cook · dessert · french

How to Make Crème Brûlée

The contrast between the brittle sugar top and silky custard beneath makes crème brûlée irresistible. Master the custard base and the torch technique, and you have a dessert that never fails to impress.

Before you start

This dessert needs time to chill completely

Plan for at least 4 hours of chilling time after baking. The custards must be completely cold before you torch the sugar topping.

Ingredients

Tempering the eggs

Add hot cream slowly to prevent scrambling

Pour the hot cream into the egg mixture in a thin, steady stream while whisking constantly. This gradual warming prevents the eggs from cooking into scrambled bits.

Step by step

  1. Heat the oven to 325°F and place 6 ramekins in a large roasting pan.. Fill a kettle with water and set it to boil for the water bath.
  2. Heat cream in a medium saucepan over medium heat until small bubbles form around the edges.. Don't let it boil — you want it hot enough to steam but not bubbling vigorously.
  3. Whisk egg yolks, sugar, vanilla, and salt in a large bowl until smooth.. The mixture should be well combined but doesn't need to be thick or pale.
  4. Slowly pour the hot cream into the egg mixture while whisking constantly.. Start with just a drizzle, then increase to a thin steady stream. This prevents the eggs from scrambling.
  5. Strain the custard through a fine-mesh strainer into a large measuring cup.. This removes any bits of cooked egg and creates a perfectly smooth custard.
  6. Divide the custard evenly among the ramekins.. Fill each ramekin about 3/4 full. Skim off any surface bubbles with a spoon.
  7. Place the roasting pan in the oven and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.. This water bath ensures gentle, even cooking that won't curdle the custard.
  8. Bake for 35-40 minutes until the centers are just barely set.. The custards should jiggle slightly when gently shaken — they'll continue cooking from residual heat.
  9. Remove from water bath and cool completely, then refrigerate for at least 4 hours.. The custards must be completely cold before adding the sugar topping.
  10. Just before serving, sprinkle 1-2 teaspoons of sugar evenly over each custard.. Use granulated or superfine sugar. Tilt and tap the ramekin to spread it in an even layer.
  11. Use a kitchen torch to caramelize the sugar until golden brown and bubbly.. Hold the torch about 4 inches away and move it in small circles. The sugar will melt, bubble, and turn amber.

Tips & troubleshooting

Variations

Questions

How do I know when the custard is properly set?
The center should jiggle slightly when you gently shake the ramekin, like firm Jell-O. It will continue to set as it cools.
Can I use a different type of sugar for the topping?
Granulated sugar works best for torching. Brown sugar can work but may burn more easily, and superfine sugar caramelizes very quickly.
What if my custard has bubbles on top after baking?
Surface bubbles are normal and won't affect the final dessert. You can skim them off while the custard is still warm if desired.

Further reading