Introduction
Elegant, creamy, and surprisingly simple — Classic Crème Brûlée is the ultimate dinner party dessert. Beneath a caramelized sugar shell lies a velvety vanilla custard that melts on your tongue. With just 4 key ingredients and minimal prep, this French favorite proves you don’t need complicated techniques for show-stopping results. Perfect for holidays, date nights, or when you’re craving a sweet reward with a little drama (hello, torch!).
🍽️ Servings & Time
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Chill Time: 2 hours minimum (overnight best)
- Total Time: ~3 hours
🛒 Ingredients
Refrigerated:
- 6 egg yolks
Baking & Spices:
- ½ cup granulated sugar (plus extra for topping)
- 1 tsp vanilla extract
Dairy:
- 2 cups heavy cream
Liquids/Other:
- 1 kettle of hot water (for the water bath)
🧑🍳 Equipment Needed
- 4 ramekins (6 oz)
- Baking dish or roasting pan
- Whisk
- Mixing bowl
- Saucepan
- Fine mesh strainer
- Kitchen torch (or broiler)
🍳 Instructions
1. Preheat & Prep:
Preheat your oven to 325°F (160°C). Place ramekins in a deep baking dish or roasting pan.
2. Heat the Cream:
In a saucepan, heat heavy cream over medium until steaming — not boiling. Remove from heat.
3. Whisk Yolks & Sugar:
In a bowl, whisk egg yolks, sugar, and vanilla until pale and slightly thickened.
4. Temper the Mixture:
Slowly pour warm cream into the egg mixture while whisking constantly to prevent scrambling. Strain through a fine mesh sieve for ultra-smooth custard.
5. Bake in Water Bath:
Divide the custard among ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30–35 minutes, until the centers are just set (they should jiggle slightly).
6. Chill:
Carefully remove ramekins from the water and let cool. Refrigerate for at least 2 hours (overnight best for flavor and texture).
7. Torch the Tops:
Sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and glassy. Let cool 1–2 minutes before serving.
🔁 Variations
- Espresso Brûlée: Stir 1 tsp espresso powder into the cream before heating.
- Citrus Twist: Add orange or lemon zest for brightness.
- Liqueur Touch: A splash of Grand Marnier or Amaretto adds flair.
🧊 Storage Tips
- Fridge: Store covered for up to 3 days without caramelizing the tops.
- Don’t Freeze: Freezing changes the custard’s texture.
- Torch Fresh: Always brûlée just before serving for the perfect crack.
❓ Frequently Asked Questions
Do I need a torch?
It’s ideal! But if not, you can use the oven broiler — just watch carefully.
Why a water bath?
It ensures gentle, even cooking and prevents cracking or overcooking.
How do I know it’s done?
Look for a gentle jiggle in the center and no liquidy movement.
Classic Crème Brûlée – Silky, Rich & Torched to Perfection
Equipment
- 4 ramekins (6 oz)
- Baking dish or roasting pan
- Whisk
- Mixing bowl
- Saucepan
- Fine mesh strainer
- Kitchen torch (or broiler)
Ingredients
Refrigerated:
- 6 egg yolks
Baking & Spices:
- ½ cup granulated sugar plus extra for topping
- 1 tsp vanilla extract
Dairy:
- 2 cups heavy cream
Liquids/Other:
- 1 kettle of hot water for the water bath
Instructions
Preheat & Prep:
- Preheat your oven to 325°F (160°C). Place ramekins in a deep baking dish or roasting pan.
Heat the Cream:
- In a saucepan, heat heavy cream over medium until steaming — not boiling. Remove from heat.
Whisk Yolks & Sugar:
- In a bowl, whisk egg yolks, sugar, and vanilla until pale and slightly thickened.
Temper the Mixture:
- Slowly pour warm cream into the egg mixture while whisking constantly to prevent scrambling. Strain through a fine mesh sieve for ultra-smooth custard.
Bake in Water Bath:
- Divide the custard among ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30–35 minutes, until the centers are just set (they should jiggle slightly).
Chill:
- Carefully remove ramekins from the water and let cool. Refrigerate for at least 2 hours (overnight best for flavor and texture).
Torch the Tops:
- Sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and glassy. Let cool 1–2 minutes before serving.
Notes
Espresso Brûlée: Stir 1 tsp espresso powder into the cream before heating. Citrus Twist: Add orange or lemon zest for brightness. Liqueur Touch: A splash of Grand Marnier or Amaretto adds flair. 🧊 Storage Tips
Fridge: Store covered for up to 3 days without caramelizing the tops. Don’t Freeze: Freezing changes the custard’s texture. Torch Fresh: Always brûlée just before serving for the perfect crack. ❓ Frequently Asked Questions
Do I need a torch?
It’s ideal! But if not, you can use the oven broiler — just watch carefully. Why a water bath?
It ensures gentle, even cooking and prevents cracking or overcooking. How do I know it’s done?
Look for a gentle jiggle in the center and no liquidy movement.