Traditional French Desserts: Classic Crème Brûlée

Crème brûlée is a French baked custard made with cream, egg yolks, sugar, and vanilla, finished with a thin shell of caramelized sugar. Its contrast of cool, silky custard and a crisp top makes it a graceful dessert for a dinner party, yet the method is manageable with ordinary kitchen equipment.

French custards have many regional and family variations, and the precise history of crème brûlée is disputed; this version follows a familiar vanilla-and-cream style. Small ramekins help the custard cook evenly, while a short final torching gives each serving its signature crackly top.

Ingredients

2 cups (480 ml) heavy cream
5 large egg yolks, preferably at room temperature
1/3 cup (67 g) granulated sugar, for the custard
1 vanilla bean, split lengthwise, or 2 teaspoons (10 ml) vanilla extract
1/8 teaspoon (0.5 g) fine salt
4 teaspoons (16 g) granulated sugar, for the caramelized tops
About 4 cups (950 ml) hot water, for the water bath; the amount needed depends on your baking dish

Instructions

Set up the oven and ramekins. Heat the oven to 300°F (150°C). Arrange four shallow, oven-safe ramekins, each about 6 ounces (180 ml), in a deep roasting pan or baking dish. Set a kettle of water to heat; it should be hot when poured into the pan, but it does not need to be at a rolling boil. Keep the ramekins level so the custard bakes to an even depth.
Warm the cream with the vanilla. If using a vanilla bean, scrape the seeds into a small saucepan and add the pod and cream. Warm over medium-low heat for about 5 minutes, stirring now and then, until steam rises and small bubbles appear around the edge. Do not let the cream boil. Take the pan off the heat and leave the vanilla to infuse for 5 minutes. If using extract, warm the cream on its own and stir in the extract after removing it from the heat.
Whisk the yolks and sugar. In a medium bowl, whisk the egg yolks, 1/3 cup (67 g) sugar, and salt just until combined and a little lighter in color, about 1 minute. Avoid beating until very foamy: excess air can leave bubbles on the surface and make the finished custard less smooth. If the vanilla pod was used, remove it from the cream.
Temper and strain the custard. While whisking steadily, pour a small splash of warm cream into the yolk mixture. Add the remaining cream in a slow, thin stream, whisking gently as you go. This gradual mixing warms the yolks without scrambling them. Pour the mixture through a fine-mesh sieve into a jug or bowl with a spout, then skim off any surface foam with a spoon.
Fill the ramekins and add the water bath. Divide the custard evenly among 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. Carefully transfer the pan to the oven. Bake for 35 to 40 minutes, checking near the early end of that range. The edges should look set while the centers retain a small, gentle wobble.
Check that the egg custard is cooked. Check the center of a custard with a food thermometer, inserting it into the custard without touching the ramekin. USDA FSIS guidance gives egg dishes a safe minimum internal temperature of 160°F (71°C); confirm that temperature with the thermometer. If the custards have not reached it, bake for a few more minutes and check again. Carefully lift the ramekins from the water bath and set them on a rack to cool.
Chill until fully set. Once the ramekins are no longer hot, cover them and refrigerate for at least 4 hours. The custard should be cold and firm before you add the sugar topping. Chilling uncovered can leave the tops dry or allow the custard to pick up refrigerator odors, so use lids or loosely fitted food wrap.
Caramelize just before serving. Blot any moisture from the custard surface with a clean paper towel. Sprinkle each ramekin with 1 teaspoon (4 g) sugar, tilting it gently so the surface is covered in a thin, even layer; tap out any excess. Use a kitchen torch to melt and brown the sugar, moving the flame steadily rather than holding it in one spot. Let the tops stand for 1 to 2 minutes so the sugar hardens, then serve.

Tips

Keep the cream below a boil. Gentle heating is enough to infuse vanilla and temper the yolks. Boiling cream can create a skin, make splashes more likely during mixing, and heat the yolks too abruptly. If you see a full boil, take the pan off the burner and let it settle briefly before tempering.
Use a water bath and shallow dishes. The hot water buffers the custards from direct oven heat, helping them cook gently rather than turn grainy at the edges. A deeper ramekin may need more baking time, while a very shallow one can cook faster, so judge by the set edges and check the temperature instead of relying on the clock alone.
Choose the best vanilla you have. A split bean gives visible seeds and a rounded aroma; vanilla extract is an easy, reliable substitute. Vanilla paste can also replace the bean, following the product’s equivalent amount. The bean is traditional in many versions, but the custard still works with extract and does not need another ingredient to compensate.
Make the topping thin and even. Too much sugar produces a thick, difficult-to-crack layer, while bare patches leave soft spots. If you do not have a kitchen torch, place the sugared ramekins under a very hot broiler, watching constantly and rotating the pan as needed. The custard may warm more under a broiler, so chill it thoroughly beforehand.

Serving Suggestions

Serve crème brûlée in the ramekins, ideally soon after the sugar has hardened. Give each person a small spoon and let them crack through the caramel top themselves; that contrast is part of the appeal. The custard is rich, so one ramekin is a satisfying individual portion after a meal. For a larger menu, use smaller ramekins and reduce the baking time, checking the centers early.

A handful of raspberries, sliced strawberries, or a few blueberries can add freshness alongside the custard. Offer the fruit on the plate rather than piling it onto the crisp sugar, which can soften the topping. Plain shortbread or crisp butter biscuits are another simple accompaniment, though the dessert needs no extra garnish. Coffee or unsweetened tea makes a good non-alcoholic pairing and balances the custard’s sweetness.

Variations

Citrus-scented: Add two wide strips of orange or lemon zest to the cream as it warms, then remove them before combining it with the yolks. Avoid grating in the white pith, which can taste bitter. This adds a light citrus aroma without changing the custard’s basic texture.

Lavender or other infusion: For a gentle floral note, steep a small pinch of culinary lavender in the warm cream for about 5 minutes, then strain it out. Use a restrained amount because too much can make the custard taste soapy. A cinnamon stick can be infused in the same way for a warmer flavor.

Chocolate: For a chocolate variation, whisk 2 ounces (57 g) finely chopped bittersweet chocolate into the warm cream until smooth before tempering the yolks. The result will be deeper and more substantial than the classic vanilla custard; strain it before portioning if any chocolate pieces remain.

Different finishing sugar: Fine granulated sugar melts into an even shell and is the most dependable choice. A light sprinkling of turbinado sugar can make a slightly more textured, robust topping, but its larger crystals may take longer to melt. Keep the layer thin and watch closely so the sugar browns rather than burns.

Storage and Reheating

Refrigerate the baked custards within 2 hours of cooking. Covered and without caramelized sugar, they keep for up to 3 days in the refrigerator; for the best texture, add and torch the sugar shortly before serving. Once torched, the tops are crispest within about 30 minutes. They can soften as they sit, especially in a humid room or refrigerator, so avoid caramelizing portions far ahead.

Crème brûlée is served chilled and should not be reheated. Freezing is not recommended because thawing can make the custard watery or grainy. If you have already torched leftovers, refrigerate them promptly and eat within 3 days, understanding that the sugar shell will likely lose its crunch. Do not leave the custards at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make crème brûlée ahead of time?
Yes. Bake and chill the custards up to 3 days ahead, keeping them covered in the refrigerator. Wait to sprinkle on the sugar and torch it until just before serving so the top stays crisp.

Why is my custard runny after chilling?
It may have needed more time in the oven, or the center may not have reached the safe minimum temperature. For this recipe, check that the center reaches 160°F (71°C) with a food thermometer. Also allow at least 4 hours of chilling; warm custard will not have the same set as fully chilled custard.

Why did the custard turn grainy or curdled?
Overheating is the most common cause. Keep the oven gentle, use the water bath, and remove the ramekins when the edges are set and the centers still wobble slightly, while confirming the required temperature. Whisk the warm cream into the yolks gradually rather than pouring it in all at once.

Do I need a kitchen torch?
A torch gives the most direct control, but a broiler can melt the sugar if you watch it continuously. Arrange the ramekins on a sturdy tray and use the broiler’s highest setting, rotating the tray if the sugar colors unevenly. Keep the custards cold before broiling, and do not walk away: the sugar can go from browned to burnt quickly.

Can I use milk instead of heavy cream?
Heavy cream gives this recipe its characteristic richness and helps the custard feel smooth. Replacing all of it with milk makes a lighter, less traditional result and can produce a softer custard. For a middle ground, replace no more than 1/2 cup (120 ml) of the cream with whole milk and check the custards carefully as they bake.

What can I use if I do not have ramekins?
Use another shallow, oven-safe dish that can sit in a water bath, such as small ceramic baking dishes. The custard depth affects the cooking time, so start checking early and use the thermometer rather than assuming the ramekins’ timing will transfer exactly. A large single dish will take longer and is less convenient to portion.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).