Crème Brûlée

Crème Brûlée is elegant and simple at the same time. It’s one of those desserts where the ingredient list is so short but so good. When it comes to cream, vanilla, eggs, and a little bit of sugar, not much more is needed to make the perfect dessert. The burnt sugar is the “icing on top” of the cake, or in this case creme brûlée, adding texture to this creamy dessert. The creamy center and crunchy top make for the perfect bite. It’s silky, crunchy, sweet, and so much more. 

Crème brûlée is easier to make than it comes across. Although the burnt sugar top can be intimidating, a mini kitchen blow torch (or not mini!) or even a broiler oven will create the signature top in just a few minutes. A water bath ensures the perfect crème brûlée every time. The water bath helps keep cooking consistent so the center is creamy and not over baked. Because when it comes to crème brûlée we are looking for two things: creamy center and crunchy top.

Tips for the perfect Crème Brûlée:

1. Water Bath: The water bath slowly cooks the crème brûlée. This is what allows for the creamy center as it cooks more evenly and slowly.
2. Good Vanilla: We will quote the beloved Ina Garten here, use good vanilla. Nothing artificial or imitation in this recipe. Since there are so few ingredients in this vanilla bean creme brûlée, using a good vanilla extract is key. It is the main flavor that comes through and if a lower quality or imitation extract is used, it will not be the same. In this recipe we use vanilla bean paste but if you cannot find vanilla bean paste either vanilla beans (insides scraped) or pure, good vanilla extract can be substituted. As long as it is high quality, pure vanilla, it will be delicious! Just be sure if using an extract to use 1 teaspoon vs. 1 tablespoon of vanilla bean paste. 
3. Blow Torch: We find it easier to use a blow torch to caramelize the sugar for the crème brûlée. The blow torch allows for more control when caramelizing the sugar. As soon as the sugar gets golden, continue caramelizing in a new spot until it is golden all over. Since we don’t have many uses for a blow torch in our house, we keep a mini blow torch on hand which is occasionally handy in the kitchen for other desserts like s’mores cupcakes. If a blowtorch cannot be found, put them under the broiler for a few minutes until they start to develop a golden color on top.

Variations of Crème Brûlée:

1. Hojicha: To make a tea version of the classic crème brûlée, we steep the tea leaves in the crème brûlée. Our favorite version is using hojicha tea leaves. The hojicha provides a roasted, nutty tea flavor. To make this, we heat the cream, add the tea leaves and let it steep with the heat off and a lid on for 30 minutes. We then reheat the cream, strain the tea leaves, and make the crème brûlée as written below. We do also reduce the vanilla when adding the tea infusion to let the tea flavor remain prominent. 
2. Earl Grey: To make an earl grey version we use the same method as above but with earl grey tea. If you are an earl grey ice cream fan, this version will be right up your alley.
3. The list goes on! Explore with your favorite flavors. Since this recipe uses cream, the cream can be infused with tea, coffee, citrus rind, and so much more when it is heated. We use a method similar to ice cream where we warm the cream and let it sit for about 30 minutes with the tea leaves, citrus zest, etc before reheating, straining out the flavor, and making the crème brûlée as written. If you do not want to go the infusion route, extracts or other infusions can also be used to make a crème brûlée with your favorite flavors.

Steps for making Crème Brûlée:

1. Make the custard 
2. Prepare the water bath
3. Cook the crème brûlée (just until barely trembling in the center)
4. Let the crème brûlée set and cool
5. Caramelize the sugar 

FAQs:

Can I make these ahead? These can be made ahead up until the caramelized sugar top. The sugar top should be completed before serving. To make ahead, simply make as instructed and pause at the step where they cool in the fridge. The crème brûlées can cool in the fridge for 2-3 days. When ready to serve, remove, top with sugar, and caramelize.

Can I use milk instead of cream? Half and half can be used in place of cream in this recipe. We recommend making it with heavy cream but if heavy cream is not available substitute 1:1 half and half. The result will be slightly less creamy but still delicious.

Can I make half of this? Yes! This recipe can be halved to make just 2 crème brûlées. 

What size of ramekins did you use? We used 6 oz ramekins for this recipe. When using this size, the recipe will yield 4 crème brûlées. 

Print

Crème Brûlée

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Cooling 3 hours hours

Total Time 4 hours hours

Servings 4

Equipment

• 4 6 oz ramekins
• 1 large baking dish The 4 ramekins should fit with 1" space in between

Ingredients

• 4 egg yolks
• 2 cups heavy cream
• ½ cup granulated sugar
• 1 tablespoon vanilla bean paste

For Caramelizing

• 4 tablespoons granulated sugar

For the Water Bath

• enough hot water to fill the baking dish so the ramekins are a little over halfway submerged in water

Instructions

• Preheat the oven to 325 degrees fahrenheit

Making the crème brûlée

• In a small saucepan, combine the heavy cream and vanilla bean paste. Heat the mixture on medium-low heat until it is warm throughout but not boiling. Remove and set aside
• In a mixing bowl, beat together the egg yolks and ½ cup of sugar until the mixture becomes a pale yellow color. Once beaten, slowly add in about ½ cup of the warm cream-vanilla mixture while whisking steadily to ensure the eggs do not cook. Then pour in the rest of the warm cream and mix until combined
• Pour ¼ of the mixture into each of the 4 6-oz ramekins

Water bath

• Place all 4 ramekins in a large baking dish (there should be at least 1” of space in between each ramekin)
• Pour boiling water inside the large baking dish slowly so it rises halfway up the side of each ramekin (be careful during this step no water should not touch the cream mixture)
• Bake for 30-40 minutes or until the mixture has a very slight jiggle just in the center (the edges should be set and the middle should barely move)

Setting and cooling

• Remove from the oven and remove from the water bath. Set them on a wire rack to cool
• Once cooled, cover and refrigerate for 3 hours or up to 3 days

Caramelizing the sugar

• When ready to serve, top each with 1 tablespoon of granulated sugar. Sprinkle the sugar in an even layer and then caramelize the sugar with a blow torch until it is melted and a brown golden color (this can also be done in a broiler by placing the creme brulees on a wire rack and broiling for a few minutes. Be sure to keep them a few inches from the broiler and keep a close eye on them). Let sit for 5 minutes and serve