Why You’ll Love Perfect Vanilla Crème Brûlée Recipe
This crème brûlée is luxurious yet surprisingly easy to make at home. It uses only a handful of ingredients, comes together with minimal hands‑on work, and produces a stunning dessert that’s perfect for special occasions or anytime you’re craving something sweet and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heavy cream
Large egg yolks
Granulated sugar (plus extra for caramelizing)
Salt
Vanilla (vanilla bean pod or vanilla bean paste)
Directions
Preheat your oven to 300°F (about 150°C) and bring a pot of water to boil for the water bath.
In a saucepan, combine the heavy cream and vanilla. Heat on low until the cream just begins to simmer — do not boil.
In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until smooth.
Slowly pour about a quarter of the hot cream into the egg mixture while whisking continuously to temper the eggs. Then add the remaining cream and whisk gently until fully combined.
Strain the custard through a fine mesh sieve to remove any small lumps.
Divide the mixture among shallow ramekins or custard dishes, placing them in a baking tray. Carefully pour the hot water around the ramekins so it reaches about halfway up their sides.
Bake for 30–40 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
Remove the ramekins from the water bath and chill in the refrigerator for at least 4 hours or overnight.
Before serving, sprinkle a thin layer of granulated sugar on top of each custard and use a kitchen blowtorch to caramelize the sugar until it forms a crisp caramel crust.
Servings and timing
Yield: 4–6 servings
Prep time: About 10 minutes
Cook time: Around 30–40 minutes
Chill time: At least 4 hours or overnight
Variations
Flavor twists: Infuse the cream with citrus zest, spices (like cinnamon or cardamom), or a splash of coffee or liqueur for a different flavor profile.
Sugar alternatives: Try using brown sugar or demerara for the topping to get a richer caramel flavor.
Non‑torch method: If you don’t have a blowtorch, brown the sugar under a broiler or use a hot metal spoon to caramelize it.
Storage/Reheating
Storage: Keep baked custards (uncaramelized) covered in the fridge for up to 4–5 days.
After caramelizing: Serve within a few hours — the caramel crust will soften over time.
Reheating: If needed, you can briefly warm the caramelized top with a blowtorch or under a broiler to crisp it up again.
FAQs
How long should I chill crème brûlée before serving?
Chilling for at least 4 hours (or overnight) helps the custard set fully and gives the best texture.
Can I use vanilla extract instead of a vanilla bean?
Yes — vanilla bean paste or extract works; it just won’t have the tiny vanilla specks.
What if I don’t have a blowtorch?
You can caramelize the sugar under a hot oven broiler or with a heated spoon.
Why is my custard grainy?
Overheating the eggs or not straining the custard can cause graininess. Straining helps a smoother texture.
How do I know when the custard is done baking?
The edges should be set while the center still jiggles slightly.
Can I make this ahead of time?
Yes — bake and chill ahead, then caramelize just before serving.
Can I use lighter cream or milk?
Full‑fat cream gives the best richness and texture. Lower‑fat liquids might make it less creamy.
How thick should the sugar layer be?
A thin, even layer caramelizes more easily and gives a crisp crust.
What size ramekins should I use?
Shallow 8‑oz ramekins work well for an ideal custard to caramel ratio.
Can leftover egg whites be used for something else?
Yes — egg whites are great for meringues, macarons, or omelets.
Conclusion
This vanilla crème brûlée recipe delivers a classic, elegant dessert without complexity. With simple ingredients and clear steps, you’ll achieve a silky custard and a satisfying caramel crunch that’s sure to impress family and guests alike.
