Rich, silky custard meets crispy caramelized sugar in this classic creme brulee that’s easier to make than you think. Master the art of this elegant French dessert with foolproof techniques that guarantee success every single time.
SERVES: 4 | PREP: 15 MIN | COOK: 40 MIN | TOTAL: 4 HRS 55 MIN (includes chilling)
Ingredients You’ll Need
For the Custard Base
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | 2 cups | Must be 36% fat or higher |
| Egg yolks | 5 large | Room temperature works best |
| Granulated sugar | ⅓ cup | For custard sweetness |
| Vanilla extract | 2 tsp | Pure, not imitation |
| Salt | Pinch | Enhances flavor |
For the Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Superfine sugar | 4 tbsp | Regular sugar works too |
Step-by-Step Instructions
Phase 1: Preparing Your Setup (5 minutes)
Step 1: Preheat your oven to 325°F (163°C). This lower temperature prevents the custard from curdling or developing bubbles.
Step 2: Place 4 ramekins (6-ounce size) in a deep baking dish. The dish should have at least 2-inch tall sides to hold water later.
Step 3: Boil water in a kettle or large pot. You’ll need about 4-6 cups for the water bath. Keep it hot but set aside for now.
Phase 2: Creating the Custard Base (10 minutes)
Step 4: Pour the 2 cups heavy cream into a medium saucepan. Heat over medium-low heat until you see tiny bubbles form around the edges. This takes 5-7 minutes. Don’t let it boil – if it starts to steam heavily, pull it off the heat immediately.
Step 5: While cream heats, grab a medium mixing bowl. Add your 5 egg yolks and ⅓ cup sugar.
Step 6: Whisk the yolk mixture for 2-3 minutes until it turns pale yellow and slightly thickens. Your arm will get tired, but this step makes your creme brulee extra silky.
Step 7: Once cream is hot (not boiling), remove from heat. Add 2 tsp vanilla extract and a pinch of salt. Stir gently.
Step 8: Here’s the critical part – tempering. Slowly pour about ¼ cup of hot cream into the yolk mixture while whisking constantly. This gradually warms the eggs without scrambling them. Think of it like introducing two strangers slowly.
Step 9: Add another ¼ cup of cream while whisking. Then pour in the remaining cream in a steady stream, whisking the whole time. Your mixture should be smooth and golden.
Step 10: Strain the custard through a fine-mesh sieve into a large measuring cup with a spout. This removes any cooked egg bits and ensures silky texture. Don’t skip this step.
Phase 3: Baking the Custard (40 minutes)
Step 11: Pour the custard evenly into your 4 ramekins, filling each about ¾ full. Leave a bit of room at the top for the sugar crust later.
Step 12: Carefully place the baking dish (with ramekins inside) into your preheated oven. Now comes the water bath – slowly pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Why? The water insulates the custard, cooking it gently and evenly. Similar to how you might carefully prepare other delicate desserts like dirt cake, gentle heat is key.
Step 13: Bake for 35-40 minutes. Your creme brulee is done when the edges are set but the center still jiggles slightly when you gently shake the pan. It should look like softly set Jell-O in the middle.
Step 14: Remove the baking dish from oven. Let ramekins sit in the water bath for 10 minutes to continue gentle cooking.
Step 15: Carefully remove each ramekin from the water bath using tongs or a thick towel. Place on a cooling rack.
Phase 4: Chilling and Finishing (4+ hours)
Step 16: Let ramekins cool at room temperature for 30 minutes, then cover each with plastic wrap. Press the wrap directly onto the surface to prevent skin from forming.
Step 17: Refrigerate for at least 4 hours, but overnight is even better. The custard needs this time to firm up completely.
Step 18: When ready to serve, remove plastic wrap. Pat the top of each custard dry with a paper towel if any moisture has formed.
Step 19: Sprinkle 1 tablespoon superfine sugar evenly over each custard. Tilt and tap the ramekin to distribute sugar in a thin, even layer.
Step 20: Using a kitchen torch, hold the flame 2-3 inches above the sugar. Move in small circles, watching the sugar melt and bubble. Continue until the entire surface turns deep amber and develops that signature crackly top. No torch? See the broiler method in Chef’s Notes below.
Chef’s Notes
Torch Technique: Keep the flame moving constantly. If you hold it in one spot, the sugar burns instead of caramelizing. The perfect creme brulee top should sound like breaking glass when you tap it with a spoon.
Temperature Matters: Use an instant-read thermometer if you’re nervous. The custard is done at 170-175°F in the center. Above 180°F and you risk curdling.
Vanilla Variations: Try scraping a whole vanilla bean instead of extract for visible specks and deeper flavor. Split the bean, scrape out seeds, and add both seeds and pod to heating cream.
Make-Ahead Magic: These custards keep beautifully for up to 3 days in the fridge before torching. Only add sugar and caramelize right before serving for maximum crunch.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 6g
- Carbohydrates: 22g
- Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 315mg
- Sugar: 21g
Creative Variations to Try
Espresso Creme Brulee: Add 1 tablespoon instant espresso powder to the hot cream. The coffee flavor pairs beautifully with the caramel top, creating a sophisticated dessert that rivals your favorite coffeehouse treats.
Citrus-Infused Version: Add the zest of 1 orange or lemon to the cream as it heats. Strain it out before mixing with eggs. This bright twist cuts through the richness perfectly.
Chocolate Lovers’ Dream: Stir 3 ounces chopped dark chocolate into the hot cream until melted. The result is like a crackly-topped pot de crème that’s decadent beyond measure. If you enjoy layered desserts, this shares some appeal with treats like fluffy cinnamon rolls in terms of pure indulgence.
Lavender Honey: Replace vanilla with 1 tablespoon culinary lavender steeped in the cream for 10 minutes (then strained) and substitute 2 tablespoons honey for part of the sugar. This elegant variation impresses dinner guests every time.
Storage & Reheating Guide
Refrigerator Storage: Un-torched custards keep for 3-4 days when covered tightly with plastic wrap. The texture actually improves as flavors meld.
Freezing: Not recommended. The custard separates and becomes grainy when thawed. Creme brulee is best enjoyed fresh.
Torched Storage: Once you’ve caramelized the sugar top, serve within 30 minutes. The sugar absorbs moisture from the air and loses its crunch after about an hour.
Reheating: Don’t. Creme brulee is always served cold with a hot caramelized top. That temperature contrast is part of the magic.
Troubleshooting Common Problems
Problem 1: Custard Won’t Set Your oven temperature might be too low, or you pulled them out too early. The center should jiggle like Jell-O, not slosh like liquid. Bake an extra 5-10 minutes and check again.
Problem 2: Grainy, Curdled Texture The eggs cooked too fast. This happens when cream is too hot during tempering, or oven temperature is too high. Always use a water bath and keep temp at 325°F or lower.
Problem 3: Bubbles on Top You whisked too vigorously, incorporating air. Whisk gently and purposefully. If bubbles form, skim them off with a spoon before baking, or use the torch to pop them after pouring.
Problem 4: Sugar Won’t Caramelize Your sugar layer is too thick, or the torch isn’t hot enough. Use superfine sugar in a thin, even layer. Hold the torch closer (but keep moving it) for more intense heat.
Problem 5: Burnt Sugar Taste You held the torch in one spot too long. The sugar should turn amber, not black. Practice on a plate with sugar before torching your actual dessert.
Equipment Essentials
- 4 ramekins (6-ounce size) – ceramic or tempered glass
- Kitchen torch – butane or propane (or use oven broiler)
- Fine-mesh strainer – removes lumps for silky custard
- Medium saucepan – for heating cream
- Mixing bowls – medium size for eggs
- Whisk – balloon whisk works best
- Deep baking dish – must fit all ramekins with room for water
- Measuring cups and spoons – accuracy matters here
- Instant-read thermometer (optional but helpful)
Shopping List (Organized by Store Section)
Dairy Aisle:
- Heavy cream (1 pint)
- Large eggs (need 5 yolks)
Baking Aisle:
- Granulated sugar
- Superfine sugar (or regular)
- Pure vanilla extract
Refrigerated Section:
- Additional eggs if making other recipes
Equipment Section (if needed):
- Kitchen torch
- Ramekins
Success Secrets from the Pros
1. Room Temperature Eggs: Take eggs out of the fridge 30 minutes before starting. Cold eggs are harder to mix smoothly and can lower your cream temperature too quickly.
2. The Jiggle Test is King: Don’t rely solely on time. Every oven is different. When you gently shake the pan, the center should jiggle uniformly like Jell-O, not wave like water.
3. Sugar Choice Matters: Superfine sugar melts faster and more evenly than regular granulated. If you only have regular sugar, pulse it in a food processor for 10 seconds to make it finer.
4. Pat Everything Dry: Before torching, pat both the custard surface AND the outside of the ramekin dry. Water droplets cause uneven caramelization and can make the sugar syrupy instead of crispy.
5. The Two-Minute Rule: Once torched, let the sugar cool for exactly 2 minutes before serving. This gives the caramel time to harden into that perfect crackly shell without overcooling the dessert.
Ready to impress? This creme brulee recipe transforms simple ingredients into restaurant-worthy elegance. The crispy sugar shatters under your spoon to reveal cool, creamy custard underneath – pure dessert perfection that’s worth every step.
