Classic Crème Brûlée
55 min
|
intermediate
|
gluten-free,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 35 min | 55 min |
Introduction
This classic crème brûlée gives you a silky, vanilla custard under a perfectly crackly caramelized sugar topping.
It feels restaurant-fancy but is surprisingly simple, making it perfect for date nights, dinner parties, or holiday gatherings.
With just a handful of ingredients, you get an elegant, make-ahead dessert that never fails to impress.
Ingredients (4 servings)
Ingredients
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How to Make Classic Crème Brûlée
-
Preheat the oven and prepare the ramekins
Preheat your oven to 300°F and place a rack in the middle position.
Arrange four 6-ounce shallow ramekins in a deep baking dish or roasting pan.
-
Warm the cream
Pour the heavy cream into a small saucepan and set it over medium-low heat.
Heat until the cream is steaming and small bubbles form around the edges, then turn off the heat.
-
Whisk egg yolks with sugar and salt
In a medium bowl, whisk the egg yolks, 1/4 cup sugar, and salt until well combined.
Whisk just until the mixture looks slightly thickened and lightened in color.
-
Temper the yolks and add vanilla
Slowly pour the warm cream into the yolk mixture, whisking constantly, to avoid cooking the yolks.
Stir in the vanilla extract until the custard base looks smooth and even.
-
Strain and portion the custard
Set a fine-mesh strainer over a large measuring cup or bowl with a pouring spout.
Pour the custard through the strainer to remove any bits of cooked egg or bubbles.
Divide the strained custard evenly among the ramekins, leaving a little space at the top.
-
Bake in a water bath
Bring a kettle of water to a simmer or use very hot tap water.
Carefully pour the hot water into the baking dish, around the ramekins, until it reaches halfway up their sides.
Transfer the pan to the oven and bake for 30 to 35 minutes.
The custards are done when the edges look set but the centers still wobble slightly when gently jiggled.
-
Cool and chill the custards
Carefully remove the baking dish from the oven and let the ramekins sit in the hot water for 10 minutes.
Use tongs or a towel to lift each ramekin onto a wire rack and let them cool to room temperature.
Cover each cooled ramekin with plastic wrap and chill for at least 4 hours, or overnight.
-
Caramelize the sugar topping
When ready to serve, sprinkle about 2 to 3 teaspoons sugar evenly over each chilled custard.
Use a kitchen torch to melt and caramelize the sugar until it forms a deep golden, glassy layer.
Let the sugar cool for 5 minutes so it hardens before serving.
-
Optional broiler method
If you do not have a torch, place the sugared ramekins on a baking sheet.
Broil a few inches from the heat for 3 to 5 minutes, rotating as needed, until deeply golden.
Chill the custards for 10 minutes after broiling so the centers stay cool and creamy.
Substitutions
- Heavy cream -> 1 1/2 cups heavy cream + 1/2 cup whole milk
- Use one and a half cups heavy cream and half a cup whole milk instead of all cream. The custard turns slightly lighter and softer, which many people enjoy after a rich dinner.
- Granulated sugar topping -> turbinado sugar topping
- Swap the topping sugar for turbinado sugar for a thicker, extra crunchy caramel layer. The larger crystals also give a beautiful rustic look on top.
- Vanilla extract -> vanilla bean paste or scraped vanilla bean
- Replace the vanilla extract with the same amount of vanilla bean paste. You get stronger vanilla flavor and pretty little specks in every bite.
Tips
- Use shallow ramekins for the best topping ratio
- Shallow, wide ramekins give you more caramelized sugar in every bite. They also help the custard bake more evenly.
- Avoid boiling the cream
- Heat the cream just until steaming, not boiling hard. Boiling cream can scramble the eggs later and ruin the silky texture.
- Bake low and slow
- A gentle 300°F oven keeps the custard smooth and tender. Higher heat can cause cracking or a grainy, overcooked center.
- Know exactly when to stop baking
- Pull the custards when the centers still wobble like soft Jell-O. They will firm up more as they cool and chill.
- Torch in circles for an even crust
- Move the flame in small circles and keep it moving constantly. This melts the sugar evenly and prevents burnt, bitter spots.
Nutrition Facts *
| Energy | 517 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 44 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my crème brûlée turn grainy or curdled?
- Grainy custard usually means the eggs cooked too quickly from high heat. Next time, keep the oven at 300°F and avoid boiling the cream. You can also strain the custard well before baking to remove any tiny cooked bits.
- Why will my custards not set in the oven?
- If the custards never set, they were likely underbaked or the oven ran cool. Bake until the edges look set and only a small circle in the center still jiggles. Also check your oven temperature with an oven thermometer for accuracy.
- How can I caramelize the top without a kitchen torch?
- The broiler works as a backup, though it is less precise. Keep the ramekins on a baking sheet and watch very closely. Rotate the pan as needed so the sugar caramelizes evenly without burning.
- How far in advance can I make crème brûlée?
- You can bake the custards up to two days ahead and keep them chilled, covered. Wait to add and caramelize the sugar until just before serving. This timing keeps the tops shatteringly crisp and the centers cold and creamy.
Serving Suggestions
This classic crème brûlée loves simple garnishes like fresh raspberries, sliced strawberries, or a few shaved chocolate curls.
For a seasonal twist, infuse the cream with a cinnamon stick, citrus zest, or a splash of espresso before baking.
Serve each dish with espresso or dessert wine for a dessert that feels like a cozy restaurant date night.
More pairings:
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