Best Crème Brûlée Recipe
There is something undeniably magical about cracking through the caramelized sugar crust of a perfectly made Crème Brûlée.
This classic French dessert is a testament to the beauty of simplicity – rich, creamy custard paired with a crisp, burnt sugar topping.
The first time I made it, I was intimidated, but once I mastered the technique, I realized how incredibly rewarding it is.
Now, I’m sharing my foolproof method with you, so you can create this indulgent treat at home with confidence!
Kitchen Tools
| Tool | Purpose | Where to Buy |
|---|---|---|
| Whisk | Mixing egg yolks and sugar | Kitchen stores, Amazon |
| Mixing Bowl | Combining ingredients | Supermarkets, online shops |
| Saucepan | Heating milk and cream | Home goods stores |
| Ramekins | Baking individual servings | Amazon, homeware stores |
| Baking Dish | Water bath for baking | Kitchenware stores |
| Blowtorch | Caramelizing sugar topping | Specialty kitchen shops |
| Fine Strainer | Ensuring smooth custard | Online retailers |
Preparation Time
- Total Time: 3 hours (including chilling time)
- Active Time: 20 minutes
- Baking Time: 40 minutes
- Chilling Time: 2 hours
Ingredients
- 3 egg yolks
- 35g sugar
- 100ml milk
- 200g whipping cream
- 1 tsp vanilla extract
- Hot water (for the water bath)
- Extra sugar (for caramelizing the top)
Instructions
- Preheat & Prepare:
- Preheat your oven to 160°C (320°F).
- Arrange ramekins in a baking dish.
- Mix Egg Yolks & Sugar:
- In a mixing bowl, whisk together egg yolks and 35g sugar until pale and slightly thickened.
- Heat Dairy:
- In a saucepan, heat milk and whipping cream over medium heat until warm but not boiling.
- Remove from heat and stir in vanilla extract.
- Temper the Eggs:
- Slowly add the warm cream mixture to the egg mixture, whisking constantly to avoid scrambling the eggs.
- Strain the mixture through a fine strainer to ensure a silky texture.
- Fill the Ramekins & Bake:
- Divide the custard evenly among the ramekins.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake at 160°C (320°F) for 40 minutes until the custard is set but slightly jiggly in the center.
- Cool & Chill:
- Remove from oven and let cool at room temperature.
- Refrigerate for at least 2 hours to set properly.
- Caramelize the Sugar:
- Sprinkle a thin, even layer of sugar on top of each custard.
- Use a blowtorch to caramelize until golden brown.
- Wait 3 minutes before serving to allow the sugar to harden.
Food Storage
- Store leftover Crème Brûlée in the fridge for up to 3 days.
- Keep covered with plastic wrap to prevent absorbing fridge odors.
- Do not caramelize the sugar topping until ready to serve, as it will soften over time.
Pro Tips
- Use Room Temperature Eggs: They mix better and result in a smoother custard.
- Gentle Baking: The water bath prevents the custard from curdling.
- Even Sugar Layer: A thin, even sugar layer ensures proper caramelization.
- No Blowtorch? Use an oven broiler for caramelizing the sugar, but watch closely to avoid burning.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 22g |
| Protein | 5g |
| Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 140mg |
| Sugar | 18g |
| Sodium | 30mg |
FAQs
- Can I use just milk instead of cream?
- No, the cream is essential for a rich, smooth texture.
- Why did my custard turn out grainy?
- This can happen if the eggs were overheated or cooked at too high a temperature.
- Can I make Crème Brûlée ahead of time?
- Yes! Prepare and chill up to 2 days in advance, but caramelize the sugar right before serving.
- What can I use instead of a blowtorch?
- You can use an oven broiler, but keep a close eye to prevent burning.
- How do I know when the custard is done baking?
- It should be set around the edges but slightly wobbly in the center.
Final Thoughts
Mastering Crème Brûlée is a game-changer for any home cook.
Once you get the technique down, you’ll be impressing your family and friends with this elegant dessert.
I hope you enjoy making (and eating!) this as much as I do. Happy baking!
