Classic French Crème Brûlée

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Crème Brûlée is the definition of simple elegance. With just a handful of basic ingredients—cream, eggs, sugar, and vanilla—you can create a dessert that is truly magical. This recipe walks you through the classic French method to achieve a perfectly smooth, rich, and creamy vanilla custard base. The best part, of course, is the dramatic finale: creating that signature crackly, caramelized sugar crust with a satisfying « crack » that gives way to the luscious custard beneath. It’s a timeless, sophisticated dessert that is perfect for impressing guests.

A classic crème brûlée in a white ramekin, with the top being caramelized by a kitchen torch

Table of Contents






Why You’ll Love This Recipe




    

  • Elegant & Impressive: A restaurant-quality dessert that you can easily make at home.
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  • Incredibly Creamy Texture: This recipe results in a silky-smooth, rich custard.
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  • The Signature « Crack »: Learn how to create that satisfyingly crisp, caramelized sugar topping.
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  • Simple, High-Quality Ingredients: A true testament to how a few simple ingredients can create something extraordinary.
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Ingredients You’ll Need




    

  • 2 cups heavy cream
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  • 1 tsp pure vanilla extract (or 1 vanilla bean, split and scraped)
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  • 5 large egg yolks
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  • 1/2 cup granulated sugar, plus more for topping
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  • Pinch of salt
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Step-by-Step Instructions




    

  1. Preheat and Prep: Preheat your oven to 325°F (163°C). Place four to six 6-oz ramekins in a large baking dish.
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  2. Infuse the Cream: In a small saucepan, heat the heavy cream and vanilla extract (or the vanilla bean pod and its scraped seeds) over medium heat until it is hot and steaming, but not boiling. Remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.
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  3. Make the Custard Base: In a medium bowl, whisk together the egg yolks, 1/2 cup of sugar, and a pinch of salt until the mixture is pale yellow and slightly thickened.
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  4. Temper the Eggs: Very slowly, pour the warm cream into the egg yolk mixture, whisking constantly. This process, called tempering, gently raises the temperature of the eggs without scrambling them.
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  5. Strain the Custard: Pour the custard mixture through a fine-mesh sieve into a large liquid measuring cup or pitcher. This will remove any small bits of cooked egg and ensure a perfectly smooth texture. Skim off any foam from the surface.
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  6. Bake in a Water Bath: Carefully pour the custard mixture evenly into the ramekins. Place the baking dish in the oven and pour hot water into the dish until it comes about halfway up the sides of the ramekins. This water bath (bain-marie) ensures the custards bake gently and evenly.
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  7. Bake: Bake for 30-40 minutes, or until the edges are set but the centers still have a slight jiggle when you gently shake the pan.
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  8. Chill Completely: Carefully remove the baking dish from the oven. Let the ramekins cool in the water bath for a bit, then remove them and let them cool to room temperature. Cover each ramekin with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
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  9. Caramelize the Top: Just before serving, blot any condensation from the top of the chilled custards. Sprinkle a thin, even layer of granulated sugar (about 1-2 teaspoons) over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a deep amber, crackly crust. Let it sit for a minute to harden before serving.
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Pro Tips for Perfect Custard




    

  • Temper Slowly: Pouring the hot cream in very slowly while whisking constantly is the most important step to prevent scrambled eggs.
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  • Don’t Skip the Strainer: Straining the custard is the secret to a guaranteed silky-smooth final product.
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  • The Water Bath is Essential: The gentle, even heat from the water bath is what gives crème brûlée its delicate texture. Don’t skip it!
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  • Torch for Best Results: A small kitchen torch provides the best, most even caramelization for the sugar crust.
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Frequently Asked Questions (FAQ)


 
 Q: What can I do if I don't have a kitchen torch?
 A: You can use your oven's broiler. Place the sugared custards on a baking sheet on the top rack and broil for 1-2 minutes, watching them like a hawk as the sugar can burn in seconds. The result won't be quite as even as with a torch, but it works in a pinch. 

 Q: Can I make Crème Brûlée ahead of time?
 A: Yes! The custards can be baked and chilled in the refrigerator for up to 3 days. Caramelize the sugar topping right before you plan to serve them for the best crackly texture.

		


				
			




			

				


		

		
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