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Easy Creme Brulee with crackly caramel top and smooth vanilla custard.

Creme Brulee

A rich and creamy vanilla custard topped with a crunchy caramelized sugar layer, perfect for impressing guests or enjoying as a luxurious treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Custard Base
  • 2 cups Heavy cream This is the base, giving a rich, silky texture.
  • 4 large Egg yolks These set the custard. Save the whites for omelets or meringues.
  • 1/2 cup Sugar This is used in the custard.
  • 1 Tbsp Vanilla extract or vanilla bean paste Use high-quality vanilla for the best flavor.
  • 1 pinch Salt Enhances the sweetness.
Topping
  • 4 Tbsp Granulated sugar For caramelizing on top.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. Warm the cream in a saucepan until it is hot and steamy, but not boiling.
  3. In a bowl, whisk egg yolks with sugar and a pinch of salt until mixed and smooth.
  4. Slowly pour a little warm cream into the yolk mixture while whisking continuously until fully combined.
  5. Skim off foam if necessary, then pour the custard into ramekins.
  6. Place the ramekins in a baking dish and pour hot water into the dish to come halfway up the sides of the ramekins.
Baking
  1. Bake until edges are set but the center wobbles, about 30-40 minutes, checking at 25 minutes.
  2. Remove ramekins from the water bath and let cool, then cover and chill for at least 4 hours (overnight is better).
Topping
  1. Take chilled custards out of the fridge and blot them gently with a paper towel if there is moisture.
  2. Sprinkle a thin, even layer of granulated sugar on top.
  3. Using a kitchen torch, caramelize the sugar by moving the flame in small circles until it turns deep golden brown.
  4. Alternatively, use the oven broiler, but watch closely to prevent burning.
  5. Let sit for a couple of minutes for the sugar to harden, then serve immediately.

Notes

Use room temperature yolks for best results, strain custard for a silky texture, do not overbake, and chill long enough before serving.