Name: Crème Brûlée (French Vanilla Custard) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 7 h
Cuisine: French
Ingredients: 2 cups pure cream (Australia) or heavy cream (US); 1 vanilla pod OR 1 tsp vanilla bean paste; 5 egg yolks; 1/4 cup caster sugar (superfine sugar); 2 tsp caster sugar (superfine sugar) for caramelizing

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Introduction

Crème Brûlée is a classic French dessert featuring a rich, creamy vanilla custard topped with a crisp, caramelized sugar crust. This elegant treat is surprisingly simple to make at home and always impresses with its silky texture and contrasting crunchy topping.

A white ceramic ramekin holds crème brûlée with three visible layers: a thin shiny golden caramelized sugar top layer with a spoon breaking it, a thick creamy light yellow custard layer beneath, and a solid white base. A red raspberry and a small bright green mint leaf sit on the caramel surface. Around the ramekin, fresh raspberries and tiny white flowers rest on a soft gray cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pure cream (Australian) or heavy cream (US)
1 vanilla pod OR 1 tsp vanilla bean paste

5 egg yolks
1/4 cup caster sugar (superfine sugar)

2 tsp caster sugar (superfine sugar) for topping

Instructions

Step 1: If using a vanilla pod, split it lengthwise and scrape out the seeds with a small knife. Place both the seeds and the empty pod into a saucepan with the cream.

Step 2: Simmer the cream mixture uncovered over low heat for 10 minutes. Remove from the stove, cover, and let it infuse for 1 hour. If using vanilla bean paste, skip the infusion and let the cream cool to lukewarm. Remove the vanilla pod and skim off any skin formed on the surface.
Step 3: Preheat your oven to 130°C (265°F) or 120°C (250°F) if using a fan-forced oven. Place four 150 ml (⅔ cup) ramekins into a baking pan with sides high enough to hold water halfway up the ramekins.
Step 4: Boil a kettle of water for the water bath.

Step 5: Whisk the egg yolks and 1/4 cup caster sugar together just until combined. Avoid whisking too much to prevent bubbles.
Step 6: Gradually pour the warm cream into the egg mixture while gently stirring to combine. Ladle the custard evenly into the ramekins.
Step 7: Pour the boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Be careful not to add too much water to prevent ramekins from floating.

Step 8: Bake for 35 to 40 minutes, until the custard is set but still has a slight wobble when you gently shake the ramekin.
Step 9: Remove the ramekins from the water bath and allow them to cool. Then refrigerate for at least 6 hours or overnight for best results. You can store up to 3 days.
Step 10: To create the toffee topping, sprinkle about 1/2 teaspoon of caster sugar evenly over each custard surface.

Step 11: Using a blow torch, melt and caramelize the sugar until golden and crisp. Serve immediately for the best contrast of textures.
Alternative step: If you don’t have a blow torch, refrigerate the custard overnight, then preheat your grill to high. Place the custards under the grill for about 1 minute or until the sugar caramelizes. Chill again for 20 minutes before serving.

Tips & Variations

For a richer flavor, use a mix of heavy cream and whole milk. For a dairy-free version, try coconut cream though texture may vary.

If you have leftover egg whites, they can be used for meringues or added to other recipes—avoid waste!
Vanilla bean paste is a great shortcut if you don’t want to wait for infusion or don’t have vanilla pods.
To avoid bubbles in the custard, gently stir rather than vigorously whisking once the cream is added.

Storage

Store crème brûlée covered in the refrigerator for up to 3 days. For best texture, only caramelize the sugar topping just before serving. If you prepare the topping ahead with the grill method, re-chill for at least 20 minutes before serving.

How to Serve

A white ceramic ramekin filled with creamy pale yellow custard topped with a glossy, golden caramelized sugar crust. A spoon is lifting a cracked section of the caramel crust, revealing the smooth custard underneath. The ramekin is garnished with a bright red raspberry and a small green mint leaf. Around the ramekin, there are fresh raspberries, small white flowers, and some green leaves laid on a white marbled texture with a soft fabric draped nearby. The scene is bright and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a microwave instead of a water bath?

Microwaving the custard is not recommended as it may cook unevenly and result in a curdled texture. The water bath ensures slow, even cooking.

What causes the custard to have bubbles?

Over-whisking the egg yolks or stirring too vigorously after adding the cream can introduce bubbles. Stir gently to keep the custard smooth and creamy.