Crème Brûlée
Vanilla bean custard under a shattering caramel crust.
About this recipe
The most theatrical of desserts — the crack of the spoon through the caramel is half the pleasure. Use a real vanilla bean if you can; the specks are part of the charm. If you don't have a kitchen torch, the broiler works in a pinch.
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Ingredients
For 6 servings
- 🥛500 ml Double cream
- 🌿1 pod Vanilla beanSplit and scrape the seeds
- 🥚6 yolks Large egg yolks
- 🍬80 g Caster sugar
- 🟤The large crystals create the best crack
- 🧂1 pinch Pinch of salt
Instructions
8 steps · 65 minutes active
- 1
Infuse the cream
Split the vanilla bean lengthwise and scrape out the seeds. Place seeds, pod, cream, and salt in a saucepan. Heat gently until just below a simmer — small bubbles at the edges — then remove from heat and let steep 15 minutes.
15 minutesTip: Don't let the cream boil or it will affect the final texture. - 2
Prepare the yolks
In a bowl, whisk the egg yolks and caster sugar until pale and slightly thickened — about 2 minutes. You don't need to whip air in, just dissolve the sugar.
- 3
Temper the yolks
Slowly pour the warm cream into the yolks, whisking constantly. Start with a thin stream — if you add it too fast the yolks will scramble. Strain through a fine sieve into a jug to remove the vanilla pod and any cooked bits.
Tip: This is the most important step. Pour slowly. Whisk constantly. - 4
Fill ramekins & water bath
Pour the custard into six 150ml ramekins. Place in a roasting tin and fill the tin with hot water to come halfway up the sides of the ramekins — this gentle, steamy heat prevents curdling.
Tip: A folded tea towel under the ramekins in the water bath stops them sliding. - 5
Bake
Bake at 140°C (285°F) for 35–40 minutes. The custards are done when the edges are set but the center still jiggles like jelly when you tap the tin — not liquid, but definitely wobbly.
140°C / 285°F37 minutesTip: Over-baking gives you a dense, grainy texture. Err on the side of less time. - 6
Chill
Remove from the water bath, cool to room temperature, then refrigerate at least 4 hours, ideally overnight. The custard needs this time to fully set.
240 minutes - 7
Caramelize the top
Sprinkle an even, thin layer of demerara sugar over each custard — about 1 tbsp. Use the back of a spoon to spread it evenly. Caramelize with a kitchen torch, moving in a slow circular motion until the sugar bubbles and turns deep amber.
Tip: If using the broiler: place ramekins under a hot broiler 2-3 minutes, watching constantly. - 8
Rest & serve
Let the caramel harden for 1 minute before serving — it will go from sticky to glassy. Tap the surface with the back of a spoon; it should crack cleanly.
1 minutesTip: Brûlée is best torched just before serving. The crust softens after 20 minutes.
Nutrition Facts
Per serving · 6 servings per recipe
| Calories | 380 kcal |
|---|---|
| Protein | 6 g |
| Total Carbohydrates | 32 g |
| Dietary Fiber | 0 g |
| Total Sugar | 28 g |
| Total Fat | 25 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
Use real vanilla beans if at all possible — the specks are part of the visual appeal.
If your custard curdles, blend with an immersion blender for 30 seconds; it will smooth out.
Custards can be refrigerated (un-torched) for up to 3 days. Torch just before serving.
Frequently Asked Questions
Common questions about this recipe.
Can I make this recipe ahead of time?+
Most dessert recipes benefit from being made a day in advance — flavors deepen and textures set. Check the recipe notes for specific make-ahead instructions and storage times.
How should I store leftovers?+
Store covered in the refrigerator for up to 4 days, unless the recipe specifies otherwise. Bring to room temperature before serving for the best texture and flavor.
Can I freeze this dessert?+
Most baked desserts freeze well for up to 3 months when wrapped tightly in plastic wrap and stored in an airtight container. Thaw overnight in the refrigerator.
Can I halve or double the recipe?+
Yes — use the servings scaler on this page to adjust all ingredient quantities automatically. Baking times may need slight adjustments; use visual cues (color, jiggle, toothpick test) to judge doneness.
Pastry chef and recipe developer. Founder of Celestial Confections. Trained at Le Cordon Bleu Paris.
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