Crème brûlée is the quintessential French dessert: a rich vanilla custard baked low and slow until just set, then crowned with a thin layer of sugar torched into a glassy, shatteringly crisp shell. The pleasure is in the contrast, the warm crack of caramel giving way to cool, silky custard beneath. Made from just cream, egg yolks, sugar, and real vanilla, its elegance lies in technique rather than ingredients. A gentle water bath protects the custard from curdling, and chilling sets it firm before the final caramelization. Whether finished with a kitchen torch or the broiler, that signature crackle is what makes crème brûlée a restaurant classic worth mastering at home.
Serves 6
Heat the cream with the scraped vanilla bean and its pod in a saucepan until it just begins to steam, then remove from heat and let it infuse for 10 minutes.
Don't let the cream boil or it can scorch and split.
Whisk the egg yolks, sugar, and salt together until pale and slightly thickened.
Slowly pour the warm cream into the yolks in a thin stream while whisking constantly, then strain the mixture to remove the vanilla pod and any cooked egg.
Pouring slowly prevents the hot cream from scrambling the yolks.
Divide the custard among six ramekins set in a deep baking dish, then pour hot water into the dish to reach halfway up the sides.
The water bath insulates the custards for gentle, even cooking.
Bake at 325F for 35-40 minutes until the edges are set but the centers still jiggle slightly when nudged.
Remove the ramekins from the water bath, cool to room temperature, then refrigerate at least 4 hours or overnight until fully set.
Sprinkle an even layer of sugar over each custard and torch it until amber and bubbling, or broil close to the element until caramelized.
Hold the torch moving constantly to avoid burnt spots.
Use real vanilla bean for the best flavor and pretty flecks.
Strain the custard for a flawlessly smooth texture.
Don't overbake, the center should still wobble.
Chill thoroughly before torching so the custard stays cold under the hot crust.
Caramelize just before serving for maximum crackle.
Infuse the cream with espresso, lavender, or orange zest.
Use light brown sugar on top for a deeper caramel.
Add a splash of Grand Marnier to the custard.
Make a chocolate version by whisking in melted dark chocolate.
Keep baked, un-torched custards covered in the fridge for up to 3 days; caramelize the sugar only just before serving.
Crème brûlée's origins are debated among France, England, and Spain, with the earliest French recipe published in 1691. The name means 'burnt cream,' and it rose to global fame in 1980s American restaurants, cementing its status as a fine-dining staple.
Yes, use your oven broiler. Place the chilled, sugar-topped custards on a tray and broil very close to the element for 1-2 minutes, watching constantly. The sugar caramelizes quickly and can burn fast. Re-chill briefly afterward so the custard stays cold beneath the warm crust.
Graininess means the custard overcooked and the eggs curdled. Bake at a low temperature in a water bath and pull the custards while the centers still jiggle. Straining the mixture before baking and tempering the eggs slowly also help guarantee a silky, smooth result.
Bake and chill the custards up to three days ahead, keeping them covered in the refrigerator. Caramelize the sugar topping only just before serving, since the crisp crust softens within an hour once exposed to the moist custard. This makes it an excellent make-ahead dinner-party dessert.
Per serving (150g / 5.3 oz) · 6 servings total
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