Classic French Crème Brûlée

5 from 4 votes

This classic French Crème Brûlée is a well-loved dessert famous for its creamy custard base with a silky texture and signature crunch topping.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: French

Servings: servings

Calories: 475kcal

Author: Emma Duckworth

Ingredients

480 ml double cream (heavy cream)
1 tablespoon vanilla bean paste or vanilla bean
5 large egg yolks
100 g granulated sugar divided

Metric - US Customary

Instructions

Make the Custard

Simmer cream and vanilla bean paste. Add cream and vanilla bean paste to a medium saucepan, and on medium heat, bring to a simmer. As soon as you see bubbles around the edge, remove the pan from the heat
Whisk egg yolks and sugar. Whilst the cream mixture is heating, add egg yolks and half the sugar to a separate mixing bowl. Using a hand-held electric whisk, whisk until the mixture thickens and is pale
Temper eggs. Whilst whisking the egg mixture continuously, pour the cream mixture slowly into the eggs until fully added and combined
Sieve mixture. Pass the mixture through a fine mesh sieve into a jug. This removes any bits of egg that might have snuck through and ensures a super smooth custard.
Using a large spoon, scrape off the foam from the top of the mixture and discard

Bake the Custard

Prepare the pan. Lay a couple of pieces of paper towel into the base of a deep baking dish. Place 5 ramekins into the base of the baking dish. Using the jug to pour, divide the mixture evenly into the ramekins
Surround ramekins with boiling water. Place the baking tray in the oven. Pour boiling water from a kettle into the baking dish surrounding the ramekins until the water reaches approximately two-thirds up the side of the ramekins
Bake for 35-40 minutes. When the custard is set around the edge but still has a jiggle in the middle, the crème brûlées are ready. As it cools and chills, the custard will set.
Chill. Remove the baking tray from the oven. Carefully lift the ramekins from the baking tray and set them on a wire rack to cool to room temperature. Refrigerate for at least 4 hours.

Brûlée the Custard

Sprinkle sugar and caramelise. When ready to serve, sprinkle one teaspoon of the remaining sugar over the surface of each crème brûlée and spread it evenly.
Use a kitchen blow torch to caramelise the sugar until it becomes a deep amber colour and is bubbling. Allow the sugar to cool and create a brittle crust. Serve immediately.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: You can store crème brûlée in an airtight container in the refrigerator for up to 3 days. Make sure to keep it chilled to maintain its creamy texture.

To freeze: It is best to freeze the crème brulée before adding the caramelized sugar topping. First, wrap the custard in plastic wrap and then tin foil. Place it in the freezer for up to 2 months. To serve, thaw the custard in the refrigerator overnight and then add the sugar topping and caramelize it just before serving.

TIP 1: Slow and steady wins the race. When making the custard, it is important to slowly add the hot cream to the egg yolk mixture to prevent the yolks from scrambling.

TIP 2: Strain the mixture. Once the custard is made, it's also a good idea to strain the mixture to remove any egg particles, ensuring a smooth and creamy texture.

TIP 3: Use a hot water bath. To cook the Crème Brûlee, it's best to use a hot water bath to prevent the eggs from scrambling and ensure slow, even cooking.

TIP 4: Layer to protect. To avoid the custard from heating too quickly from the base of the pan and moving around, you can lay a few layers of paper towel or a tea towel into the base of the pan.

TIP 5: Chill it. Finally, once your Crème Brûlees are cooked, chill it in the refrigerator for the custard to set and chill sufficiently to achieve that perfect creamy texture.

Nutrition