Classic French Crème Brûlée Recipe

Experience the magic of making restaurant-quality French Crème Brûlée in your own kitchen. This silky-smooth vanilla custard topped with a layer of crisp caramelized sugar brings elegant French dining to your home.

Why You’ll Love This Recipe

Master the art of French dessert-making with this foolproof crème brûlée recipe. The contrast between the crispy caramelized top and the smooth, creamy custard underneath creates an unforgettable dessert experience that will impress your guests.

Ingredients

For the Custard Base:

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise (or 2 teaspoons alcohol free vanilla extract)
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1/4 teaspoon fine sea salt

For the Topping:

• 4 tablespoons granulated sugar (about 1 tablespoon per ramekin)

Kitchen Equipment Needed

• 4 (6-ounce) ramekins
• Deep baking dish for water bath
• Kitchen torch
• Fine-mesh strainer
• Whisk
• Measuring cups and spoons
• Kettle for boiling water
• Instant-read thermometer (optional)

Step-by-Step Instructions

Preparing the Custard Base

1. Preheat your oven to 300°F (150°C). Position the rack in the middle of the oven.
2. Pour the heavy cream into a medium saucepan. If using a vanilla bean, scrape the seeds and add both seeds and pod to the cream. Heat over medium heat until small bubbles form around the edges (do not boil).
3. Remove from heat, cover, and let steep for 15 minutes. If using vanilla extract, add it now.
4. In a medium bowl, whisk together egg yolks, sugar, and salt until the mixture becomes pale yellow and slightly thickened.
5. Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling.
6. Strain the mixture through a fine-mesh sieve into a clean bowl or measuring cup with a spout.

Baking the Custards

1. Place four 6-ounce ramekins in a deep baking dish.
2. Divide the custard mixture evenly among the ramekins.
3. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
4. Carefully transfer the baking dish to the preheated oven.
5. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center. The internal temperature should reach 170°F (77°C).
6. Remove ramekins from the water bath and let cool at room temperature for 30 minutes.
7. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Creating the Caramelized Top

1. Just before serving, remove the custards from the refrigerator and blot any moisture from the surface with a paper towel.
2. Sprinkle about 1 tablespoon of sugar evenly over each custard.
3. Hold a kitchen torch 2-3 inches from the surface and move it constantly in small circles until the sugar melts and caramelizes to a deep amber color.
4. Let the caramelized sugar harden for 2-3 minutes before serving.

Expert Tips

• Use room temperature eggs for the smoothest custard
• Strain the custard mixture to ensure silky smoothness
• Don’t skip the water bath – it ensures even cooking
• Avoid touching the caramelized sugar while it’s cooling
• Serve immediately after caramelizing for the best texture contrast

Storage Instructions

• Baked custards can be stored in the refrigerator for up to 2 days before caramelizing
• Add the caramelized sugar topping just before serving
• Do not freeze crème brûlée

Common Troubleshooting Tips

• If custard is curdling: Lower oven temperature and use a thermometer to monitor
• If sugar won’t caramelize: Ensure surface is completely dry and use fresh sugar
• If custard is too firm: Reduce baking time by 2-3 minutes next time

Perfect Pairing Suggestions

Serve your crème brûlée with:

• Fresh seasonal berries
• A light dusting of powdered sugar
• Mint leaves for garnish
• French press coffee or espresso

Recipe Notes

All ingredients used in this recipe are halal-friendly. However, feel free to adjust the ingredients according to your dietary preferences and needs.