Classic Crème Brûlée

Name: Classic Crème Brûlée
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 500ml heavy cream; 5 large egg yolks; 100g granulated sugar, plus extra for topping; 1 vanilla bean (or 2 teaspoons vanilla extract); Pinch of salt

Published: June 27, 2026 | French Cuisine | ⏱ 1h 5min

Classic crème brûlée with caramelized sugar crust served in a ramekin

Crème brûlée is the quintessential French dessert — a silky vanilla custard topped with a thin layer of caramelized sugar that cracks satisfyingly under your spoon. Despite its elegant reputation, this classic dessert is surprisingly simple to make at home with just a few basic ingredients and a kitchen torch.

Recipe Info

Prep Time15 min

Cook Time50 min

Total Time1h 5min

Servings4

DifficultyMedium

CuisineFrench

500ml heavy cream
5 large egg yolks
100g granulated sugar, plus extra for topping
1 vanilla bean (or 2 teaspoons vanilla extract)
Pinch of salt

2 Instructions

Preheat and prep

Preheat oven to 150°C (300°F). Place four ramekins in a deep baking dish.

Heat the cream

In a saucepan, heat cream with the vanilla bean (split and scraped) over medium heat until just simmering. Remove from heat and discard the vanilla pod, or stir in vanilla extract.

Make the custard

Whisk egg yolks with sugar and salt until pale and slightly thickened. Slowly pour the warm cream into the yolks while whisking constantly. Strain through a fine-mesh sieve.

Bake

Divide custard among ramekins. Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 40-45 minutes until set but still jiggly in the center.

Chill and serve

Cool to room temperature, then refrigerate for at least 4 hours. Before serving, sprinkle a thin layer of sugar on top and torch until caramelized.

Pro Tips

Straining the custard ensures a silky-smooth texture by removing any cooked egg bits.
Chill the custards for at least 4 hours, preferably overnight, for the best texture.
Use a kitchen torch for the sugar crust. If you do not have one, place ramekins under a hot broiler for 1-2 minutes.

Nutrition Information

Calories	380 kcal
Protein	5g
Fat	32g
Saturated Fat	18g
Carbohydrates	20g
Fiber	0g
Sugar	18g
Sodium	60mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Watery custard is usually underbaked. The custard should be set around the edges with a slight jiggle in the center when you remove it from the oven.

Yes. Place the sugar-topped ramekins under a very hot broiler for 1-2 minutes, watching closely to prevent burning.

Rating

★ ★ ★ ★ ★ 4.6 (234 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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