Crème Brûlée
Crème brûlée is one of the most loved French desserts in the world. It is known for its rich, creamy custard and crisp caramelised sugar topping. This dessert looks elegant but is surprisingly easy to make at home. With simple ingredients and the right technique, anyone can prepare a perfect crème brûlée.
What Is Crème Brûlée?
Crème brûlée is a baked custard dessert made with heavy cream, egg yolks, sugar, and vanilla. The custard is smooth, soft, and lightly sweet. The highlight of this dessert is the thin layer of sugar on top that is caramelised until golden and crisp. When tapped with a spoon, it creates a satisfying crack.
Crème brûlée is popular because of its contrast in textures. The creamy custard pairs perfectly with the crunchy sugar topping. It is also very versatile and can be flavoured in many ways. Vanilla is the classic choice, but chocolate, coffee, citrus, and caramel flavours are also common. This dessert is served at restaurants, special dinners, and celebrations.
Simple Ingredients, Rich Flavour
One of the best things about crème brûlée is its simple ingredient list. Heavy cream gives it richness and smoothness. Egg yolks help create a thick and creamy texture. Sugar adds sweetness and forms the caramel crust. Vanilla brings warmth and depth of flavour. A small pinch of salt balances the sweetness. These basic ingredients come together to create an indulgent dessert.
How Crème Brûlée Is Made?
Preheat your oven to 160°C. Place five 180ml (6oz) ramekins in a deep baking dish.
In a saucepan, combine the heavy cream, vanilla extract (or a split vanilla bean with its seeds), and a pinch of salt. If using vanilla extract, add it after removing the cream from the heat. Heat the mixture over medium heat until it becomes hot and steaming, but do not let it boil. The cream should reach about 75–82°C—hot and steaming, with small bubbles forming around the edges. Remove it from the heat and let it sit for 5 minutes. If you used a vanilla bean, remove it.
In a bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale, thick, and slightly creamy. Slowly pour the warm cream into the egg mixture while whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine-mesh sieve to remove bubbles and ensure a smooth texture.
Divide the custard evenly among the ramekins. Place the baking dish in the oven and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–35 minutes, until the edges are set, but the centres still jiggle slightly when shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, preferably overnight.
Just before serving, sprinkle an even layer of sugar (about 1–2 teaspoons per ramekin) over the top. Use a kitchen torch to caramelise the sugar until golden and crisp. Alternatively, broil for 1–2 minutes, watching very closely. Let the caramelised sugar harden for 1–2 minutes, then serve immediately.
Tips for Perfect Crème Brûlée
To achieve the best results, always heat the cream gently and never let it boil. Slowly mix the warm cream into the egg yolks to prevent curdling. Baking in a water bath is essential for a smooth texture. Chill the custard thoroughly before adding the sugar topping. For the best crust, use granulated sugar and caramelise it evenly until golden.
A Dessert for Any Occasion
Crème brûlée is perfect for both casual and formal occasions. It can be prepared ahead of time, making it ideal for dinner parties. Its elegant appearance makes it a great choice for holidays and celebrations. Whether served plain or with fresh fruit, it always feels special.
Make Crème Brûlée at Home Today
Making crème brûlée at home is easier than it seems. With patience and attention to detail, you can enjoy a restaurant-quality dessert in your own kitchen. The creamy custard and crunchy caramel topping make every bite unforgettable.
If you enjoyed learning about crème brûlée, don’t stop here. Explore our collection of easy and delicious dessert recipes to discover more sweet treats you can make at home.
Crème Brûlée
Ingredients
- 2 cups (500ml) heavy cream
- 2 tsp vanilla extract or 1 vanilla bean
- 5 large egg yolks
- ½ cup (100g) granulated sugar
- A Pinch of salt
- Extra sugar about ¼ cup for caramelizing
Instructions
- Preheat your oven to 160°C. Place 5 ramekins of 180ml (6oz) size in a deep baking dish.
- In a saucepan, combine the heavy cream, vanilla extract (or split vanilla bean with seeds), and a pinch of salt.2 cups (500ml) heavy cream, 2 tsp vanilla extract or 1 vanilla bean, A Pinch of salt
- Tip: If using vanilla extract add it after removing from the heat.
- Heat over medium heat until hot and steaming, but do not boil. Remove from heat and let sit for 5 minutes. If using a vanilla bean, remove it.
- Tip: The cream should be heated to about 75–82°C— hot and steaming, but not boiling. If you don’t have a thermometer, heat it just until small bubbles form around the edges and steam rises.
- In a bowl, whisk the egg yolks and granulated sugar until pale, thick, and slightly creamy.5 large egg yolks, ½ cup (100g) granulated sugar
- Slowly pour the warm cream into the egg mixture while whisking constantly. This prevents the eggs from curdling.
- Strain the mixture through a fine-mesh sieve to remove bubbles and ensure a smooth texture.
- Divide the custard evenly among the ramekins. Place the baking dish in the oven and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 30–35 minutes, until the edges are set but the centers still jiggle slightly when shaken.
- Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours, preferably overnight.
- Just before serving, sprinkle an even layer of sugar (about 1–2 teaspoons per ramekin) over the top.Extra sugar
- Use a kitchen torch to caramelize until golden and crisp.
- (Alternatively, broil for 1–2 minutes, watching very closely.)
- Let the caramelized sugar harden for 1–2 minutes, then serve immediately.
Notes
- Whisk gently, not vigorously, when mixing egg yolks and cream to avoid adding excess air.
- Temper the eggs slowly by pouring the warm cream in a thin stream while stirring gently.
- Strain the custard through a fine-mesh sieve before baking to remove bubbles and foam.
- Let the mixture rest for 5–10 minutes so air bubbles rise to the surface.
- Skim off foam from the top using a spoon before pouring into ramekins.
- Tap the ramekins lightly on the counter after filling to release trapped air.
- Pop bubbles individually – Use a toothpick, skewer, or the tip of a knife to burst visible bubbles on the surface.
- Use shallow ramekins for the best caramel-to-custard ratio.
- If broiling, chill custards very well to prevent melting.
Frequently Asked Questions
Crème brûlée is French for “burnt cream,” referring to the caramelised sugar topping.
Yes, you can caramelise the sugar under the oven broiler, but watch it closely to prevent burning.
It may be underbaked or not chilled long enough; the custard should jiggle slightly in the centre when done.
It can be stored covered for up to 2–3 days before adding the sugar topping.
Yes, prepare and chill the custard in advance, then caramelise the sugar just before serving.
Granulated white sugar works best for even melting and a crisp crust.
The cream may have been too hot or added too quickly; always temper the eggs slowly.
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