Vanilla Crème Brûlée

Name: Vanilla Crème Brûlée
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: France
Ingredients: 500 ml heavy cream; 6 eggs (yolks only); 100 g of sugar; 1 vanilla extract; turbinado sugar

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This baked vanilla custard is chilled, then caramelized with a torch. 🍮 The contrast between the warm crust and the cold custard is essential.

Total time: 50 min
Prep: 20 min
Cook: 30 min
Rest: 4 h
Difficulty: Medium
Per person: €1.67

By the CookinBreak team

Ingredients 5

custards

Estimated cost €10.00

Equipment

Saucepan
Whisk
Wooden spoon
Ramekins
Kitchen torch

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 300 °F.

In a saucepan, pour in the heavy cream and add the vanilla seeds (or vanilla extract). Heat over medium heat until the mixture starts to simmer. Remove from the heat.
In a bowl, whisk the egg yolks with the sugar until the mixture is creamy and pale.
Slowly pour the hot cream over the egg mixture, stirring constantly so the eggs don't cook.
Divide the mixture among the ramekins and place them in a baking dish. Fill the dish with hot water halfway up the ramekins to create a water bath.
Bake for about , or until the custards are set at the edges but slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature, then place them in the refrigerator for at least , ideally overnight.
Right before serving, sprinkle a thin layer of brown sugar over the top of each crème brûlée. Caramelize the sugar with a kitchen torch until the surface is golden and crackly.
Let sit for a few moments so the caramel hardens, then enjoy.

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Goes well with

🎅 Christmas: all recipes

As a starter

Ham, Scrambled Egg and Cheese Breakfast Croissant

18 minEasy

As a main

Trout en Papillote

40 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

380kcal

Protein5 g5%
Carbs21 g22%
Fat31 g73%

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🍊 For an even more fragrant crème brûlée, you can infuse the cream with citrus zest such as orange or lemon. Simply add the zest to the saucepan with the cream and heat gently, then remove the zest before pouring the cream over the beaten eggs. It adds a subtle but delicious citrus note to your dessert! 🍋

Freezing : Can you freeze this recipe?

Not recommended

The texture is altered (graininess, separation) after thawing.

Storage : How long does it keep?

The dessert, before caramelizing, keeps 2 to 3 days at most in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The crème brûlée (not caramelized) can be made the day before and kept chilled.

Reheating : How do you reheat it?

Not relevant, it is eaten cold after caramelizing with a torch right before serving.

Variations

Flavor the cream with orange zest, a tonka bean or a little coffee.
Use real vanilla bean seeds instead of the extract for a more intense flavor.
Replace the brown sugar with granulated sugar for a lighter caramel.

Mistakes to avoid

Baking at too high a temperature or without a water bath: the custard sets like scrambled eggs. Stick to 150 °C and hot water halfway up the ramekins.
Pouring the boiling cream onto the yolks all at once: they cook. Pour slowly while stirring constantly.
Caramelizing too early: the caramel softens. Caramelize right before serving, on a well-chilled custard.

Frequently asked questions

Can you caramelize a crème brûlée without a torch?

Yes, put the ramekins under a very hot broiler, as close to the heating element as possible, watching closely. A torch gives a cleaner caramel without warming the custard, which keeps the contrast between cold and hot.

How do you know when the crème brûlée is done?

After about 30 minutes at 150 °C, the custard should be set at the edges but still slightly jiggly in the center. It firms up further as it cools, then in the refrigerator for several hours.

Why bake crème brûlée in a water bath?

The water bath provides gentle, even heat that keeps the yolks from cooking too fast. The custard stays smooth and creamy, with no bubbles or lumps, and doesn't set like scrambled eggs around the edges of the ramekins.

What can you do with the leftover egg whites?

This recipe uses only the yolks. The whites can be used to make meringues, financiers, tuiles or an egg white omelet. You can also whip them to lighten a mousse or cake batter.