Crème Brûlée
French burnt cream - a luxurious and silky vanilla custard base crowned with a shatteringly crisp, caramelized sugar crust. The satisfying crack of the spoon through the sugar is the signature joy of this classic dessert.
🧂 Ingredients
- 600 ml Heavy cream(Whole milk fat content is essential for richness.)
- 6 Egg yolks(Large eggs recommended.)
- 1 Vanilla bean(Split lengthwise and seeds scraped out. You can also use 1.5 tsp pure vanilla extract, added in step 2.)
- 100 g Caster sugar(Superfine sugar dissolves more easily. Plus 1-2 tablespoons per ramekin for topping.)
👨🍳 Instructions
- 1
Preheat your oven to 150°C (300°F). Place a kettle of water on to boil for the water bath. In a medium saucepan, combine the heavy cream, the scraped vanilla seeds, and the split vanilla bean pod. Heat over medium heat until the cream is steaming and small bubbles form around the edges, but do not let it boil. Remove from heat, cover, and let steep for 10 minutes to infuse the vanilla flavor.
⏱️ 20 minutes (including steeping) - 2
In a separate medium bowl, whisk together the egg yolks and the 100g of caster sugar until pale yellow and slightly thickened. Gradually ladle about half of the warm cream into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from cooking. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Stir to combine. Strain the mixture through a fine-mesh sieve into a pitcher or large measuring cup to remove any solids and ensure a silky smooth custard. Discard the vanilla bean pod.
⏱️ 10 minutes - 3
Arrange six 150ml (5-6 oz) ramekins in a large baking dish or roasting pan. Pour the custard evenly into the ramekins. Carefully pour the hot water from the kettle into the baking dish around the ramekins, ensuring the water comes about halfway up the sides of the ramekins. This water bath (bain-marie) ensures gentle, even cooking. Bake for 40-45 minutes, or until the edges of the custards are set but the centers still have a slight wobble when gently shaken. Avoid overbaking.
⏱️ 40-45 minutes - 4
Carefully remove the baking dish from the oven. Let the ramekins cool in the water bath for about 15 minutes, then carefully lift them out and place them on a wire rack to cool completely to room temperature. Once cooled, cover each ramekin tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.
⏱️ 4 hours 15 minutes (minimum chilling) - 5
Just before serving, uncover the chilled custards. Blot any condensation from the surface with a paper towel. Sprinkle about 1-2 tablespoons of caster sugar evenly over the top of each custard, creating a thin, uniform layer. Use a kitchen torch to caramelize the sugar, moving the flame constantly in a circular motion until the sugar melts, bubbles, and turns a deep amber brown. Let sit for 1-2 minutes for the caramel to harden before serving.
⏱️ 5 minutes
💡 Pro Tips
- ✓The custard should have a slight jiggle in the center when done, similar to unset jelly. It will continue to set as it chills.
- ✓For the crispiest caramel crust, torch the sugar just before serving. If the sugar is torched too far in advance, it can absorb moisture and become soft.
- ✓Ensure the sugar layer is thin and even for optimal caramelization. Too thick a layer can result in burnt sugar before the custard warms.
- ✓A water bath is crucial for preventing the custard from cracking or becoming rubbery.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Coffee crème brûlée: Add 1-2 tablespoons of instant espresso powder to the cream in step 1.
- Lavender infused: Add 1 tablespoon of dried culinary lavender to the cream in step 1 and steep for 15 minutes before straining.
- Citrus zest: Add the zest of one lemon or orange to the cream in step 1.