French
Classic Crème Brûlée
An elegant dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.
Watch it madeRecipe30 · 3:08
Ingredients
- Heavy Cream500 ml
- Egg Yolks5
- White Sugar70 g
- Vanilla Bean1
- Cane sugar (for topping)4 tbsp
Method
- Preheat oven to 150°C (300°F). Heat the heavy cream with the split vanilla bean in a saucepan until it just begins to simmer.
- Whisk egg yolks and sugar in a bowl until pale. Slowly pour the hot cream into the eggs while whisking constantly to temper them.
- Strain the mixture into ramekins. Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 30-40 minutes until the centers are just set but still jiggly. Cool completely in the fridge.
- Sprinkle sugar evenly over the top of the cold custard. Use a kitchen torch to melt the sugar until it forms a hard, amber crust.
Common questions
Can I substitute the vanilla bean with vanilla extract or paste?
Yes. Use 1 to 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste, for the flavor of one bean. Add extract after the cream is off the heat so the aroma stays strong and doesn’t cook off.
How do I know when crème brûlée is baked enough?
The edges should be set, but the center should still wobble like gelatin when you gently shake the ramekin. If it sloshes, bake longer. If it’s firm all the way through, it’s overbaked and may turn grainy.
What are the most common mistakes when making crème brûlée?
The biggest mistakes are overheating the cream, scrambling the yolks by adding it too fast, overbaking, and burning the sugar topping instead of caramelizing it. Also avoid water getting into the custard or you can get a loose texture.
How long can I store crème brûlée, and when should I brûlée the sugar top?
Store the baked custards covered in the fridge for up to 3 days. Add and torch the sugar only right before serving, because the topping softens quickly once it touches the cold custard.
What’s the best way to serve crème brûlée?
Serve it cold from the fridge with a freshly torched sugar crust so the contrast is sharp and crisp. Use shallow ramekins for a higher caramel-to-custard ratio, and tap the spoon lightly to crack the top before eating.