Recipe
I can confidently say this homemade crème brûlée recipe is pure perfection—it’s creamy, luxurious, and surprisingly simple to master. What makes it special? The magic lies in the velvety custard base, enriched with vanilla bean for that authentic, aromatic flavor, and that signature crackly caramelized sugar top you’ll love breaking into.
I’ve made this countless times for friends and family, and it’s always a showstopper. Imagine this: a smooth, silky custard that melts in your mouth, paired with that satisfying snap of golden sugar crust.
Trust me, once you try this, you’ll never want store-bought again. Let’s jump in and create something truly unforgettable!
Ingredients
To create the perfect crème brûlée, you’ll need a handful of simple yet essential ingredients that come together to form that signature creamy custard and crackly caramelized top. Quality matters here—opt for the best ingredients you can find, as they’ll make all the difference in flavor and texture. Here’s what you’ll need:
- Heavy cream (35% milkfat): This is the backbone of the custard, providing its rich, velvety texture. Don’t skimp on fat—lower-fat alternatives won’t yield the same luxurious result.
- Granulated sugar: Used for both the custard and the caramelized topping. Superfine sugar works best for the topping, as it melts evenly and creates that iconic brittle layer.
- Egg yolks: These give the custard its structure and silky richness. Use large, fresh eggs for the best flavor and consistency.
- Pure vanilla extract: A must-have for depth and aroma. If you’re feeling fancy, scrape the seeds from a vanilla bean pod instead—its tiny flecks add a touch of elegance.
- Salt (just a pinch): Enhances the overall flavor without making the custard salty.
Pro Tips:
- For a twist, swap vanilla with almond extract or infuse the cream with citrus zest or a splash of bourbon.
- If you don’t have superfine sugar for the topping, pulse regular granulated sugar in a blender until it’s finely textured.
How to Make the Best Classic Vanilla Creme Brulee
- Bake until set – Bake for 30–35 minutes. The custard should jiggle slightly in the center when nudged—it will firm up as it cools. Overbaking leads to a grainy texture.
- Chill thoroughly – Let the custards cool in the water bath for 10 minutes, then refrigerate uncovered for at least 4 hours (or overnight). This step is non-negotiable for the perfect creamy consistency.
- Caramelize the sugar – Just before serving, sprinkle 1–2 tsp of granulated sugar evenly over each custard. Use a kitchen torch to melt the sugar into a crisp, golden crust.
Watch out: Hold the torch 4–5 inches away to avoid burning. No torch? Broil for 1–2 minutes, but watch closely!
– Serve immediately – The caramelized topping stays crisp for about 30 minutes. Enjoy the contrast of the warm, crackly sugar and cool, velvety custard.
Nutrition
Nutritional information is based on one serving. Values may vary depending on ingredients and portion size.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Fat | 25 g |
| Saturated Fat | 15 g |
| Cholesterol | 210 mg |
| Sodium | 70 mg |
| Carbohydrates | 26 g |
| Sugar | 24 g |
| Protein | 6 g |
| Calcium | 100 mg |
Chef Tips
Although crème brûlée seems fancy, it’s surprisingly simple to master if you follow a few key tips. First, strain your custard mixture to remove air bubbles and guarantee a silky texture. Use a water bath to bake evenly and prevent cracking.
Chill thoroughly before torching the sugar layer for a crisp, even caramelization. Finally, torch in small circular motions to avoid burning and achieve that perfect golden finish.
Frequently Asked Questions
Can I Make Creme Brulee Without a Torch?
Yes, I can make crème brûlée without a torch. I’ll just use my oven’s broiler—it’ll caramelize the sugar on top. I’ll keep a close eye so it doesn’t burn, but it won’t be as precise.
Is Creme Brulee Gluten-Free?
Yes, creme brulee’s gluten-free if made traditionally—it’s just cream, sugar, eggs, and vanilla. I’d double-check store-bought mixes or added ingredients like cookie crumbs, though, since they might sneak gluten in where it doesn’t belong.
How Long Does Creme Brulee Last in the Fridge?
I’d say creme brulee lasts about 3-4 days in the fridge if it’s covered tightly. Just make sure it’s chilled properly—I wouldn’t push it longer since the texture starts to change after that.
Can I Use a Broiler Instead of a Torch?
Yes, I can use a broiler instead of a torch for creme brulee. I’d place the ramekins on a baking sheet, watch closely, and rotate them to caramelize evenly. It’s less precise but works in a pinch.
Can I Substitute Heavy Cream With Milk?
I wouldn’t recommend substituting heavy cream with milk because it won’t give the same rich, creamy texture. Heavy cream has a higher fat content, which is essential for that luxurious custard consistency creme brulee is known for.
