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Classic French Crème Brûlée

A silky vanilla custard hiding under a crisp caramelized sugar crust. This classic French dessert looks fancy but is simple to make at home.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours 55 minutes
Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream ​
  • 5 ​ large egg yolks ​
  • 1/2 cup granulated sugar plus extra for topping
  • ​ vanilla bean or 1 tsp vanilla extract
  • ​ pinch salt ​

Method
 

  1. Heat the cream: In a saucepan, heat the heavy cream with the split vanilla bean (or extract) until just simmering. Remove from heat and let it infuse for 10 to 15 minutes.
  2. Whisk the yolks: In a bowl, whisk the egg yolks with the sugar until pale and creamy.
  3. Combine: Slowly pour the warm cream into the egg mixture while whisking to avoid curdling.
  4. Strain: Pass the mixture through a fine sieve for an ultra-smooth custard.
  5. Bake: Pour into ramekins. Set ramekins in a baking dish and add hot water halfway up their sides. Bake at 150°C (300°F) for 35 to 40 minutes, until set but slightly wobbly in the center.
  6. Chill: Refrigerate for at least 4 hours or overnight.
  7. Caramelize: Just before serving, sprinkle sugar evenly over each custard and torch until golden and crisp.
  8. Serve: Let the sugar harden for 1 to 2 minutes, then crack and enjoy.

Notes

Make ahead: Bake and chill the custards up to 2 days in advance, then add the sugar and torch just before serving.
No torch? Use a hot oven broiler and watch closely, rotating the ramekins for even browning.
For the best flavor use a real vanilla bean, but 1 teaspoon of pure vanilla extract works well too.