Master the art of making Classic Crème Brûlée with this easy, foolproof recipe! 🍮 This elegant French dessert features a rich and creamy vanilla custard topped with a perfectly caramelized sugar crust that cracks beautifully with every spoonful.
Whether you’re making dessert for a dinner party, holiday celebration, date night, or simply treating yourself, this step-by-step recipe will help you create restaurant-quality crème brûlée at home using just a few simple ingredients.
📝 Ingredients
2 cups (480 ml) heavy cream
5 large egg yolks
1/2 cup (100 g) granulated sugar
1 teaspoon pure vanilla extract (or 1 vanilla bean)
Pinch of salt
4–6 teaspoons granulated sugar (for caramelizing)
👨🍳 Instructions
Preheat your oven to 325°F (160°C).
Heat the heavy cream in a saucepan over medium heat until it begins to steam. Do not let it boil.
In a mixing bowl, whisk together the egg yolks, sugar, and salt until smooth and slightly lighter in color.
Slowly pour the warm cream into the egg mixture while whisking constantly to prevent the eggs from scrambling.
Stir in the vanilla extract.
Strain the custard through a fine-mesh sieve for an extra silky texture.
Divide the mixture evenly among 4 ramekins.
Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake for 35–40 minutes, or until the edges are set but the centers still have a slight jiggle.
Carefully remove the ramekins from the water bath and let them cool to room temperature.
Refrigerate for at least 4 hours or overnight.
Before serving, sprinkle about 1 teaspoon of sugar evenly over each custard.
Use a kitchen torch to caramelize the sugar until it becomes golden brown and crisp. Let it sit for 1–2 minutes before serving.
💡 Tips
✔️ Don’t boil the cream.
✔️ Strain the custard for the smoothest texture.
✔️ Chill thoroughly before caramelizing.
✔️ Caramelize the sugar just before serving for the best crunchy topping.
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