🇫🇷 France · Dessert
Crème brûlée
By eatmundo · July 6, 2026
A classic French dessert, Crème brûlée features a rich, creamy vanilla custard base topped with a contrasting layer of hardened caramelized sugar. The satisfying 'crack' of the sugar crust gives way to a silky smooth interior, making it a beloved treat worldwide.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 150°C (300°F). Prepare a shallow baking dish (such as a roasting pan) with about 2-3 cm of hot water for a bain-marie, which ensures gentle, even cooking.
- 2
In a medium saucepan, gently heat 500 ml heavy cream with 1 vanilla bean, split lengthwise and scraped, until just simmering. Remove from heat and let infuse for 15 minutes. Remove the vanilla bean pod.
- 3
In a separate large bowl, whisk together 6 egg yolks and 100g granulated sugar until pale yellow and creamy. Don't over-whisk, as incorporating too much air can cause bubbles in the custard.
- 4
Slowly temper the warm cream into the egg yolk mixture, whisking constantly. Strain the custard through a fine-mesh sieve to ensure a silky smooth texture and remove any stray vanilla seeds or cooked egg bits.
- 5
Divide the custard evenly among 4-6 ramekins (about 150ml each). Place the ramekins carefully into the prepared bain-marie.
- 6
Bake for 30-40 minutes, or until the edges are set but the center still has a slight wobble. Carefully remove the ramekins from the water bath and let cool completely on a wire rack.
- 7
Chill the custards in the refrigerator for at least 4 hours, or preferably overnight, to allow them to set fully. This is crucial for the perfect texture.
- 8
Just before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over the top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until golden brown and crackly. Serve immediately and enjoy the satisfying 'crack!'
Frequently Asked Questions
How do I know when the crème brûlée custards are perfectly baked?+
The custards are done when their edges are set and a slight jiggle remains in the center, resembling unset Jell-O. They will firm up completely during chilling.
How can I prevent my crème brûlée from having a curdled or grainy texture?+
To avoid curdling, always temper the egg yolks by gradually whisking in some hot cream before combining with the rest. Also, bake in a water bath at a moderate temperature and avoid overbaking.
Is it essential to use a vanilla bean, or can I substitute vanilla extract?+
A vanilla bean imparts the deepest, most authentic flavor, but 1-2 teaspoons of high-quality vanilla extract can be used as a substitute. Add the extract after the cream mixture has been heated and removed from the stove.
What's the best way to achieve a perfect, crisp caramelized sugar topping?+
Ensure the custards are thoroughly chilled and completely dry before sprinkling a thin, even layer of granulated or superfine sugar. Use a kitchen torch for a quick, even caramelization, moving constantly to prevent burning.
Mundo Match
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