Classic Crème Brûlée Recipe

Dish recipes: Crème Brûlée
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Crème brûlée, a timeless French dessert, is loved for its creamy custard base and contrasting crisp caramelized sugar top. This elegant treat is surprisingly simple to make and is sure to impress at any dinner party or special occasion. Follow this classic recipe to create a perfectly rich and smooth crème brûlée with a delightful crunchy topping.


2 cups (0.5 liters) heavy cream

1 vanilla bean (or 1 teaspoon vanilla extract)

5 large egg yolks (approximately 0.15 kg)

1/2 cup (0.1 kg) granulated sugar

1/4 cup (0.05 kg) granulated sugar (for topping)


Preheat the Oven:

Preheat your oven to 325°F (160°C).

Prepare the Cream:

Pour the heavy cream into a saucepan. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream. Add the pod to the cream as well. Heat the cream over medium heat until it just begins to simmer, then remove it from the heat. Let it sit for 15 minutes to infuse the vanilla flavor. Remove the vanilla pod (if used).

Mix the Egg Yolks and Sugar:

In a mixing bowl, whisk together the egg yolks and 1/2 cup (0.1 kg) of granulated sugar until the mixture becomes pale and thick.

Combine Cream and Egg Mixture:

Gradually pour the warm cream into the egg yolk mixture, whisking constantly to avoid curdling the eggs. If using vanilla extract, add it at this stage.

Strain the Mixture:

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and achieve a smooth custard.

Fill the Ramekins:

Place 6 ramekins in a baking dish. Pour the custard mixture evenly into the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.

Bake the Custards:

Carefully transfer the baking dish to the preheated oven. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or overnight.

Caramelize the Sugar:

Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar by moving the flame in small circles until it melts and turns golden brown. Allow the sugar to harden for a few minutes before serving.


Crème brûlée is best served chilled with its freshly caramelized sugar top. Enjoy the contrast of the creamy custard and the crunchy caramel layer. Garnish with fresh berries or a sprig of mint if desired.

Mastering crème brûlée at home is simpler than it seems, and the results are wonderfully rewarding. This classic French dessert offers a delightful balance of textures and flavors that is sure to delight any guest.