Experience the decadence of our Classic Crème Brûlée! This beloved French dessert features a silky smooth custard base infused with vanilla, topped with a delicate layer of caramelized sugar. Each spoonful offers a luxurious contrast of creamy custard and crunchy caramel, making it a timeless favorite for any occasion. Treat yourself to the elegance and simplicity of homemade crème brûlée with our easy-to-follow recipe!

Our love affair with Classic Crème Brûlée began during a visit to a quaint French bistro, where the dessert was served with a flourish of caramelized sweetness. Intrigued by its creamy texture and rich vanilla flavor, we set out to recreate this iconic dessert at home. Through careful experimentation with ingredients and techniques, we perfected a recipe that captures the essence of traditional crème brûlée.

Since then, making crème brûlée has become a cherished tradition in our kitchen. Whether prepared for special celebrations or enjoyed as a comforting treat, each serving evokes the elegance and indulgence of French cuisine. With its crisp caramelized top and velvety custard, this dessert never fails to impress and delight.

Why You’ll Love Classic Crème Brûlée

Silky Custard: Smooth and creamy custard infused with aromatic vanilla.

Crunchy Caramelized Sugar: Delicate, caramelized sugar topping for a satisfying crunch.
Elegant Presentation: Impress guests with a restaurant-quality dessert made at home.
Make-Ahead: Prepare ahead and chill until ready to serve for convenience.

Ingredients Notes For Classic Crème Brûlée

Egg Yolks: Use fresh egg yolks for a rich and creamy custard.
Heavy Cream: Provides the luxurious texture and richness of the custard.

Vanilla Bean: Use a vanilla bean pod for authentic flavor, or substitute with pure vanilla extract.
Granulated Sugar: Used both in the custard and for caramelizing the top.

Recipe Steps:

Prepare the Custard Base:
- Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish.
- In a medium saucepan, heat 2 cups of heavy cream and 1 vanilla bean pod (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
Whisk Egg Yolks and Sugar:
- In a mixing bowl, whisk together 5 large egg yolks and 1/2 cup of granulated sugar until pale and slightly thickened.
Temper the Eggs:
- Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly, until well combined. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.

Bake the Custards:
- Divide the custard mixture evenly among the ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins to create a water bath.
- Bake in the preheated oven for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

Chill and Caramelize:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Cover and refrigerate for at least 2 hours, or up to 24 hours, to chill thoroughly.
- Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Alternatively, place under a broiler for a few minutes until caramelized.
Serve and Enjoy:
- Let the caramelized sugar harden for a minute before serving to create a crunchy top.
- Garnish with fresh berries or a mint leaf if desired, and enjoy the luxurious taste of Classic Crème Brûlée!

Storage Options:

Prepared Custards: Once caramelized, serve immediately for the best texture and flavor.
Uncooked Custards: Store covered in the refrigerator for up to 2 days before caramelizing the sugar topping.

Variations & Substitutions:

Flavor Infusions: Experiment with different flavors such as citrus zest, espresso, or spices like cinnamon in the custard base.
Dairy-Free Option: Substitute heavy cream with full-fat coconut milk for a dairy-free version.
Single-Serving: Use a large, shallow baking dish for one large crème brûlée instead of individual ramekins.

HOW TO MAKE CLASSIC CRÈME BRÛLÉE

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Ingredients

Scale

2 cups heavy cream

1 vanilla bean pod, split and scraped (or 1 tsp pure vanilla extract)
5 large egg yolks
1/2 cup granulated sugar, plus extra for caramelizing

Instructions

Preheat oven to 325°F (160°C). Place six ramekins in a baking dish.
In a medium saucepan, heat heavy cream and vanilla bean pod over medium heat until just simmering. Remove from heat, cover, and let it steep for 15 minutes.
In a mixing bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.

Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly until well combined. Strain through a fine-mesh sieve into a large measuring cup or bowl with a spout.
Divide custard mixture evenly among ramekins. Fill baking dish with hot water halfway up sides of ramekins to create a water bath.
Bake for 30-35 minutes, or until custards are set around edges but still slightly jiggly in center.

Remove ramekins from water bath and cool to room temperature. Cover and refrigerate for at least 2 hours, or up to 24 hours.
Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize sugar until golden brown and bubbly, or place under broiler for a few minutes.
Let caramelized sugar harden for a minute before serving. Garnish with berries or mint if desired. Enjoy Classic Crème Brûlée!