Go Back
Recipe with Egg Yolks

Recipe with Egg Yolks: Classic Crème Brûlée

5 from 1 vote
Crème brûlée is a luxurious French dessert that combines a rich, egg yolk-based custard with a crispy caramelized sugar topping. Its silky, smooth texture and delicate vanilla flavor make it a perfect treat for special occasions or indulgent moments at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 5 large egg yolks
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar plus extra for topping
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • 6 ramekins
  • Whisk
  • Medium saucepan
  • Strainer or fine sieve
  • Baking dish (large enough to hold the ramekins)
  • Kitchen torch (or broiler)

Method
 

  1. Preheat the Oven: Preheat the oven to 325°F (160°C).
  2. Prepare the Custard Mixture: In a medium saucepan, heat the heavy cream and milk over medium heat until it begins to simmer, but not boil. Stir occasionally. Remove from heat once it simmers.
    Recipe with Egg Yolks
  3. Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt until the mixture is pale and smooth.
  4. Temper the Egg Yolks: Slowly add a small amount of the hot cream mixture to the egg yolks while whisking constantly to avoid curdling. Gradually add the rest of the cream mixture to the egg yolks.
  5. Strain the Mixture: Pour the custard mixture through a fine sieve into a clean bowl to strain out any solid bits and ensure a smooth custard texture.
  6. Fill the Ramekins: Pour the strained custard mixture evenly into 6 ramekins, filling them almost to the top.
  7. Bake the Crème Brûlée: Place the ramekins in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully place the dish in the oven and bake for 40-45 minutes, or until the custard is just set (it should still wobble slightly when shaken).
  8. Chill the Crème Brûlée: Remove the ramekins from the water and allow them to cool to room temperature. Once cooled, refrigerate them for at least 2 hours, or overnight for the best results.
  9. Caramelize the Top: Just before serving, sprinkle an even layer of granulated sugar on top of each custard. Using a kitchen torch, carefully melt and caramelize the sugar until golden and crispy. If you don’t have a torch, you can also use the broiler in your oven.
  10. Serve and Enjoy: Allow the crème brûlée to sit for a minute or two to let the sugar harden, and then serve immediately. Enjoy the perfect balance of smooth custard and crispy, caramelized sugar.

Notes

  • Vanilla Bean: For an extra luxurious touch, you can replace the vanilla extract with a vanilla bean pod. Split the pod, scrape out the seeds, and add them to the cream mixture.
  • Torch Alternative: If you don’t have a kitchen torch, place the ramekins under the broiler for 1-2 minutes to caramelize the sugar. Be sure to watch closely to avoid burning.
  • Storage: Crème brûlée can be made a day in advance and stored in the refrigerator. Just wait to caramelize the sugar until right before serving.
Recipe with Egg Yolks