Introduction
Crème brûlée is one of those elegant desserts that feels luxurious yet comforting at the same time. With its silky vanilla custard and signature crackly caramelized sugar topping, every spoonful delivers the perfect blend of creamy and crunchy textures. While it’s often seen in fancy restaurants, crème brûlée is surprisingly simple to make at home — and the results taste just as impressive.
This recipe shows you how to create a smooth, rich custard and the perfect glass-like sugar crust that shatters under your spoon. With a few basic ingredients and step-by-step guidance, even beginners can master this classic French dessert. Whether you’re preparing a romantic dessert, hosting a dinner party, or simply treating yourself, homemade crème brûlée always feels special.
History / Background
Crème brûlée has a long and somewhat debated history. The dessert is often credited to France, but versions of burnt-sugar custards have existed in England and Spain for centuries. The earliest known written recipe appears in a 17th-century French cookbook, which is why the dessert is widely associated with French cuisine.
The name translates to “burnt cream,” referring to the caramelized sugar topping that gives the dessert its signature crack and aroma. Over time, crème brûlée became a staple in upscale restaurants throughout Europe and America. Today it remains a timeless classic, loved for its refined simplicity and rich yet delicate flavor.
Why You’ll Love This Recipe
• Creamy, silky custard with deep vanilla flavor
• Perfect caramelized sugar topping that cracks beautifully
• Simple ingredients you likely already have
• Beginner-friendly with clear, step-by-step instructions
• Great make-ahead dessert for gatherings
• Elegant presentation with minimal effort
• Customizable with different flavors and toppings
• Restaurant-quality results at home
Ingredient Notes
Heavy Cream
Heavy cream makes the custard rich, velvety, and smooth. Avoid using milk or low-fat cream.
Egg Yolks
Egg yolks thicken the custard and create that signature silky texture.
Sugar
Granulated sugar sweetens the custard and forms the caramelized topping.
Vanilla
Use real vanilla extract or vanilla bean paste. Vanilla beans offer the most luxurious flavor and beautiful speckles.
Salt
A tiny pinch enhances the sweetness and balances the flavor.
Equipment Needed
• Ramekins (4 to 6, depending on size)
• Large mixing bowl
• Whisk
• Saucepan
• Baking dish for the water bath
• Kitchen torch (or oven broiler if you don’t have a torch)
• Measuring cups and spoons
• Fine strainer
Full Recipe Card
Ingredients
• 2 cups heavy cream
• 5 large egg yolks
• ½ cup sugar (plus extra for topping)
• 1 teaspoon vanilla extract or 1 vanilla bean
• Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- Heat the heavy cream in a saucepan over medium heat until warm and steamy, but not boiling. If using a vanilla bean, split it, scrape the seeds into the cream, and heat together.
- In a mixing bowl, whisk egg yolks, sugar, salt, and vanilla extract until pale and smooth.
- Slowly pour the warm cream into the yolk mixture while whisking continuously to temper the eggs.
- Strain the custard through a fine mesh sieve to remove any lumps and ensure a silky texture.
- Divide the custard evenly into ramekins.
- Place ramekins into a baking dish and pour hot water around them to create a water bath, filling halfway up the sides.
- Bake for 35–45 minutes, or until the centers are set but still slightly jiggly.
- Remove the ramekins from the water bath and cool at room temperature. Then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle a thin, even layer of sugar over each custard.
- Use a kitchen torch to melt and caramelize the sugar until crisp and golden.
- Allow the topping to harden for 1–2 minutes before serving.
Recipe Notes
• The custard should jiggle like gelatin when done — not be fully firm.
• Straining the mixture ensures a perfectly smooth texture.
• A thin layer of sugar caramelizes best and prevents bitterness.
Tips & Variations
• Add citrus zest for a fresh flavor twist.
• Use cinnamon, nutmeg, or cardamom for warm spice notes.
• Add a splash of espresso to the cream for coffee crème brûlée.
• Replace vanilla with almond extract for a richer aroma.
• Top with fresh berries right before serving.
• Use brown sugar instead of white sugar for deeper caramel notes.
Pro Chef Tips
• The water bath is essential — it prevents the custard from curdling or cracking.
• Torch the sugar in quick, sweeping motions to avoid burning.
• Use room-temperature egg yolks to help the custard blend smoothly.
• Chill the custards completely before torching the sugar to keep them firm.
• Tap out any bubbles in the custard before baking to improve texture.
Common Mistakes to Avoid
• Baking at too high a temperature, which causes curdling.
• Skipping the water bath, leading to rubbery custard.
• Overheating the cream, which may cook the eggs too quickly.
• Using too thick a layer of sugar, making it difficult to caramelize.
• Torch held too close, causing burnt or bitter spots.
• Not chilling long enough before serving, resulting in loose custard.
Storage & Meal Prep
• Store finished crème brûlée (without the sugar topping) covered in the refrigerator for up to 3 days.
• Add and caramelize the sugar only when ready to serve.
• Leftover caramelized crème brûlée should be eaten within 24 hours for best texture.
Make-Ahead & Freezer Notes
• Crème brûlée is an excellent make-ahead dessert — bake and chill the custard up to 2 days in advance.
• Do not freeze crème brûlée after caramelizing; the topping will soften.
• Custards can be frozen before adding sugar topping, but texture may soften slightly when thawed.
Serving Suggestions
• Serve with fresh berries such as raspberries or strawberries.
• Add a dollop of whipped cream for extra richness.
• Pair with espresso or tea for an elegant finish.
• Dust lightly with powdered sugar for decoration (before torching).
• Add mint leaves for a bright pop of color.
FAQs
Do I need a kitchen torch?
A torch gives the best results, but you can use your oven broiler — just watch carefully to prevent burning.
Why is my custard grainy?
It may have curdled from high heat. Use a water bath and bake gently.
Can I use milk instead of cream?
No, heavy cream is essential for achieving the classic silky texture.
Why won’t my sugar caramelize?
The sugar layer may be too thick or too wet. Use a thin, dry layer.
How do I know when it’s done baking?
The custard should still jiggle slightly in the center when gently shaken.
Conclusion
Crème brûlée may look fancy, but with a few simple techniques, it becomes an incredibly approachable dessert for any home baker. The creamy vanilla custard combined with the satisfying crack of caramelized sugar makes this recipe unforgettable. Whether you’re preparing it for a dinner party, a romantic night in, or a sweet ending to a family meal, this classic French dessert always impresses.
