Prep Time 15 mins
Cook Time 35 mins
Rest Time 2 hrs
Total Time 2 hrs 50 mins
Cooking Method:
Courses:
Difficulty: Intermediate
Cooking Temp: 150  C
Servings: 4
Best Season: All Seasons
Description

Indulge in the velvety elegance of this Creme Brulee recipe — a creamy vanilla custard with a perfectly crisp caramelized sugar top. This easy yet luxurious French dessert is ideal for entertaining or a romantic dinner at home.

Ingredients
    For the Custard Base
  • 500 ml heavy cream (35% fat) (full-fat for rich texture)
  • 1 whole vanilla bean (split and scraped (or 1 tbsp pure vanilla extract))
  • 5 large egg yolks (room temperature)
  • 100 g granulated sugar (for the custard)
  • 1 pinch salt (balances the sweetness)
    • For the Caramelized Sugar Topping
  • 4 tbsp granulated sugar (for torching)
Instructions
    Preheat and Prepare
  1. 1
    Preheat oven to 150°C (302°F). Place 4 ramekins (about 150ml each) into a deep baking tray or roasting pan.
    2. Heat the Cream
  2. 2
    In a medium saucepan, combine heavy cream and the scraped vanilla bean (or extract). Heat gently over medium heat until steaming but not boiling. Remove from heat and let steep for 10 minutes if using vanilla bean for deeper flavor.
    3. Make the Egg Mixture
  3. 3
    In a mixing bowl, whisk egg yolks, granulated sugar, and salt until pale and slightly thickened. Slowly pour the warm cream into the yolks while whisking constantly to prevent curdling.
    4. Strain the Mixture
  4. 4
    Strain the custard through a fine-mesh sieve into a large measuring jug to remove any egg solids or vanilla pod remains.
    5. Fill the Ramekins
  5. 5
    Carefully pour the custard into the ramekins, dividing evenly.
    6. Bake in a Water Bath
  6. 6
    Pour hot water into the baking tray until it reaches halfway up the sides of the ramekins. Gently transfer to the oven and bake for 35–40 minutes, until the custards are just set with a slight jiggle in the center.
    7. Chill
  7. 7
    Remove ramekins from the water bath and let cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 2 hours or until fully set (up to 2 days).
    8. Caramelize the Top
  8. 8
    Just before serving, sprinkle 1 tbsp of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Allow the sugar top to harden for 2–3 minutes before serving.
Note

Storage: Keep the custards refrigerated without the sugar topping for up to 2 days. Caramelize sugar just before serving for best texture.

Make-Ahead Tip: You can prepare the custard up to 48 hours in advance and brulée when needed.

Flavor Variations: Add orange zest, espresso, or a splash of liqueur (like Grand Marnier) to the cream for a twist.

No Torch? Use the broiler (oven grill) for a few minutes, watching closely to prevent burning.

Keywords: easy dessert, classic French, vanilla custard, holiday dessert, make-ahead
Read it online: https://petitepanini.com/recipe/creme-brulee-recipe/