frenchFrench Classic Crème Brûlée
Silky, chilled Tahitian vanilla bean custard baked gently in a water bath, topped with a glass-brittle sheet of blowtorched caramelized sugar that shatters with a spoon tap.
Makes: 4 shallow ramekins, about 150 ml each
- Prep:
- 20 minutes
- Cook:
- 50 minutes
- Waiting:
- 4 hours (chilling, 4 hours)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Infusing
19 minutesMedium heatSplit the vanilla bean, scrape the seeds into the cream and heat over medium heat for 4 minutes. Take it off the heat and leave for 15 minutes.
Success cueSmall bubbles appear at the edge, but it does not boil.
- 02
Oven
10 minutesOven heatHeat the oven to 150°C and boil a kettle of water.
Success cueThe oven is hot and the water is boiling.
- 03
Yolks
2 minutesWhisk the egg yolks with the sugar gently, without making foam.
Success cueThe sugar has dissolved and there is no foam.
- 04
Custard
3 minutesPour the warm cream slowly into the yolks while whisking gently, then strain through a fine sieve.
Success cueThe custard is smooth with no bubbles.
- 05
Water bath
3 minutesPour into shallow ramekins set in a baking pan and add boiling water to come halfway up their sides.
Success cueThe water reaches halfway up the ramekins.
- 06
Baking
32 minutesOven heatBake for 30 to 35 minutes.
Success cueThe edges are set and the center wobbles slightly.
- 07
Chilling
4 hoursLet cool, then refrigerate for 4 hours.
Success cueThe custard is cold and set.
- 08
Caramelizing
2 minutesSprinkle a thin layer of turbinado sugar over each custard and caramelize with a kitchen torch.
Success cueThe sugar has turned into a deep amber, glassy crust.
Watch outKeep the flame moving so the sugar does not burn.
Cooking tips
Torch the sugar immediately before serving so the caramel glass crust stays completely brittle.
- • Whisk gently without creating froth; air bubbles cause spongy texture instead of silk custard
Common mistakes
- • Whisking the yolks into a foam, which leaves bubbles on top.
- • Overbaking until the center is firm.
- • Burning the sugar hours before serving, so it turns soft.
Serving ideasServe within 30 minutes of burning the sugar, with a few fresh berries on the side.
Potential allergens
Milk, Egg
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I make crème brûlée ahead?
Yes. The baked custards keep for up to 3 days, covered, in the fridge. Add and burn the sugar only just before serving.
Can I caramelize the sugar without a torch?
Yes. Put the very cold custards under the oven grill on its highest setting, close to the element, for 1 to 3 minutes and watch them closely.
Why is my custard runny or grainy?
Runny means it was underbaked: the center should wobble like jelly, not slosh. Grainy means the oven was too hot or the water bath was missing.
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