Classic French Crème Brûlée: A Step-by-Step Recipe Guide

Ingredients

  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup granulated sugar, divided
  • 6 large egg yolks
  • 2 quarts hot water
  • Extra sugar for the caramelized tops

Steps and instructions

  1. Preheat the oven to 325 degrees F.
  2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
  3. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.
  4. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
  5. Add the cream a little at a time, stirring continually.
  6. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan.
  7. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  8. Bake just until the crème brûlée is set, but still trembling in the center, approximately 40 to 45 minutes.
  9. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
  10. Remove the crème brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
  11. Distribute the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top.
  12. Using a torch, melt the sugar and form a crispy top. Allow the crème brûlée to sit for at least 5 minutes before serving.

Tools for making

  • Medium saucepan - Used to heat the cream and vanilla mixture.
  • Whisk - Used to blend the sugar and egg yolks, and to mix the cream into the egg mixture.
  • 6 (7 to 8-ounce) ramekins - Individual serving dishes for the crème brûlée.
  • Large cake pan or roasting pan - Used to hold the ramekins during baking in a water bath.
  • Torch - Used to melt the sugar and create the caramelized top of the crème brûlée.

Recipe variations

  • Add a hint of citrus flavor by adding grated lemon or orange zest to the custard mixture.
  • Infuse the cream with different flavors by substituting the vanilla bean with other ingredients like lavender, cinnamon, or coffee beans.
  • Experiment with different sweeteners such as brown sugar, honey, or maple syrup instead of granulated sugar.
  • Create a unique crust by sprinkling crushed cookies, such as graham crackers or amaretti, at the bottom of each ramekin before pouring in the custard.
  • Add a twist with flavored liqueurs like Grand Marnier, Amaretto, or Frangelico by incorporating a small amount into the custard mixture.
  • Make it dairy-free by substituting the heavy cream with coconut milk or almond milk, adjusting the proportions and cooking time if necessary.
  • For a chocolate variation, melt some dark chocolate and whisk it into the custard mixture before baking.
  • Try different toppings like caramelized bananas, toasted nuts, or a dollop of fruit preserves.
  • Play with the texture by adding a layer of caramelized sugar between the custard and the crispy top.
  • Experiment with serving temperatures by serving the crème brûlée warm or even frozen for a delightful twist.

Recipe overview

Enjoy a touch of elegance with this classic French dessert, Crème Brûlée. This luxurious custard-based treat features a creamy interior beneath a hard caramelized sugar shell. It's a simple yet sophisticated dessert, perfect for ending a special meal. This Crème Brûlée recipe is easier to make than you might think, and the result is a rich, silky custard topped with a layer of hard caramel. It requires some patience and precision, but every spoonful will be worth the effort. The recipe involves steeping a vanilla bean in heavy cream, combining this with a mixture of egg yolks and sugar, and baking until set. The crowning glory of this dessert, the caramelized sugar topping, is achieved by sprinkling sugar on top of the cooled custard and applying heat until the sugar melts and forms a crispy crust. A delight to both the eyes and the palate, this Crème Brûlée recipe promises a dessert experience you won't forget. Enjoy!

Common questions

  1. How long does it take to make Crème Brûlée? The total time required for making Crème Brûlée is approximately 3 hours and 30 minutes, which includes baking, chilling, and caramelizing the sugar on top.
  2. Can I use vanilla extract instead of a vanilla bean? While the flavor of vanilla extract is not as intense as a vanilla bean, you can substitute 1 tablespoon of vanilla extract for the vanilla bean called for in this recipe.
  3. Can I use a different type of cream? It is recommended to use heavy cream for the best texture and flavor. Using a lighter cream may result in a thinner custard.
  4. Can I make Crème Brûlée ahead of time? Yes, Crème Brûlée can be made ahead of time. After refrigerating for at least 2 hours, it can be stored in the refrigerator for up to 3 days before caramelizing the sugar on top.
  5. Do I need a kitchen torch to caramelize the sugar? While using a kitchen torch is the traditional method for caramelizing the sugar on top of Crème Brûlée, you can also use the broiler in your oven. Keep a close eye on it to avoid burning.
  6. Can I use a different type of ramekin? It is recommended to use 7 to 8-ounce ramekins for this recipe. Using a different size may affect the cooking time and result in a different texture.

Serving dishes and utensils

  • Ramekins - Small, oven-safe ceramic dishes used for baking and serving individual portions of crème brûlée.
  • Torch - A culinary torch used to caramelize the sugar on top of the crème brûlée, creating a crispy and caramelized layer.
  • Roasting Pan - A large, deep pan used for baking the crème brûlée in a water bath to ensure even cooking and prevent the custard from curdling.
  • Whisk - A kitchen utensil with wire loops used for blending and mixing ingredients, such as whisking together the sugar and egg yolks.
  • Saucepan - A medium-sized pot with a handle and a lid, used for heating and simmering the cream and vanilla bean.
  • Strainer - A sieve or fine-mesh strainer used for removing any lumps or impurities from the custard mixture before pouring it into the ramekins.

Origin stories

Crème Brûlée, as we know it today, is a dessert that invokes a sense of sophistication and indulgence. Its simple yet opulent nature mirrors the French cuisine from which it hails. However, the origin of crème brûlée is a matter of international debate, with claims coming from France, Spain, and even England. Catalans argue that the dessert is an adaptation of their 'crema catalana', while the British claim it was actually invented by a cook at Trinity College, Cambridge, where it's still served and known as 'Trinity Burnt Cream'. Despite these claims, most food historians agree that the modern crème brûlée we enjoy today, with its signature burnt sugar topping, is a French creation. So, the next time you enjoy this velvety smooth custard capped with a brittle layer of caramelized sugar, remember that its seemingly simple elegance is steeped in centuries of culinary debate.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.