This classic crème brûlée recipe pairs a smooth vanilla custard with the brittle, caramelized sugar top that makes every spoonful special. The custard is baked gently in a water bath, chilled until silky, and torched just before serving. It is an elegant make-ahead dessert for dinner parties, holidays, or a quiet treat at home.
Crème brûlée looks impressive, but the technique is simple: warm the cream, temper the egg yolks, bake low and slow, then let the refrigerator do the rest. For another coffee-forward dessert, see our make-ahead tiramisu, or try this easy chocolate cake for a celebration.
Why this crème brûlée recipe works
Heavy cream and egg yolks create a rich custard, while gentle heat keeps it tender instead of grainy. A water bath buffers the ramekins from the oven’s direct heat. Chilling firms the custard, and a thin, even layer of sugar melts into a crisp shell under a kitchen torch.
Ingredients and smart swaps
Use heavy cream for the classic texture, fresh egg yolks for structure, and a vanilla bean for visible flecks and deep aroma. Vanilla extract works too; stir it into the warm cream after removing the pan from the heat. Fine sugar dissolves easily in the custard. For the topping, use a light, even teaspoon of granulated sugar per ramekin so it caramelizes without becoming too thick.
How to make crème brûlée
Heat the oven to 325°F (165°C) and arrange six shallow ramekins in a roasting pan. Warm the cream with the vanilla and salt until steaming, not boiling. Whisk the yolks and sugar until blended, then slowly whisk in the warm cream. Pour through a fine sieve for the smoothest finish, if desired.
Divide the custard between the ramekins. Pour hot water into the roasting pan until it reaches about halfway up their sides, taking care not to splash water into the custard. Bake until the edges are set and the centers still wobble gently, about 30 to 35 minutes. The custard will continue to set as it cools.
Lift the ramekins from the water bath, cool to room temperature, cover, and refrigerate for at least 3 hours. Just before serving, blot any surface moisture, sprinkle each custard with a thin layer of sugar, and move a kitchen torch slowly across the surface until amber and glassy. Let the tops harden for a minute, then serve.
Tips for a smooth custard and crisp top
- Keep the cream below a boil; overheated cream can scramble the yolks when combined.
- Temper gradually by whisking the warm cream into the yolks in a slow stream.
- Use hot water in the baking bath and avoid overbaking. A slight wobble in the center is right.
- Caramelize the sugar shortly before serving. Moisture softens the crackly top over time.
- No torch? Place the ramekins under a very hot broiler, watching constantly and rotating as needed.
Make-ahead, storage, and serving
Bake the custards up to 2 days ahead and keep them covered in the refrigerator. Add and torch the sugar topping right before serving. Store leftovers without the caramelized top for up to 3 days; torch a fresh layer of sugar when ready to eat. Serve crème brûlée on its own or with fresh berries to balance its richness.
Frequently asked questions
Can I make crème brûlée without a kitchen torch?
Yes. Use the oven broiler, placing the chilled ramekins close to the heat and watching continuously. The broiler can warm the custard, so chill the ramekins well first.
Why is my custard grainy?
Graininess usually means the custard got too hot or baked too long. Use a water bath, moderate oven temperature, and remove the ramekins while the centers still tremble slightly.
Can I use vanilla extract instead of a vanilla bean?
Yes. Add about 2 teaspoons of pure vanilla extract after warming the cream. The flavor stays lovely, though you will not see vanilla specks.
Estimated nutrition
Approximate values per ramekin (1 of 6); actual nutrition varies by ingredient brand and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 18 g |
| Protein | 6 g |
| Total fat | 36 g |
| Saturated fat | 22 g |
| Fiber | 0 g |
| Total sugars | 17 g |
| Sodium | 60 mg |
Nutrition is an estimate, not a laboratory analysis. The recipe card below has the ingredient amounts and timed steps for your kitchen.
Classic Crème Brûlée
Ingredients
Method
- Heat the oven to 325°F. Warm cream, vanilla bean and seeds, and salt in a saucepan until steaming; do not boil. Remove from heat and steep for 10 minutes.
- Whisk egg yolks with 1/2 cup sugar until smooth. Slowly whisk in the warm cream. Strain into a measuring cup and skim foam.
- Divide among six shallow ramekins. Set them in a roasting pan and add hot water halfway up their sides. Bake until the edges are set and centers still wobble slightly, 30 to 35 minutes.
- Cool, then cover and refrigerate at least 3 hours. Before serving, blot any surface moisture and sprinkle each custard evenly with 1 teaspoon sugar.
- Torch the sugar in a slow, circular motion until melted and amber. Let the tops harden for 1 to 2 minutes, then serve.
