Creme brulee is a classic French custard dessert made of rich and creamy vanilla custard and crunchy caramelized topping. This recipe is easy to follow and tastes incredible. Here’s a full step-by-step guide on how to make it perfectly!
What is creme brulee? A classic French custard dessert that involves caramelizing a crunchy glass-like layer of sugar on top of the baked, creamy custard, creating awesome texture. Nothing beats cracking into that perfectly caramelized sugar with a spoon!
Speaking of caramelized sugar on top… when I was a 17 year-old waitress, I learned how to brûlée my first crème with a kitchen torch. I was terrified and absolutely awful at it. The giant restaurant torch scared me, but I never burned my hand and learned to torch like a pro. Practice makes perfect, I promise!
Table of contents
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Ingredients needed
The ingredients are incredibly simple: heavy cream, egg yolks, sugar, and vanilla extract or vanilla beans. That’s all you need!
- For a slightly lighter custard, substitute some whole milk for heavy cream. You can substitute up to ⅔ cup of cream with whole milk.
- Add liquor for extra flavor. Add 2-3 teaspoons of either rum, brandy, or a flavored liqueur of your choice. Add it to the custard after all other ingredients have been combined.
Before you start
Set up your space. Put the empty ramekins on the bottom of a large roasting pan, which will be used as the water bath. Set this aside for now. Place a fine mesh strainer over a bowl so it’s ready for straining the custard as soon as you have cooked it on the stovetop. Finally, preheat the oven to 300°F/150°C.
I’ve tried using both classic ramekins and traditional shallow dishes. I liked the shallow ones better, but 4 oz, 5 oz, or 6-ounce ramekins can be used. This recipe will produce 4-6 servings, depending on the size of the dish and how much you fill them.
Water baths help ensure that delicate custard desserts, including classic cheesecakes, bake evenly and without curdling. When egg is hit with direct heat, it curdles. A water bath creates a sort of barrier between the heat and the custard, so the heat distributes slower and more evenly. This produces an ultra creamy texture with no cracks on the top.
How to make the custard
Combine the egg yolks and sugar. Whisk together in a medium-sized bowl and place next to the stovetop.
Heat the cream. Pour the heavy cream into a medium saucepan with vanilla extract, vanilla pod, or vanilla paste. Heat on medium heat until the cream starts to lightly simmer. Don’t bring it to a full boil.
Temper the cream with the egg yolks. Use one hand to whisk the egg yolk-sugar mixture, and the other to slowly pour half of the heavy cream into it. This is a process called tempering, which is the best way to emulsify eggs and warm liquid together to prevent curdling.
Return to the stovetop. Turn the heat on low and slowly pour the entire mixture back into the pot with the remaining cream. Use a whisk or rubber spatula to continuously stir. The goal here is to melt the sugar and emulsify the eggs, but not to cook the eggs completely. Only heat it until the sugar is dissolved and the mixture is slightly thickened. The cream will be steaming slightly.
Strain the custard. Once the mixture has thickened slightly and the sugar is dissolved, turn off the heat. Strain the mixture through the strainer to remove any curdled egg.
Pour the custard. Use a measuring cup or a pitcher with a spout to pour the custard into each ramekin, leaving a small lip of space at the top.
How to bake the custard
Make the water bath: Place the baking pan with the filled ramekins inside the oven. With the door open, use a pitcher to pour boiling water into the large pan to fill it halfway up the sides of the ramekins. Bake for 25-30 minutes or until the custard appears set in the middle but is still wobbly when you give the ramekins a light tap.
Remove from the oven. The water bath will be very hot. Gently remove the entire pan from the oven, being careful not to splash the water. Allow the custard to cool slightly.
Remove the ramekins from the hot water bath as soon as they are cool enough to handle. This will also help prevent the custard from overcooking and curdling.
Place on a wire rack to cool. Once they cool to room temperature, place them in the refrigerator to chill and set for a minimum of 4 hours.
How to brulee the creme (burn the cream)
Only brulee your custards after they are completely chilled and you are ready to serve them. If you brulee them and place them back in the fridge, the crunchy topping will become soggy.
- Sprinkle a thin layer of sugar over the top of each custard and shake it around to evenly disperse the sugar. Shake any excess off. If the sugar layer is too thick, this won’t turn out as well.
- Burn the cream. Place the ramekin on the countertop or on a stainless steel sheet pan. Then, use a handheld torch on low to gently heat the sugar. Start from the outer sides of the ramekins and slowly move your way to the center, moving your hand in a circular motion around the top of the ramekin. Do this until all the sugar is caramelized, turning golden brown. Pro tip: To create a perfect, glassy top, give it a swirl immediately after all the sugar melts. The sugar will set within seconds.
- Serve immediately.
Note: If some of the sugar burns a bit (or a lot), it’s okay! It actually tastes amazing.
Helpful tips
- Keep the heat low and slow. This is the key to perfectly light, smooth, and creamy creme brulee. Cooking on a low temperature, keeps the egg from curdling and creates a silky-smooth texture.
- Brulee the custard immediately before serving. Do not torch the tops in advance.
- Experiment with different flavors. During the fall, I always make pumpkin creme brulee and it is divine!
Crème Brûlée Recipe
Creamy, rich vanilla creme brulee topped with crunchy, caramelized sugar topping. This delicious recipe requires five ingredients and is simple to make!
Ingredients
- 2 cups (500 ml) heavy whipping cream
- 1 vanilla bean , split and seeded (or 1.5-2 teaspoons pure vanilla extract or paste)
- 4 large egg yolks
- ¼ cup (50g) granulated sugar
- about 6 teaspoons demerara or granulated sugar , for the caramelized topping
Instructions
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Preheat oven to 300°F/150°C. Place 4 6-ounce ramekins, 6 4-ounce ramekins, or 4 shallow fluted dishes in a large roasting pan or baking dish to prepare for the waterbath.
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In a saucepan, heat cream, vanilla pod and seeds on medium heat until steamy. Do not boil. Meanwhile, whisk together eggs and sugar in a medium heatproof bowl until well blended, but not airy. Remove vanilla bean from the hot cream mixture, then pour the half the hot cream slowly and gradually into the egg mixture while simultaneously whisking the egg mixture constantly to prevent curdling.
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Pour egg and half cream mixture back into the saucepan with remaining cream and use a whisk to continuously stir the mixture over a low heat until the sugar is dissolved and the mixture has very slightly thickened. Do not boil. Strain the mixture, then pour evenly among the dishes.
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Place roasting pan in the oven and pour in boiling water until it reaches halfway up the ramekins. Bake for 25-30 minutes until the custard has set and is just slightly wobbly when gently shaked. Remove from water bath as soon as you can. Let ramekins cool on a wire rack to room temperature, then chill in the refrigerator for at least 4 hours to set, preferably longer, and up to 2 days.
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To serve, sprinkle 1-2 teaspoons of sugar on each dish. Shake the ramekins gently from side to side until evenly coated in a single layer. Using a torch, start caramelizing the top until nicely browned. Serve immediately.
Recipe Notes
Carefully review the helpful tips in detail with my how-to guide at www.rosechocolatier.com/creme-brulee-ultimate-guide
