How to Make Crème Brûlée
Real crème brûlée has a custard base so smooth it coats the spoon and a sugar top that cracks like ice under your spoon. The contrast between warm caramel and cool custard is what makes this dessert worth the effort.
Temperature control makes or breaks this custard
Use a thermometer and don't rush the baking. The custard should barely jiggle in the center when done. Have your ramekins ready in a roasting pan before you start mixing.
- 6 ramekins (4-6 oz each)
- roasting pan
- fine-mesh strainer
- kitchen torch
- instant-read thermometer
What goes in.
- 2 cupsheavy cream
- 1/3 cupgranulated sugar, plus 6 tablespoons for topping
- 6 largeegg yolks
- 1 teaspoonvanilla extract
- 1/8 teaspoonsalt
Add hot cream slowly to prevent scrambled eggs
Pour the heated cream into the egg mixture in a thin stream while whisking constantly. Go too fast and you'll cook the eggs instantly, creating lumps that no amount of straining can fix.
The method.
Heat oven to 325°F and arrange ramekins in roasting pan
Place six 4-6 oz ramekins in a large roasting pan. Put a kettle of water on to boil for the water bath.
Heat cream with half the sugar
Combine cream and 1/6 cup sugar in a heavy saucepan. Heat over medium heat, stirring occasionally, until small bubbles form around the edges and steam rises steadily. Don't let it boil.
Whisk egg yolks with remaining sugar
In a large bowl, whisk egg yolks with the remaining 1/6 cup sugar until pale and slightly thickened, about 2 minutes. Add vanilla and salt.
Temper the eggs with hot cream
While whisking the egg mixture constantly, slowly pour the hot cream in a thin stream. Take your time — this prevents the eggs from cooking. The mixture should be smooth and pale.
Strain and divide custard
Pour the custard through a fine-mesh strainer to catch any bits of cooked egg. Divide evenly among the ramekins, filling them about 3/4 full.
Create water bath and bake
Place the roasting pan in the oven, then carefully pour hot water halfway up the sides of the ramekins. Bake 40-45 minutes until centers barely jiggle when gently shaken.
Cool and chill
Remove ramekins from water bath and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate at least 2 hours or up to 3 days.
Add sugar and torch
Just before serving, blot any moisture from the custard surface. Sprinkle 1 tablespoon sugar evenly over each custard. Use a kitchen torch to caramelize the sugar, moving constantly until it bubbles and turns golden brown.
Other turns to take.
Vanilla Bean
Split one vanilla bean lengthwise and scrape seeds into the cream. Heat the pod with the cream, then strain out before tempering.
Coffee
Add 2 tablespoons instant espresso powder to the hot cream and stir until dissolved.
Chocolate
Melt 3 oz chopped dark chocolate into the hot cream before tempering the eggs.
When it doesn't go to plan.
Use a shallow flame on your torch and keep it moving to avoid burning spots
If you don't have a torch, place under the broiler for 1-2 minutes, watching constantly
The custard is done when an instant-read thermometer reads 170°F in the center
Wipe condensation from the custard surface before adding sugar or it won't caramelize properly
The ones that keep coming up.
Why did my custard curdle?
The eggs cooked too fast, either from cream that was too hot or from adding it too quickly. Always temper gradually and use medium heat when warming the cream.
Can I make this without a torch?
Yes, but the broiler method is tricky. Place ramekins on a baking sheet 4 inches from the broiler and watch constantly. The sugar can go from golden to burned in seconds.
How do I know when the custard is set?
Gently shake a ramekin — the center should barely jiggle, like set Jell-O. The edges will be completely firm.