Classic Crème Brûlée with Caramelized Sugar Topping

Name: Classic Crème Brûlée with Caramelized Sugar Topping
Prep time: 20 min
Cook time: 40 min
Total time: 240 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 vanilla beans (split and seeds scraped); 2 cups heavy cream (500 ml); 5 egg yolks (large); 1/2 cup granulated sugar; 1/4 teaspoon salt; 6 tablespoons granulated sugar

240 min 6 servings Medium

All Recipes

Indulge in this creamy vanilla bean custard topped with a crisp caramel crust, perfect for a special dessert.

Prep

20 min

Cook

40 min

Total

240 min

Servings

Difficulty

Medium

Crème Brûlée is a timeless French dessert that combines the smoothness of vanilla bean custard with the satisfying crack of caramelized sugar. This recipe ensures a perfect balance of sweet and creamy with that iconic brûlée finish. Our version guides you through creating a silky custard baked gently in a water bath, then topped with a layer of sugar that you torch to golden perfection. It's an elegant dessert that impresses with both taste and presentation. Whether you're hosting a dinner party or treating yourself, this Crème Brûlée is an indulgent choice that offers a delightful experience with every spoonful.

Instructions

Prepare the vanilla cream

In a small saucepan, combine the heavy cream and vanilla bean seeds. Heat over medium heat until just hot, but not boiling. Remove from heat and let steep for 15 minutes.

Pro tip: Steeping the vanilla enhances the cream's flavour.

Whisk the egg mixture

In a medium bowl, whisk together the egg yolks, sugar, and salt until pale and smooth.

Pro tip: Ensure the sugar is fully dissolved for a smooth custard.

Combine and strain the custard

Slowly pour the warm cream into the egg mixture, whisking constantly. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.

Pro tip: Straining ensures a silky texture.

Fill and arrange ramekins

Divide the custard mixture among six 175 ml (6 oz) ramekins. Place the ramekins in a large baking dish.

Pro tip: Use similar-sized ramekins for even cooking.

Bake in a water bath

Pour hot water into the baking dish halfway up the sides of the ramekins. Bake at 150°C (300°F) for 30-40 minutes, until the custard is set but still jiggly in the centre.

Pro tip: The water bath ensures gentle, even cooking.

Chill the custard

Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.

Pro tip: Chilling allows the custard to firm up.

Caramelize the sugar

Just before serving, sprinkle 1 tablespoon of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown.

Pro tip: Move the torch in circles for even caramelization.

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Tips & Tricks

Use fresh vanilla beans for the best flavour.
Aim for a shallow caramel crust for even brûlée.
Chill the custard thoroughly before caramelizing.

Frequently Asked Questions

How many calories are in a classic Crème Brûlée?

A classic Crème Brûlée contains approximately 320 calories per serving.

What size ramekins for Crème Brûlée?

Use six 175 ml (6 oz) ramekins for Crème Brûlée.

How do you make the caramel topping for Crème Brûlée?

Sprinkle sugar over the chilled custard and use a torch to caramelize it evenly to a golden brown.

Can I make Crème Brûlée ahead of time?

Yes, prepare the custard up to two days in advance and torch the sugar just before serving.

What is the purpose of the water bath?

The water bath ensures gentle and even cooking, preventing the custard from curdling.

Can I use vanilla extract instead of vanilla beans?

Yes, but vanilla beans offer a more authentic and rich flavour.

Serving Suggestions

Serve your Crème Brûlée chilled, allowing the caramel crust to shatter beautifully upon tapping with a spoon. Pair it with a light dessert wine or coffee for a delightful end to your meal. If making ahead, prepare the custard up to two days in advance and store in the refrigerator. Torch the sugar just before serving to maintain the crisp texture. Leftovers can be kept for up to three days, though the sugar topping may soften.