The snap of the crisp topping on crème brulee is the perfect sound and the perfect ending to a special meal. If you haven’t tried making crème brulee at home yet, you’ll be surprised by how easy it is.
If there was ever a special occasion dessert, this is it. This gently flavored, ridiculously creamy custard goes down a treat. The charred sugar topping adds texture and the perfect amount of bitterness.
This crème brulee is a perfect dessert to serve after gourmet meals like authentic Italian spaghetti carbonara, classic chicken parmesan or French onion soup.
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Why You’ll Love this Recipe
- Luxuriously creamy texture: The silky custard melts in your mouth.
- The perfect flavor balance: With just the right amount of sugar, crème brulee is sweet without being overwhelming.
- Irresistible caramelized crust: The contrast between the crisp, caramelized sugar topping and the creamy custard underneath is pure magic.
- Simple ingredients: Made with cream, eggs, sugar, and flavoring, crème brulee uses kitchen staples to create a lux dessert.
- Make-ahead convenience: You can prepare it in advance and simply caramelize the sugar when ready to serve.
Ingredient and Substitution Notes
Despite it being an incredibly elegant dessert, crème brulee is nothing but some basics. Here’s what to round up:
- Heavy cream: The base of crème brulee’s creamy texture, heavy cream is essential for the custard's luxurious richness. For a lighter option, you can use half-and-half, but the texture may be a little less velvety.
- Vanilla extract: Use vanilla bean paste or scrape the seeds from a fresh vanilla pod for a stronger vanilla taste.
- Egg yolks: These are key to getting the custard's thick, silky texture. Using only yolks helps the custard set without becoming overly firm.
- Granulated sugar: Used in the mixture plus on top. Brown sugar can also be used for the topping, but it may caramelize differently – your crust might not have the same snap to it.
- Salt: We really recommend adding it as it balances out the sweetness.
See recipe card for quantities.
Variations of this Crème Brulee
- Lavender: Infuse the cream with dried culinary lavender buds by steeping them in the cream and then straining.
- Spiced: Add warm spices like cinnamon, nutmeg, or cardamom to the cream. For a chai-inspired variation, mix black tea leaves and traditional chai spices into the mixture, then strain before baking.
- Coconut: Replace heavy cream with a mix of coconut cream and coconut milk. Top with shredded toasted coconut on top of the caramelized sugar.
- Boozy: Stir in a splash of liqueur-like Amaretto, Bailey’s, Kahlua, or rum to the custard mixture. You might need to adjust the amount of sugar you add to the mixture so it’s not too sweet.
- Chocolate: Replace half of the heavy cream with milk and add melted dark chocolate to the cream mixture.
- Coffee: Infuse the heavy cream with instant espresso powder or steep coffee beans in the cream before heating. Strain the cream to remove any coffee grounds for a smooth custard.
Instructions
- Step 1 - Preheat the oven and prepare the cream
- Step 2 - Prepare the custard
- Step 3 - Strain the mixture
- Step 4 - Bake the custard
- Step 5 - Chill for 2 hours
- Step 6 - Caramelize the sugar
Top Tips
Through a bit of trial and error, we’ve come up with our tips for getting close-to-perfect crème brulee:
- Use room-temperature eggs and cream: For a smooth result.
- Temper the egg yolks: When combining the hot cream with the egg yolks, do it gradually while whisking. This will prevent the eggs from curdling and ensure a silky custard.
- Strain the custard: Strain the mixture through a fine mesh sieve before pouring it into ramekins. This step removes any sneaky cooked egg bits for an ultra-smooth texture.
- Know when it's done: The custard is ready when set around the edges but still slightly wobbly in the center. It will firm up as it cools. Don’t overbake it, it will make it grainy.
- Cool completely: Cool the custards at room temperature before refrigerating. Refrigerate for at least 4 hours (or overnight) to ensure they are set fully.
- Dry the surface before caramelizing: Gently pat the surface of the custard with a paper towel to remove any moisture. A dry surface helps the sugar caramelize evenly.
- Torch evenly: Hold the torch a few inches from the sugar and move it in circular motions for even caramelization. Avoid staying in one spot too long to prevent burning.
- Serve immediately after caramelizing: For the best texture contrast, serve crème brulee after caramelizing the sugar to keep the crust crisp.
Storage Notes
Before caramelizing, cover the baked and cooled custards tightly with plastic wrap or aluminum foil and refrigerate. They can be stored this way for up to 3 days.
Place a paper towel under the wrap to prevent condensation from dripping onto the custard.
If you need to store caramelized crème brulee, loosely cover it with foil (avoid plastic wrap as it traps moisture) and refrigerate. Consume within 24 hours; note that the sugar crust will soften over time.
Freezing
Crème brulee can be frozen without the caramelized topping. Wrap each ramekin tightly in plastic wrap, then in foil to prevent freezer burn. Store for up to 1 month.
Thaw in the refrigerator overnight before caramelizing and serving.
Do Not Freeze Caramelized Custards: The sugar topping will lose its texture and become sticky after freezing and thawing. Yikes!
FAQ
Nope! The consistency won’t be the same.
Cracks are caused by overbaking or uneven heat. Always bake in a water bath, and don’t let the oven temperature go too high. Covering the ramekins with foil can also help.
Grainy custard is usually caused by overbaking or cooking the eggs too quickly during tempering. To avoid this, bake the custards in a water bath and check for doneness early. When tempering, add the hot cream to the egg yolks gradually while whisking constantly.
The custard is ready when it’s set around the edges but still has a slight wobble in the center. It will continue to firm up as it cools.
If the sugar crust is not crisp, it may be due to moisture on the custard’s surface or using the wrong sugar. Pat the custard dry with a paper towel before sprinkling sugar, and use granulated or turbinado sugar for caramelizing.
Yes! You can caramelize the sugar under the broiler in your oven. Place the ramekins on a baking sheet and broil on high, watching closely to avoid burning. Rotate as you need to for even caramelization.
Related
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Pairing
These are my favorite dishes to serve with crème brulee:
Crème Brulee
Equipment
Ingredients
- 2 cups heavy cream
- ½ teaspoon vanilla extract
- 4 large egg yolks
- ½ cup granulated sugar divided
- ⅛ teaspoon salt
- 1-2 tablespoons granulated sugar for caramelizing
Instructions
Preheat the Oven
- Preheat your oven to 325°F (160°C).
Prepare the Cream
- Pour the heavy cream into a medium saucepan.
- Heat the cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove from heat and stir in the vanilla extract.
Prepare the Custard
- In a large bowl, whisk together the egg yolks, ¼ cup of granulated sugar, and salt until the mixture becomes pale and thick.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
Strain and Pour
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.
- Pour the custard mixture evenly into 4 (6-ounce) ramekins.
Bake the Custards
- Place the ramekins in a large baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven.
- Bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.
Chill
- Remove the ramekins from the water bath and let them cool to room temperature.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled.
Caramelize the Sugar
- Just before serving, sprinkle a thin, even layer of the remaining ¼ cup granulated sugar over the top of each custard.
- Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, you can place the ramekins under a broiler set on high for 1-2 minutes, watching carefully to prevent burning.
Serve
- Allow the caramelized sugar to cool and harden for a few minutes before serving.
- Enjoy your homemade crème brulee!
Susan Meltzer says
This crème brûlée recipe is absolutely divine! The custard is perfectly smooth and creamy, with just the right balance of sweetness. The caramelized sugar topping adds a delightful crunch that complements the silky texture beautifully. It’s a restaurant-quality dessert made right at home—definitely a keeper!