Perfect Crème Brûlée Every Time
Elegant, creamy, and irresistibly decadent—Crème Brûlée is the perfect classic dessert for any occasion. My recipe ensures flawless results every single time, giving you a velvety vanilla custard topped with a satisfyingly crunchy caramelized sugar crust.
This recipe is tailored for two portions, making it ideal for a romantic evening or an indulgent treat just for you. Easily scalable, you can double or triple it for gatherings or special celebrations. Let’s master the art of Crème Brûlée together!
What You’ll Need
Whipping or Heavy Cream (35% fat): provides the rich, creamy texture essential for a luscious custard.
Vanilla Bean: infuses the dessert with natural, deep vanilla flavor and aromatic complexity.
Egg Yolks: create the custard’s silky smooth consistency and richness.
Granulated Sugar: sweetens the custard base evenly without overpowering the delicate vanilla flavor.
Brown Sugar: caramelizes beautifully on top, giving the Crème Brûlée its signature crunchy topping.
Perfect Crème Brûlée Every Time
Equipment
- 2 Ramekins
- Kitchen blow torch or use the oven’s broiler instead
Ingredients
- 1 cup / 240 ml Whipping cream or heavy cream (35 % fat)
- 1 Vanilla bean
- 3 Egg yolks
- ¼ cup / 50 g Granulated sugar
- 2 tbsp / 30 g Brown sugar
Instructions
- In a saucepan, heat whipping cream and scraped seeds from the vanilla bean over medium heat until it gently simmers. Remove from heat and let cool slightly. Preheat oven to 150°C (300°F).
- In a bowl, whisk egg yolks with granulated sugar until pale and creamy.
- Slowly pour warm cream into the egg mixture, whisking continuously. Strain the mixture into ramekins.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 40-50 minutes until the custard sets but remains slightly wobbly in the center. Cool to room temperature, then refrigerate for at least 2 hours (or overnight).
- Sprinkle brown sugar evenly over each custard surface. Using a kitchen blow torch, carefully caramelize the sugar until golden and crisp. Alternatively, place under a hot broiler until sugar caramelizes.
