cookingoFrance
🇫🇷 A TASTE OF FRANCE
Crème Brûlée.
The crown jewel of French desserts — silky, vanilla-scented custard beneath a paper-thin layer of crackling caramelized sugar. Pure elegance.
- Total time
- 60 min
- Servings
- 6 people
- Difficulty
- Easy
Ingredients
For 6 servings · Check off as you go
0 of 5 ingredients ready
Let's make it.
5 stepsInfuse the cream
Heat cream with the vanilla bean (split and scraped) until just below a boil. Remove from heat and let infuse for 15 minutes.
20 min
Make the custard
Whisk egg yolks with sugar until pale. Slowly pour the warm cream into the eggs while whisking constantly (tempering). Strain through a fine sieve.
5 min
Bake in a water bath
Pour custard into 6 ramekins. Place in a deep baking tray and fill the tray with hot water halfway up the sides of the ramekins. Bake at 150°C for 35-40 minutes until set with a slight wobble in the center.
40 min
Chill
Cool to room temperature, then refrigerate for at least 2 hours (or overnight).
2h chill
Brûlée and serve
Sprinkle 1 tbsp sugar evenly over each custard. Use a kitchen torch to caramelize until amber and crackling. Serve immediately so the glass-like crust remains intact.
3 min
Cooking Tips
The most important technique is the bain-marie (water bath) — it ensures the custard cooks gently and evenly, giving you that signature silky texture with no bubbles.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 380 kcal
- protein
- 5 g
- carbs
- 30 g
- fat
- 26 g
- fiber
- 0 g
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