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Perfect French Crème Brûlée: 6 Easy Steps

French Crème Brûlée
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Learn how to make classic French Crème Brûlée at home. This elegant dessert features a rich vanilla custard base with a perfectly torched, crunchy caramelized sugar crust. It’s a delightful treat that’s surprisingly simple to create.

Ingredients

Scale
  • 6 large egg yolks
  • 1/2 cup granulated sugar, plus extra for topping
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Arrange six 4-ounce ramekins in a baking dish.
  2. In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
  3. In a saucepan, gently heat the heavy cream and vanilla extract over medium-low heat until it just begins to simmer around the edges. Do not boil.
  4. Slowly temper the egg yolk mixture by gradually whisking about half of the warm cream into the yolks. This prevents the eggs from scrambling.
  5. Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir constantly over low heat until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
  6. Strain the custard through a fine-mesh sieve into a clean bowl or pitcher. This ensures a smooth texture.
  7. Pour the custard evenly into the prepared ramekins.
  8. Carefully pour hot water into the baking dish around the ramekins, coming about halfway up their sides. This creates a water bath for gentle, even cooking.
  9. Bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
  10. Remove the ramekins from the water bath and let them cool completely on a wire rack. Then, cover them with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  11. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
  12. Using a kitchen torch, caramelize the sugar until it forms a hard, amber crust. Let it sit for a minute before serving.

Notes

  • Ensure your ramekins are oven-safe.
  • A fine-mesh sieve is key for a silky smooth custard.
  • Do not overcook the custard, or it will become grainy.
  • Chill the custards thoroughly before torching for the best results.

Nutrition

Find it online: https://sundayflavor.com/french-creme-brulee-recipe/