Cooking RecipesDessert Recipes

Crème Brûlée

Crème Brûlée is a classic French dessert consisting of a rich custard base topped with a layer of hard caramel. The custard is made by mixing cream, sugar, egg yolks, and vanilla extract and then baking it in a dish. The caramel layer is created by sprinkling sugar on top of the custard and then using a kitchen torch to melt and caramelize the sugar. Crème Brûlée is typically served chilled and the contrast of the cold custard and the warm, crispy caramel makes for a delicious and satisfying dessert experience. Variations in the classic recipe include using different flavors in the custard, such as chocolate or fruit.

Crème Brûlée Recipe:


  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 6 egg yolks
  • 1/4 cup granulated sugar (for caramelizing)


Preheat your oven to 325 degrees F (165 degrees C).

In a medium saucepan, combine the cream, 1/2 cup sugar, and vanilla bean and seeds. Cook over medium heat, stirring occasionally until the sugar has dissolved.

In a separate bowl, whisk the egg yolks together. Slowly pour the warm cream mixture into the egg yolks, whisking constantly, to temper the eggs.

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or a pitcher. Divide the custard mixture among 6 (6-ounce) ramekins.

Place the ramekins in a large baking dish or roasting pan. Fill the dish or pan with hot water until it comes about halfway up the sides of the ramekins.

Carefully transfer the baking dish or roasting pan to the oven. Bake the custards until they are set around the edges but still slightly jiggly in the center, about 35-40 minutes.

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight.

Once ready to serve, preheat your kitchen torch. Sprinkle 1 tablespoon of sugar evenly over the top of each custard. Using the torch, melt the sugar and create a caramelized top. If you don’t have a kitchen torch, you can also use the broiler in your oven.

Let the crème brûlée sit for a couple of minutes to cool and harden the caramelized top before serving.

Here are a few more tips and variations to keep in mind when making Crème Brûlée:

When tempering the eggs, be sure to add the warm cream mixture slowly and constantly whisk to avoid cooking the eggs.

To make sure your custards are cooked evenly, gently shake the baking dish or roasting pan every 10 minutes or so during baking.

You can use a spoon or the back of a knife to scrape the seeds from the vanilla bean. You can also use vanilla extract instead of a vanilla bean for a simpler version of the recipe.

To make a chocolate Crème Brûlée, you can add chocolate shavings or cocoa powder to the custard mixture.

To make a fruity version, you can add fresh fruit puree like raspberry, strawberry, etc. to the custard before baking.

When caramelizing the sugar, be sure to use a kitchen torch on medium-low heat and move the flame constantly to avoid burning the sugar.

You can also add some flavor to sugar like vanilla sugar, lavender sugar, etc.

You can serve Crème Brûlée with fresh fruit, whipped cream, or a sauce on the side.

Crème Brûlée is a delicious and elegant dessert that is perfect for special occasions or a special treat. With a little practice, you’ll be able to make this classic French dessert with ease and impress your guests. Enjoy!

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