This Crème Brûlée is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is the correct cream-to-egg ratio for creme brulee?
The classic ratio is 2 cups heavy cream to 5 egg yolks. This produces a silky, rich custard that sets firmly enough to hold its shape but melts on the tongue.
2. Do I need a kitchen torch for creme brulee?
A kitchen torch gives the best results — an even, crackly caramel shell in seconds. The oven broiler works as a backup but is harder to control and can overcook the custard underneath.
3. What sugar is best for the brulee topping?
White granulated sugar gives the most consistent, crackly shell. Superfine sugar melts faster and more evenly. Avoid brown sugar — it burns too quickly and tastes different.
4. Why do I need to bake creme brulee in a water bath?
The water bath (bain-marie) surrounds the ramekins with gentle, even heat. Without it, the edges overcook and curdle before the center sets. The water regulates the temperature.
5. How do I know when creme brulee is done baking?
The custard should jiggle like gelatin when you gently shake the ramekin — set at the edges with a slightly wobbly center. It firms up as it chills. Overbaked custard is grainy.
6. What temperature and time for baking?
325 degrees for 40-50 minutes in a water bath. The gentle, low heat prevents the custard from curdling. Every oven is different, so start checking at 40 minutes.
7. How long should creme brulee chill before serving?
At least 4 hours, but overnight is best. The custard needs time to fully set in the refrigerator. Brulee the sugar topping right before serving — never in advance.
8. Why is my creme brulee grainy instead of smooth?
The custard was overbaked or the oven temperature was too high. The eggs curdled from excessive heat. Use a water bath, bake at 325 degrees, and watch for the jiggle test.
9. Can I flavor creme brulee with something besides vanilla?
Lavender, espresso, matcha, lemon zest, orange liqueur, or dark chocolate are all excellent variations. Steep the flavor into the warm cream before adding to the yolks.
10. How far ahead can I make creme brulee?
Bake the custards up to 3 days ahead and refrigerate covered. Torch the sugar topping just before serving — the sugar shell softens within 30 minutes and loses its signature crack.
Watch How to Make This
Ingredients
Method
- Preheat the oven to 325F.
- In a small saucepan, bring cream to a simmer over medium heat. Remove from heat and let stand for 15 minutes.
- In a large bowl, whisk together egg yolks, ½ cup sugar, and salt. Slowly whisk the hot cream into the egg yolks. Divide custard among 6 (6-ounce) ramekins.
- Pour very hot water into the baking dish until it fills the dish by about a third. Carefully place the filled ramekins in the dish.
- Bake for 30 to 40 minutes or until the custard edges are set but the center wobbles slightly. Remove from the oven and let cool completely. Chill for several hours or up to 2 days.
- When ready to serve, sprinkle 1 teaspoon of sugar over the top of each chilled custard. Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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