Crème Brûlée, literally meaning "burnt cream," is a timeless French dessert known for its creamy vanilla custard base and thin, brittle layer of caramelized sugar. Silky, rich, and topped with a satisfying crackle, this luxurious treat is a staple in French cuisine — and surprisingly easy to make at home.
Whether you're preparing a romantic dinner or an elegant dinner party, Crème Brûlée never fails to impress.
🍮 What Is Crème Brûlée?
Crème Brûlée is a custard-based dessert made from simple ingredients: cream, egg yolks, sugar, and vanilla. What sets it apart is the crackly caramelized sugar topping, which is torched or broiled just before serving.
It’s served chilled in individual ramekins and caramelized on top, making it a delightful contrast of temperatures and textures.
🧾 Ingredients (Serves 4)
2 cups (500 ml) heavy cream
1 vanilla bean (or 1 tsp pure vanilla extract)Optional garnish: fresh berries or mint leaves
👨🍳 Step-by-Step Instructions
🔹 Step 1: Infuse the Cream
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Pour the heavy cream into a saucepan.
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Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the cream.
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Heat gently over medium heat until just steaming (do not boil).
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Remove from heat, cover, and let the vanilla steep for 15 minutes. Remove the pod afterward.
✅ Shortcut: If using vanilla extract, skip the steeping and add the extract after heating.
🔹 Step 2: Make the Custard Base
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In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
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Slowly pour the warm cream into the yolk mixture while whisking continuously (to avoid curdling the eggs).
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Strain the mixture through a fine mesh sieve to remove air bubbles or any cooked egg bits.
🔹 Step 3: Bake the Custards
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Preheat oven to 160°C (325°F).
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Place 4 ramekins in a deep baking dish or roasting pan.
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Pour the custard mixture evenly into the ramekins.
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Fill the baking dish with hot water halfway up the sides of the ramekins (water bath).
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Bake for 35–45 minutes, until the custard is set but still slightly jiggly in the center.
🔹 Step 4: Chill and Set
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Remove ramekins from the water bath and let them cool to room temperature.
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Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
🔹 Step 5: Caramelize the Top
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Just before serving, sprinkle a thin, even layer of granulated sugar (about 1 tsp) on each custard.
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Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
🔥 No torch? Place the ramekins under a very hot broiler for 1–2 minutes, watching closely to prevent burning.
🍽️ Serving Tips
Let the caramelized sugar harden for 2–3 minutes before serving.
Serve chilled custard with warm sugar crust for the perfect contrast.🧁 Tips for Perfect Crème Brûlée
Use fresh cream for the richest flavor.
Don’t overbake — the custard should be set but slightly wobbly in the center.📜 A Bit of History
While France claims Crème Brûlée as its own, similar desserts appear in English and Spanish cuisines. The first known French recipe appeared in 1691 in François Massialot’s cookbook. Over centuries, it’s remained a symbol of sophistication and indulgence — from Parisian cafés to Michelin-starred menus.
❤️ Why You’ll Love This Dessert
🥄 Variations to Try
Chocolate Crème Brûlée: Add melted dark chocolate to the cream
Coffee Crème Brûlée: Infuse cream with espresso or instant coffeeCrème Brûlée proves that elegance lies in simplicity. With just a handful of ingredients and a little patience, you can recreate this timeless French delight in your own kitchen — complete with that irresistible crack of burnt sugar on top.
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