Perfect Crème Brûlée

This perfect crème brûlée is my idea of pure dessert elegance. With its silky-smooth custard and crisp, caramelized sugar crust, it’s a timeless classic that always impresses. I love how something so simple—just cream, sugar, and egg yolks—can transform into such a luxurious treat. The moment I crack through that golden top with a spoon and reach the creamy vanilla-scented custard underneath, I know it’s worth every minute of care and patience.

Why You’ll Love This Recipe

I love this recipe because it delivers flawless crème brûlée every time—creamy, rich, and perfectly balanced with a brittle caramel shell. The texture is velvety without being heavy, and the hint of vanilla (or whatever flavor I choose to infuse) makes it endlessly versatile. It’s surprisingly easy to make, yet it feels like something I’d only find in a fine restaurant. Plus, it’s a great make-ahead dessert that impresses everyone.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 quart heavy cream (907 grams)
200 g sugar (7 oz or a scant cup)
10 egg yolks
Flavoring (steeped vanilla bean is traditional, but I sometimes use cinnamon, citrus zest, espresso beans, herbs, or any extract or liqueur I like)
½ teaspoon Morton’s kosher salt (If using a different salt, weigh at 2.5 grams)
Enough hot water to come halfway up the sides of the ramekins

Directions

1. I start by preheating the oven to 325°F (160°C) and arranging 6–8 ramekins in a large baking dish or roasting pan.
2. In a medium saucepan, I pour in the heavy cream along with my chosen flavoring—usually a split vanilla bean—and heat it gently over medium heat until it’s steaming but not boiling. I then remove it from the heat and let it steep for about 10–15 minutes to infuse the flavor.
3. In a large mixing bowl, I whisk the egg yolks, sugar, and salt until the mixture is pale and slightly thickened.
4. I gradually pour the warm cream into the yolk mixture, whisking constantly to prevent the eggs from curdling.
5. Once combined, I strain the custard through a fine-mesh sieve into a large measuring cup to remove any solids and ensure a smooth texture.
6. I carefully pour the custard into the ramekins, filling each about three-quarters full.
7. I pour hot water into the baking dish around the ramekins until it reaches halfway up their sides, creating a gentle water bath.
8. I bake for 35–45 minutes, or until the custards are just set but still slightly jiggly in the center.
9. I remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes.
10. I then cover and refrigerate them for at least 4 hours, or overnight, to chill and set completely.
11. Just before serving, I sprinkle a thin, even layer of sugar on top of each custard and use a kitchen torch to caramelize it until it forms a golden, crackly crust.
12. I let the caramelized tops rest for a minute before serving, allowing them to harden perfectly.

Servings and Timing

This recipe makes about 6–8 servings. It takes roughly 20 minutes to prepare, 40 minutes to bake, and at least 4 hours to chill, so I plan for about 5 hours total (most of it hands-off time).

Variations

I love experimenting with flavors. Sometimes I replace the vanilla bean with a cinnamon stick, fresh orange zest, or espresso beans for a mocha twist. I’ve also infused lavender, basil, or even a splash of Grand Marnier for a sophisticated flavor. For a chocolate version, I melt a few ounces of dark chocolate into the warm cream before combining it with the yolks.

Storage/Reheating

I store the baked custards (without the sugar topping) in the refrigerator, covered, for up to 3 days. I always add and torch the sugar topping right before serving so it stays crisp. If I want to make them in advance, I bake and chill the custards ahead of time and caramelize them just before presenting. These don’t freeze well, so I enjoy them fresh and cold.

FAQs

How do I know when the custard is done?

It should be set around the edges but still slightly jiggly in the center when gently shaken.

Can I make crème brûlée without a torch?

Yes, I can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.

Can I use half-and-half instead of heavy cream?

I can, but the custard will be lighter and less rich in texture.

Why do I need the water bath?

It ensures even, gentle baking and prevents the custard from curdling or cracking.

Can I make this ahead of time?

Yes, it’s one of my favorite make-ahead desserts. I prepare and chill the custards a day before serving.

What sugar is best for the topping?

Granulated sugar works best—it caramelizes evenly and forms a smooth crust.

How thick should the sugar layer be?

Just a thin, even coating—too much sugar can cause uneven melting.

Can I flavor the sugar topping?

Yes, I sometimes mix a pinch of cinnamon or espresso powder into the sugar for extra flavor.

Why did my crème brûlée turn grainy?

That happens when the custard is overcooked or the cream is added too hot—gentle heat is key.

How long does the caramelized sugar stay crisp?

It’s best enjoyed immediately after caramelizing, while the top is still crisp and warm.

Conclusion

This perfect crème brûlée is one of my favorite desserts to make when I want something both simple and elegant. I love how the creamy, cool custard contrasts with the warm, brittle caramel top—it’s pure indulgence. Every spoonful feels luxurious, and it’s a dessert that never fails to impress, whether I’m serving it for guests or treating myself to something truly special.

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