Crème Brûlée

A classic French dessert featuring a creamy custard base topped with a layer of caramelized sugar that shatters with a spoon.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine French

Servings 4 servings

Calories 320 kcal

Ingredients

Custard Base

2 cups Heavy Cream The star of the show, it lends that luxurious texture.
4 pieces Egg Yolks Crucial for richness.
1/3 cup Granulated Sugar Balances sweetness; can reduce to 1/4 cup for less sweetness.
1 teaspoon Vanilla Extract Choose pure vanilla for better flavor.

Topping

1/4 cup Granulated Sugar for Topping Essential for the caramelized top.

Instructions

Preparation

In a small pot over medium heat, warm the heavy cream until hot but not boiling.
In a large glass measuring cup, whisk together the egg yolks, sugar, and vanilla extract.
Gradually add the warm cream to the egg mixture, whisking continuously.
Pour mixture into four 7–8 ounce ramekins.
Place ramekins in a large baking dish and fill with hot water until it reaches about three-quarters up the sides.

Baking

Bake at 325°F for about 30-45 minutes until tops look set but with a slight jiggle underneath.
Allow ramekins to cool to room temperature before refrigerating for at least 2 hours or up to 3 days.

Caramelizing Sugar

Sprinkle sugar on top of each custard and use a kitchen torch or broil in the oven until the sugar caramelizes.
Serve immediately or refrigerate for a little while for the sugar to settle into a perfect crackle.

Notes

Crème brûlée is best served chilled and pairs beautifully with fresh berries or a light fruit salad. Avoid torching the sugar until serving to preserve the perfect texture.

Keyword Caramel, Crème Brûlée, Custard, Dessert, French Dessert