Crème Brûlée (Classic French Custard Dessert)
Crème brûlée is a timeless French dessert, featuring a silky-smooth custard base topped with a crisp caramelized sugar layer. Elegant yet simple, it’s perfect for dinner parties or special occasions.
Ingredients
- 2 cups (0.5 liters) heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks (approx. 0.15 kg)
- 1/2 cup (0.1 kg) granulated sugar
- 1/4 cup (0.05 kg) granulated sugar (for topping)
Instructions
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Preheat the Oven
Preheat oven to 325°F (160°C).
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Prepare the Cream
Heat heavy cream in a saucepan. If using a vanilla bean, split and scrape seeds into cream, adding the pod as well. Simmer gently, remove from heat, and let infuse for 15 minutes. Discard pod. If using extract, add later.
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Mix Egg Yolks and Sugar
In a bowl, whisk egg yolks with 1/2 cup sugar until pale and thick.
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Combine with Cream
Slowly whisk warm cream into egg mixture. If using vanilla extract, stir it in now.
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Strain
Pass mixture through a fine sieve into a large measuring cup or bowl to remove lumps.
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Fill Ramekins
Place 6 ramekins in a baking dish. Divide custard mixture evenly. Add hot water to dish until it reaches halfway up ramekins.
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Bake
Bake 40–45 minutes until custards are just set with a slight jiggle. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
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Caramelize the Sugar
Sprinkle 1 teaspoon sugar on each custard. Using a kitchen torch, caramelize until golden and crisp. Let sugar harden before serving.
Serving
Serve chilled, with a freshly caramelized sugar crust. Garnish with berries or mint for an elegant finish. Enjoy the contrast of creamy custard and crunchy caramel in every bite.
