Disclosure: This recipe contains affiliate links. As an Amazon Associate, Culinary Brush earns from qualifying purchases at no extra cost to you. 

Crack through the caramelized sugar shell to discover velvety vanilla custard beneath in this quintessential French dessert. The dramatic tableside torch moment makes this elegant treat a guaranteed showstopper.

Classic Crème Brûlée

Silky vanilla custard topped with crispy caramelized sugar. This iconic French dessert features contrasting textures and elegant simplicity that never fails to impress diners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 5 hours hrs

Course Dessert

Cuisine French

Servings 6 servings

Calories 351 kcal

Equipment

Six 6-ounce ramekins

Saucepan

Mixing bowl

Whisk

Fine-mesh sieve

Roasting pan

Kitchen torch

Paper towels

Ingredients

  

1x2x3x

For the Custard

• 2 cup heavy cream
• 1 piece vanilla bean split lengthwise, or 1 tsp vanilla extract
• 5 piece large egg yolks
• 1/2 cup granulated sugar
• 1 pinch salt

For the Topping

• 6 tsp granulated sugar for caramelizing

Instructions

 

• Preheat oven to 325°F. In a saucepan, combine heavy cream and vanilla bean (scrape seeds into cream and add pod). Heat over medium until cream just begins to simmer. Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor.
• In a bowl, whisk together egg yolks, 1/2 cup sugar, and salt until smooth and pale yellow. Remove vanilla pod from cream. Slowly whisk hot cream into egg mixture, adding about 1/4 cup at a time to temper eggs and prevent curdling. Strain through fine-mesh sieve into a large measuring cup with spout.
• Divide custard evenly among six 6-ounce ramekins or shallow brûlée dishes. Place ramekins in a large roasting pan. Pour hot water into roasting pan to come halfway up sides of ramekins for even, gentle cooking.
• Carefully transfer pan to oven. Bake for 40-45 minutes until custards are set around edges but centers still jiggle slightly when gently shaken, like soft gelatin. Centers will continue to set as they cool.
• Remove ramekins from water bath and let cool to room temperature on a wire rack. Cover each with plastic wrap and refrigerate until thoroughly chilled and set, at least 4 hours or overnight.
• Just before serving, blot any moisture from custard surfaces with paper towel. Sprinkle 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize sugar, moving torch constantly until sugar melts and turns deep amber. Let harden for 1 minute before serving.

Notes

Vanilla bean provides superior flavor but vanilla extract can substitute (add after straining). Superfine sugar caramelizes more evenly than regular granulated. Without a torch, place ramekins on a baking sheet under broiler for 1-2 minutes, watching constantly. Sugar topping stays crispy for about 30 minutes. Make custards up to 2 days ahead; caramelize just before serving.

ALLERGEN INFORMATION: Contains dairy (heavy cream) and eggs. Not suitable for those with egg or dairy allergies. Can use dairy-free heavy cream substitute for dairy-free version. Always check ingredient labels if you have food allergies.

Nutrition

Calories: 351kcalCarbohydrates: 23gProtein: 2gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 28mgPotassium: 76mgSugar: 23gVitamin A: 1166IUVitamin C: 0.5mgCalcium: 53mgIron: 0.1mg

Keyword caramelized sugar, creme brulee, elegant dessert, French custard, restaurant dessert, torch dessert, vanilla custard

Tried this recipe?Let us know how it was!