Perfect vanilla creme brulee recipe

Create the ultimate vanilla creme brulee with this foolproof recipe!

This classic French dessert features a rich, creamy custard topped with a perfectly caramelized sugar crust.

With simple ingredients and straightforward steps, this elegant treat is ideal for special occasions or everyday moments when you crave something truly luxurious.

Simple creme brulee dessert recipe

Vanilla crème brûlée is a timeless dessert that feels like a warm hug from a loving grandmother.

It’s a classic that has stood the test of time, often gracing our tables with its irresistible combination of velvety custard and caramelized sugar.

This dessert is more than just a treat—it’s a nostalgic journey home.

After experimenting with countless versions, I’ve settled on this adapted recipe, which has become my personal favorite. It’s everything a crème brûlée should be: rich, creamy, and bursting with the aromatic flavor of real vanilla.

The smooth custard melts on your tongue, perfectly complemented by the crunchy, golden sugar crust.

I don’t make desserts often, but when I do, I embrace pure indulgence. Cutting back on sugar is possible, but I’d never skimp on the eggs, cream, or butter that make this recipe so decadent.

For me, dessert is an occasion to celebrate life’s little luxuries, and this brulee cream delivers in every spoonful.

This recipe is simple to prepare, with a touch of patience being the only secret ingredient.

It’s the kind of dessert that makes a weekday dinner feel special or elevates a gathering into a cherished memory. Give it a try—it’s worth every creamy bite!

Ingredients for vanilla creme brulee recipe

This recipe brings together a few simple ingredients to create a luscious dessert that’s smooth, creamy, and perfectly balanced.

Each ingredient plays a crucial role in achieving the best possible crème brûlée :

• 360 ml of whipping cream: Use heavy cream with a high-fat content (at least 35%). This ensures a rich, silky texture in the custard that melts in your mouth. Avoid substitutes like half-and-half, as they won’t provide the same luxurious consistency.
• 3 egg yolks: The yolks are the foundation of the custard, giving it its creamy texture and buttery flavor. For the best results, use fresh, high-quality eggs. Separate the yolks carefully to avoid any trace of egg whites, which can alter the texture.
• 50 g granulated sugar: This sweetens the custard without overpowering the delicate vanilla flavor. Caster sugar dissolves more evenly in the mixture, so it’s a good choice for this recipe.
• 1 pinch of salt: A small pinch of salt enhances the sweetness and brings out the flavors of the vanilla and cream, creating a more balanced dessert.
• 1 tsp vanilla extract: Use pure vanilla extract or, for an extra special touch, scrape the seeds from a vanilla bean. This is the star ingredient that gives crème brûlée its signature aroma and taste.
• Brown sugar for decoration: This is for the caramelized topping. Choose a fine-grain brown sugar for a smoother and more even caramel crust.

Step-by-step to make creme brulee

1- Heat the Cream

• In a small saucepan, heat the cream over medium heat until it just begins to boil.
• Remove from the heat, cover the pan, and let it cool for 10 minutes. Ensure the temperature does not exceed 73°C (use a thermometer for accuracy).

2- Prepare the Egg Mixture

• In a mixing bowl, combine the egg yolks, granulated sugar, and a pinch of salt.
• Whisk until the mixture is smooth and the sugar is fully incorporated.

3- Temper the Eggs

• Gradually pour half of the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
• Stir gently for about 30 seconds to combine.
• Add the remaining cream, continuing to stir gently to avoid frothing the mixture.

4- Add Vanilla and Strain

• Stir in the vanilla extract until the mixture is smooth.
• Pour the custard through a fine sieve into a measuring cup with a spout to remove any lumps and ensure a silky texture.

5- Prepare the Baking Dish

• Preheat your oven to 150°C and place the rack in the center.
• Arrange four small ramekins in a deep baking dish, ensuring they don’t touch each other.
• Bring some water to a boil while preparing the custard.

6- Fill and Bake

• Pour the custard evenly into the ramekins.
• Place the baking dish with the ramekins into the oven. Carefully pour the boiling water into the baking dish until it reaches about 2/3 up the sides of the ramekins. Avoid splashing water into the custard.
• Cover the dish lightly with aluminum foil.
• Bake for 50–55 minutes, until the custards are set at the edges but slightly jiggly in the center. For accuracy, check the temperature with a thermometer; it should read 65–70°C in the center.

7- Cool and Chill

• Remove the baking dish from the oven and carefully lift the ramekins out of the water bath.
• Let them cool at room temperature for 30 minutes.
• Once cooled, refrigerate uncovered for at least 4 hours (or up to 3 days). Cover the ramekins with plastic wrap only after they’ve chilled completely.

8- Caramelize the Tops

• Before serving, sprinkle 1 teaspoon of brown sugar evenly over each custard.
• Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Allow the caramel to harden before serving.

Important Notes:

• Once the caramel is made, serve immediately. Refrigerating caramelized crème brûlée can cause the sugar crust to absorb moisture and lose its crunch.
• Enjoy your crème brûlée as the perfect creamy and crunchy dessert!

Tips for the Best Crème Brûlée

– Use High-Quality Ingredients

• Opt for heavy cream with a high-fat content for a silky and rich custard.
• Choose fresh, large egg yolks for a creamy texture.
• Use pure vanilla extract or vanilla beans for the most authentic and fragrant flavor.

– Temper the Eggs Carefully : Slowly add the warm cream to the egg mixture while whisking constantly. This prevents the eggs from scrambling and ensures a smooth custard.

– Avoid Over-Mixing : Stir the custard gently rather than whisking vigorously to avoid creating too many bubbles. Over-frothing can lead to a rough texture.

– Strain the Mixture : Pour the custard through a fine sieve to remove any lumps or bits of cooked egg for an ultra-smooth consistency.

– Perfect the Water Bath (Bain-Marie)

• Use hot (not boiling) water in the baking dish to surround the ramekins. This ensures even cooking and prevents the custard from curdling.
• Pour the water carefully to avoid splashing into the custard.
• Most importantly, do not skip out this step. Water bath creates the right amount of humidity within the oven so the crèmes can bake to a perfect softness. Without a water bath, they would end up rubbery.

– Monitor Baking Time

• Check the custard toward the end of baking. It should be set around the edges but still slightly jiggly in the center. Overbaking can result in a rubbery texture.
• Use a thermometer for accuracy—65–70°C is the ideal internal temperature.

– Cool Slowly : Let the custards cool at room temperature before transferring them to the fridge. This prevents condensation from forming.

– Chill Thoroughly : Refrigerate the custards for at least 4 hours (or overnight) to develop the best flavor and texture.

– Achieve the Perfect Caramel Crust :

• Sprinkle a thin, even layer of sugar over the custard. Fine-grain brown sugar works best for smooth caramelization.
• Use a kitchen torch to caramelize the sugar. Move the flame in small circles for even browning. Avoid overheating, as this can scorch the sugar.

– Serve Immediately : Once caramelized, serve right away. The crisp sugar crust can soften if left out for too long or refrigerated after torching.

Other desserts to try

• French creme caramel recipe
• homemade Apple jelly recipe
• Apple marmalade recipe
• Creme patissiere recipe
• speculoos tiramisu