Crème Brûlée

Crème Brûlée is a delicious classic French dessert made with a velvety cream base and crunchy caramelized sugar on top. A dessert that combines simplicity and sophistication.

Crème Brûlée

This classic dessert of French cuisine combines the creamy sweetness of vanilla cream with the delicate caramelization of its surface. Each spoonful reveals a perfect balance between the creamy richness and the sweet crunch of the caramel. Served in its individual bowl, this crème brûlée is a treat for dessert lovers.
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine French
Servings 6


  • 1 saucepan
  • 2 bowl
  • 6 ramekins
  • 1 deep baking dish
  • 1 fine-mesh sieve
  • 1 kitchen torch


  • 2 cups heavy cream (50 cl)
  • ¾ cup milk (20 cl)
  • 1 vanilla bean (or 2 tsp of vanilla extract)
  • 6 egg yolks
  • ½ cup sugar (110 g) - 3.88 oz + extra for caramelizing


  • Preheat the oven: preheat your oven to 325°F (160°C).
  • Prepare the Custard Base: in a saucepan, heat the heavy cream and milk over medium heat until it's just about to boil. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and add the pod. If using vanilla extract, add it directly to the cream.
  • Infuse the cream: allow the cream to sit off the heat for about 15 minutes to let the vanilla infuse.
  • Whisk egg yolks and sugar: in a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
  • Temper the eggs: gradually pour the infused cream into the egg mixture, whisking continuously to temper the eggs. Remove the vanilla pod if used.
  • Strain the mixture: strain the custard mixture through a fine-mesh sieve into a pouring jug or bowl to ensure a smooth texture.
  • Prepare the ramekins: arrange your ramekins in a deep baking dish. Pour the custard mixture into the ramekins, dividing it equally.
  • Create a water bath: pour hot water into the baking dish, coming halfway up the sides of the ramekins. This creates a gentle, even cooking environment.
  • Bake the custard: carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes or until the custard is set around the edges but slightly wobbly in the center.
  • Chill: remove the ramekins from the water bath and let them cool. Refrigerate for at least 4 hours or overnight until fully chilled.
  • Caramelize the sugar: just before serving, sprinkle a thin, even layer of granulated sugar over the custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. Alternatively, place the ramekins under a preheated broiler for a few minutes.
  • Serve and enjoy: allow the caramelized sugar to cool and harden slightly before serving. The contrast between the crackly sugar top and the creamy custard underneath is the hallmark of a perfect Crème Brûlée.


  • Experiment with flavored sugars, like vanilla-infused sugar, for an extra layer of aroma.
  • Ensure the custard is thoroughly chilled before caramelizing the sugar to achieve the ideal texture contrast.
Keyword French dessert
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