Crème Brûlée (French Vanilla Custard)
Crème Brûlée is the ultimate way to bring a little French magic into your kitchen.
Rich, silky vanilla custard topped with a crackly caramel sugar crust — it’s an irresistible combination.
Whether you’re hosting a dinner party or treating yourself to something special,
this stunning dessert is surprisingly simple to make.
With just a handful of ingredients,
you’ll create a show-stopping dessert that feels elegant and indulgent.
So grab your torch (or oven broiler!) and get ready to impress —
because there’s nothing like that first satisfying crack of caramelized sugar.
For the Crème Brûlée Custard
- Cream – Use pure cream (Australia) or heavy cream (US) for that rich, silky texture.
- Vanilla Pod or Vanilla Bean Paste – A vanilla pod gives the most authentic flavor and those beautiful specks of vanilla, but paste is a great alternative.
- Egg Yolks – Just the yolks for that smooth, velvety custard base.
- Caster Sugar – Also known as superfine sugar, this sweetens the custard perfectly without being grainy.
For the Toffee Topping
- Caster Sugar – Just a bit sprinkled on top and caramelized for that signature crunchy layer.
Crème Brûlée (French Vanilla Custard)
Notes
Ingredients:
-
For the Custard:
- 2 cups pure cream (Australia) / heavy cream (US)
- 1 vanilla pod or 1 tsp vanilla bean paste
- 5 egg yolks
- 1/4 cup caster sugar (superfine sugar)
-
For the Toffee Topping:
- 2 tsp caster sugar (superfine sugar)
Instructions:
- Infuse the Cream:
- If using a vanilla pod: Split the pod down the middle, scrape out the seeds, and add both seeds and pod to a saucepan with the cream.
- Simmer over low heat, uncovered, for 10 minutes.
- Remove from heat, cover, and let infuse for 1 hour. Remove the vanilla pod and skim off any skin from the cream's surface.
- If using vanilla bean paste: Stir into the cream and allow to cool to lukewarm.
- Prepare for Baking:
- Preheat the oven to 265°F (130°C standard; 248°F fan-assisted).
- Arrange four 2/3-cup (150 ml) ramekins in a baking pan with high sides.
- Prepare the Custard:
- Whisk the egg yolks with sugar until just combined.
- Gradually pour the infused cream into the yolk mixture, stirring gently to avoid creating bubbles.
- Evenly distribute the mixture among the ramekins using a ladle.
- Baking in a Water Bath:
- Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins.
- Bake for 35-40 minutes, until the custard sets but still wobbles slightly when gently shaken.
- Remove ramekins from the water bath and let cool, then refrigerate for at least 6 hours, preferably overnight.
- Caramelizing the Sugar Topping:
- Blow Torch Method: Sprinkle 1/2 teaspoon of sugar over each chilled crème brûlée and use a blow torch to caramelize the sugar until golden.
- Grill Method: For an alternative approach, after refrigerating overnight, sprinkle sugar over the crème brûlées and broil under a preheated grill for about a minute until the sugar caramelizes. Chill again for at least 20 minutes before serving.
Notes:
- Cream: In Australia, pure cream is preferred for its clean taste, though thickened cream is also suitable. In the US, heavy cream is recommended for its richness.
- Vanilla: Using a whole vanilla pod provides authentic flavor and visual appeal with visible seeds, though paste can be a convenient substitute.
- Egg Whites: Leftover whites can be used in other recipes, which can be found linked in this recipe collection.
Nutrition
Calories: 599 kcal | Carbohydrates: 29.3g | Protein: 6g | Fat: 52.6g | Saturated Fat: 31.2g | Cholesterol: 436mg | Sodium: 58mg | Potassium: 118mg | Fiber: 5g | Sugar: 25.3g | Vitamin A: 2150 IU | Vitamin C: 0.8mg | Calcium: 110mg | Iron: 0.5mg
- Do I really need a blowtorch to make Crème Brûlée?
You don’t absolutely need a blowtorch! You can use your oven’s broiler to caramelize the sugar. Just pop the custard under the broiler for a minute or two until the sugar melts and becomes golden. It’s a bit quicker than torching but still gives you that perfect crackly top!
- How do I know when the custard is done?
The custard is done when it’s set around the edges but still wobbles a little in the middle. It will firm up further once it’s chilled, so don’t worry if it seems a bit soft right out of the oven.
- Can I make this Crème Brûlée ahead of time?
Absolutely! Crème Brûlée is perfect for making ahead. You can bake the custards a day or two in advance, then refrigerate them. Just caramelize the sugar right before serving to keep that delicious crunchy top!
- What’s the best way to prevent the custard from curdling?
To avoid curdling, make sure to temper the eggs by slowly adding the hot cream to the yolks while stirring constantly. This way, the eggs won’t scramble when mixed with the warm cream.
- Can I use a different flavor besides vanilla?
Yes, definitely! You can infuse the cream with other flavors, like orange zest, cinnamon, or even coffee. Just heat the cream with your flavoring, strain it out, and proceed as usual!
