Crème Brûlée (French Recipe)

Crème brûlée is one of those timeless French desserts I love making when I want something elegant yet surprisingly simple. The silky vanilla custard topped with a crisp layer of caramelized sugar creates the perfect contrast of textures. Cracking through the golden top with a spoon is always my favorite part.

Why You’ll Love This Recipe

I enjoy how this recipe transforms just a few ingredients into a luxurious dessert. The custard is smooth, creamy, and lightly scented with vanilla, while the caramelized sugar gives it a satisfying crunch. I also like how it can be made ahead, making it a stress-free choice for dinner parties.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 egg yolks
1 ¾ cup of half-and-half
4 tablespoons of sugar
1 vanilla bean, scraped (or 1 teaspoon vanilla bean paste or vanilla extract)
2 tablespoons of granulated or raw sugar, reserved for caramelizing

Directions

1. I preheat my oven to 325°F (160°C).
2. In a saucepan, I heat the half-and-half with the scraped vanilla bean (or paste/extract) until it’s hot but not boiling. I remove it from the heat and let it infuse for a few minutes.
3. In a bowl, I whisk the egg yolks with the sugar until pale and slightly thickened.
4. I slowly pour the warm half-and-half into the yolk mixture, whisking constantly so the eggs don’t scramble.
5. I strain the mixture into a large measuring cup or bowl to remove any solids.
6. I pour the custard into ramekins and place them in a baking dish. I fill the dish with hot water halfway up the sides of the ramekins.
7. I bake for about 35–40 minutes, until the custards are set around the edges but still slightly jiggly in the center.
8. I let them cool to room temperature, then refrigerate for at least 2 hours (or overnight).
9. Just before serving, I sprinkle each custard with sugar and use a kitchen torch (or broiler) to caramelize the top until golden and crisp.

Servings and Timing

This recipe makes 4 servings. It takes about 15 minutes to prepare, 35–40 minutes to bake, and at least 2 hours to chill before serving.

Variations

Sometimes I infuse the cream with citrus zest, lavender, or even a splash of liqueur like Grand Marnier. I’ve also swapped the vanilla for espresso powder or dark chocolate for a fun twist on the classic.

Storage/Reheating

I store the custards in the refrigerator (without the caramelized sugar) for up to 3 days. I always caramelize the sugar just before serving so it stays crisp. Once caramelized, I enjoy them right away since the topping softens over time.

FAQs

Can I make crème brûlée ahead of time?

Yes, I prepare and chill the custards in advance, then caramelize the sugar right before serving.

Do I need a kitchen torch?

No, I can use my oven’s broiler to caramelize the sugar, though a torch gives better control.

Can I use milk instead of half-and-half?

I can, but the custard won’t be as rich and creamy.

Why do I bake crème brûlée in a water bath?

The water bath ensures gentle, even cooking so the custard doesn’t curdle.

Can I use brown sugar for the topping?

Yes, but it may melt unevenly. I usually stick to white or raw sugar.

How do I know when the custard is done?

It should be set around the edges with a slight jiggle in the center.

Can I freeze crème brûlée?

I don’t recommend freezing, as it can affect the custard’s texture.

What’s the best vanilla to use?

I prefer real vanilla beans, but paste or extract works beautifully too.

Why did my custard turn grainy?

It may have overcooked or the hot cream was added too quickly to the yolks.

Can I make mini crème brûlées?

Yes, I use smaller ramekins and reduce the baking time slightly.

Conclusion

Crème brûlée is one of my favorite French desserts because it feels luxurious without being complicated. The creamy custard paired with the crisp caramel topping is always a delight, and I love how versatile it is with different flavor variations. It’s a dessert I never get tired of making or eating.

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