Let’s talk about crème brûlée. This decadent French dessert is proof that simplicity can be utterly sophisticated.
Imagine a creamy vanilla custard nestled under a layer of caramelized sugar that cracks audibly when you tap it with a spoon.
It’s like the dessert equivalent of opening a treasure chest – the golden sugar top gives way to a velvety, rich center.
I’ve loved crème brûlée ever since I first tasted it in Paris. It’s indulgent, elegant, and surprisingly easy to make at home (yes, you can do this!).
This classic dessert has its origins in French cuisine, but its charm knows no borders.
In this post, you'll find...
A Brief History of Crème Brûlée
Crème brûlée, which translates to “burnt cream” in French, dates back to the 17th century.
Its origins are debated: some say it’s French through and through, while others point to Catalonia’s “Crema Catalana” or England’s “Burnt Cream” as predecessors.
What’s certain is that the French perfected it into the dessert we know and love today. The signature sugar crust wasn’t always torched; in some older recipes, it was caramelized using a hot iron.
Fun fact: the first recorded crème brûlée recipe appeared in François Massialot’s cookbook in 1691.
Talk about timeless appeal!
Ingredients You’ll Need
- 2 cups (500ml) heavy cream
- 1 vanilla bean (or 1 tsp pure vanilla extract)
- 5 large egg yolks
- 1/2 cup (100g) granulated sugar (plus extra for topping)
- A pinch of salt
Ingredient Breakdown:
- Heavy Cream: The foundation of crème brûlée’s rich texture. Use the best quality cream you can find because this dessert is all about the creaminess.
- Vanilla Bean: The real deal! Slice it lengthwise and scrape out the seeds for a fragrant custard. If you’re in a pinch, vanilla extract works too.
- Egg Yolks: These create the custard’s velvety texture. Make sure to separate them carefully; we’re aiming for yolks only here.
- Granulated Sugar: Sweetens the custard and forms that irresistible caramelized crust. Use superfine sugar for the topping if you want an even caramelization.
- Salt: Just a pinch to enhance all the flavors. Trust me, it makes a difference!
How to Make Crème Brûlée
1. Prep Your Gear
Preheat your oven to 325°F (160°C). Grab six ramekins and place them in a deep baking dish. You’ll need hot water later for a bain-marie (fancy term for a water bath). Also, make sure you have a fine-mesh sieve handy.
2. Infuse the Cream
Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and toss both seeds and pod into the cream. Heat gently over medium-low heat until it’s just about to simmer. Don’t let it boil! Remove from heat and let it steep for 10 minutes to infuse the cream with vanilla magic.
3. Whisk the Yolks
In a mixing bowl, whisk the egg yolks with 1/2 cup sugar and a pinch of salt until the mixture turns pale and slightly thickened. This step is all about incorporating air and dissolving the sugar.
4. Temper the Eggs
Slowly drizzle the warm cream into the yolk mixture while whisking constantly. This prevents the eggs from scrambling. Once combined, strain the mixture through the sieve into a pitcher or bowl to catch any bits of cooked egg or vanilla pod.
5. Fill the Ramekins
Divide the custard mixture evenly among the ramekins. Place the baking dish on the oven rack, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
6. Bake to Perfection
Bake for 40-45 minutes, or until the custards are just set but still jiggly in the center. They’ll firm up as they cool. Remove from the oven and let the ramekins cool in the water bath for 15 minutes before transferring them to the fridge. Chill for at least 2 hours or overnight.
7. Caramelize the Sugar
When ready to serve, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crackly. No torch? No problem. Use your oven’s broiler, but keep a close eye – sugar burns fast!
8. Enjoy the Crack and Cream
Let the caramelized top cool for a minute, then grab a spoon and tap to crack through the sugar crust. Bask in the glory of your homemade crème brûlée.
Crème Brûlée Recipe
Crème Brûlée
Ingredients
- 2 cups 500ml heavy cream
- 1 vanilla bean or 1 tsp pure vanilla extract
- 5 large egg yolks
- 1/2 cup 100g granulated sugar (plus extra for topping)
- A pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Arrange six ramekins in a deep baking dish.
- Heat 2 cups of heavy cream in a saucepan with a split vanilla bean (seeds and pod) over medium-low heat until warm (not boiling). Let steep for 10 minutes.
- In a bowl, whisk 5 egg yolks, 1/2 cup granulated sugar, and a pinch of salt until pale and slightly thickened.
- Slowly pour the warm cream into the yolk mixture while whisking constantly to temper the eggs.
- Strain the custard through a fine mesh sieve to remove solids and divide evenly into ramekins.
- Place the baking dish on the oven rack, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 40-45 minutes, until custards are set but still jiggly in the center.
- Let ramekins cool in the water bath for 15 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.
- When ready to serve, sprinkle a thin, even layer of granulated sugar on each custard. Caramelize with a kitchen torch until golden and crackly. Alternatively, use the oven broiler, watching closely to avoid burning.
- Let the caramelized sugar cool for 1 minute before serving. Crack the sugar with a spoon and enjoy!
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Hi, I’m Tiana – founder of and author here at Where Tiana Travels. I’m a 20-something with a love for all things travel, photography, and food. I have been living abroad for the past 5 years and solo traveling the globe in my free time. I created this blog to share my travel stories and inspire other women to go out and see the world. Read more about me here!