Crème Brûlée Recipe with Caramelized Sugar Top – Easy French Dessert for Entertaining
There are few desserts as timeless as crème brûlée. That thin, glassy lid of caramel that shatters under the spoon; the cool, vanilla-scented custard beneath—this is the classic French dessert you can absolutely make at home in Canada or the USA with everyday grocery ingredients. The trick is low-and-slow baking in a bain-marie (water bath) and the right ratio of cream, egg yolks, and sugar.
Ingrédients
Custard
- 500 ml 2 cups 35% cream
- 5 egg yolks use 6 for a firmer set
- 120 g ½ cup + 1 tbsp granulated sugar
- 1 tbsp vanilla extract or seeds from 1 vanilla bean pod removed after steeping
Topping
- 6 –12 tsp granulated sugar 1–2 tsp per ramekin
Instructions
- Preheat oven to 300°F (150°C). Arrange 6 ramekins in a deep baking dish; heat a kettle of water.
- Whisk yolks & sugar: In a bowl, whisk yolks and 120 g sugar until slightly pale (do not foam heavily).
- Warm cream & vanilla: Heat cream with vanilla until steaming; do not boil.
- Temper: Slowly whisk warm cream into yolks. Strain through a fine-mesh sieve.
- Portion: Divide into ramekins; skim bubbles.
- Bake bain-marie: Pour hot water into the pan halfway up the ramekins. Bake 35–45 min, until edges set and centers wobble.
- Chill: Remove from water, cool to room temp, cover, and refrigerate 2+ hours (up to 24 hours).
- Brûlée: Sprinkle 1–2 tsp sugar on each; torch until amber and glassy (or broil briefly). Rest 2–3 minutes to harden. Serve.
Vidéo
Notes
FAQ
Can I make crème brûlée without a torch?Yes—use your oven’s broiler (grill). Keep the ramekins close to the element and rotate for even caramelization. Watch closely; it can go from perfect to burnt in seconds. Why did my custard curdle or look grainy?
Likely overbaking or too high an oven temperature. Bake at 300°F / 150°C and remove when the center wobbles. Always use a water bath and avoid boiling the cream. How long does it keep?
The baked custards (un-brûléed) keep 2–3 days covered in the fridge. Add sugar and caramelize just before serving. Can I use milk instead of cream?
Whole milk won’t set the same and the texture won’t be as luscious. For best results, use 35% cream. My sugar won’t melt evenly—what am I doing wrong?
Use a fine, even layer of sugar and keep the torch moving in small circles. If broiling, make sure the sugar layer is thin and the broiler is fully preheated.
Troubleshooting at a Glance
- Curdled edges? Oven too hot or baked too long → lower to 300°F/150°C; pull when still wobbly.
- Soft set? Chill longer; use 6 yolks next time for a firmer texture.
- Bitter top? Used too much sugar or heated too long—aim for a thin layer and light amber color.