Few desserts capture sophistication and simplicity quite like crème brûlée. With its luxuriously smooth vanilla custard and the irresistible crackle of caramelised sugar on top, this French classic is a true masterpiece of texture and flavour.
What Is Crème Brûlée?
Crème Brûlée is a fancy French dessert known for its mix of textures and flavours. It features a smooth custard made from heavy cream, egg yolks, sugar, and vanilla, baked until firm.
The dessert’s highlight is its caramelised topping, a thin layer of sugar that turns into a hard shell. This shell cracks easily with a spoon, revealing the creamy custard inside. The name means “burnt cream” in French, referring to this cooking method.
Crème brûlée’s origins are debated between France and Spain, where a similar dessert called crema catalana exists. It is often served in individual ramekins, focusing on high-quality ingredients, with variations like citrus, chocolate, or spices.
Ingredients
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2 cups (480ml) heavy cream
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1 vanilla bean (or 1 tsp vanilla extract)
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5 large egg yolks
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1/3 cup + 2 tbsp (80g) granulated sugar (divided)
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Pinch of salt
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Extra sugar for caramelising (about 1-2 tsp per ramekin)
Instructions
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Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.
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Heat the cream:
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Split the vanilla bean, scrape seeds into the cream, and heat until just simmering (or add vanilla extract off the heat).
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Let steep for 15 minutes.
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Whisk yolks & sugar:
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In a bowl, whisk the egg yolks, 1/3 cup of sugar, and salt until the mixture is pale and slightly thickened.
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Temper the eggs:
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Slowly pour the warm cream into the yolks while whisking constantly.
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Strain the mixture through a fine sieve for a smooth custard.
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Bake (water bath method):
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Divide the custard among ramekins.
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Place the baking dish in the oven, then pour hot water halfway up the ramekins.
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Bake 30-40 minutes until set but slightly jiggly in the centre.
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Chill:
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Cool to room temp, then refrigerate at least 4 hours (preferably overnight).
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Caramelise the sugar:
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Sprinkle a thin, even layer of sugar over each custard.
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Use a kitchen torch to melt and caramelise the sugar until golden and crisp.
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Let it sit 1-2 minutes to harden before serving.
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Tips And Tricks
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No torch? Broil on high for 1-2 min (watch closely!).
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Flavour variations: Add citrus zest, espresso, or a splash of liqueur to the cream.
Related
Crème Brûlée FAQs
1. What’s the difference between crème brûlée and flan?
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Crème brûlée is a French custard with a hard caramelised sugar top (torched just before serving).
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Flan (or crème caramel) is a baked custard with a soft caramel layer at the bottom that becomes a sauce when inverted.
2. Can I make crème brûlée without a torch?
Yes! Use your oven’s broiler (place ramekins close to the heat for 1–3 mins), but watch closely—it burns easily. A hot spoon (heated over a flame) can also caramelise sugar in a pinch.
3. Why is my custard grainy or curdled?
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Overbaking (custard should jiggle slightly in the centre).
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Overheating the cream when tempering the eggs.
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Fix: Strain the mixture before baking and avoid overcooking.
Crème Brûlée
Ingredients
- 2 cups (480ml) heavy cream
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 1/3 cup + 2 tbsp (80g) granulated sugar (divided)
- Pinch of salt
- Extra sugar for caramelising (about 1-2 tsp per ramekin)
Instructions
- Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.
- Split the vanilla bean, scrape seeds into the cream, and heat until just simmering (or add vanilla extract off the heat).
- Let steep for 15 minutes.
- In a bowl, whisk egg yolks, 1/3 cup sugar, and salt until pale and slightly thickened.
- Slowly pour the warm cream into the yolks while whisking constantly.
- Strain the mixture through a fine sieve for a smooth custard.
Bake (water bath method):
- Divide the custard among ramekins.
- Place the baking dish in the oven, then pour hot water halfway up the ramekins.
- Bake 30-40 minutes until set but slightly jiggly in the centre.
- Cool to room temp, then refrigerate at least 4 hours (preferably overnight).
Caramelise the sugar:
- Sprinkle a thin, even layer of sugar over each custard.
- Use a kitchen torch to melt and caramelise the sugar until golden and crisp.
- Let it sit 1-2 minutes to harden before serving.