Print

Mastering the Art of Classic French Crème Brûlée

Print Recipe

A timeless French dessert featuring a creamy vanilla custard base topped with a crisp caramelized sugar crust. Simple, elegant, and irresistibly indulgent.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons superfine sugar for topping
  • Optional: 1 tablespoon Grand Marnier
  • Optional: Fresh berries for garnish
  • Optional: Orange or lemon zest

Instructions

  1. Preheat oven to 325°F (163°C).
  2. In a saucepan, combine heavy cream and vanilla bean with seeds. Heat over medium-low until hot but not boiling. Remove from heat, cover, and let steep 15 minutes.
  3. In a bowl, whisk egg yolks, granulated sugar, and salt until pale and thick.
  4. Slowly pour warm cream into yolk mixture, whisking constantly.
  5. Strain mixture through a fine-mesh sieve into a pitcher or bowl.
  6. Place four ramekins in a baking dish. Divide custard evenly among ramekins.
  7. Pour hot water into the dish until it reaches halfway up the ramekins’ sides.
  8. Bake for 40–45 minutes until custard is set but slightly jiggly in the center.
  9. Remove ramekins and let cool to room temperature, then refrigerate at least 2 hours or overnight.
  10. Before serving, sprinkle 1/2 tablespoon superfine sugar on each custard. Caramelize with a kitchen torch or broiler until golden and crisp.

Notes

Strain the custard before baking for a silky texture. Always heat cream gently to avoid curdling the eggs. Keep the torch moving for even caramelization.

Nutrition

Keywords: crème brûlée, French dessert, custard, caramelized sugar

Find it online: https://www.eatbrightly.com/classic-french-creme-brulee-recipe/