Classic Creme Brulee Recipe – Smooth Custard with Caramelized Sugar
This classic French dessert is all about creamy, smooth custard topped with a crackling layer of caramelized sugar. With its rich vanilla flavor and satisfying contrast between the creamy custard and crisp sugar crust, creme brulee is perfect for dinner parties or special occasions. Despite its elegant appearance, creme brulee is surprisingly simple to make with just a few ingredients. Follow these steps to create a restaurant-quality creme brulee right in your kitchen.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- ½ cup granulated sugar (plus more for topping)
- 1 teaspoon vanilla extract
- A pinch of salt
Directions
Preheat and Prepare Ramekins. Preheat your oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
Heat the Cream. In a saucepan over medium heat, warm the heavy cream until it's hot but not boiling. Once small bubbles start to form around the edges, remove from heat and set aside.
Whisk Egg Yolks and Sugar. In a mixing bowl, whisk together the egg yolks, ½ cup of sugar, vanilla extract, and a pinch of salt until the mixture is pale and creamy.
Temper the Eggs. Slowly pour the warm cream into the egg yolk mixture while whisking constantly. This gradual addition prevents the eggs from curdling.
Pour and Prepare for Baking. Strain the custard through a fine sieve to remove any lumps, then divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake. Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
Chill. Remove ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Caramelize the Sugar. Before serving, sprinkle a thin layer of granulated sugar (about 1-2 teaspoons) evenly over each custard. Use a kitchen torch to melt the sugar until it forms a golden, caramelized crust. Alternatively, place the ramekins under the broiler for a few minutes, watching carefully to avoid burning.
Serve and Enjoy. Let the caramelized topping cool and harden for a minute, then serve immediately.
Recipe tips
The quality of the cream and eggs greatly influences the flavor and texture of the creme brulee. Strain the custard mixture before pouring it into the ramekins to ensure a velvety consistency. Remove the custard from the oven when it’s still slightly jiggly in the center. Over-baking can lead to a grainy texture. A kitchen torch is the best tool for caramelizing sugar without heating the custard too much. Rotate the ramekin as you torch to ensure an even layer.
Nutrition Facts (per serving)
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