Desserts

Crème Brûlée

Name: Crème Brûlée
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup (240 ml) heavy cream; 1/3 cup (67 g) sugar; 1 vanilla bean; 2 egg yolks; 1/2 tsp (2.5 ml) vanilla extract (or 2 tsp/10 ml vanilla extract if you are not using a vanilla bean); Pinch of salt; 4 tbsp (50 g) granulated sugar (for topping)

It might seem like an intimidating dessert to make but it's really quite simple to make! Yet it always pleasantly shocks and surprises your guests. You can have it made, or put on a show by torching your crème brûlées right in front of your guests.

Prep

15 min

Cook

40 min

Total

55 min

Serves

Style

🍽 Elevated

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It might seem like an intimidating dessert, but it's really quite simple to make! Yet it always pleasantly shocks and surprises your guests. You can make them ahead, or put on a show by torching your crème brûlées right in front of your guests.

Ingredients

Servings:

1 cup (240 ml) heavy cream
1/3 cup (67 g) sugar
1 vanilla bean
2 egg yolks
1/2 tsp (2.5 ml) vanilla extract (or 2 tsp/10 ml vanilla extract if you are not using a vanilla bean)
Pinch of salt
4 tbsp (50 g) granulated sugar (for topping)

Instructions

1
Preheat the oven to 300°F (150°C).
2
Place the racks in the centre of the oven.
3
In a saucepan over medium-high heat, bring the cream, vanilla bean paste, and the entire scraped vanilla bean to a very gentle simmer (the cream should just begin to slightly bubble around the edges; be sure not to boil the cream).
4
Remove the pan from the heat and allow it to cool very slightly.
5
Add the eggs and sugar to a mixing bowl. Whisk or beat for about 2 to 3 minutes until thick and pale.
6
Strain the cream through a fine-mesh sieve, discarding the empty vanilla bean.
7
Gradually pour the cream into the egg yolk mixture while whisking constantly to ensure that your eggs don't scramble.
8
Stir in the vanilla extract.
9
Pour into four small ramekins (or two to three larger ones).
10
Prepare the water bath by carefully pouring hot tap water into the roasting pan to come up halfway up the sides of the ramekins. Be sure not to spill any water into your custard or it will ruin the dessert.
11
Bake for about 25 minutes for this smaller size. Larger sizes will need 30 to 40 minutes. The custards should be set with a slight jiggle in the middle.
12
Remove your custards from the water bath and cool to room temperature on a wire rack (for about 30 to 45 minutes).
13
After that, refrigerate the crème brûlée uncovered for at least two hours. If storing it overnight, be sure to cover your crème brûlées.
14
Remove the custards from the fridge and sprinkle an even layer of granulated sugar over the custards (one tablespoon (15ml) per custard).
15
Place your crème brûlée torch about 2 inches (5cm) away at an angle from the custard and caramelize the sugar until it is golden brown and bubbly. Be sure not to touch the melted sugar, as it will be very hot. Allow the sugar to cool, garnish the crème brûlée as desired, and serve. Enjoy!

FAQ

Can you make crème brûlée ahead of time?+

Yes, you can prepare the custard up to 2 days in advance and store it covered in the refrigerator—just torch the sugar topping right before serving so it's crispy. This makes it perfect for entertaining since you only need to caramelize the top at the last minute.

What if you don't have a vanilla bean for crème brûlée?+

You can skip the vanilla bean entirely and use 2 teaspoons of vanilla extract instead, adding it to the cream mixture after heating. The extract won't infuse quite as elegantly, but it will still give you delicious vanilla flavor.

Why is my crème brûlée grainy or curdled?+

This usually happens when the custard gets too hot—keep your oven at exactly 300°F and use a water bath to ensure gentle, even cooking. Also avoid whisking the egg yolks too vigorously, as this incorporates air bubbles that can create a grainy texture.

How do you get a crispy sugar top on crème brûlée without a torch?+

You can broil the sugared custards on a high rack for 1-2 minutes, watching closely to prevent burning, though a kitchen torch gives you much better control and a more even caramel crust. Some people also use the back of a heated spoon to crack and caramelize the sugar, though it's trickier to master.