By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
3 matchesDishes from other countries' kitchens, made from the same core ingredients as Crème brûlée. The percentage is the share of ingredients the two recipes have in common.
Gelato Artigianale al Pistacchio (Artisan Pistachio Gelato)In Italy · same ingredients60%
ZabaglioneIn Italy · same ingredients50%
Semifreddo al Torroncino (Nougat Semifreddo)In Italy · same ingredients40%
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.
According to eatmundo's ingredient comparison, the closest dish to Crème brûlée from another cuisine is Gelato Artigianale al Pistacchio (Italy): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is crème brûlée?
Crème brûlée is a French dessert consisting of a rich vanilla-infused custard base topped with a layer of hardened caramelized sugar. It is typically served chilled or at room temperature as a final course after a meal.
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.