Crème Brûlée Recipe

A crème brûlée with the top cracked with a spoon inserted.

Homemade Crème Brûlée is easier to make than you think! If you follow my simple tips and tricks, you’ll have a rich, smooth vanilla custard nestled under a crisp caramelized sugar top every time!

Course Dessert

Cuisine French

Prep Time 20

Cook Time 30

Chill Time 3

Total Time 3 50

Servings servings

Calories 519kcal

Author John Kanell

Ingredients

3 cups heavy cream (720mL)
1 vanilla bean split and seeds scraped
5 large egg yolks
½ cup granulated sugar plus more for topping (100g)
⅛ teaspoon salt

Instructions

Preheat the oven to 325°F.
In a small saucepan, bring the cream and vanilla bean pod and seeds to a simmer over medium heat. Remove from heat and let stand for 15 minutes.
Strain through a fine mesh sieve into a bowl. Discard any solids and the vanilla bean pod.
In a large bowl, whisk together egg yolks, sugar, and salt. Slowly whisk the warm cream into the egg yolks. Strain the custard through a fine mesh sieve and discard any solids caught by the sieve.
Place 6 (6-ounce) ramekins in a large baking dish and divide the custard among them. Very carefully pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins. (Go slow and take care not to splash water into the custard. See notes for an alternative method.)
Bake for 30 to 40 minutes or until the custard edges are set, but the center wobbles slightly when gently shaken. Remove from the oven and let cool completely in the water bath. Remove the ramekins from the water and chill for several hours. The custards can also be loosely covered and refrigerated for up to 2 days before topping and serving.
When ready to serve, sprinkle sugar evenly over the top of each chilled custard (about 1 to 1½ teaspoons each). Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately to ensure the sugar is still crispy and cracks when spooned into it.

Video

Notes

Use 6-ounce ramekins. This recipe works best with 6-ounce ramekins. If you use larger or smaller ramekins, adjust the cooking time and cook until the edges are set but the center wobbles slightly when gently shaken. If you use a shallow ramekin, you’ll have more surface area for the sugar topping, but be sure to check on them sooner, as they will cook a bit faster.
Alternate water bath option. Typically, you pour the hot water into the baking dish after the filled ramekins are already placed in it. If you find this difficult, or your baking dish is a tight fit with the ramekins, you can fill the dish first with enough water to cover the bottom by ½ inch, then carefully add the empty ramekins and fill them with custard.
If you’re not sure if the creme brulees are finished cooking, you can insert an instant-read thermometer in the center of each custard. They are finished when the internal temperature falls between 170-180°F.

Nutrition