Silky vanilla custard with a caramelized sugar crust
Classic Creme Brulee
Prep Time
15 min
Cook Time
45 min
Total Time
5 hr
Servings
6
6 ramekins
Difficulty
Medium
Cost
Moderate
$$
Classic Creme Brulee
Silky vanilla custard with a caramelized sugar crust
★4.2(18)
Rich, silky vanilla bean custard topped with a shatteringly crisp caramelized sugar crust. The ultimate French bistro dessert.
15m
Prep Time
45m
Cook Time
300m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Creme brulee is the dessert equivalent of a magic trick. You tap your spoon on the glassy caramelized sugar top, it shatters with a satisfying crack, and beneath it lies the most silky, voluptuous vanilla custard imaginable. The contrast between the warm, brittle sugar and the cool, creamy custard is pure luxury.
Despite its restaurant pedigree, creme brulee is remarkably simple to make at home. The custard is just cream, egg yolks, sugar, and vanilla — nothing more. A water bath in the oven ensures gentle, even cooking. The torch work at the end is the fun part.
Make these for a dinner party and watch your guests lose their minds. It is that impressive, and that easy.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
- 4-6 tablespoons superfine sugar (for torching)
Instructions
- 1
Preheat oven to 325°F (163°C). Place six 6-oz ramekins in a deep baking dish.
- 2
Heat cream and vanilla bean (seeds and pod) in a saucepan until it just begins to simmer. Remove from heat, cover, and steep for 15 minutes. Remove the pod.
- 3
Whisk egg yolks, sugar, and salt until pale and smooth. Do not create foam.
- 4
Slowly pour the warm cream into the yolk mixture, stirring constantly — do not whisk vigorously.
- 5
Strain through a fine-mesh sieve into a measuring cup. Divide evenly among ramekins.
- 6
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- 7
Bake for 40-45 minutes, until edges are set but the centers jiggle like gelatin when gently shaken.
- 8
Remove ramekins from water bath, cool to room temperature, then refrigerate at least 4 hours. Before serving, sprinkle 1 tablespoon superfine sugar on each and torch until caramelized.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Vanilla bean2 teaspoons vanilla extract or vanilla bean paste
Add extract after heating the cream
Heavy creamHalf heavy cream, half whole milk
Lighter but still delicious
Superfine sugarRegular granulated sugar
Works but may caramelize slightly less evenly
Tips & Storage
Pro Tips
Strain the custard to remove any chalazae or cooked egg for the silkiest texture.
Superfine sugar caramelizes more evenly than regular granulated.
Torch the sugar in small, circular motions for even browning.
Brulee the tops just before serving — the sugar crust softens after about 30 minutes.
Storage
Refrigerate unbruleed custards for up to 3 days. Torch just before serving.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 ramekin) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates24g
Fat26g
Fiber0g
Sugar22g
Sodium50mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a kitchen torch?
- A torch gives the best results. As an alternative, place ramekins under a very hot broiler for 1-2 minutes, watching carefully.
- Why is my custard grainy?
- The eggs curdled from too-high heat. Ensure the cream is only warm (not boiling) when adding to the yolks, and bake with a water bath.
- Can I make other flavors?
- Yes. Infuse the cream with espresso beans, lavender, citrus zest, or matcha powder.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →