Crème Brulee Recipe
Indulge in our classic Crème Brûlée, a luscious custard dessert with a silky-smooth texture, perfectly balanced by a crisp, caramelized sugar crust. Each spoonful delivers a delightful contrast of creamy vanilla and sweet, toasty notes, making it the ultimate treat to satisfy your sweet cravings.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Crème Brûlée
Method
Directions for Making Crème Brûlée
Prepare the Cream Mixture
In a saucepan, heat the heavy cream and the split vanilla bean over medium heat until it simmers. Remove from heat and let it steep for about 15 minutes.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.
Combine Mixtures
Remove the vanilla bean from the cream and scrape the seeds back into the cream. Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling.
Prepare Ramekins
Preheat the oven to 325°F (160°C). Place 4-6 ramekins in a baking dish and fill them with the cream mixture.
Bake
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until set but still slightly jiggly in the center.
Chill
Remove ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelize Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crispy.
Serve
Allow the caramelized sugar to cool for a minute before serving. Enjoy your homemade crème brûlée!