Classic Crème Brûlée Recipe
Crème brûlée is a classic French dessert with a silky vanilla custard base and a crisp caramelized sugar topping. It feels elegant and restaurant-style, but the recipe is surprisingly simple when made carefully.
The contrast is what makes it special: cold, creamy custard underneath and a thin, glassy caramel crust on top.
It is perfect for dinner parties, romantic desserts, holidays, or any moment when you want something refined but not overly complicated.
Classic Crème Brûlée Recipe
Recipe
Prep Time: 15 minutes Cook Time: 35–40 minutes Chill Time: 4 hours Servings: 4 Difficulty: Easy to medium
Ingredients
For the Custard
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
For the Caramelized Top
- 4 tablespoons granulated sugar
Instructions
1. Preheat the oven
Preheat the oven to 160°C / 325°F.
Place 4 ramekins in a deep baking dish.
2. Heat the cream
Pour the heavy cream into a small saucepan.
Warm over medium-low heat until it is hot and steaming, but do not let it boil.
Remove from the heat and stir in the vanilla extract.
3. Mix the egg yolks and sugar
In a bowl, whisk the egg yolks, sugar, and salt until smooth and slightly pale.
Do not whisk too aggressively, as too much air can affect the texture.
4. Combine the mixtures
Slowly pour the warm cream into the egg yolk mixture, whisking constantly.
Add the cream gradually so the eggs do not scramble.
For a smoother custard, strain the mixture through a fine sieve.
5. Fill the ramekins
Pour the custard evenly into the ramekins.
Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake
Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight wobble.
Remove the ramekins from the water bath and let them cool.
7. Chill
Refrigerate for at least 4 hours, or preferably overnight.
The custard must be fully chilled before adding the sugar topping.
8. Caramelize the sugar
Sprinkle 1 tablespoon of sugar over each custard.
Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
Let it sit for 1 minute before serving.
Tips
Use good-quality vanilla for the best flavor.
Do not boil the cream.
Bake gently in a water bath to keep the texture smooth.
The custard should wobble slightly when removed from the oven.
Caramelize the sugar only right before serving so the top stays crisp.
Conclusion
This classic crème brûlée is creamy, delicate, and beautifully balanced. The vanilla custard is smooth and rich, while the caramelized sugar topping adds crunch and elegance.
It is a timeless dessert that looks impressive, tastes luxurious, and can be prepared ahead of time with very little stress.