Crème Brûlée

Julia Child famously said, “I think every woman should have a blowtorch.” While we don’t know exactly which recipe she was referring to, it certainly applies to one of the most iconic French desserts: crème brûlée. This luscious dessert features a creamy vanilla custard topped with a shatteringly crisp layer of caramelized sugar—its name even translates to “burnt cream.” Though it often shows up on the menus of fancy restaurants, it’s simple to make at home.

If you don’t have a blowtorch, no worries—a broiler will do the job (though, I’ll admit, using a blowtorch is pretty fun!). You’ll need four 8-ounce custard dishes or ramekins and a large roasting pan. Much like cheesecake and flan, crème brûlée needs to be cooked in a water bath to ensure it cooks gently and evenly.

What You’ll Need To Make Crème Brûlée

• Heavy cream: Makes up the base of the custard—rich, silky, and ultra-creamy.
• Vanilla: The primary flavor in crème brûlée. Traditionally made with a whole vanilla bean steeped in the cream, but vanilla bean paste or good-quality extract work just as well.
• Large Egg yolks: Thicken the custard as they cook and give it that classic, velvety texture. Save the leftover egg whites for another recipe (like egg white bites, pavlova, coconut macaroons, macarons, vanilla cake, or coconut cake).
• Sugar: Sweetens the custard and creates the signature crunchy topping when caramelized with a kitchen torch or broiled.
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Simmer the cream and steep the vanilla. In a saucepan, bring the cream just to a simmer, then remove from the heat. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to the cream. Let steep for 15 minutes. Heating the cream helps extract the flavor from the vanilla and ensures a smooth custard later on. (If using vanilla paste or extract, add it after heating; this preserves its delicate flavor and aroma.)

Step 2: Whisk the eggs and sugar. In a large bowl, whisk the egg yolks, sugar, and salt until smooth and slightly pale, about 1 minute.

Step 3: Strain the cream. Set a fine-mesh strainer over a medium bowl and strain the cream to remove the vanilla bean pod (you can skip this if you’re using extract or paste).

Step 4: Temper the eggs. Slowly pour the warm cream into the egg mixture, whisking constantly. Tempering—gradually combining hot liquid with eggs—gently warms them so they don’t scramble or cook too quickly.

Step 5: Prep the custards. Pour the custard mixture into a bowl with a spout or large measuring cup to make filling easier. It’s a small step, but it makes pouring into the ramekins way less messy.

Step 6: Set up the water bath and fill the ramekins. Bring a kettle of water to a boil. Place four ramekins in a roasting pan or large baking dish, then divide the custard evenly among them. Carefully pour the hot water into the pan so it comes halfway up the sides of the ramekins — this gentle, even heat helps the custards bake perfectly.

Step 7: Bake the custards. Transfer the pan to the oven and bake for 30 to 40 minutes, or until the custards are just set in the center. (You’ll know they’re done when the centers still have a slight jiggle—like set Jell-O—but aren’t liquid.)

Step 8: Chill and caramelize. Remove the pan from the oven, then use tongs or a towel to transfer the ramekins to a wire rack. Let cool, then refrigerate for several hours or up to 3 days. Right before serving, sprinkle a thin, even layer of sugar over each custard. Use a blowtorch to caramelize until golden brown. (Alternatively, broil the custards 2 to 3 inches from the heat source for a few minutes—watch closely so they don’t get too dark.) Let sit for at least 5 minutes or up to 1 hour before serving.