Quick answer: heat 2 cups of heavy cream until steaming, whisk it slowly into 5 egg yolks beaten with ⅓ cup of sugar and 1 teaspoon of vanilla, strain into four ramekins, and bake in a water bath at 325°F for 30-40 minutes. Chill for at least 4 hours, then sprinkle with sugar and caramelize.
Ingredients (4 servings)
- 2 cups (480 ml) heavy cream
- 5 large egg yolks
- ⅓ cup (65 g) sugar, plus about 4 tsp for the tops
- 1 tsp vanilla extract, or the seeds of half a vanilla bean
- A pinch of salt
How to make it
- Heat the oven to 325°F (160°C). Put four 6 oz ramekins in a deep baking dish.
- Heat the cream with the salt (and vanilla bean, if using) until it steams. Do not boil.
- Whisk the yolks and sugar until just combined. Whisk in the hot cream a little at a time, then the vanilla.
- Strain into a jug, skim off any foam and pour into the ramekins.
- Pour hot water into the baking dish to come halfway up the ramekins.
- Bake for 30-40 minutes, until the edges are set and the centres wobble slightly.
- Lift out, cool, cover and chill for at least 4 hours.
- Sprinkle each custard with about 1 teaspoon of sugar and caramelize with a kitchen torch until deep golden. Let the sugar harden for a minute before serving.
Why heavy cream?
The fat in heavy cream is what makes the custard rich and smooth. Half-and-half or milk sets softer and tastes thinner; see heavy cream vs half-and-half. Double cream also works.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Scrambled or grainy | Oven too hot or baked too long | Use the water bath; take them out with a wobble |
| Runny after chilling | Under-baked | Bake until the edges are set |
| Bubbles on top | Foam from whisking | Whisk gently, strain and skim |
| Sugar will not brown evenly | Layer too thick | Use a thin, even layer and keep the torch moving |
Flavors
- Coffee: 1 tbsp instant espresso dissolved in the hot cream.
- Chocolate: 2 oz chopped dark chocolate melted into the hot cream.
- Citrus: strips of orange or lemon zest steeped in the cream, then strained out.
- Lavender or Earl Grey: steep in the hot cream for 10 minutes, then strain.
Related custards: panna cotta (no eggs, set with gelatin), lemon posset (set with lemon juice) and crème anglaise (the pourable version).
Frequently asked questions
What is crème brûlée made of?
Heavy cream, egg yolks, sugar and vanilla, baked into a custard and finished with a thin layer of caramelized sugar.
Can I make crème brûlée without a torch?
Yes. Put the sugared custards under a very hot broiler for 1 to 3 minutes, watching closely, then chill them briefly so the custard firms up again.
How do I know when crème brûlée is done?
The edges are set and the centre still wobbles slightly when you nudge the dish. It firms up as it chills.
Can I make crème brûlée ahead?
Yes. Bake and chill the custards up to 2 days ahead. Caramelize the sugar just before serving so the top stays crisp.
