Crème Brûlée
This post may contain affiliate links. Read my full disclosure policy. Crème brûlée might seem like restaurant-only territory, but it’s surprisingly easy to make at home. This one is rich, creamy, and topped with that perfectly crackly sugar crust. Julia Child famously said, “I think every woman should have a blowtorch.” While we don’t know exactly which recipe she was referring to, it certainly applies to one of the most iconic French desserts: crème brûlée. This luscious dessert features a creamy vanilla custard topped with a shatteringly crisp layer of caramelized sugar—its name even translates to “burnt cream.” Though it often shows up on the menus of fancy restaurants, it’s simple to make at home. If you don’t have a blowtorch, no worries—a broiler will do the job (though, I’ll admit, using a blowtorch is pretty fun!). You’ll need four 8-ounce custard dishes or ramekins and a large roasting pan. Much like cheesecake and flan, crème brûlée needs to be cooked in a water bath to ensure it cooks gently and evenly. “Oh my gosh, this was heavenly! Creamy custard with a caramelized sugar topping – what could be better? I had a hard time waiting for them to chill but it was worth the wait. Can’t wait to make them again!” What You’ll Need To Make Crème Brûlée Heavy cream: Makes up the base of the custard—rich, silky, and ultra-creamy. Vanilla: The primary flavor in crème brûlée. Traditionally made with a whole vanilla bean steeped in the cream, but vanilla bean paste or good-quality extract work just as well. Large Egg yolks: Thicken the custard as they cook and give it that classic, velvety texture. Save the leftover egg whites for another recipe (like egg white bites, pavlova, coconut macaroons, macarons, vanilla cake, or coconut cake). Sugar: Sweetens the custard and creates the signature crunchy topping when caramelized with a kitchen torch or broiled. Jump to the printable recipe for precise measurements Heavy cream: Makes up the base of the custard—rich, silky, and ultra-creamy. Vanilla: The primary flavor in crème brûlée. Traditionally made with a whole vanilla bean steeped in the cream, but vanilla bean paste or good-quality extract work just as well. Large Egg yolks: Thicken the custard as they cook and give it that classic, velvety texture. Save the leftover egg whites for another recipe (like egg white bites, pavlova, coconut macaroons, macarons, vanilla cake, or coconut cake). Sugar: Sweetens the custard and creates the signature crunchy topping when caramelized with a kitchen torch or broiled. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Simmer the cream and steep the vanilla. In a saucepan, bring the cream just to a simmer, then remove from the heat. Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to the cream. Let steep for 15 minutes. Heating the cream helps extract the flavor from the vanilla and ensures a smooth custard later on. (If using vanilla paste or extract, add it after heating; this preserves its delicate flavor and aroma.) Step 2: Whisk the eggs and sugar. In a large bowl, whisk the egg yolks, sugar, and salt until smooth and slightly pale, about 1 minute. Step 3: Strain the cream. Set a fine-mesh strainer over a medium bowl and strain the cream to remove the vanilla bean pod (you can skip this if you’re using extract or paste). Step 4: Temper the eggs. Slowly pour the warm cream into the egg mixture, whisking constantly. Tempering—gradually combining hot liquid with eggs—gently warms them so they don’t scramble or cook too quickly. Step 5: Prep the custards. Pour the custard mixture into a bowl with a spout or large measuring cup to make filling easier. It’s a small step, but it makes pouring into the ramekins way less messy. Step 6: Set up the water bath and fill the ramekins. Bring a kettle of water to a boil. Place four ramekins in a roasting pan or large baking dish, then divide the custard evenly among them. Carefully pour the hot water into the pan so it comes halfway up the sides of the ramekins — this gentle, even heat helps the custards bake perfectly. Step 7: Bake the custards. Transfer the pan to the oven and bake for 30 to 40 minutes, or until the custards are just set in the center. (You’ll know they’re done when the centers still have a slight jiggle—like set Jell-O—but aren’t liquid.) Step 8: Chill and caramelize. Remove the pan from the oven, then use tongs or a towel to transfer the ramekins to a wire rack. Let cool, then refrigerate for several hours or up to 3 days. Right before serving, sprinkle a thin, even layer of sugar over each custard. Use a blowtorch to caramelize until golden brown. (Alternatively, broil the custards 2 to 3 inches from the heat source for a few minutes—watch closely so they don’t get too dark.) Let sit for at least 5 minutes or up to 1 hour before serving. Video Tutorial More French Desserts You May Like RecipeComments (38)Add Comment Recipe Comments (38) Add Comment Ingredients 2 cups heavy cream 1 whole vanilla bean (or 1 teaspoon vanilla bean paste or vanilla extract) 6 egg yolks ½ cup sugar, plus more for topping Heaping ¼ teaspoon salt 2 cups heavy cream 1 whole vanilla bean (or 1 teaspoon vanilla bean paste or vanilla extract) 6 egg yolks ½ cup sugar, plus more for topping Heaping ¼ teaspoon salt Instructions Preheat the oven to 325°F and set an oven rack in the middle position. In a medium saucepan, bring the cream to a gentle simmer, then immediately remove from the heat. Split the vanilla bean in half lengthwise and scrape out the seeds; add both the seeds and the pod to the cream and let sit for 15 minutes. (Alternatively, add the vanilla bean paste or vanilla extract.) Bring a kettle of water to a boil. In a large bowl, whisk the eggs yolks, sugar, and salt until well combined and slightly pale, about 1 minute. Over a medium bowl, strain the cream through a fine mesh strainer to remove any bits of the vanilla bean pod (skip this step if using vanilla bean paste or vanilla extract). Discard the bean pod. Gradually pour the warm cream into the egg mixture, a little at a time, whisking constantly. Transfer the mixture to a bowl with a pour spout or a large measuring cup. Place 4 (8-ounce) custard dishes or ramekins into a large roasting pan. Pour the custard mixture into the dishes or ramekins. Pour enough hot water from the kettle into the roasting pan to come about halfway up the sides of the custard dishes/ramekins. Carefully transfer the pan to the oven and bake for 30 to 40 minutes, or until the centers are just set. Carefully remove the pan from the oven and, using tongs or a wide spatula, remove the custards from the roasting pan. Refrigerate for least 2 hours and up to 3 days (cover them with plastic wrap if making more than a few hours ahead). Before serving, sprinkle each custard with 1½ to 2 teaspoons sugar, depending on the size of the custard dish. Use a blowtorch to caramelize the sugar until it is deeply golden but not burnt. Alternatively, place the custard dishes on a baking sheet and broil 2 to 3 inches from the heat source for a few minutes, or until the sugar melts and browns (keep a close eye to make sure they don't burn). Let sit for at least 5 minutes or up to 1 hour before serving. Make-Ahead Instructions: The custards be prepared up to 3 days ahead and refrigerated. Follow the recipe through the baking and chilling steps. Once the custards are fully cooled, cover each ramekin tightly with plastic wrap and store them in the refrigerator. When you’re ready to serve, remove the custards from the fridge. Sprinkle the tops with sugar and caramelize just before serving to get that perfect crackly finish. Preheat the oven to 325°F and set an oven rack in the middle position. In a medium saucepan, bring the cream to a gentle simmer, then immediately remove from the heat. Split the vanilla bean in half lengthwise and scrape out the seeds; add both the seeds and the pod to the cream and let sit for 15 minutes. (Alternatively, add the vanilla bean paste or vanilla extract.) Bring a kettle of water to a boil. In a large bowl, whisk the eggs yolks, sugar, and salt until well combined and slightly pale, about 1 minute. Over a medium bowl, strain the cream through a fine mesh strainer to remove any bits of the vanilla bean pod (skip this step if using vanilla bean paste or vanilla extract). Discard the bean pod. Gradually pour the warm cream into the egg mixture, a little at a time, whisking constantly. Transfer the mixture to a bowl with a pour spout or a large measuring cup. Place 4 (8-ounce) custard dishes or ramekins into a large roasting pan. Pour the custard mixture into the dishes or ramekins. Pour enough hot water from the kettle into the roasting pan to come about halfway up the sides of the custard dishes/ramekins. Carefully transfer the pan to the oven and bake for 30 to 40 minutes, or until the centers are just set. Carefully remove the pan from the oven and, using tongs or a wide spatula, remove the custards from the roasting pan. Refrigerate for least 2 hours and up to 3 days (cover them with plastic wrap if making more than a few hours ahead). Before serving, sprinkle each custard with 1½ to 2 teaspoons sugar, depending on the size of the custard dish. Use a blowtorch to caramelize the sugar until it is deeply golden but not burnt. Alternatively, place the custard dishes on a baking sheet and broil 2 to 3 inches from the heat source for a few minutes, or until the sugar melts and browns (keep a close eye to make sure they don't burn). Let sit for at least 5 minutes or up to 1 hour before serving. Make-Ahead Instructions: The custards be prepared up to 3 days ahead and refrigerated. Follow the recipe through the baking and chilling steps. Once the custards are fully cooled, cover each ramekin tightly with plastic wrap and store them in the refrigerator. When you’re ready to serve, remove the custards from the fridge. Sprinkle the tops with sugar and caramelize just before serving to get that perfect crackly finish. Nutrition Information Powered by Per serving (4 servings) Calories: 588 Fat: 50 g Saturated fat: 29 g Carbohydrates: 33 g Sugar: 32 g Fiber: 0 g Protein: 6 g Sodium: 281 mg Cholesterol: 382 mg Per serving (4 servings) Calories: 588 Fat: 50 g Saturated fat: 29 g Carbohydrates: 33 g Sugar: 32 g Fiber: 0 g Protein: 6 g Sodium: 281 mg Cholesterol: 382 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: DessertGluten-Free AdaptableIce Cream, Pudding & CustardsMake-AheadFrench Dessert Gluten-Free Adaptable Ice Cream, Pudding & Custards Make-Ahead French