on a cooling rack to cool for at least 20 minutes. Discard foil, transfer to refrigerator and allow to chill for at least 4-6 hours.
- When ready to serve, generously sprinkle the top of each creme brulee with about 1 teaspoon of granulated sugar. Holding a culinary torch several inches from the sugar, cook the sugar (moving the torch constantly) until sugar is melted and golden browned (about 90 seconds).
- Serve and enjoy! Hint: Creme Brulee is great topped with fresh fruit!