Crème Brûlée (French Burnt Cream Custard)
Local name: Crème brûlée
In short: A silky vanilla custard baked gently in ramekins and topped with a thin layer of caramelized sugar that cracks under the spoon. It takes about 1 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 4 h
- Total
- 1 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Crème brûlée is a restaurant classic across France: cold, silky vanilla custard under a thin sheet of burnt sugar that shatters at the first tap of the spoon. It needs only cream, egg yolks, sugar and vanilla, but the details matter. Bake it gently in a water bath so the custard stays smooth, chill it well, and caramelize the sugar just before serving. The contrast of hot crisp top and cold cream is the whole point.
Instructions
- Heat the oven to 150°C (300°F). Set six 150 ml (3/4 cup) ramekins in a deep roasting pan and boil a kettle of water.
- Warm the cream with the vanilla bean and seeds in a saucepan over medium heat until steaming at the edges but not boiling. Take it off the heat and leave to infuse for 10 minutes.
- Whisk the yolks, caster sugar and salt in a large bowl for about 1 minute until smooth and slightly pale. Do not whip in air.
- Remove the vanilla bean. Pour the warm cream into the yolks in a thin stream, whisking gently. Strain into a jug and skim off any foam.
- Divide the custard between the ramekins. Pour hot water into the pan to come halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, until the custards are set at the edges but still wobble in the center like jelly. Lift out and cool, then chill for at least 4 hours or overnight.
- Just before serving, blot any moisture from the tops and sprinkle 1 teaspoon of sugar evenly over each custard. Caramelize with a kitchen torch until deep amber, or put under a very hot broiler for 2 to 3 minutes. Let the tops harden for 2 minutes.
Tips
- Use shallow, wide ramekins. They give more crisp caramel per spoonful and cook faster than tall ones.
- No torch? Set the chilled ramekins in a tray of ice and use the hottest broiler setting, so the custards stay cold while the sugar melts.
Questions and answers
Why did my crème brûlée curdle or taste eggy?
The oven was too hot or the water bath was missing. Bake at 150°C (300°F) in hot water and take the custards out while the centers still wobble.
How far ahead can I make crème brûlée?
Bake and chill the custards up to 3 days ahead, covered. Add the sugar and caramelize only just before serving so the top stays crisp.
Can I use a different sugar for the topping?
Yes. Fine granulated sugar melts evenly, while demerara or brown sugar gives a deeper flavor, though it burns more easily.
How long does it take to make Crème Brûlée (French Burnt Cream Custard)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Crème Brûlée (French Burnt Cream Custard)?
About 470 kcal per serving, with 5 g of protein, 24 g of carbohydrates and 40 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 24 g |
| Fat | 40 g |
| Fiber | 0 g |
| Sugar | 24 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
