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How to Make Crème Brûlée at Home

Name: How to Make Crème Brûlée at Home
Yield: 6
Ingredients: 2 cups heavy cream; 1 vanilla bean; 2 teaspoons vanilla extract; 6 egg yolks; 1/3 cup granulated sugar; 1-2 teaspoons granulated sugar

Crème brûlée is custard topped with caramelized sugar. Heat cream with vanilla, whisk it into egg yolks mixed with sugar, strain the mixture, bake in a water bath until just set, chill completely, then torch sugar on top until it forms a crisp shell. The key is gentle heat throughout—no bubbles in the custard, no scorching the cream.

Total time: 4 hr 50 min
Hands-on: 20 min
Serves: 6
Difficulty: Medium

Ingredients

2 cups heavy cream
1 vanilla bean
2 teaspoons vanilla extract
6 egg yolks
1/3 cup granulated sugar
1-2 teaspoons granulated sugar

Step by step

Prepare your mise en place. Preheat oven to 325°F. Arrange 6 ramekins in a roasting pan. Boil water in a kettle for the water bath. Split one vanilla bean lengthwise and scrape out the seeds, or measure 2 teaspoons vanilla extract.
Heat the cream. Pour 2 cups heavy cream into a saucepan. Add vanilla bean pod and seeds (if using extract, add it later). Heat over medium-low until small bubbles form around the edges. Do not let it boil. Remove from heat and let steep 10 minutes.
Mix the custard base. Whisk 6 egg yolks with 1/3 cup granulated sugar in a large bowl until pale and smooth. Remove vanilla bean pod from cream. Slowly pour hot cream into yolks while whisking constantly to prevent curdling. Add vanilla extract now if using.
Strain the mixture. Pour custard through a fine-mesh strainer into a pitcher or measuring cup. This removes any lumps and vanilla bean specks. Skim foam from surface with a spoon.
Fill ramekins and create water bath. Divide custard among ramekins. Place roasting pan in oven, then carefully pour hot water around ramekins until it reaches halfway up their sides. Cover pan loosely with foil.
Bake the custards. Bake 35-40 minutes until centers barely jiggle when shaken gently. Edges should be set but centers still soft. Remove ramekins from water bath and cool completely on a wire rack.
Chill thoroughly. Cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight. The custard must be completely cold before torching.
Caramelize the sugar. Remove plastic wrap and pat any condensation dry with paper towels. Sprinkle 1-2 teaspoons granulated sugar evenly over each custard. Use a kitchen torch to melt and caramelize sugar, moving in small circles until golden and bubbling.

Tips & troubleshooting

Use a kitchen scale for the most accurate measurements—6 egg yolks should weigh about 4 ounces
Touch the custard surface before torching to check it's completely cold—warm custard will melt under the flame
Move the torch constantly to prevent burning—the sugar should bubble and turn amber, not black
Make custards up to 3 days ahead, but torch sugar just before serving for the crispest top
If you don't have a torch, place ramekins under the broiler for 1-2 minutes, watching carefully to prevent burning

Variations

Chocolate Crème Brûlée. Add 4 ounces chopped dark chocolate to the hot cream and whisk until melted before combining with egg yolks.
Coffee Crème Brûlée. Steep 3 tablespoons coarsely ground coffee beans in the cream along with vanilla, then strain out before mixing with yolks.
Lavender Crème Brûlée. Add 1 tablespoon dried culinary lavender to cream while heating, strain out before mixing with yolks.
Orange Crème Brûlée. Add zest of 2 oranges to cream while heating, strain mixture before baking for smooth texture.

Questions

Why did my custard curdle?: The cream was too hot when added to the egg yolks. Always temper slowly—pour in a thin stream while whisking constantly. If it happens, strain the mixture through a fine sieve to remove lumps.
How do I know when the custard is properly set?: Gently shake a ramekin—the center should jiggle slightly like soft gelatin, while the edges stay firm. If the whole surface ripples like liquid, bake 5 more minutes and check again.
Can I make this without a kitchen torch?: Yes, but the results aren't quite the same. Place ramekins on a baking sheet and broil 1-2 minutes until sugar caramelizes. Watch constantly—broilers run hot and sugar burns quickly.
What if I don't have vanilla beans?: Pure vanilla extract works perfectly. Use 2 teaspoons and add it after the cream has cooled slightly to preserve the flavor. Avoid imitation vanilla—the taste difference is noticeable in such a simple dessert.
Why is my sugar topping chewy instead of crispy?: Either the custard wasn't cold enough when torched, or there was moisture on the surface. Always pat custards completely dry and ensure they're well-chilled. Serve within 10 minutes of torching for the crispest top.