Classic Crème Brûlée Recipe – Vanilla Bean & Perfect Caramel Top

Last Updated on 2 months by Neha Deshmukh

Classic Crème Brûlée Recipe – Vanilla Bean & Perfect Caramel Top

Hello friends! If you’ve ever wanted to impress someone with a dessert that looks incredibly fancy but is surprisingly easy to make, then you absolutely have to try crème brûlée. I first made this for a dinner party years ago, and it was a total hit – everyone was ooh-ing and aah-ing over the crackly caramel top! It’s a classic for a reason, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This crème brûlée recipe is all about simplicity and achieving that perfect balance of creamy custard and brittle caramel. It’s elegant enough for a special occasion, but easy enough to whip up on a weeknight when you’re craving something truly delicious. Plus, the vanilla bean flavor is just heavenly!

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 3 cups heavy cream
• 0.5 cup sugar (plus 7 teaspoons for caramelizing)
• 5 egg yolks
• 1 teaspoon vanilla extract
• 1 pinch salt
• 7 ramekins

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Heavy Cream: Choosing the right fat content is key. You want to use heavy cream (at least 36% milkfat) for the richest, creamiest texture. Using a lower fat content will result in a thinner custard.

Egg Yolks: Freshness is important here! The yolks give the custard its beautiful color and richness. Make sure they’re nice and vibrant.

Sugar: Granulated sugar works perfectly well, but if you have caster sugar (superfine sugar) on hand, it will dissolve even more easily into the cream.

Vanilla Extract: Real vanilla extract is always best. It has a much more complex and nuanced flavor than imitation vanilla. If you’re feeling extra fancy, you can even scrape the seeds from a vanilla bean directly into the cream – it looks beautiful and adds incredible flavor!

Pinch of Salt: Don’t skip the salt! It might seem strange in a sweet dessert, but it actually enhances all the other flavors and balances the sweetness.

Step-By-Step Instructions

Alright, let’s get baking! Don’t worry, it’s easier than it looks.

1. First, whisk those egg yolks in a bowl until they’re smooth and a lovely pale yellow color. Set them aside for a moment.
2. In a heavy-bottomed pot, gently warm the heavy cream and ½ cup of sugar over low heat. Stir constantly until the sugar is completely dissolved. You don’t want it to boil, just get nice and warm.
3. Now for the tricky part – tempering the egg yolks! Slowly drizzle about ½ cup of the warm cream mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling. Once that’s combined, gradually add the remaining cream and whisk until everything is smooth and well combined.
4. Strain the custard mixture through a fine-mesh sieve into 7 ramekins. This will remove any little bits of cooked egg and ensure a silky-smooth texture.
5. Preheat your oven to 325°F (160°C). Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This is called a water bath, and it helps the custard cook evenly. Cover the dish loosely with foil and bake for about 40 minutes.
6. Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, cover them and refrigerate for at least 4-5 hours, or even overnight, until they’re completely set.
7. Just before serving, sprinkle 1 teaspoon of sugar evenly over the top of each custard. Now comes the fun part! Use a kitchen torch to caramelize the sugar until it’s golden brown and bubbly. If you don’t have a torch, you can use the broiler, but watch it very carefully – it can burn quickly! Serve immediately and enjoy that satisfying crack!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect crème brûlée:

Achieving the Perfect Custard Texture: The key is gentle heat and constant stirring. Don’t rush the process!

Preventing a Grainy Custard: Make sure the sugar is fully dissolved in the cream before adding it to the egg yolks. And don’t overbake the custard – it should be just set around the edges but still slightly wobbly in the center.

Caramelizing Sugar: Torch vs. Broiler Techniques: A kitchen torch gives you the most control and creates a beautiful, even caramel. If using a broiler, keep a close eye on it and rotate the ramekins frequently to prevent burning.

Variations

Want to get creative? Here are a few ideas to spice things up:

Vegan Crème Brûlée (Coconut Milk Based): My friend Priya swears by using full-fat coconut milk instead of heavy cream for a delicious vegan version. You might need to adjust the sugar slightly.

Gluten-Free Crème Brûlée (Naturally Gluten-Free): Good news! Crème brûlée is naturally gluten-free, so you don’t need to worry about any substitutions.

Spice Level: Infusing with Cardamom or Cinnamon: A pinch of ground cardamom or cinnamon added to the cream mixture adds a lovely warm spice note.

Festival Adaptations: Rosewater for Special Occasions: During Diwali, my family loves adding a teaspoon of rosewater to the custard for a fragrant and festive twist.

Serving Suggestions

Crème brûlée is perfect on its own, but you can also serve it with a side of fresh berries or a delicate biscuit. A cup of strong coffee or a glass of dessert wine complements it beautifully.

Storage Instructions

Crème brûlée is best enjoyed fresh, but you can store the un-caramelized custards in the refrigerator for up to 3 days. Just add the sugar and caramelize it right before serving.

FAQs

What is the secret to a smooth, creamy crème brûlée?

Gentle heat, constant stirring, and straining the custard mixture are all key!

Can I make crème brûlée ahead of time?

Yes! You can make the custards up to 3 days in advance and store them in the refrigerator. Just don’t caramelize the sugar until right before serving.

How do I prevent cracks from forming on the custard?

A water bath helps prevent cracking. Also, avoid sudden temperature changes.

What can I substitute for vanilla extract?

You can use vanilla bean paste or scrape the seeds from a vanilla bean. A tiny drop of almond extract can also add a nice flavor.

What temperature should the water bath be?

The water should be hot, but not boiling. Around 170-180°F (77-82°C) is ideal.

Enjoy making this classic dessert! I hope it brings as much joy to your table as it does to mine. Let me know in the comments if you try it and how it turns out!