Classic Crème Brûlée

Name: Classic Crème Brûlée
Prep time: 5 h
Cook time: 30 min
Total time: 330 min
Yield: 4
Ingredients: 2 cups (500ml) heavy cream; 5 large egg yolks; ½ cup (100g) granulated sugar (plus extra for topping); 1 tsp pure vanilla extract (or seeds from 1 vanilla bean); Pinch of salt

by The Heavenly Bakes

4 dishes

5 hr 30 min

Crème brûlée is the epitome of elegance — a silky, creamy vanilla custard topped with a crackly caramelized sugar crust that you shatter with a spoon. This luxurious French dessert is surprisingly simple to make at home with just a few basic ingredients: cream, egg yolks, sugar, and real vanilla. Baked gently in a water bath, the custard sets to a perfect creamy consistency, while the sugar topping turns into a delicate glass-like layer under the heat of a torch or broiler. Ideal for dinner parties, date nights, or just when you’re craving something truly special, this crème brûlée is a timeless, crowd-pleasing classic.

Classic Crème Brûlée

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Recipe details

Yield 4 dishes
Time spent: Prep time: 5 Hours Cook time: 30 Minutes Total time: 5 hr 30 min

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Instructions

Preheat your oven to 150°C (300°F). Place 4–6 ramekins in a deep baking dish or roasting pan.
In a saucepan, heat the cream over medium heat until steaming but not boiling. If using a vanilla bean, add it now (split and scrape the seeds into the cream). Remove from heat and let it infuse for 5–10 minutes.
In a bowl, whisk together the egg yolks, sugar, vanilla extract (if not using a bean), and salt until smooth and pale.
Slowly pour the warm cream into the egg mixture while whisking constantly to avoid scrambling the eggs.
Strain the mixture through a fine mesh sieve into a jug for a smooth custard.
Divide the custard evenly between the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (water bath).
Bake for 30–40 minutes, or until the custard is just set but still slightly wobbly in the center.
Cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully chilled.
Just before serving, sprinkle about 1 tsp of sugar evenly over each custard and caramelize with a kitchen torch (or under a very hot broiler for 1–2 minutes, watching closely).
Let stand for 1–2 minutes until the sugar hardens into a crisp top.

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