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Creamy Classic Crème Brûlée with Caramelized Sugar Recipe

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4 from 34 reviews

Classic Crème Brûlée is a rich and creamy French dessert featuring a smooth custard base topped with a crisp, caramelized sugar crust. This recipe uses heavy cream, egg yolks, and vanilla extract, baked in a water bath for a delicate texture, then finished with a perfectly torched or broiled sugar topping.

  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings

Ingredients

Custard Base

  • 3 cups heavy cream
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 5 large egg yolks
  • ¾ cup granulated sugar (divided)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
  2. Heat Cream Mixture: In a medium saucepan over medium heat, warm the heavy cream and salt until just before simmering, then remove from heat and stir in the vanilla extract; set aside.
  3. Whisk Egg Yolks and Sugar: In a heat-proof bowl, whisk together the egg yolks and ½ cup of the sugar until well combined.
  4. Temper Egg Yolks: Slowly ladle some of the hot cream mixture into the egg yolks while whisking continuously to temper them, then pour the tempered mixture back into the rest of the hot cream, whisking thoroughly.
  5. Divide Mixture into Ramekins: Pour the custard mixture into a liquid measuring cup and evenly distribute it among eight round ramekins placed in a large baking pan.
  6. Prepare Water Bath and Bake: Pour boiling water into the baking pan to come halfway up the sides of the ramekins and bake for 30–35 minutes until the edges are set but the centers remain slightly jiggly.
  7. Cool at Room Temperature: Remove the ramekins from the water bath and cool them at room temperature for at least 1 hour.
  8. Refrigerate: Cover each ramekin with plastic wrap, poke several holes in the wrap for ventilation, and refrigerate for at least 4 hours to fully set the custard.
  9. Sugar Topping Preparation: Just before serving, evenly sprinkle the remaining ¼ cup of sugar over the surface of each custard.
  10. Caramelize Sugar – Torch Method: Use a kitchen torch to evenly melt and caramelize the sugar until it forms a golden, crispy crust.
  11. Caramelize Sugar – Broiler Method: Alternatively, place the ramekins on a baking sheet and broil on the top oven rack for 2–5 minutes, watching closely and rotating if needed, until the sugar is melted and golden.
  12. Set and Serve: Allow the caramelized sugar to harden for 1–2 minutes before serving immediately for the best texture contrast.

Notes

  • Use a kitchen torch for the best caramelization control and even crust.
  • If using the broiler, watch carefully to avoid burning the sugar.
  • Poking holes in the plastic wrap helps prevent condensation from dripping onto the custard.
  • Water bath prevents the custard from cracking and ensures even cooking.
  • Best served the same day as caramelizing the sugar for crisp texture.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://ellarecipe.com/creamy-classic-creme-brulee-with-caramelized-sugar-recipe/