This classic Crème Brûlée is the French dessert you’ve always wanted to master at home. Beneath a golden, crackling caramelized sugar shell lies the creamiest, most luxurious vanilla custard imaginable: each spoonful a perfect balance of warm crunch and cool silk.
Made with just five pantry ingredients: heavy cream, egg yolks, sugar, vanilla bean, and a pinch of salt, this recipe proves that true elegance is simple. The secret lies in a final torch pass that turns a spoonful of sugar into a thin, amber lacquer you crack through with the back of a spoon.
Whether you’re hosting a dinner party or treating yourself on a Tuesday, this easy Crème Brûlée recipe delivers restaurant-quality results every time. No specialist skills required! Just patience, a kitchen torch, and a love for the finer things:)
If you are a fan of French classics, you should check out Crepes Suzette recipe as well!
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Crème Brûlée
Course: DessertCuisine: FrenchDifficulty: Easy4
servings10
minutes1
hour5
minutesIngredients
5 egg yolks
40 g sugar + more for caramelizing
250 ml milk
250 ml heavy cream
1 vanilla pod
Pinch of salt
Directions
- Split the vanilla pod lengthwise and scrape out the seeds.
- Pour the milk and cream into a saucepan. Add the salt, the vanilla seeds and the pod. Heat gently.
- When the mixture just begins to simmer, remove from the heat and let it infuse for about 15-30 minutes, off the heat.
- Preheat the oven to 100°C.
- In a bowl, whisk the egg yolks with the sugar until well combined.
- Heat the milk mixture up again.
- Gradually pour the hot milk mixture over the yolks, whisking constantly.
- Pour the mixture into crème brûlée dishes.
- Bake for about 1 hour, until the custards are set but still slightly wobbly in the center when gently shaken.
- Let the custards cool, then refrigerate for 1–2 hours.
- Just before serving, sprinkle an even layer of brown sugar over each custard and caramelize with a kitchen blowtorch until golden.
Notes
- What does Crème Brûlée mean?
“Crème Brûlée” is French for “burnt cream,” referring to the caramelized sugar crust torched on top of the chilled custard. It’s one of the most beloved classic French desserts worldwide. - Can I make Crème Brûlée without a torch?
Yes, you can use your oven’s broiler on high heat. Place the ramekins close to the element for 2–3 minutes, watching closely so the sugar caramelizes without burning the custard beneath. - How far in advance can I make Crème Brûlée?
The custard base can be baked and refrigerated up to 3 days ahead. Add the sugar and torch just before serving so the top stays crisp and crackly. - What type of cream should I use?
Always use heavy cream (double cream in the UK) with at least 35% fat content. This ensures the rich, smooth texture that makes a great Crème Brûlée.