Classic Creme Brulee – Silky Vanilla Custard with Crackly Sugar Top

If you’re looking to impress without the stress, Classic Creme Brulee is the dessert for you.

With its silky custard base and crackly sugar topping, this French classic delivers rich vanilla flavor and a luxurious mouthfeel.

Whether you’re hosting a dinner party or craving something decadent, this timeless dessert is surprisingly simple to make with just six ingredients.

Why You’ll Love This Recipe

Elegant but Easy – Looks restaurant-quality, but the process is beginner-friendly.

Make-Ahead Friendly – Prep the custards the night before and brûlée just before serving.

Only 6 Ingredients – Simple pantry and fridge staples come together beautifully.

Gluten-Free – A naturally gluten-free dessert without any modifications.

Customizable – Infuse with citrus zest, espresso, or other flavor twists.

What You’ll Need (Ingredient Highlights)

Heavy Cream – The base of the custard, lending a rich, velvety texture.

Vanilla Extract – Use pure extract for classic flavor, or scrape a vanilla bean pod for extra luxury.

Egg Yolks – Provide richness and structure.

Room temperature is ideal for smoother mixing.

Granulated Sugar – Sweetens the custard and becomes the iconic caramelized topping.

Hot Water – Essential for a gentle, even bake using a water bath (bain-marie).

Kitchen Torch – Gives the topping that signature crackling golden finish.

Pro Tips Before You Start

Temper the Eggs – Slowly add hot cream to yolks to prevent scrambling.

Use a Fine Mesh Strainer – For the smoothest custard texture.

Don’t Overbake – The custard should be just set with a slight jiggle in the center.

Refrigerate Before Brûlée – This helps the sugar crisp up cleanly when torched.

Torch Gently – Move the flame in a circular motion to avoid burning.

How to Make Classic Creme Brulee

Step 1: Prep the Oven and Ramekins

Preheat your oven to 325°F (163°C).

Set out 4 ramekins and a large baking dish.

You’ll create a water bath to help the custards bake evenly.

Step 2: Heat the Cream

In a medium saucepan, warm the heavy cream and vanilla extract over medium heat until it just begins to simmer.

Once you see gentle bubbles around the edges, remove from heat and set aside.

Step 3: Whisk the Yolks and Sugar

In a mixing bowl, whisk together the egg yolks and ⅓ cup granulated sugar for about 4–5 minutes until the mixture is pale and thick.

This step helps ensure a silky, airy custard.

Step 4: Combine and Temper

Gradually pour a little of the hot cream mixture into the yolk mixture, whisking constantly to temper the eggs.

Slowly add the remaining cream while stirring, making sure the mixture stays smooth and lump-free.

Step 5: Pour and Prepare the Water Bath

Strain the custard through a fine sieve for the creamiest texture.

Divide evenly among the ramekins.

Place the ramekins in the baking dish and pour in hot water until it reaches about ¾ up the sides of the ramekins.

Step 6: Bake

Bake for 30–35 minutes or until the edges are set but the center still jiggles slightly.

Remove ramekins from the water bath and let cool to room temperature.

Step 7: Chill

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.

This allows the custard to fully set and develop flavor.

Step 8: Caramelize the Sugar

Right before serving, sprinkle 1 tablespoon of granulated sugar over each custard.

Use a kitchen torch to caramelize the sugar into a thin, crisp shell.

Let it sit for 1–2 minutes before serving to allow the sugar to harden.

What to Serve It With

Fresh Berries – Raspberries or sliced strawberries add color and contrast.

Espresso or Coffee – A bold pairing for a rich dessert.

Shortbread Cookies – Add crunch and texture to each spoonful.

Champagne or Moscato – For a sparkling touch during celebrations.

Variations / Substitutions

Vanilla Bean – Swap extract for 1 vanilla bean pod, seeds scraped into the cream.

Citrus Zest – Add lemon or orange zest to the cream for a bright twist.

Espresso Crème Brûlée – Stir in 1 tablespoon instant espresso powder to the cream.

Dairy-Free Version – Use full-fat coconut milk (note: texture and flavor will vary).

Flavor the Sugar – Infuse topping sugar with lavender or cinnamon before torching.

Storage & Leftovers

Fridge – Store covered for up to 3 days. Brûlée the top just before serving.

Freezer – Not recommended; freezing affects the texture.

Make-Ahead Tip – Bake and chill the custards a day ahead, and torch the sugar just before serving for that signature crackle.

FAQs

Can I make Crème Brûlée without a torch?
Yes! Use your oven’s broiler, but watch closely to prevent burning.

Why is my custard grainy?
Most likely, the eggs were scrambled during tempering or overbaked.

Always whisk constantly and bake gently.

How do I know it’s done baking?
It should jiggle slightly in the center when gently shaken, similar to Jell-O.

Can I make this in advance?
Absolutely! Bake the custards ahead, refrigerate, and brûlée just before serving.

Final Thoughts

There’s something magical about the first tap of a spoon cracking into the caramelized sugar crust of a perfectly made Creme Brulee.

It’s a dessert that feels fancy, but is surprisingly simple with a few tricks.

Whether it’s for date night, holidays, or just a personal treat, this classic is always a winner.