Today, I’m excited to share with you my signature crème brûlée recipe—a dessert that I’ve refined over the years. This recipe is more than just a sweet treat; it’s a richly rewarding experience that combines the smoothness of custard with the satisfying crack of caramelized sugar. Let’s dive into creating this classic French dessert that’s sure to impress and delight.

Ingredients

• 2 cups of heavy cream (for a rich, creamy texture)
• 1/2 cup of granulated sugar (perfectly sweetens the custard)
• 4 large egg yolks (essential for a silky-smooth custard)
• 1 teaspoon of vanilla extract (adds a warm, comforting flavor)
• A pinch of salt (to enhance and balance the flavors)
• Additional granulated sugar for caramelizing (about 1-2 tablespoons per ramekin)

Instructions

1. Prepare Your Oven and Ramekins

Start by preheating your oven to 325°F (160°C). While the oven heats up, gather your ramekins and arrange them in a baking dish. This setup will make it easier to create a water bath for even baking.

2. Heat the Cream

In a medium saucepan, gently heat the heavy cream over medium heat until it just begins to simmer. Stir occasionally to prevent scorching. As the cream heats, you’ll notice the rich aroma filling your kitchen—this is where the magic begins.

3. Whisk the Egg Mixture

While the cream is warming, whisk together the egg yolks, 1/2 cup of granulated sugar, vanilla extract, and a pinch of salt in a separate bowl. Whisk until smooth, ensuring the sugar is fully dissolved to create a uniform custard base.

4. Combine the Cream and Egg Mixture

Once the cream has reached a simmer, remove it from the heat. Slowly pour the warm cream into the egg yolk mixture, whisking constantly. This step is crucial—adding the cream gradually prevents the eggs from curdling, resulting in a smooth custard.

5. Strain the Custard

For a flawless texture, strain the custard through a fine-mesh sieve into a clean bowl. This step removes any bits of cooked egg and ensures your crème brûlée is perfectly smooth.

6. Fill the Ramekins

Carefully pour the custard into the prepared ramekins, dividing it evenly. Each ramekin should be filled about three-quarters full, leaving enough space for the custard to rise slightly as it bakes.

7. Create a Water Bath

To ensure even cooking and prevent the custard from cracking, create a water bath. Pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides. This gentle cooking method is key to achieving that classic crème brûlée texture.

8. Bake to Perfection

Place the baking dish in the preheated oven and bake for 30-35 minutes. The crème brûlées are done when the edges are set but the centers still have a slight jiggle. This gives crème brûlée its delicate, creamy consistency.

9. Cool and Chill

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, transfer them to the refrigerator to chill for at least 2 hours, or overnight if you can wait. Chilling allows the custard to set and the flavors to develop.

10. Caramelize the Sugar

When ready to serve, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, gently caramelize the sugar until it’s golden and crisp. If you don’t have a torch, you can also place the ramekins under a broiler, but be sure to watch them closely to avoid burning the sugar.

11. Enjoy the Experience

Let the caramelized sugar cool and harden for a minute. Then, take your spoon and crack through the caramel crust to reveal the creamy custard beneath. The contrast of textures—crisp, crunchy caramel with smooth, velvety custard—is pure satisfaction.

Can I make crème brûlée without a kitchen torch?

Yes, if you don’t have a kitchen torch, you can caramelize the sugar under a broiler. Place the ramekins close to the broiler and watch them carefully to avoid burning the sugar. It should only take a minute or two.

How long should I chill crème brûlée before serving?

For the best texture, chill the crème brûlée for at least 2 hours in the refrigerator. However, chilling it overnight will allow the flavors to fully develop and the custard to set perfectly.

Why is my crème brûlée not setting properly?

If your crème brûlée is too runny, it may not have been baked long enough. The custard should be set around the edges but still have a slight jiggle in the center when you take it out of the oven. Make sure your oven is at the correct temperature and that you’re using a water bath to ensure even cooking.

Can I make crème brûlée ahead of time?

Yes, crème brûlée can be made a day or two in advance. Prepare and bake the custards, then chill them in the refrigerator. Just before serving, caramelize the sugar topping for the best results.

What is the best sugar to use for caramelizing the top of crème brûlée?

Granulated sugar works best for creating that classic, crunchy caramelized top. It melts evenly and provides a nice, even layer of caramel.

Final Thoughts

Making crème brûlée at home is more than just following a recipe—it’s about creating a memorable experience. Each step, from heating the cream to caramelizing the sugar, contributes to a dessert that’s as rewarding to make as it is to eat. Whether you’re treating yourself or sharing with loved ones, this homemade crème brûlée is sure to become a favorite.

So, gather your ingredients, follow these steps, and create a crème brûlée that celebrates the sweet moments in life. Every spoonful is a reminder of how simple ingredients can come together to create something truly special. Enjoy the process and the results!