Classic Vanilla Crème Brûlée Recipe: Easy, Elegant & Irresistibly Creamy
Silky vanilla custard crowned with a crisp caramelized sugar crust—Crème Brûlée is the epitome of effortless elegance. With just 4 simple ingredients, this French classic transforms into a foolproof dessert that’s perfect for dinner parties or a luxurious treat at home. The contrast of creamy custard and crackling caramelized sugar makes every bite unforgettable.
Prep Time:
15 minutes
Cook Time:
35 minutes
Calories:
613 kcal/serving
ingredients
2 cups (475ml) heavy cream
1 tsp vanilla extract (or ½ vanilla bean, seeds scraped)
6 large egg yolks
⅓ cup (67g) granulated sugar (plus ¼ cup/50g extra for topping)
1 kettle hot water (for water bath)
Directions
1. Preheat & Prep
Preheat oven to 325°F (160°C).
Place 4 (6-oz) ramekins in a deep baking dish.
2. Heat the Cream
In a saucepan, warm heavy cream and vanilla over medium heat until steaming (do not boil). Remove from heat and let steep for 5 minutes.
3. Whisk Eggs & Sugar
In a bowl, vigorously whisk egg yolks and ⅓ cup sugar for 5 minutes until pale and thickened.
4. Temper the Eggs
Slowly pour the warm cream into the egg mixture, whisking constantly to prevent scrambling.
5. Strain & Fill
Strain the custard through a fine-mesh sieve into the ramekins.
Pour hot water into the baking dish until it reaches ¾ up the ramekins.
6. Bake
Bake for 30–35 minutes until edges are set but the center jiggles slightly (internal temp: 170°F).
Cool to room temperature, then refrigerate 4+ hours (or overnight).
7. Caramelize the Sugar
Before serving, blot condensation from the custards. Sprinkle 1 tsp sugar evenly over each, then torch until golden and bubbly. Let harden for 1 minute.
Frequently Asked Questions
1. Can I make crème brûlée without a torch?
Yes! Use the broiler: sprinkle sugar, place ramekins on a baking sheet, and broil 1–2 minutes until caramelized (watch closely!) .
2. How do I know when it’s done baking?
The edges should be set, and the center should wobble like jello. A thermometer should read 170°F .
3. Can I use vanilla extract instead of a vanilla bean?
Absolutely! Extract works well, but vanilla bean paste or a fresh bean adds flecks and deeper flavor .
4. Why is my custard lumpy?
Temper the eggs slowly and strain the mixture. Overheating or rapid mixing can cause scrambling .
5. How far ahead can I prepare it?
The custard can be refrigerated for up to 3 days; caramelize the sugar just before serving.
Tools You'll Need
4 (6-oz) ramekins (shallow ones bake more evenly)
Saucepan & whisk
Fine-mesh strainer
Baking dish (for water bath)
Blow torch (or broiler)
Tips
Room-temperature eggs blend smoother with sugar.
Shallow ramekins ensure even cooking (avoid deep ones).
Chill thoroughly for the perfect set—overnight is ideal.
Use coarse sugar for topping—it caramelizes better than fine sugar.
Allergy Information
Contains: Dairy, eggs.
Dairy-Free Option: Substitute coconut cream (texture may vary).
Egg-Free: Not recommended (eggs are essential for custard structure).
Conclusion
This Classic Vanilla Crème Brûlée proves that gourmet desserts can be simple yet spectacular. Whether you’re celebrating a special occasion or indulging in a quiet moment, its velvety custard and crackling sugar crust will leave everyone impressed. Don’t hesitate—light up that torch and create your own caramelized masterpiece. Share your results with #PerfectCremeBrulee, and savor every spoonful of this timeless treat!
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