master-cooks | Classic Foolproof Crème Brûlée Recipe

Crème brûlée is a classic French dessert known for its smooth, creamy custard base topped with a contrasting layer of hard caramel. This foolproof recipe begins with a simple yet rich mixture of heavy cream, egg yolks, sugar, and vanilla. The heavy cream is gently heated with the vanilla until it's infused, creating a fragrant base. In a separate bowl, egg yolks are mixed with sugar until they become pale and slightly thickened. The warm cream is gradually whisked into the yolk mixture to prevent curdling, ensuring a silky texture. Once combined, the mixture is poured into ramekins and baked in a water bath, which evenly distributes heat and prevents the custard from cracking. The key to achieving the perfect custard is to bake it until it is just set and still slightly jiggly in the center. After chilling in the refrigerator to allow the flavors to meld and the texture to firm up, a thin layer of sugar is evenly sprinkled on top. Using a kitchen torch, this sugar is caramelized to a deep amber color, forming a delightful crunchy topping. The result is a perfect balance of creamy and crunchy, making crème brûlée a timeless and elegant dessert choice.

Gather the ingredients for classic foolproof crème brûlée

It's astonishing to think that such an elegant dessert can be crafted with just a few ingredients, primarily common pantry items. The foundation of this dessert consists of egg yolks and granulated sugar, combined with heavy cream, vanilla bean extract (or paste), and a pinch of kosher salt to elevate the flavor. Using vanilla bean paste (like the Nielsen-Massey variety that Rosenhouse highly recommends) introduces delightful specks of vanilla bean throughout the crème brûlée, adding a lovely detail.

After baking, each crème brûlée is topped with a layer of raw sugar that is caramelized to form a crisp, golden crust. If you prefer, you can replace the raw sugar with an even coating of granulated sugar. For a classic presentation, garnish with fresh raspberries and mint before serving, providing a burst of color and a tangy contrast to the rich custard.

Step 1: Preheat the oven

Set the oven temperature to 325°F.

Step 2: Prepare ramekins

Arrange 4 ramekins in a baking dish with a rim. Set aside.

Step 3: Whisk egg yolks and sugar

In a medium bowl placed on a kitchen towel, whisk together the egg yolks and ¼ cup of sugar. Set it aside.

Step 4: Heat cream

In a small saucepan, warm the heavy cream, ¼ cup of sugar, vanilla, and salt until it reaches a gentle simmer. Then, remove from heat.

Step 5: Whisk to combine

Gradually blend the hot liquid into the egg yolk mixture, ensuring that everything is completely combined.

Step 6: Cook over low heat

Place the mixture back in the pot and cook, stirring with a whisk, over low heat for 1 minute.

Step 7: Strain

Pour the mixture through a strainer into a large liquid measuring cup.

Step 8: Pour into ramekins

Distribute the mixture evenly among the ramekins.

Step 9: Fill baking dish

Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. (Optional: Use a blowtorch to gently caramelize the tops of the custard to remove any air bubbles.)

Step 10: Bake

Bake the crème brûlée for 30 to 35 minutes, or until the center is just slightly jiggly. (If your ramekins are wider and shallower, they may require less time.)

Step 11: Cool

Move the ramekins to a wire rack and let them cool to room temperature, approximately 1 hour.

Step 12: Cover and chill

Cover and refrigerate for a minimum of 2 hours or overnight until set.

Step 13: Top with sugar

Prior to serving, evenly dust one ramekin with raw sugar.

Step 14: Caramelize

Utilize a blowtorch or a preheated broiler to achieve a caramelized finish on the top. Continue this process with the other ramekins.

Step 15: Garnish and serve

If desired, top with raspberries and mint, and serve right away.

What are tips to achieve perfect crème brûlée?

Creating crème brûlée, despite its impressive reputation, is surprisingly straightforward. By keeping a few essential tips in mind, you can achieve excellent results every time. To make the most flavorful crème brûlée, begin with top-notch ingredients such as pure vanilla extract or paste, fresh cream, and quality eggs to enhance both flavor and texture. Warm the cream gently and carefully temper the egg yolks to create a smooth, velvety custard. Strain the mixture before pouring it into ramekins to eliminate any curdled bits. Bake the custards in a water bath at a low temperature to ensure an even, gentle cooking process that yields the creamiest results. Be cautious not to overbake; remove them from the oven while they still have a slight jiggle in the center for the best texture.

Once baked, allow the crème brûlée to chill completely to set before adding the sugar topping. To caramelize the sugar, use a blowtorch if available, or preheat your broiler and sprinkle the sugar just before caramelizing to avoid dissolving. Ensure an even layer of sugar on top; uneven coating can lead to some areas burning before others achieve a perfect golden brown. Serve the crème brûlée right away for a delightful contrast of a crisp, caramelized topping and a chilled, creamy center.

Can I make crème brûlée ahead of time?

You can prepare crème brûlée in advance, which is an excellent way to get a head start on your party preparations. After baking, allow the custard to cool and then refrigerate it for at least an hour before covering it with plastic wrap. This helps minimize the chance of condensation forming on the surface. If you notice any condensation on top before serving, simply dab it with paper towels to remove it before adding the sugar topping. You can keep the crème brûlée in the refrigerator for up to three days prior to serving (just avoid storing it in the freezer).

When it's time to serve, sprinkle on the sugar and caramelize it as instructed. If you have any leftovers, don’t let them go to waste—while the topping may lose its crispness and become more like a caramel sauce, the custard will still taste fantastic. To restore that satisfying crack, just wipe off the original sugar layer, add a new layer of sugar, and caramelize it again using a blowtorch or broiler.

Classic Foolproof Crème Brûlée Recipe