Crème brûlée, also called burnt cream or Trinity cream, is a classic French dessert. It combines a rich custard base with a crisp, caramelised sugar topping. Every spoonful offers a delightful contrast between smooth custard and crunchy sugar.
To make the custard, cooks combine cream, egg yolks, and sugar. Vanilla often flavours it, but you can add other variations. Gentle cooking in a water bath keeps the custard silky and smooth. After cooking, you chill it slightly. Caramelising the sugar warms the custard just enough to leave a cool centre.
The caramelised sugar layer gives crème brûlée its signature crunch. Sprinkling sugar on top and torching it creates a golden, brittle crust. Breaking through that crust to reach the custard feels simply magical. If you lack a blow torch, a grill or broiler works perfectly for caramelising.
Families and dessert lovers enjoy crème brûlée alike. Its balance of comfort and sophistication makes it a favourite worldwide. Although French in origin, similar desserts appear across Europe. The name, “burnt cream,” perfectly describes the dish’s defining feature.
Crème brûlée adapts easily to new flavours. Lavender, citrus zest, coffee, and liqueurs all complement the custard. Seasonal fruits or spices also enhance the dish. This flexibility allows home cooks to match the dessert to any occasion or season.
Presentation matters. Serving crème brûlée in individual ramekins gives each portion a personal touch. The creamy custard and glossy, dark sugar contrast beautifully. That visual appeal, combined with the crunchy-smooth texture, elevates every dining experience.
In short, crème brûlée remains a timeless dessert. Its creamy custard and crisp caramel delight the senses. You can make it at home or enjoy it in fine restaurants. Either way, it shows the lasting charm of classic French dessert craftsmanship.
Creme Brulee
Ingredients
- 1 quart heavy cream
- 1 cup granulated sugar
- 1 whole vanilla bean
- 8 large egg yolks free range
- 8 tsp raw sugar
Instructions
- In a medium-size nonreactive saucepan, combine the cream, 1/2 cup of the granulated sugar, and the vanilla bean and pulp over medium heat. Bring to a gentle boil, whisking to dissolve the sugar.1 quart heavy cream, 1 whole vanilla bean, 8 tsp raw sugar, 1 cup granulated sugar
- In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup of granulated sugar together. Whisk 1 cup of the hot cream mixture into the egg yolk mixture until smooth.1 cup granulated sugar, 8 large egg yolks
- Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve. Let cool completely.
- Preheat the oven to 300 degrees F.
- Fill eight 6-ounce custard cups with equal portions of the cream mixture. Place the cups in a deep baking dish large enough to accommodate them comfortably without touching.
- Fill the baking dish with enough water to come halfway up the sides of the cups.
- Bake in the lower third of the oven until lightly golden brown and just set, about 45 minutes. Remove from the oven and let cool. Cover and refrigerate for at least 4 hours or up to 12 hours.
- About 2 hours before serving, sprinkle 1 teaspoon of the raw sugar on the top of each custard. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4 inch above the surface, and move the flame in a continuous motion over the surface until the sugar has caramelized.
- Broil until the sugar caramelizes, 2 to 3 minutes. Remove and allow the custards to cool again. Refrigerate and serve chilled.
13 comments
My mother used to make these and I haven’t had one in literally years. I tried this and they were lovely.
This dessert is simple yet elegant, perfect for any occasion.
This recipe is foolproof and consistently delivers amazing results.
The custard was creamy and flavourful, and the caramelised top added a delightful crunch. This is a great recipe for a special occasion, but not something I would make on a weeknight.
This crème brûlée recipe was absolutely delicious, but it was quite time-consuming.
From the crunch topping to the bottom of the dish its perfect.
Such a lovely dessert, always a winner.
Nobody has every left any or declined one of these pudding. Hardly surprising as they look and taste amazing.
I tried this crème brûlée recipe and it turned out almost perfect which is amazing for me as I normally can’t cook anything.
This recipe is a keeper
The step-by-step instructions were clear and straightforward, and the results were phenomenal.
The custard was perfectly smooth and creamy, with just the right amount of vanilla flavour. The caramelised sugar crust on top was thin and crisp, adding the perfect contrast to the creamy custard below.
I love crème brûlée, but I was always intimidated to try making it at home. This recipe made it so easy and approachable