Classic Crème Brûlée
Classic French dessert known for its silky-smooth custard base and crisp caramelized sugar topping. Made with rich egg yolks, creamy vanilla-infused custard, and a thin, golden sugar crust, this indulgent treat is both simple and elegant. Perfect for a special occasion or a luxurious homemade dessert experience.
🍽️ Servings: 2
Ingredients
- 2 egg yolks
- 130 ml heavy cream
- 20 g sugar
- Pinch of salt
- ⅓ vanilla bean
- Extra sugar for caramelizing (about 1 tsp)
Instructions
- Preheat the oven to 120°C (250°F).
- In a saucepan, heat the heavy cream with the vanilla bean (split and scraped) over low heat until warm but not boiling. Remove from heat and let it infuse for a few minutes.
- In a bowl, whisk the egg yolks with sugar and salt until pale.
- Slowly pour the warm cream into the yolk mixture, whisking constantly. Strain through a fine sieve.
- Divide the custard into two ramekins.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the ramekins.
- Bake for about 35 minutes until set but still slightly jiggly in the center.
- Let cool to room temperature, then refrigerate for at least 3 hours (preferably overnight).
- Before serving, sprinkle a thin layer of sugar over each custard and caramelize it using a torch until golden and crisp.
Tips & More Info
Why make the creme brûlée custard ahead?
Timing is everything. Let the custard chill completely before torching the sugar—this ensures a smooth, creamy interior with a perfectly crisp caramelized top.
Why strain the custard?
Texture matters. Straining removes any cooked bits from the egg yolks, giving a silky, luxurious mouthfeel that feels fine-dining worthy.
Why bake in a water bath?
Even heat. The bain-marie prevents cracking and overcooking, keeping the custard delicate and perfectly set.
Serving idea for extra wow factor?
Caramelize the sugar at the table with a kitchen torch—your guests will get the full “crack and shimmer” experience, making dessert both interactive and memorable.