classic Crème brûlée

“What sets crème brûlée apart is it’s crown of perfectly caramelized sugar, achieved by a quick pass with a culinary torch, adding a satisfying crunch with the tap of a spoon.

Crème brûlée is a classic French dessert that never fails to impress with its elegant simplicity and luxurious taste. It features a smooth, velvety custard base made with rich egg yolks, heavy cream, sugar and just the right amount of vanilla bean, creating a delicate balance of flavors.

What sets crème brûlée apart is it’s crown of perfectly caramelized sugar, achieved by a quick pass with a culinary torch, adding a satisfying crunch with the tap of a spoon. The contrast between the crackling caramelized sugar and the silken custard beneath makes each bite a delightful experience.

This recipe is the one I learned in culinary school, and still love using because it's very easy and always turns out delicious. Use this recipe as a base to experiment with different flavors like adding a touch of citrus, liqueur, or coffee.

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Classic Crème Brûlée

Yield 6

By Denise Martinez

Prep time

20 Min

Cook time

40 Min

Inactive time

24 Hour

Total time

25 Hour

Crème brûlée is a classic French dessert that never fails to impress with its elegant simplicity and luxurious taste.

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Ingredients

• heavy cream, 475 grams
• white granulated sugar, 85 grams
• vanilla bean, split and scraped, 1/2 bean
• yolks, 100 grams
• granulated sugar, for finishing

Instructions

1. Combine cream, sugar and vanilla bean in a pan and bring to a simmer, (do not boil).
2. In a separate bowl, whisk yolks.
3. Slowly, pour the hot cream mixture into the yolks and whisk simultaneously. This process is called tempering, and it ensures that the mixture is agitated by whisking so the eggs do not curdle.
4. Strain through a fine mesh sieve into a measuring cup with a spout. Remove the excess foam at the top with a torch or by skimming it off of the top.
5. Place shallow oven proof dishes or ramekins on a sheet tray and pour the custard mixture into each of the dishes.
6. Add water into the sheet tray with the ramekins, carefully not to add any water into ramekins. The water should come up to the ramekins at least halfway.
7. Bake the dishes in the water bath with the oven set at 350.
8. Set a timer for 12 minutes and after the first timer, check the oven shaking the tray gently to check the consistency of the custard. If it appears to liquid, add another timer for 10 minutes.
9. After 10 minutes, check your custard by shaking the tray gently. Continue to check and time until your mixture is set.
10. Your mixture is set when the edges are still but the center is slightly trembling or has a light jiggle in the center.
11. Once set, remove the tray from the oven carefully and remove ramkins from the water bath tray and let cool at room temperature.
12. Once cooled, place in the fridge to set overnight or for about 24 hours.
13. After setting overnight, add a light layer of granulated sugar then remove excess by tapping or shaking off the ramekin.
14. Add another light layer of sugar, making sure it is as even as possible.
15. Taking a culinary torch, carefully torch the top part of the sugar layer until it is just browned and bubbling slightly. Careful not to burn.
16. Enjoy immediately.

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Hi, I’m Denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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