1. Home
  2. Dishes
  3. Classic Crème Brûlée Custard

Classic Crème Brûlée Custard

Category: Sweet Treats to Satisfy Any Craving

Classic Crème Brûlée offers a luxurious contrast between smooth vanilla-infused custard and a glassy caramelized sugar crust. The process begins by gently infusing heavy cream with real vanilla and blending with egg yolks and sugar for a silky base. Baking in a water bath ensures perfect texture, while chilling sets the custard to creamy perfection. Finishing with a torched sugar layer gives a signature crisp top that cracks deliciously when served. This celebrated French dessert delights with each creamy spoonful and satisfying crunch.

Pin it Share it Email it Print Jump to Instructions
Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sat, 24 May 2025 09:01:07 GMT
A spoon is in a bowl of food. Save
A spoon is in a bowl of food. | recipesfoodyummy.com

Classic crème brûlée is all about that contrast between silky smooth custard and the satisfyingly crisp sugar crust. I always crave this dessert when I want something elegant but comforting at home. It never fails to impress guests yet does not demand fancy techniques or ingredients.

Every time I make this crème brûlée my friends are amazed by that glassy sugar shell. I remember the first time the torch revealed its magic my kitchen felt like a Parisian café.

Ingredients

  • Heavy cream: gives the dessert its luxurious mouthfeel and rich flavor Look for fresh cream with a high-fat content for best results
  • Vanilla bean or pure vanilla extract: infuses the custard with classic aromatic depth Split whole vanilla beans if possible for supreme fragrance
  • Large egg yolks: provide richness and help set the custard Choose eggs with richly colored yolks for optimal results
  • Granulated sugar: sweetens the mixture and is essential for that signature brûléed topping Fine sugar melts evenly for a lovely crisp layer
  • Pinch of salt: balances flavors and heightens the vanilla Custard should taste rich but never flat

Step-by-Step Instructions

Prep the Oven and Ramekins:
Preheat your oven to moderate heat and nestle four oven-safe ramekins in a large deep baking dish This setup is crucial because the gentle water bath ensures an even custard
Infuse the Cream:
Place the heavy cream and your vanilla bean or extract in a saucepan Heat just until a gentle simmer appears on the edges Remove from heat so the vanilla permeates the cream Letting it sit for about ten minutes gives a deep flavor base
Mix the Custard Base:
Whisk your egg yolks sugar and salt in a medium bowl until slightly pale and thickened This step is vital for achieving a creamy finish Gradually whisk the warm infused cream into the yolk mixture Tempering like this prevents scrambled eggs
Strain and Pour:
Pass the custard mixture through a fine mesh sieve This removes any potential lumps and promises a perfectly silky texture Divide the smooth mixture among ramekins
Bake the Custard in a Water Bath:
Carefully pour hot water into the baking dish to come up halfway on the ramekins Cover loosely with foil Bake until the custard is just barely set with a gentle jiggle at the center Baking gently avoids cracks and graininess
Cool Completely:
Remove ramekins from the hot water using kitchen tongs Set them to cool at room temperature then refrigerate to set The custard needs two hours minimum chilled for the right consistency
Sprinkle Sugar Evenly:
Dust each chilled custard with a thin even layer of granulated sugar Swirl the bowl to coat the surface so you get a perfect brûlée crust
Caramelize the Sugar:
With a small torch gently melt the sugar just until it bubbles and turns golden Let it stand briefly so the top hardens into that iconic crisp shell
Serve and Enjoy:
Serve immediately so the sugar stays glassy Crack into the top with a spoon and dive into the creamy custard below
A small white bowl of food. Save
A small white bowl of food. | recipesfoodyummy.com

Vanilla is my favorite in this dish because you taste its pure essence with each bite Sometimes my daughter and I compete to see who has the loudest sugar crackle at the table It brings so much joy to the end of a meal

Storage Tips

Crème brûlée keeps beautifully covered in the fridge for up to two days Prepare the custard in advance but wait to caramelize until just before serving This preserves the sugar crust’s crunch versus it turning soft in the fridge If you have leftover custards simply add fresh sugar and caramelize again before enjoying

Ingredient Substitutions

If you cannot find vanilla bean use a high quality vanilla extract Almond or pistachio extract can add a creative twist For dairy-free variations experiment with full fat coconut milk though the result is slightly different in richness Organic cane sugar or superfine sugar work nicely for the topping

Serving Suggestions

Serve crème brûlée as a standalone showstopper or add a scattering of fresh berries around each ramekin For a touch of elegance add a dollop of whipped cream on top or a few edible flowers It pairs beautifully with espresso or a glass of dessert wine

Cultural and Historical Context

Crème brûlée traces its roots to French culinary tradition with a legacy of refinement and simplicity Its textural interplay celebrates both the importance of technique and the joy of breaking the food rules It is a dessert to savor slowly as it honors the classic French appreciation for sweet endings

Recipe FAQs

→ What type of vanilla works best?

Fresh vanilla beans lend deeper aroma, but good-quality pure extract is also flavorful.

→ Why use a water bath during baking?

The water bath gently cooks the custard, preventing curdling and ensuring an even, creamy texture.

→ How do I know when the custard is set?

Bake until the custard edges are set and the center jiggles slightly when shaken.

→ Can I make this dessert ahead of time?

Yes, prepare and chill the custard in advance. Caramelize the sugar just before serving.

→ Do I need a culinary torch to caramelize the sugar topping?

A torch works best, but caramelizing under a hot broiler can also create the desired crunchy top.

Classic Crème Brûlée Custard

Silky vanilla custard with caramelized sugar topping, rich in flavor and creamy in texture.

Prep Time
25 mins
Cooking Time
35 mins
Total Duration
60 mins
By: Loura

Recipe Type: Desserts

Skill Level: Intermediate

Cuisine: French

Portions Yielded: 4 Serving Size (4 individual custards)

Dietary Preferences: Vegetarian, Gluten-Free

What You'll Need

→ Custard

01 480 ml heavy cream
02 1 vanilla bean, split and scraped (or 15 ml pure vanilla extract)
03 5 large egg yolks
04 100 g granulated sugar
05 Pinch of salt

→ For Brûlée Topping

06 Additional granulated sugar, about 20–40 g

Steps To Follow

Step 01

Preheat oven to 160°C. Arrange 4 ramekins in a deep baking dish.

Step 02

In a saucepan, heat heavy cream with the split and scraped vanilla bean or vanilla extract. Bring just to a gentle simmer, then remove from heat and let infuse for 10 minutes. Remove the vanilla pod if used.

Step 03

In a mixing bowl, whisk together egg yolks, 100 g granulated sugar, and a pinch of salt until the mixture becomes slightly pale and thickened.

Step 04

Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs. Strain the custard through a fine sieve for a silky texture.

Step 05

Pour the custard evenly into ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Loosely cover with foil.

Step 06

Bake for 30–35 minutes, or until the custard is just set and slightly wobbly in the center.

Step 07

Carefully remove ramekins from the water bath. Cool to room temperature, then refrigerate for at least 2 hours, or overnight, until fully set.

Step 08

Sprinkle 5–10 g granulated sugar in a thin, even layer over each chilled custard. Swirl to ensure full coverage.

Step 09

Using a kitchen torch, melt the sugar until bubbling and golden brown. Let the caramelized top set for 1–2 minutes to form a crisp shell.

Step 10

Serve immediately with a spoon to crack through the caramelized sugar layer.

Notes and Tips

  1. Allow the cream to infuse fully with the vanilla for optimal flavor depth.

Required Equipment

  • Saucepan
  • Mixing bowl
  • Whisk
  • Fine sieve
  • 4 ramekins
  • Deep baking dish
  • Aluminum foil
  • Kitchen torch
  • Measuring jug

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains egg and dairy

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 320
  • Fats: 24 g
  • Carbohydrates: 24 g
  • Proteins: 5 g