How to Make Crème Brûlée: The Classic French Custard Dessert Every Pastry Lover Should Master
Few desserts feel as indulgent—and approachable—as crème brûlée. With its crisp caramelized sugar topping that cracks under your spoon and the rich, creamy vanilla custard beneath, this timeless French dessert never fails to impress.
This step-by-step recipe captures the authentic French flavor and silky texture every pastry chef aims for, making it perfect for home bakers and professionals alike.
Servings
6
Prep time:
20min
Cook time:
1h30
Resting time:
30min
Why You’ll Love This Recipe
- ✅ Classic French elegance – a dessert that’s been served in fine dining since the 17th century
- ✅ Perfect balance of textures – crisp caramel on top, smooth custard underneath
- ✅ Reliable results – tested proportions and method for consistent success
- ✅ Make-ahead friendly – prepare custards in advance and caramelize just before serving
Mastering this dessert builds your pastry skills while delivering a show-stopping finish for any meal.
A Bit of History
Crème brûlée, meaning “burnt cream,” originated in France but also has close cousins in England (trinity cream) and Spain (crema catalana). It became a hallmark of French gastronomy in the 17th century and remains a symbol of fine dining and refined pastry technique today.
Ingredients
- 350g of 35% liquid cream
- 130g of whole milk
- 5 egg yolks
- 75g of sugar
- 1 bag of vanilla sugar
- 1 vanilla pod
- Some brown sugar to caramelized the top
Step by Step Instructions
Infuse the Cream
Warm the heavy cream gently with your vanilla bean (split and scraped) to infuse flavor. Do not boil. Remove the pod after infusing.
Whisk the Yolks and Sugar
In a mixing bowl, whisk egg yolks and sugar until pale and slightly thickened.
Slowly add the warm vanilla cream to the yolks, whisking constantly to avoid scrambling the eggs. Strain the custard through a sieve for a perfectly smooth texture.
Bake in a Water Bath
Divide the custard into ramekins. Place them in a deep baking dish and pour hot water halfway up the sides. Bake at low heat until the edges are set but the center still jiggles slightly when tapped.
Chill Completely
Remove ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2–3 hours (or overnight) to allow the custard to fully set.
Caramelize the Sugar
Just before serving, sprinkle an even layer of sugar on top of each custard. Using a kitchen torch, melt the sugar until it forms a crisp, golden-brown crust. If you don’t have a torch, briefly place the ramekins under a very hot broiler while watching carefully.
Tips for Success
- Prevent curdling: Keep the cream warm, not boiling, and whisk constantly while tempering.
- Avoid overbaking: Remove custards when they still have a slight wobble—they set further as they cool.
- Even caramel: Use fine sugar for a smooth, uniform brûlée topping.
- Serving temperature: Chill well but serve shortly after caramelizing to enjoy the crisp contrast.
Serving Suggestions
- Add fresh berries or citrus zest for a light garnish.
- Serve with espresso or dessert wine for a refined finish.
- Enhance flavor with a touch of liqueur (e.g., Grand Marnier) infused in the custard.
Frequently Asked Questions
Can I make crème brûlée in advance?
Yes, prepare and chill the custards up to 3 days ahead. Sprinkle and caramelize the sugar just before serving.
Can I flavor the custard differently?
Absolutely—infuse cream with spices (cinnamon, star anise) or citrus peels for variety.
You can also go for chocolate, pistachio paste, coffee, etc.
How do I get a perfect caramel crust without a torch?
Use your oven’s broiler/grill at high heat, placing ramekins close to the top. Watch closely to prevent overheating the custard.
Is it necessary to use a vanilla pod?
Using a real vanilla pod makes a big difference in flavor. If unavailable, use high-quality vanilla extract—be generous to achieve depth.
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Ready to go deeper? Join one of our Online Pastry Courses and learn to bake like a pro at your own pace.
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