Crème Brûlée Recipe (With Video and Step-by-Step)

Easy Creme Brulee

6:53

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

4 hrs 40 mins

Servings:

If you love crème brûlée, you must try this recipe from decorvow. Rich and ultra-creamy, it’s easier to pull off at home than you might expect, especially with our founder’s tried and true tips. The recipe serves eight, so you'll need that many individual ramekins (You can also halve the recipe for a smaller group). It can be prepared three days ahead, making it the ultimate dinner party dessert. Wait to torch the top until you’re ready to serve, to ensure it cracks when hit with a spoon, because as Martha says, "If it doesn’t crack, it’s not a true crème brûlée."

3 Tips for Making Crème Brulée

Use a water bath: Like when making cheesecake, crème brûlée requires a water bath to cook the custard via gentle, indirect heat. This prevents the egg proteins from curdling and the custard from cracking. (Start boiling your water before making the custard so it's ready to go when it's time to bake.)

Strain before baking: Straining the custard through a fine-mesh sieve is crucial for a silky-smooth consistency. Not only will it catch any cooked pieces of egg and the vanilla pod, it will also help break up air bubbles. If you don't have a fine-mesh strainer, line a colander with a double layer of cheesecloth.

Chill thoroughly: Crème brûlée needs at least two full hours in the refrigerator to set up before serving. Cutting that time short can result in a custard that's loose and runny rather than thick and firm. It's also far easier to caramelize sugar on a cold custard, which is why we recommend popping the desserts in the freezer for 15 minutes before making the topping.

What Is Tempering?

Tempering is the process of whisking a little hot liquid—in this case the steeped cream—into egg yolks before cooking. Doing so gently raises the temperature of the yolks so they're less likely to curdle when added to the pot. It's a technique that's used in many other recipes that call for cooking egg yolks, from sweet ones like crème Anglaise to this savory chicken fricassee.

This recipe serves eight, but you can halve it to feed a smaller crowd. For four portions, make the custard with 2 cups of cream, 6 tablespoons sugar, 1 vanilla bean, 4 egg yolks, and a pinch of salt. Sprinkle each dish with 1 1/2 tablespoons of sugar when you're ready to caramelize the tops.

How to Make Crème Brûlée Ahead

You can make crème brûlée up to 3 days before you plan to serve it. After letting the custards cool for 30 minutes, cover them with plastic wrap and transfer to the refrigerator. Top with sugar and caramelize with a torch or your oven's broiler right before serving.

Directions

Ingredients for making crme brle including cream eggs sugar salt and a vanilla bean — Grant Webster

Prepare oven and baking dishes:

Heat oven to 300°F. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.

Grant Webster
Gently heat cream and sugar:

In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).

Grant Webster

If using vanilla extract instead of a whole pod, wait to add it until after you've strained the custard. Stirring it in too early can cause some of the aromatic compounds to cook off, leaving you with a less pronounced flavor.
Whisk egg yolks:

Meanwhile, in a large mixing bowl, whisk egg yolks with remaining sugar and the salt.

Grant Webster
Temper eggs:

Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).

Grant Webster

Grant Webster
Bake:

Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.

Grant Webster
Chill:

Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator.

Grant Webster

If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being brûléed (this is especially important if using the broiler).
Caramelize tops and serve:

Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Making the Topping Without a Torch

If you don't have a kitchen torch, you can caramelize the sugar topping on crème brûlée by using your broiler. Here's how to do it:

Freeze custards for 15 minutes. Meanwhile, set an oven rack about 4 inches below the heating element, then set the broiler to high.
Place custards on a baking sheet, top with sugar, and broil until topping is deep golden brown, about 3 minutes.

Frequently Asked Questions

Why is my crème brûlée grainy?

If your crème brûlée is grainy, you may have over-baked the custards or forgotten to strain the mixture before baking. Pay close attention to the time when baking your custards to ensure they don't overcook; they're done when they are just set but still jiggle a bit in the center. Straining will catch any grainy bits and is recommended to do even if your custard looks smooth and creamy.
What does crème brûlée mean in French?

In French, crème brûlée means "burnt cream." It alludes to the burnt, or caramelized, topping and the rich, creamy custard below. The contrast of the two elements—in terms of both flavor and texture—is what sets this classic dessert apart.
Is crème brûlée the same thing as creme Catalana?

No, crème brûlée is not the same thing as crema Catalana, though the two desserts are very similar. Featuring a milk-based custard flavored with cinnamon and lemon and finished with a caramelized topping, crema Catalana is a Spanish dessert that's lighter and less rich than crème brûlée. And while the latter is certainly the more well-known dish, crema Catalana is older, predating it by about 300 years.

5 More Crème Brûlée Recipes to Try

Updated by

Esther Reynolds

Crème Brûlée

3 Tips for Making Crème Brulée

What Is Tempering?

How to Make Crème Brûlée Ahead

Directions

Prepare oven and baking dishes:

Gently heat cream and sugar:

Whisk egg yolks:

Temper eggs:

Bake:

Chill:

Caramelize tops and serve:

Making the Topping Without a Torch

Frequently Asked Questions

5 More Crème Brûlée Recipes to Try

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