French Crème Brûlée Recipe
French Crème Brûlée is an irresistible classic that marries a perfectly silky custard with a glass-like layer of caramelized sugar, making every spoonful a little celebration. This dreamy dessert, beloved in French cuisine Dessert. The real artistry is in the contrast between the cool, creamy custard and the warm, shattering sugar crust—one taste, and it’s easy to see why French Crème Brûlée has earned its stellar reputation.
Ingredients You’ll Need
Every element in French Crème Brûlée has a starring role. With just a handful of basic ingredients, you’ll unlock its signature creamy texture, subtle vanilla aroma, and golden caramelized finish. Treat each one with a little care, and you’ll be rewarded with pure dessert magic!
- Heavy Cream: Brings a rich, velvety base to the custard—go full-fat for the silkiest result.
- Vanilla Bean or Pure Vanilla Extract: The vanilla infuses a lovely floral sweetness; using a real bean adds those visually stunning specks.
- Egg Yolks: Key for setting the custard and providing that signature golden color and unctuous mouthfeel.
- Granulated Sugar: Sweetens the base and creates that famous crisp brûlée topping.
- Pinch of Salt: Just a hint sharpens and deepens all the other flavors—don’t skip it!
- Extra Granulated Sugar for Topping: This is what gives French Crème Brûlée its crackly, caramelized crown.
How to Make French Crème Brûlée
Step 1: Preheat and Prep
Begin by preheating your oven to 325°F. Gather your ramekins and place them in a sturdy baking dish—these will be your custard’s safe haven during its gentle baking. This small step means no scrambling later!
Step 2: Warm the Cream and Vanilla
Pour the heavy cream into a medium saucepan and add your split vanilla bean and its seeds, or vanilla extract if you’re using that instead. Warm gently over medium heat until you just see bubbles around the edges (don’t let it boil!). If you used a vanilla bean, let the mixture steep for ten minutes off the heat to draw out all that beautiful aroma.
Step 3: Whisk the Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mix turns pale and looks a bit thicker. This is what will give your French Crème Brûlée its gorgeous color and luscious texture.
Step 4: Combine and Temper
Now comes the important part—slowly pour the warm cream into the egg mixture, whisking the whole time. This step, called tempering, helps ensure your eggs won’t scramble. Take your time, and you’ll get a smooth, glossy custard base.
Step 5: Strain and Pour
For that satiny, professional finish, strain your custard through a fine sieve into a pitcher or bowl. This catches any stray bits and ensures your French Crème Brûlée will be silky-smooth. Pour the custard evenly among your ramekins.
Step 6: Water Bath and Bake
Place the baking dish with ramekins in your oven, then carefully pour hot water around them until it comes halfway up the sides. Bake for 35 to 40 minutes—the custards should be just set, but still have a pleasant jiggle in the center. This delicate bake is the secret to that dreamy, custardy bite!
Step 7: Cool and Chill
Once baked, remove your ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least four hours, or overnight if you have time. This chill transforms the texture and lets the flavors blossom.
Step 8: The Brûlée Moment
Right before serving, sprinkle an even layer of granulated sugar on each custard. Either use a kitchen torch to melt and caramelize the sugar, or pop them under a broiler for a minute or two until you get that golden, glassy topping. Let them stand for a minute so the sugar sets into its famous crackly lid.
How to Serve French Crème Brûlée
Garnishes
A classic French Crème Brûlée truly shines with its own caramelized cap, but a few delicate garnishes can add elegance. Try a couple of fresh raspberries, a sprig of mint, or a dusting of powdered sugar for a pop of color without competing with the dessert’s starring flavors.
Side Dishes
The richness of French Crème Brûlée pairs beautifully with simple, light accompaniments. Consider serving alongside crisp biscotti, buttery shortbread, or a dish of mixed berries. These sides bring a satisfying crunch or a bright, fruit note to cleanse the palate between bites.
Creative Ways to Present
Switch up presentation for extra flair! Use espresso cups or vintage teacups as alternative serving vessels, or create a tasting trio with small ramekins flavored differently—like classic vanilla, coffee, or citrus zest. For a festive touch, try mini versions for a party dessert bar, letting your guests crack into their own tiny French Crème Brûlée.
Make Ahead and Storage
Storing Leftovers
If you have leftover French Crème Brûlée, simply cover each ramekin tightly with plastic wrap and keep them in the fridge. The custard stays creamy and delicious for up to three days. Just wait to add and caramelize the sugar topping until right before serving, so it stays crisp.
Freezing
You can freeze French Crème Brûlée without its sugar crust! Once chilled, wrap tightly with plastic and freeze for up to a month. Thaw overnight in the refrigerator, then brûlée the tops just before serving for a texture as close to fresh as possible.
Reheating
There’s no need to reheat French Crème Brûlée—the beauty of this dessert is its cool custard. If you want to re-caramelize the top on leftovers, pat the surface dry with a paper towel before adding sugar, then torch or broil as usual.
FAQs
How do I know when my French Crème Brûlée is baked perfectly?
It should look set around the edges but still wobble gently in the center when you jiggle the ramekin. Don’t overbake—the custard will continue to firm up as it chills, so a slight jiggle is just right.
Can I make French Crème Brûlée without a kitchen torch?
Yes! Simply use your oven’s broiler. Keep a close eye on the ramekins and rotate them for even caramelization. Watch carefully—it happens fast!
Why is my custard grainy?
This often means the eggs cooked a bit too fast or hot. Temper the cream into the yolks slowly, and always bake in a water bath for gentle, even heat to keep that custard silky-smooth.
What flavors can I add to French Crème Brûlée?
The base is endlessly adaptable! Try infusing the cream with orange zest, espresso, or your favorite liqueur. Just keep the flavorings subtle so the custard and caramel shine through.
What size ramekins should I use?
Traditional French Crème Brûlée is baked in shallow, wide ramekins—4 to 6 ounces each is ideal for an even custard-to-caramel ratio. Adjust baking time slightly if yours are deeper or smaller.
Final Thoughts
Every bite of French Crème Brûlée is pure indulgence—a dessert that feels both luxurious and welcoming. Give this classic a try and watch your family or guests light up when they crack through that caramelized top. Homemade French Crème Brûlée may just become a tradition in your own kitchen!
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French Crème Brûlée Recipe
- Total Time: 55 minutes plus chilling time
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the classic French dessert, Crème Brûlée, with its silky smooth custard base and crunchy caramelized sugar topping. This recipe ensures a perfect balance of flavors and textures for a truly decadent treat.
Ingredients
Custard:
- 2 cups heavy cream
- 1 vanilla bean split and seeds scraped (or 1 teaspoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
- pinch of salt
Topping:
- 1/4 cup granulated sugar
Instructions
- Preheat the oven: Heat oven to 325°F.
- Prepare the custard: Heat cream and vanilla in a saucepan. Whisk egg yolks, sugar, and salt. Combine cream with egg mixture.
- Bake: Pour custard into ramekins, bake in water bath for 35-40 minutes.
- Cool and chill: Let cool, refrigerate for at least 4 hours.
- Caramelize the topping: Sprinkle sugar on custards, torch or broil until golden.
- Serve: Enjoy the creamy, caramelized delight!
Notes
- Chill custards before caramelizing for best results.
- Experiment with flavors like orange zest or espresso in the custard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 360
- Sugar: 23 g
- Sodium: 45 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 235 mg
