How to Make the Perfect Creme Brulee
French · Medium · 65 min · 6 servings
This classic French Creme Brulee features a luxuriously rich and silky vanilla custard base topped with a perfectly caramelized sugar crust that shatters with a tap of a spoon. It is an elegant and impressive dessert that is simpler to make than most people expect.
Why this recipe works
This Creme Brulee recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups heavy whipping cream
- 1 whole vanilla bean, split and scraped
- 5 large egg yolks
- 0.5 cup granulated sugar
- 1 pinch fine sea salt
- 0.25 cup granulated sugar, for topping
- 1 cup boiling water, for water bath
- 1 teaspoon pure vanilla extract, optional backup
Step by step instructions
Step 1: Infuse the Cream
Preheat your oven to 325 degrees F. Pour the heavy cream into a small saucepan and add the split vanilla bean pod along with its scraped seeds. Heat the cream over medium heat until it just begins to simmer around the edges, then remove from heat and let it steep for 15 minutes to infuse the vanilla flavor throughout.
Step 2: Whisk the Egg Mixture
In a large mixing bowl whisk together the egg yolks and granulated sugar until the mixture turns pale yellow and slightly thick, about 2 minutes. Add the pinch of sea salt and whisk to combine. Remove the vanilla bean pod from the cream and discard it.
Step 3: Temper the Custard
Slowly pour the warm infused cream into the egg yolk mixture in a thin steady stream while whisking constantly. This process of tempering gradually raises the temperature of the eggs without scrambling them. Skim off any foam that forms on the surface and strain the custard through a fine mesh sieve into a large measuring cup for easy pouring.
Step 4: Bake the Custards
Place 6 ramekins in a large roasting pan and divide the custard evenly among them. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake at 325 degrees F for 40 to 45 minutes until the custards are set around the edges but still have a gentle wobble in the center like gelatin.
Step 5: Chill and Brulee
Remove the ramekins from the water bath and allow them to cool at room temperature for 30 minutes. Refrigerate uncovered for at least 4 hours or overnight until fully chilled and set. When ready to serve, sprinkle an even thin layer of granulated sugar over each custard and use a kitchen torch to caramelize the sugar in circular motions until it forms a deep amber crackled crust. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- vanilla bean → 1 teaspoon of pure vanilla extract or 1 teaspoon of vanilla bean paste
- heavy whipping cream → half-and-half for a slightly lighter custard though the texture will be less rich
- kitchen torch for brulee → place ramekins under a preheated broiler for 2 to 3 minutes watching closely to caramelize the sugar
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the hot cream too quickly to the egg yolks which scrambles the eggs and ruins the smooth custard base
- Overbaking the custards until they are fully set and firm which results in a grainy rubbery texture instead of silky smoothness
- Caramelizing the sugar too far in advance which causes the crust to absorb moisture from the custard and become soft and sticky
Nutrition facts
Per serving: 420 calories, 5g protein, 28g carbs, 33g fat, 0g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →