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overhead view of 3 cups of creme brulee with one of the sugar tops cracked showing the custard
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5 from 66 votes

Crème Brûlée

When it comes to classical French desserts the first thing that comes to mind is Creme Brulee. And when the creme brulee is good it will be on your mind for a very long time!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: French
Servings: 4
Calories: 475kcal

Ingredients

  • 1½ cups heavy cream
  • 1½ teaspoons pure vanilla extract
  • 5 large egg yolks room temperature
  • ¼ cup granulated white sugar
  • 4 tablespoons granulated white sugar for the topping
US Customary - Metric

Instructions

  • Preheat oven to 300 degrees and place rack in center of oven.
  • Add the eggs and sugar into a mixing bowl.
  • Whisk the egg yolks and sugar until thick and pale, about 2-3 minutes (You can do this with a wire whisk or hand mixer on a low setting).
  • In a saucepan, over medium-high heat, bring the cream to the scalding point (the cream should just begin to bubble around the edges). Remove the pan from the heat and allow to cool slightly.
  • Gradually pour the scalded cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle.
  • Stir in the vanilla extract.
  • Strain the mixture into a large measuring cup.
  • Place four, 6-ounce ramekins in a roasting pan and pour the custard mixture into the ramekins.
  • Prepare a water bath for the creme brûlée by carefully pouring enough hot or boiling water into the roasting pan, to halfway up the sides of the ramekins.
  • Bake for about 30 – 40 minutes (baking time can vary depending on size of ramekins and temperature of water) or just until the custards are set (a slight jiggle is okay)..
  • Immediately remove the custards from the water bath and cool to room temperature on a wire rack for about 15 minutes.
  • When cooled, refrigerate the creme brulee uncovered for at least 2 hours or until cold and firm (after they are chilled they can be covered and stored in the refrigerator for about three days).
  • Remove the custards from the refrigerator and sprinkle an even layer (about 1 tablespoon) of granulated sugar over the custards.
  • Using a handheld kitchen torch, caramelize the sugar until it is golden brown and bubbly.
    Place the torch about 2 inches, at an angle, over the custard and move the torch around until the sugar melts and caramelizes
  • Allow the sugar to cool and serve.

Nutrition

Calories: 475kcal | Carbohydrates: 28g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 344mg | Sodium: 35mg | Potassium: 112mg | Sugar: 27g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg