Crème Brûlée

A classic vanilla crème brûlée with a silky, delicate custard hidden under a thin, crisp caramel shell.

Yield: 4 ramekins
Prep time: 15 minutes
Bake time: 45 minutes

Ingredients

• 100 g whole milk

• 68 g granulated sugar

• 1 vanilla bean

• 280 g heavy cream

• 80 g egg yolks (about 4 large yolks)

• Sugar (for the caramelized topping)

Equipment

• Ramekins

• 1 saucepan

• 1 mixing bowl

• Whisk

• Spatula

• 1 fine sieve

• 1 baking dish, for the water bath

• 1 kitchen torch

• Kitchen scale

Instructions

1. Prepare the custard base

Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Place the milk, sugar, vanilla seeds, and vanilla pod in a saucepan. Heat over medium-low heat until the mixture is hot and the sugar has dissolved, but do not let it boil. Remove from the heat, cover, and let infuse for 15 minutes.

Preheat the oven to 250°F / 120°C.

In a bowl, combine the egg yolks and heavy cream. Whisk gently just until smooth and combined.

Remove the vanilla pod from the milk. Tip: Don’t throw the vanilla pod away. Let it dry and place it in a jar of sugar to make homemade vanilla sugar.

Slowly pour the warm vanilla milk into the egg yolk and cream mixture, stirring gently as you pour. Strain the custard through a fine sieve to remove any bits of vanilla fibers.

2. Fill the ramekins

Divide the custard evenly among the ramekins.

Place the ramekins in a baking dish.

Pour hot water into the pan until it reaches about halfway up the sides of the ramekins, being careful not to splash water into the custard. The water bath helps the custard bake gently and evenly and prevents the eggs from cooking too quickly.

3. Bake

Bake at 250°F / 120°C for 45 to 55 minutes. The exact baking time will depend on the depth of your ramekins.

The custards are ready when the edges are set and the centers still have a slight wobble, like soft jelly, when gently shaken. The center should not be liquid, but it should not be fully firm either.

4. Chill

Remove the ramekins from the water bath, cover them with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

5. Caramelize

Right before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it turns deep golden and glossy.

Mathilde's Tips

Watch the texture, not just the timer. Different ramekins bake differently. The edges should be set, while the center should still jiggle slightly when you move the ramekin.

Don’t overbake. If the custard puffs, bubbles, or turns grainy, it has baked too much. Crème brûlée should always be softly set and silky.

Use full-fat cream. Heavy cream gives the custard its rich and velvety texture. Lighter cream will not give the same result.

Caramelize just before serving. If you torch the tops too early, the caramel will soften as it absorbs moisture from the custard.

Keep the sugar layer thin. A thin layer melts more evenly and gives you that delicate crack when you tap it with a spoon.

Storage

Store the custards without the sugar topping in the refrigerator for 2 to 3 days, covered or in an airtight container.

Once caramelized, crème brûlée is best enjoyed right away, while the contrast between the cold custard and crisp caramel is at its best.

Do not leave it at room temperature for long, since it contains eggs and dairy.

Freezing is not recommended.