Silky smooth custard with a crisp caramelized sugar topping—crème brûlée is the ultimate elegant dessert that’s surprisingly simple to make at home!
Crème brûlée is a classic French dessert that never fails to impress. With its rich vanilla custard and signature crackly sugar topping, it’s a restaurant-quality treat that’s easy to recreate in your own kitchen. Whether you’re making it for a special occasion or just indulging in a little homemade luxury, this recipe will guide you through the process step by step.
Why You’ll Love This Crème Brûlée Recipe
- Simple ingredients. Made with just a handful of pantry staples.
- Easy to make. A few simple steps yield a decadent result.
- Make-ahead friendly. Perfect for entertaining since it can be prepared in advance.
- Restaurant-worthy. Impress your guests with a dessert that feels fancy but is totally doable at home.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- Egg yolks – These provide the custard’s rich texture and creamy consistency. Be sure to separate them carefully to avoid getting any egg whites in the mixture. If you have leftover egg whites, store them in an airtight container in the refrigerator for up to 4 days or freeze them for longer storage. They can be used for financiers, coconut macaroons, or even an egg white omelet.
- Granulated sugar – Sugar sweetens the custard and is also used to create the caramelized topping.
- Heavy cream – This is the base of the custard, giving it a smooth and velvety texture. Look for heavy cream or heavy whipping cream; avoid substitutions for the best results.
- Vanilla bean paste – This adds a deep, rich vanilla flavor and beautiful flecks of vanilla throughout the custard. You can substitute with an equal amount of vanilla extract if needed.
- Salt – Just a small amount of salt enhances the flavors and balances the sweetness.
How to Make Crème Brûlée
- Preheat and prepare. Heat the oven to 325°F and bring a kettle of water to a boil for the water bath.
- Mix the yolks and sugar. Whisk the egg yolks and sugar until well combined.
- Heat the cream. Warm the heavy cream until steaming, then let it cool slightly.
- Temper the eggs. Slowly add the warm cream to the yolk mixture, whisking constantly.
- Strain and divide. Strain the custard and pour into ramekins.
- Water bath. Place ramekins in a baking dish and add hot water halfway up the sides.
- Bake. Bake until the custard is set but slightly jiggly in the center.
- Chill. Let the custards cool, then refrigerate for at least 2 hours.
- Add the topping. Sprinkle sugar over the tops and caramelize with a kitchen torch.
How to Caramelize Crème Brûlée Without a Torch
If you don’t have a kitchen torch, you can caramelize the sugar under the broiler. First, sprinkle sugar evenly over each custard. Next, place ramekins on a baking sheet and broil on high for 1–2 minutes, watching closely to prevent burning. Finally, let the caramelized tops cool before serving.
Tips for Success
- Separate eggs carefully. Avoid breaking the yolks when separating, and ensure no egg whites mix into the yolks, as this can affect the custard’s texture. Remember that eggs separate more easily when they’re cold, so do that first and then let the yolks come to room temperature so that they’ll blend more easily into the custard mixture.
- Temper the eggs. Slowly adding the warm cream gradually raises the temperature of the eggs to prevent them from scrambling. It should take about 30 seconds to a minute of steady whisking. Look for a smooth, well-incorporated mixture without any visible bits of cooked egg.
- Strain the custard mixture. This ensures a silky-smooth texture. Use a fine-mesh sieve placed over a bowl or large measuring cup. For the smoothest results, tap the sieve gently to help the liquid pass through, and avoid pressing the mixture through, which can push through unwanted bits.
- Use a water bath properly. Ensure the water reaches halfway up the ramekins for gentle, even cooking. Using a water bath ensures even cooking and prevents the custard from cracking. Use a deep baking dish or roasting pan that allows enough space for the ramekins to sit evenly without crowding.
- Don’t over-bake. The custards should have a slight jiggle in the center when removed from the oven.
- Chill thoroughly. Allow at least 2 hours of refrigeration, but overnight is best for the flavors to fully develop.
- Evenly distribute sugar before caramelizing. A thin, even layer ensures consistent caramelization and prevents burning.
Variations and Serving Suggestions
- Try another extract. Vanilla is the classic choice, but almond extract adds a delightfully nutty twist.
- Add a hint of citrus. A bit of lemon or orange zest brightens up the flavor beautifully.
- Spice it up. A pinch of cinnamon or nutmeg adds a warm, cozy note to the custard.
- Keep it simple. Serve your crème brûlée as-is for a classic treat.
- Pair with fruit. Garnish with fresh berries for a pop of color and flavor.
- Serve with a drink. Pair with a glass of dessert wine or espresso for a special touch.
How to Store Crème Brûlée
- Before caramelizing: Cover and refrigerate for up to 3 days before caramelizing the sugar. They’re perfect for a make-ahead dessert!
- After caramelizing: Once caramelized, serve immediately for the best texture. If you have leftovers with caramelized tops, cover them loosely (to avoid condensation softening the sugar crust) and store in the refrigerator for up to 1 day. If necessary, you can add a fresh layer of sugar and torch it again just before serving to restore the crunch.
- Do not freeze. Crème brûlée does not freeze well, as freezing can cause the custard to become grainy and separate when thawed. For the best texture and flavor, enjoy it fresh from the refrigerator.
More Creamy Dessert Recipes
Get the Recipe:
Crème Brûlée
Yield
4 servings
Prep Time
15 minutes
Cook Time
40 minutes
Additional Time
2 hours
Total Time
2 hours 55 minutes
This classic crème brûlée recipe is rich, creamy, and topped with a perfectly crisp caramelized sugar crust. It’s easier than you think to make this elegant dessert at home!
Ingredients
- 4 large egg yolks
- 1/3 cup (67g) granulated sugar, plus more (about 8 teaspoons) for the topping
- 2 cups (473ml) heavy cream
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F. Bring a kettle or pot of water to a boil for later. Set aside a deep baking pan for the water bath.
- In a medium mixing bowl, whisk together the egg yolks and sugar until combined. Avoid over-whisking to prevent incorporating excess air. Set aside.
- In a saucepan over medium heat, warm the heavy cream until it just begins to steam and small bubbles form around the edges. Stir occasionally. Remove from heat and let cool for 2 minutes.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly. Stir in the vanilla bean paste and salt.
- Pour the mixture through a fine-mesh sieve for a smooth texture. Divide evenly among 4 (4- or 6-ounce) ramekins.
- Place the ramekins in the pan. Carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 40 minutes, or until the custards are just set but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, preferably overnight.
- Before serving, sprinkle about 2 teaspoons of sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until a golden crust forms.
- Let the caramelized tops cool for 5-10 minutes before serving.
Notes
Cover and store (without the caramelized topping) in the refrigerator up to 3 days. Add the topping before serving.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
