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Recipe for Crème Brûlée

This classic Crème Brûlée recipe features a luxuriously smooth and creamy custard, flavoured with vanilla and topped with a crisp, caramelized sugar crust. Simple yet elegant, it’s the perfect dessert for any special occasion or a sweet indulgence to savour at home.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Crème Brûlée in action.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine French
Servings 3

Equipment

  • 1 oven
  • 1 small pot
  • 1 kitchen torch

Ingredients
  

  • 4 egg yolks
  • 2 cups whipping cream
  • ¼ cup sugar (for custard)
  • ¼ cup sugar (for caramel topping)
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare the Ingredients:
    In a small pot, pour in the whipping cream and heat on low. Heat until the cream is warm to the touch but not boiling; it should be just hot enough that you can feel a gentle warmth rising from the pot. Remove from heat and set aside.
    In a medium mixing bowl, combine the egg yolks, ¼ cup sugar, and 1 teaspoon of vanilla extract. Whisk gently in one direction, mixing until the yolks are well incorporated. Then, gradually pour the warm whipping cream into the egg mixture in a slow, steady stream while stirring continuously.
    Pour the mixture through a fine mesh strainer into another clean bowl. This will help catch any curdled egg bits or impurities, resulting in a silky and uniform custard. If there are any bubbles or foam on the surface, use a spoon to carefully skim them off for a smoother texture when baked.
    Slowly pour the strained custard into the prepared ramekins, filling each one almost to the top, but leaving a small gap to prevent spills.
    Place the filled ramekins into a deep baking pan. Pour hot water into the baking pan, ensuring the water level reaches about two-thirds the height of the ramekins. This water bath, or bain-marie, helps to insulate the custard, allowing it to cook gently and evenly without overcooking or curdling.
  • Bake:
    Preheat the oven to 325°F (160°C). Once the oven is ready, transfer the baking pan to the oven, taking care not to splash any water into the custard. Bake for 45 minutes to 1 hour, or until the custard is just set. To check for doneness, gently shake a ramekin; the custard should jiggle slightly, like gelatin, but the centre should not appear liquid. If needed, continue baking for a few extra minutes, checking regularly.
    Remove the baking pan from the oven, and carefully lift the ramekins out of the hot water using a towel or tongs to avoid burns. Let the custard cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 3 hours to allow the custard to firm up completely. For the best texture and flavour, keep the Crème Brûlée in the fridge overnight. Chilling overnight helps the custard set to a perfect consistency, with a rich, creamy mouthfeel.
  • Serve:
    Just before serving, take the Crème Brûlées out of the fridge. Use a paper towel to dab away any moisture that may have formed on the surface of the custard. Sprinkle an even layer of sugar, about 1 to 2 teaspoons, over the top of each custard. Make sure the sugar covers the entire surface evenly for a uniform caramel crust.
    Use a kitchen torch to caramelize the sugar. The sugar should bubble, turn golden, and then form a hard, glossy crust. Be careful not to overheat one spot, as it can burn quickly and develop a bitter flavour. Aim for a deep golden-brown colour with a smooth, crackly finish.
    Let the caramelized sugar cool for a minute to harden. Your Crème Brûlée is now ready to serve!

Video