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Crème Brûlée

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Crème brûlée is a classic French dessert that may seem complicated, but fear not — with just a few basic ingredients and easy-to-follow steps, you can create a dessert that rivals the fanciest French restaurant.

Spoon in a partially-eaten creme brulee.

Julia Child famously said, “I think every woman should have a blowtorch.” While it’s uncertain which recipe she was referring to—a blowtorch has many uses in the kitchen—it certainly applies to one of the most iconic French desserts: crème brûlée. This luscious dessert consists of a creamy vanilla custard crowned with a shatteringly crisp layer of caramelized sugar and translates to “burnt cream.” Although it’s often found on the menus of fancy restaurants, crème brûlée is surprisingly simple to whip up at home.

If you don’t have a blowtorch, don’t worry — a broiler works just fine for caramelizing the sugar (though I must admit, using a blowtorch is quite the thrill!). To make this dessert, you’ll need four 8-ounce custard dishes or ramekins, as well as a large roasting pan. Much like cheesecake and flan, crème brûlée needs to be cooked in a water bath to ensure gentle, even cooking.

What You’ll Need To Make Crème Brûlée

crème brûlée ingredients

To make crème brûlée, you’ll need just a few simple ingredients: heavy cream, egg yolks, sugar, vanilla, and salt. Vanilla is the primary flavor in crème brûlée, and it comes in different forms: whole vanilla beans, vanilla bean paste, or vanilla extract. Traditionally, a whole scraped vanilla bean is steeped in the cream to infuse the dessert with vanilla flavor. However, if you don’t have whole vanilla beans, you can also use vanilla bean paste or pure vanilla extract.

Vanilla beans, extract, and paste on a counter.

Whole vanilla beans are the unprocessed pods of the vanilla plant that are typically used by scraping out the tiny seeds inside for flavoring. Vanilla bean paste is a mixture of vanilla bean seeds and vanilla extract that comes in a convenient paste form. Vanilla extract, on the other hand, is a solution made by soaking vanilla beans in alcohol. While whole vanilla beans will give the custard the most pronounced and complex vanilla flavor, vanilla bean paste and vanilla extract are perfectly fine substitutes.

Step-by-Step Instructions

Step 1: Scald the Cream

Preheat the oven to 325°F and set an oven rack in the middle position.

In a medium saucepan, bring the cream to a gentle simmer, then immediately remove from the heat. Split the vanilla bean in half lengthwise and scrape out the seeds; add both the seeds and the pod to the cream and let sit for 15 minutes. (Alternatively, add the vanilla bean paste or vanilla extract.)

vanilla bean and cream in pot

Step 2: Make the Custard Mixture

Bring a kettle of water to a boil. In a large bowl, combine the eggs yolks, sugar, and salt.

egg yolks, sugar, and salt in bowl

Whisk until well combined and slightly pale, about 1 minute.

whisked egg and sugar mixture

Over a medium bowl, strain the cream through a fine mesh strainer to remove any bits of the vanilla bean pod (skip this step if using vanilla bean paste or vanilla extract).

straining the cream

Discard the bean pod.

discarding the vanilla bean pod

Gradually pour the warm cream into the egg mixture, a little at a time, whisking constantly.

gradually whisking in the cream

Transfer the custard mixture to a bowl with a pour spout or a large measuring cup.

crème brûlée custard mixture in measuring cup

Step 3: Bake the Custards

Place 4 (8-ounce) custard dishes or ramekins into a large roasting pan. Pour the custard mixture into the dishes or ramekins. Pour enough hot water from the kettle into the pan to come about halfway up the sides of the custard dishes/ramekins.

crème brûlée custards in water bath

Carefully transfer the pan to the oven and bake for 30 to 40 minutes, or until the centers are just set.

baked crème brûlée

Carefully remove the pan from the oven and, using tongs or a wide spatula, remove the custards from the roasting pan. Refrigerate for several hours and up to 3 days (cover them with plastic wrap if making more than a few hours ahead).

Step 4: Caramelize the Custards

Before serving, sprinkle each custard with 1½ to 2 teaspoons sugar, depending on the size of the custard dish. Use a blowtorch to caramelize the sugar until it is deeply golden.

blow torching the sugar

Alternatively, place the custard dishes on a baking sheet and broil 2 to 3 inches from the heat source for a few minutes, or until the sugar melts and browns (keep a close eye to make sure they don’t burn).

finished crème brûlée on baking sheet

Let sit for at least 5 minutes or up to 1 hour before serving.

Spoon in a partially-eaten creme brulee.

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Crème Brûlée

Crème brûlée is a classic French dessert that may seem complicated, but fear not — with just a few basic ingredients and easy-to-follow steps, you can create a dessert that rivals the fanciest French restaurant.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour, plus at least 2 hours to chill

Ingredients

  • 2 cups heavy cream
  • 1 whole vanilla bean (or 1 teaspoon vanilla bean paste or vanilla extract)
  • 6 egg yolks
  • ½ cup sugar, plus more for topping
  • Heaping ¼ teaspoon salt

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position.
  2. In a medium saucepan, bring the cream to a gentle simmer, then immediately remove from the heat. Split the vanilla bean in half lengthwise and scrape out the seeds; add both the seeds and the pod to the cream and let sit for 15 minutes. (Alternatively, add the vanilla bean paste or vanilla extract.)
  3. Bring a kettle of water to a boil.
  4. In a large bowl, whisk the eggs yolks, sugar, and salt until well combined and slightly pale, about 1 minute.
  5. Over a medium bowl, strain the cream through a fine mesh strainer to remove any bits of the vanilla bean pod (skip this step if using vanilla bean paste or vanilla extract). Discard the bean pod. Gradually pour the warm cream into the egg mixture, a little at a time, whisking constantly. Transfer the mixture to a bowl with a pour spout or a large measuring cup.
  6. Place 4 (8-ounce) custard dishes or ramekins into a large roasting pan. Pour the custard mixture into the dishes or ramekins. Pour enough hot water from the kettle into the roasting pan to come about halfway up the sides of the custard dishes/ramekins. Carefully transfer the pan to the oven and bake for 30 to 40 minutes, or until the centers are just set. Carefully remove the pan from the oven and, using tongs or a wide spatula, remove the custards from the roasting pan. Refrigerate for least 2 hours and up to 3 days (cover them with plastic wrap if making more than a few hours ahead).
  7. Before serving, sprinkle each custard with 1½ to 2 teaspoons sugar, depending on the size of the custard dish. Use a blowtorch to caramelize the sugar until it is deeply golden but not burnt. Alternatively, place the custard dishes on a baking sheet and broil 2 to 3 inches from the heat source for a few minutes, or until the sugar melts and browns (keep a close eye to make sure they don't burn). Let sit for at least 5 minutes or up to 1 hour before serving.
  8. Make-Ahead Instructions: The crème brûlées can be made up to 3 days ahead and refrigerated. (Wait until you’re ready to serve to brown the tops.)

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 588
  • Fat: 50 g
  • Saturated fat: 29 g
  • Carbohydrates: 33 g
  • Sugar: 32 g
  • Fiber: 0 g
  • Protein: 6 g
  • Sodium: 281 mg
  • Cholesterol: 382 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Hi Jenn,

    My husband went grocery shopping for me and inadvertently picked up golden sugar instead of regular white sugar. The label said that it it is less processed and it is golden in color. Would it be ok to substitute this for regular white sugar in recipes.

    Maria

    • — Maria Hahn on January 10, 2024
    • Reply
    • Hi Maria, yes it should be fine to use. 😊

      • — Jenn on January 11, 2024
      • Reply
  • My first time ever making creme brulee! After measuring the volume of my ramekins in my creme brulee set I received last year as a gift, I decided to half the recipe. The ingredient amounts were perfect for that. I did have to bake it about 10 minutes longer, and used the temperature of 170 degrees F to help with the baking time. We also finally got a blow torch….my husband uses it to smoke cocktails. Anyway, this is one of those ridiculously simple recipes with a big return in terms of flavor, visual appeal. My husband told me it was restaurant worthy….as good or better than any he’d had in a restaurant. It happens to be his choice for dessert…next to coconut cream pie (your recipe). Thank you once again for a wonderful, simple end to a delicious simple celebration (New Year’s Eve) meal.

    • — Karen T on January 1, 2024
    • Reply
  • This was SO good. I learned that organic sugar burns more easily than non-organic, but it’s worth it.

    • — Julie Parkis, homeawaycafe.com on November 6, 2023
    • Reply
  • Hi! Could you do this in a 2 1/2 quart ceramic dish or do you need to do in the smaller portions?

    • — Samantha on April 3, 2023
    • Reply
    • Hi Samantha, I haven’t tried it but think it should work. Please LMK how it comes out if you try it!

      • — Jenn on April 4, 2023
      • Reply
  • I’m looking forward to trying this recipe…I’ve got my torch. 🙂 I only want to make a sample-size creme brulee portion because there will be other desserts to enjoy. What size ramekin could be used? I’m thinking 4oz.

    • — Noreen on March 31, 2023
    • Reply
    • Hi Noreen, Yes that should be a good “tasting” portion. Keep in mind the cook time will be less.

      • — Jenn on April 1, 2023
      • Reply
      • Recipe was delicious in flavor. I used deeper ramekins as that was what the store had. Baked for 40 min. The inside thought was liquid. Did not get congealed. What am I doin wrong ?

        • — JJ on November 23, 2023
        • Reply
        • Hi JJ, I’m guessing you need to cook them a bit longer with the deeper ramekins.

          • — Jenn on November 23, 2023
          • Reply
  • Creme Brulee is definitely a family favorite, & your recipe will surely top the others I’ve tried. Do you have any helpful hints as to exactly how to get that sugar crust hard & crackly, so that a spoon makes the famous hard tapping/clicking sound when breaking through? Would it help to refrigerate it after caramelizing, but before serving? Every time I’ve it made it the sugar crust is bendable, but not audibly cracking when broken through.

    Thank you for your continuous supply of delicious recipes!!

    • — TL on March 30, 2023
    • Reply
    • Hi TL, I would be generous with the sugar you sprinkle on top as that will help. And I would not refrigerate it after you’ve made the crust. Instead, try to serve it soon after browning the top. Hope that helps and that you enjoy!

      • — Jenn on April 4, 2023
      • Reply
  • Hi Jenn:

    Going to try this recipe. Can you provide baking instructions for 6 oz custard dishes. Also, the 8oz cups shown in your picture look shallow; I’m assuming a deeper custard cup (seems more common) would need to take longer. Thoughts?

    Thanks for all the great recipes!

    • — Briar on March 30, 2023
    • Reply
    • Hi Briar, The recipe will work with any size custard dish; I’m guessing you’ll get 5 portions with the 6-oz, and the cook time will likely be shorter. That said, if your ramekins are deeper, there may not be much difference. Hope that helps!

      • — Jenn on March 30, 2023
      • Reply
  • Delicious recipe but crème brûlée wasn’t originally a classic French dessert. It originated at Trinity College Cambridge England around 1630. It was referred to in France as ‘crème de l’angloise,’ in 1691 and had been already served at Trinity College for about 60 years.

    • — Georgina on March 30, 2023
    • Reply
  • I would love to make this as it’s one of my favorite desserts. Do you have a particular blowtorch that you like to use? I will need to get one. Thanks for your delicious recipes. The Best!

    • — Peggy on March 30, 2023
    • Reply
    • Hi Peggy, This is the one I have. Hope you enjoy!

      • — Jenn on March 30, 2023
      • Reply
      • Can half and half be used instead of heavy cream which is hard to find in my grocery store?

        • — Jeany on March 31, 2023
        • Reply
        • Hi Jeany, I do think half and half will work, although the texture custard won’t be quite as rich.

          • — Jenn on March 31, 2023
          • Reply

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