French Classic Crème Brûlée – Silky Vanilla Custard Dessert

Crème Brûlée is a timeless French dessert dating back to the 17th century, famous for its rich, creamy custard base topped with a delicate layer of caramelized sugar. A single serving contains roughly 250–300 calories, mostly from fats and sugars, and is rich in calcium and protein from egg yolks and cream. People with diabetes should enjoy this dessert in moderation due to the sugar content, and it contains dairy and eggs, which may cause allergic reactions. Always ensure the cream and eggs are fresh to achieve a smooth, silky texture. This dessert pairs perfectly with fresh berries or a light espresso.

Ingredients:

  • 4 egg yolks
  • 50 g sugar
  • 500 ml heavy cream
  • 1 vanilla bean
  • 2 tbsp brown sugar (for caramelizing)

Equipment Needed:

  • 4 oven-safe ramekins
  • Saucepan
  • Whisk
  • Medium mixing bowl
  • Spoon
  • Baking dish for water bath
  • Kitchen torch or oven broiler

Time: Prep 15 min | Cook 40 min | Chill 2 hours

Step-by-Step Instructions:

  1. Preheat the oven to 150°C (300°F). Place a baking dish in the oven to prepare for a water bath.
  2. Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the heavy cream. Heat gently in a saucepan over low heat until warm, but do not let it boil. Remove from heat and discard the pod.
  3. In a medium bowl, whisk together the egg yolks and sugar until pale yellow and slightly frothy.
  4. Slowly pour the warm cream into the egg mixture while whisking continuously to prevent the eggs from cooking.
  5. Strain the mixture through a fine sieve if desired for extra smoothness.
  6. Pour the custard into the ramekins, filling each about 3/4 full.
  7. Place ramekins into the baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  8. Bake for 40 minutes. The custard should be set at the edges but slightly jiggly in the center.
  9. Remove ramekins from the water bath and cool to room temperature. Refrigerate at least 2 hours before serving.
  10. Sprinkle 1–2 tablespoons of brown sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, place under a hot broiler for 1–2 minutes.
  11. Let the caramel harden for 2–3 minutes before serving.

Beginner Tips:

  • Make sure the cream never boils; this prevents curdling.
  • Pour cream slowly while whisking to avoid cooking the eggs.
  • Caramelize sugar just before serving to maintain a crunchy top.