Crème Brûlée is the dessert of dreams—rich vanilla custard with a caramelized sugar crust you crack with a spoon. It’s simpler than it seems, and when made at home, it’s a guaranteed showstopper for dinner guests or a personal treat for when you’re feeling fancy.
🥄 Ingredients (Serves 4)
- 2 cups heavy cream
- 1 vanilla bean (or 1½ tsp pure vanilla extract)
- 5 large egg yolks
- ½ cup granulated sugar (plus more for topping)
- Pinch of salt
🔪 Instructions
Infuse the Cream: In a saucepan, heat the cream and split vanilla bean (if using) over medium heat until just beginning to simmer. Remove from heat, cover, and let steep for 15 minutes. If using vanilla extract, add it after removing from heat.
Prep the Egg Mixture: In a mixing bowl, whisk egg yolks, sugar, and salt until pale and smooth.
Combine Carefully: Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling. Strain the custard through a fine sieve into a large measuring cup for easy pouring.
Bake Gently: Preheat oven to 325°F (160°C). Place 4 ramekins in a deep baking dish. Divide the custard among the ramekins. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 35–40 minutes, until just set but still slightly jiggly in the center.
Chill: Remove ramekins from water bath and let cool. Refrigerate for at least 4 hours or overnight.
Caramelize the Tops: Right before serving, sprinkle 1–2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to melt the sugar until golden and crisp. Let cool for 1 minute before serving.
📦 Amazon Must-Haves to Help You Create the Best Crème Brûlée
- 🔥 Kitchen Torch for Desserts — Caramelize the sugar topping to golden perfection with ease.
- 🍮 Crème Brûlée Ramekins Set — Classic ceramic ramekins ideal for even baking and elegant presentation.
- 🥄 Fine Mesh Strainer — Ensures a silky smooth custard by removing lumps and bubbles.
- 🧂 Vanilla Beans or Vanilla Paste — Delivers deep, aromatic vanilla flavor essential to authentic crème brûlée.
- 🥄 Silicone Whisk – Gentle on Egg Yolks — Blends your custard base smoothly without breaking the yolks.
Pro Tip: Don’t skip the straining step—it guarantees a silky, lump-free custard. And if you don’t have a torch, you can use your oven’s broiler (just keep a close eye on it!).
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