French Crème Brûlée – Silky Custard with Caramel Top
French Crème BrûléeFrench Classic
Ingredients
- 500 ml heavy cream
- 5 large egg yolks
- 100 g granulated sugar (plus extra for topping)
- 1 vanilla bean or 2 tsp vanilla extract
- Pinch fine sea salt
Why This Recipe Works
- Silky texture thanks to gentle baking.
- Balanced sweetness with deep vanilla aroma.
- Signature crunch from freshly torched sugar.
Pro tip: Use a kitchen torch for even caramelization without melting the custard.
Step-by-Step Method
- Preheat oven to 150°C (300°F).
- Heat cream with vanilla until just simmering; remove from heat.
- Whisk yolks with sugar until pale.
- Slowly whisk warm cream into yolks.
- Strain mixture into ramekins.
- Bake in water bath for 35–45 minutes.
- Chill for 4 hours or overnight.
- Sprinkle with sugar and torch until crisp.
Pro Tips
- Do not boil the cream — overheating can curdle eggs.
- Use fine sugar for an even caramel layer.
- Chill custards well before torching to avoid melting.
Storage
- Store covered in the fridge for up to 3 days.
- Caramelize sugar just before serving for best texture.
Nutrition (per serving, approx.)
320 kcal • 5 g protein • 25 g fat • 18 g carbs
FAQ
Can I make crème brûlée without a torch?
Yes, place under a hot broiler for 1–2 minutes, but watch closely to avoid overheating.
Can I flavor it differently?
Absolutely — try infusing cream with citrus zest, coffee, or lavender.
Why is my custard grainy?
It may have been overbaked or baked at too high a temperature.
