Creme Brulee Recipe – French Special
Savor the silky decadence of crème brûlée, a vanilla-infused custard crowned by a satisfyingly crackling caramel top. With just a few classic ingredients and a torch or broiler, this make-ahead dessert introduces a touch of Parisian flair to your dinner table—perfect for impressing guests without fuss.
- Prep Time15 min
- Cook Time55 min
- Perform Time2 hr
- Total Time3 hr 10 min
Creme Brulee Ingredients:
- 1 cup heavy cream
- 3 tablespoons white sugar
- 3 large egg yolks
- 1/4 teaspoon vanilla extract
- 2 tablespoons white sugar, divided
How To Make Creme Brulee
Preheat the oven to 350 degrees F (175 degrees C).
In a microwave-safe bowl, whisk together the cream and 3 tablespoons of sugar until combined. Microwave until warm, about 1 to 2 minutes; whisk again to dissolve the sugar. Stir in the egg yolks and vanilla until smooth.
Place 2 ramekins in a roasting pan. Pour the cream mixture evenly into the ramekins. Fill the roasting pan with enough hot water to reach halfway up the sides of the ramekins.
Bake in the preheated oven until the custard is set but still slightly jiggly in the center when shaken, approximately 50 minutes. Remove the ramekins from the hot water bath and refrigerate until cold, at least 2 hours.
Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast the sugar until it becomes brown and bubbly, about 30 seconds. Allow the sugar topping to cool and harden before serving.
Recipe Notes:
Water Bath: Bake custards in a water bath to ensure gentle, even cooking and avoid curdling.
Tempering Eggs: Slowly whisk warm cream into egg yolks to create a smooth, silky custard.
Ramekin Size: Use shallow, wide ramekins for an ideal surface-to-volume ratio, which helps the caramelized top form evenly.
Caramelizing Sugar: Sprinkle granulated sugar and torch or broil until golden and crackling for the classic finish.
