Name: Classic French Crème Brûlée Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 2 cups Heavy cream; 5 Egg yolks; 1/2 cup Sugar; 1 teaspoon Vanilla extract; as needed Extra sugar (for topping)

Method

Pan & Temp

Preheat the oven to 150°C (300°F) and place ramekins in a deep baking tray for a water bath setup.

Cream Heat

In a saucepan, heat the heavy cream over low heat until it is warm but not boiling, then remove from heat and add vanilla extract.

Egg Whisk

In a separate bowl, whisk egg yolks and sugar together until the mixture becomes pale, smooth, and slightly thickened.

Tempering

Slowly pour the warm cream into the egg mixture while whisking continuously to prevent the eggs from curdling.

Smooth Strain

Strain the mixture through a fine sieve to ensure a smooth custard texture, then pour it evenly into ramekins.

Water Bath

Place the ramekins in the baking tray and carefully add hot water around them, filling halfway up the sides.

Bake Set

Bake for 30 to 35 minutes until the custard is set but still slightly wobbly in the center.

Chill Time

Remove and let them cool completely, then refrigerate for at least 3 to 4 hours until fully chilled.

Caramelize

Before serving, sprinkle a thin layer of sugar on top and use a kitchen torch to caramelize it until golden and crisp.

A chef using a high powered kitchen torch to caramelize a thin layer of sugar on top of a chilled creme brulee in a ceramic ramekin

Crack & Serve

Allow the sugar to harden for a minute, then serve immediately for the perfect crack and creamy contrast.

A close up shot of a silver spoon breaking through the golden brown caramelized sugar crust of a silky vanilla creme brulee

A close up shot of a silver spoon breaking through the golden brown caramelized sugar crust of a silky vanilla creme brulee

An authentic French bistro dessert plate featuring a creme brulee with a cracked crust and a side of fresh forest berries

Cook’s tips

Straining the custard mixture is essential for achieving that ultra-smooth "restaurant-style" silkiness.

The water bath (bain-marie) is not optional; it ensures the delicate egg custard cooks evenly without curdling or drying out.

For the best caramel "crack," ensure the sugar layer is thin and even. If it is too thick, it will be hard to break and may taste bitter.

Recipe notes

Crème Brûlée is a classic French dessert made with rich vanilla custard topped with a crisp layer of caramelized sugar. It is creamy, silky, and perfectly balanced with a crunchy caramel top.

Looking for an elegant finish to your world tour dinner? This French classic pairs beautifully with our Creamy Cheesecake for a dessert buffet, or serves as a sophisticated end-note following our Authentic Fried Rice!

Frequently asked questions

Can I make this without a torch?

You can use the broiler (grill) setting on your oven, but keep a very close eye on it as it can burn the sugar very quickly. A torch is much more precise.

Can I make these ahead of time?

Yes, you can bake the custards up to 2 days in advance. However, ONLY caramelize the sugar right before serving to maintain the crunch.