Classic French Crème Brûlée
Crack through that glassy, caramelized surface into silky-smooth vanilla custard, and you'll discover why this dessert has captivated food lovers for centuries. Despite its fancy French restaurant reputation, making Crème Brûlée at home is way easier and more affordable than you might think. This classic French dessert dates back to the 17th century, and I'm here to show you how to master it in your own kitchen tonight.
Why This Recipe Works Perfectly
The magic lies in the contrast between temperatures and textures. Our method creates the perfect ratio of vanilla-speckled custard to caramelized sugar crust. We've tested dozens of variations to nail down the exact cream-to-egg ratio that delivers that signature silky texture every single time. Plus, we're using everyday ingredients you can grab at any grocery store.
Ingredients You'll Need
Here's your shopping list for four perfect portions:
- Heavy cream - 2 cups (avoid light cream or half-and-half)
- Vanilla bean - 1 whole pod (or 1 tablespoon pure vanilla extract)
- Large egg yolks - 4
- Granulated sugar - 1/3 cup, plus extra for topping
- Salt - 1/4 teaspoon
Essential Kitchen Tools
You'll need these tools to nail the recipe:
- 4 (6-ounce) ramekins
- Large baking dish (for water bath)
- Kitchen torch (essential for that perfect caramelized top)
- Fine-mesh strainer
- Digital thermometer
Step-by-Step Preparation Guide
Step 1: Prep and Prime
Preheat your oven to 300°F (150°C). Split your vanilla bean lengthwise and scrape out those tiny seeds. Heat the cream in a saucepan with the vanilla seeds and pod until it just starts to simmer. Remove from heat and let it steep for 15 minutes - this is where the magic happens!
Step 2: The Cooking Process
Whisk your egg yolks with sugar until pale yellow. Slowly stream in the warm cream, whisking constantly (too fast and you'll scramble those eggs!). Strain the mixture and divide it between your ramekins. Place them in a water bath and bake for 30-35 minutes until they're just set with a slight wobble.
Step 3: The Finishing Touches
Once cooled and chilled (at least 4 hours), sprinkle an even layer of sugar on top. Here's where your torch comes in - move it continuously in small circles until you achieve that gorgeous amber caramel. Let it harden for 2 minutes before serving.
Chef-Level Pro Tips for Success
1. Warm your eggs to room temperature for the smoothest custard. 2. Tap your ramekins gently on the counter before baking to remove air bubbles. 3. The perfect wobble should look like set Jell-O - if it's too firm, you've overcooked it.
Common Mistakes to Avoid
Don't rush the cooling process - warm custard won't set properly. Never skip the water bath - it's crucial for even cooking. And please, don't torch the sugar too far in advance - the caramel will soften and lose its crack!
Storage and Reheating
You can store the custards (without the caramel top) for up to 2 days in the fridge, covered with plastic wrap. Don't try to freeze them - the texture will never be the same. Always caramelize the sugar right before serving.
The Bottom Line
With just five ingredients and some patience, you've got a show-stopping dessert that'll make your guests think you trained in Paris. Give it a try this weekend and tag us in your kitchen victories - we love seeing those perfect cracks!
Frequently Asked Questions
Can I make this without a torch? You can use your broiler, but watch it like a hawk - it can burn in seconds. What if I can't find vanilla beans? Pure vanilla extract works well too. Use 1 tablespoon for this recipe. Why did my custard curdle? You likely heated the cream too much or added it too quickly to the eggs. Remember: slow and steady wins the race!
