Crème Brûlée Recipe

Crème brûlée feels like pure indulgence—a luscious, creamy custard topped with a satisfyingly crisp, toasty sugar crust. This Crème Brûlée Recipe is perfect whenever you want a dessert that's elegant yet surprisingly simple to make at home. Whether it’s a special occasion or just because you deserve a treat, you’ll love how this classic comes together with familiar ingredients and a bit of patience.

Jump to:

• Why You’ll Love This
• Ingredient Snapshot
• How to Make Crème Brûlée Recipe
• Smart Little Tips
• Serving Ideas
• Make-Ahead, Store & Reheat
• Frequently Asked Questions
• Final Thoughts
• Print Recipe

Ingredient Snapshot

To make a true crowd-pleasing Crème Brûlée Recipe, quality ingredients really shine through. Fresh eggs and real vanilla make a noticeable difference, and opting for heavy cream (not substitutes) ensures that luxurious custard texture.

• Heavy Cream: Full-fat cream is essential here—avoid lighter creams for richness and smoothness.
• Vanilla Bean or Extract: If you can get a vanilla bean, you’ll love the specks and deep flavor; pure extract works perfectly, too.
• Egg Yolks: Fresh large yolks give the custard its creamy body and yellow color.
• Granulated Sugar: Standard white sugar works for both the custard sweetness and that caramelized topping.
• Pinch of Salt: Just enough to balance and bring out the vanilla’s richness.

How to Make Crème Brûlée Recipe

Step 1 — Set Up & Season

Start by preheating your oven to 325°F (160°C). Arrange your ramekins snugly in a deep baking dish, which will hold a warm water bath later. For the custard, gently heat the heavy cream with your vanilla bean—both seeds and pod—over medium-low heat until just steaming but not boiling. Letting it steep for 10 minutes pulls out that gorgeous vanilla fragrance. Meanwhile, whisk your egg yolks with sugar and a pinch of salt until the mixture is pale and a little thickened. This step sets the base for a silky custard, so take your time to get a light texture.

Step 2 — Sear, Toast, or Mix

Next, temper your eggs by slowly pouring the warm cream into the yolk mixture while whisking steadily. This is a crucial step—pour too fast and the eggs could scramble, but taking your time ensures smooth custard. Once combined, strain the custard through a fine sieve into a clean bowl; this filters out any cooked bits or vanilla pods, leaving you with the silkiest base. Pour evenly into each ramekin and carefully place the baking dish on the oven rack. Then pour hot water around the ramekins until it reaches halfway up the sides. This gentle water bath cooks the custard evenly and prevents cracking.

Step 3 — Finish for Best Texture

Bake your custards for about 40 to 45 minutes. You’ll know they’re done when the edges are set but the centers still slightly jiggle—like a gentle wobble. Don’t overbake or you’ll lose that creamy texture. When they’re out, let the ramekins cool right in the water bath for 15 minutes, then move them to the fridge for at least 2 hours or overnight. Chilling solidifies the custard for that perfect spoonable texture. When ready to serve, sprinkle a thin, even layer of sugar and caramelize it. I always prefer a kitchen torch for full control, letting the sugar bubble and turn golden-crackly. But if you’re using an oven broiler, keep a close eye to avoid burning.

Serving Ideas

Finishing Touches

For that perfect Crème Brûlée Recipe finish, sprinkle a thin layer of fine granulated sugar—ideally superfine if you have it—across the chilled custard surface. Lightly torch until it bubbles and turns a rich amber brown; this caramelized crust adds a beautiful crunch and signature burnt sugar aroma. It’s all about the contrast in texture and taste—creamy below, crisp on top—so don’t skip this step.

Pair It With

To balance the sweetness and richness, I enjoy serving this dessert with fresh berries or a tart fruit compote like raspberry or cranberry. A light dusting of powdered sugar or a small sprig of mint adds a nice seasonal freshness. For drinks, a glass of late-harvest Riesling or a smooth espresso pairs beautifully.

Easy Plating Upgrades

For a simple upgrade, serve your crème brûlée on small decorative plates with a few edible flowers or a dusting of cocoa powder. You can also set ramekins on a bed of crushed cookies or biscotti crumbs for extra texture contrast on each spoonful. These tiny touches make weeknight desserts feel a bit more special without much effort.

Make-Ahead, Store & Reheat

Storing Leftovers

Store leftover crème brûlée in their ramekins, covered tightly with plastic wrap or lids, in the refrigerator. They’ll keep well for up to 3 days. Just remember, the sugar topping will lose its crackle after refrigeration, so it’s best to torch again before serving.

Freezing Tips

While custard can technically be frozen, crème brûlée’s smooth texture can suffer after thawing. I usually don’t recommend freezing it if you want to maintain that creamy bite. If you must, freeze uncovered custards on a tray, then cover tightly once solid, and thaw slowly in the fridge, but expect some texture changes.

Reheating Crème Brûlée Recipe Without Drying Out

If you want to warm up chilled crème brûlée without drying it, a quick zap in the microwave for 10–15 seconds can soften the custard. To preserve moisture, cover loosely with a damp paper towel. Avoid reheating too long or using high heat, which can toughen the custard. You can also re-torch the sugar topping as a finishing step to restore that signature crispness.

Final Thoughts

Making crème brûlée at home might sound fancy, but it’s really about patience and a few simple techniques. Once you’ve tried this Crème Brûlée Recipe, you’ll see just how achievable it is to get that creamy custard and crisp, caramelized top right in your own kitchen. I love pulling it out after a weeknight dinner to add a touch of elegance without stress. Give it a go—you’ll enjoy every crackly, velvety spoonful.

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