--- title: "Crème Brûlée" id: "1091" type: "recipe" slug: "creme-brulee" published_at: "2026-05-31T06:05:04+00:00" modified_at: "2026-05-31T06:34:39+00:00" url: "https://beestrot.com/recipe/creme-brulee/" markdown_url: "https://beestrot.com/recipe/creme-brulee.md" excerpt: "Crème Brûlée, meaning \"burnt cream,\" emerged in 17th century France as a luxurious custard dessert known for its contrasting textures. This elegant classic" taxonomy_category: - "Baking" - "Bistrot Cuisine" - "Courses" - "Cuisines" - "Dairy and Eggs" - "Desserts" - "French" - "Ingredients" - "Meal Prep Friendly" - "Medium (30-60 min)" - "Occasions" - "Special Occasions" - "Time to Table" --- Table of Contents - [• Recipe Overview](#recipe-overview) - [• Recipe Information](#recipe-metadata) - [• Time & Quantities](#recipe-time-quantities) - [• Method & Ingredients](#recipe-method) - [- Ingredients](#ingredients-section) - [- Instructions](#instructions-section) - [• Storage & Make-Ahead](#recipe-storage) - [• Nutritional & Dietary Information](#recipe-nutrition) - [• Serving & Variations](#recipe-serving) - [• Video to Share!](#recipe-video) # Crème Brûlée Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) ★★★★★(4.5/5 from 2 reviews) *[Click here](#image_policy) to learn about our image policy and how to submit your own!* Crème Brûlée, meaning "burnt cream," emerged in 17th century France as a luxurious custard dessert known for its contrasting textures. This elegant classic features a silky vanilla custard base topped with a thin, crackling layer of caramelized sugar. The sensory experience of breaking through the crisp caramel into the creamy custard beneath has made it a staple on Parisian bistro menus for centuries. Its simplicity masks the technical precision required, embodying the French culinary principle that the most basic ingredients can create the most sublime experiences. Difficulty:★★★☆☆(Medium) Budget: 💰💰💰 Seasonality: Year-round ### Recipe Information [#](#) **Categories:** [Baking](https://beestrot.com/focus/cooking-methods/baking/) [Bistrot Cuisine](https://beestrot.com/focus/cuisines/bistrot-cuisine/) [Dairy and Eggs](https://beestrot.com/focus/ingredients/dairy-and-eggs/) [Desserts](https://beestrot.com/focus/courses/desserts/) [French](https://beestrot.com/focus/cuisines/french/) [Meal Prep Friendly](https://beestrot.com/focus/occasions/meal-prep-friendly/) [Medium (30-60 min)](https://beestrot.com/focus/time-to-table/medium-30-60-min/) [Special Occasions](https://beestrot.com/focus/occasions/special-occasions/) **Tags:** [Creamy](https://beestrot.com/tags/creamy/) [Crowd-Pleaser](https://beestrot.com/tags/crowd-pleaser/) [Elegant](https://beestrot.com/tags/elegant/) [Gourmet](https://beestrot.com/tags/gourmet/) [Make-Ahead](https://beestrot.com/tags/make-ahead/) [Rich](https://beestrot.com/tags/rich/) [Silky](https://beestrot.com/tags/silky/) [Simple-Pleasures](https://beestrot.com/tags/simple-pleasures/) [Sweet](https://beestrot.com/tags/sweet/) [Traditional](https://beestrot.com/tags/traditional/) **Religious Considerations:** Contains dairy and eggs; not suitable for those with kosher restrictions requiring separation of meat and dairy meals **Recipe Source:** Traditional French Classic Print this Recipe --- Ad section, thank you for your support! --- ### Time & Quantities [#](#) **Preparation:** 20 mins **Cooking:** 45 mins **Total:** 65 mins **Serves:** 4 **Preparation-to-Cooking Ratio:** 0.44Balanced prep and cook time. ### Method & Ingredients [#](#) **Required Equipment:** 4 ramekins (6 oz each), baking dish for water bath, sieve, mixing bowls, kitchen torch or broiler, instant-read thermometer [Ramekins 4 oz Oven Safe for Creme Brulee](https://www.amazon.com/dp/B081N5DSF4/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B081N5DSF4/?tag=testtag-20) [Creme Brulee Making Set](https://www.amazon.com/dp/B08Q2WX5NP/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B08Q2WX5NP/?tag=testtag-20) [Cuisinart Mesh Strainers, 3 Count](https://www.amazon.com/dp/B007TUQF9O/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B007TUQF9O/?tag=testtag-20) [FineDine Stainless Steel Mixing Bowls](https://www.amazon.com/dp/B01HTYH8YA/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B01HTYH8YA/?tag=testtag-20) [Alpha Grillers Meat Thermometer Digital](https://www.amazon.com/dp/B00S93EQUK/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B00S93EQUK/?tag=testtag-20) [Measuring Cups & Spoons Set](https://www.amazon.com/dp/B09SG1M7R2/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B09SG1M7R2/?tag=testtag-20) **Cooking Method:** Baking #### Ingredients - 2 cups heavy cream - 6 large egg yolks - 1/3 cup granulated sugar (plus extra for caramelizing) - 1 vanilla bean (split lengthwise) or 1 1/2 tsp pure vanilla extract - pinch of salt - boiling water for water bath #### Instructions 1. Preheat oven to 325°F (165°C). 2. In a medium saucepan, heat cream over medium heat. If using vanilla bean, add the scraped seeds and pod to the cream. Heat until small bubbles form around the edge (do not boil). Remove from heat and let steep for 15 minutes if using vanilla bean. Remove pod. 3. In a bowl, whisk together egg yolks, sugar, and salt until just combined (don't create too many bubbles - we're making custard, not meringue!). 4. Gradually whisk the warm cream into the egg mixture, stirring constantly. If using vanilla extract instead of bean, add it now. 5. Strain the mixture through a fine sieve into a pitcher or bowl with a pouring spout. 6. Arrange ramekins in a baking dish. Pour the custard mixture into the ramekins, filling each about 3/4 full. 7. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins - this water bath ensures gentle, even cooking. 8. Carefully transfer to the oven and bake until custards are just set but still tremble slightly in the center when gently shaken, about 35-40 minutes. The internal temperature should reach 170-175°F (77-79°C). 9. Remove from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days - patience makes perfect crème brûlée! 10. When ready to serve, sprinkle about 1 tbsp sugar evenly over each custard. 11. Caramelize the sugar using a kitchen torch, moving the flame continuously until the sugar melts and turns amber. Alternatively, place under a broiler, watching carefully to prevent burning. 12. Let stand for 1-2 minutes to allow the caramel to harden before serving. ### Storage & Make-Ahead [#](#) **Storage Advice:** Refrigerate for up to 3 days before caramelizing the sugar topping. Once caramelized, serve immediately. **Make-Ahead & Freezing Tips:** Excellent for make-ahead. Prepare the custards up to 3 days in advance and refrigerate. Caramelize the sugar just before serving. --- Ad section, thank you for your support! --- ### Nutritional & Dietary Information [#](#) **Nutritional Information:** - **Calories:** 420 - **Protein:** 5g - **Fat:** 36g (Saturated: 21g) - **Carbohydrates:** 22g (Fiber: 0g, Sugar: 21g) - **Vitamin A:** 35% DV - **Vitamin C:** 0% DV - **Calcium:** 8% DV - **Iron:** 6% DV **Allergen Information:** Contains dairy (cream), eggs (yolks) **Dietary Information:** Contains dairy and eggs; not suitable for vegans, vegetarians, or those with dairy or egg allergies ### Serving & Variations [#](#) **Serving Suggestions:** Serve in their ramekins on small plates with fresh seasonal berries or a small shortbread cookie alongside for textural contrast. **Wine or Drink Pairing:** A golden Sauternes or Monbazillac provides a luxurious complement with its honeyed sweetness. For something lighter, try a sparkling Clairette de Die or a glass of Champagne. **Possible Recipe Variations:** Infuse the cream with different flavors such as coffee, chocolate, citrus zest, or lavender. Add a tablespoon of Grand Marnier or other liqueur to the custard for an adult variation. **Additional Notes:** Use the freshest eggs and highest quality cream available for the best flavor and texture. Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) Disclosure: This recipe may contain affiliate links. This means we may earn a commission if you click on a link and make a purchase at no extra cost to you. This applies to featured Amazon products or any other Beestrot's partners. Thank you for your support! Jean Louis. ## 3 thoughts on “Crème Brûlée” 1. Rebecca L.[April 22, 2025 at 2:19 pm](https://beestrot.com/recipe/creme-brulee/#comment-82) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fcreme-brulee%2F) ★★★★☆(4/5) ✔️ Made this⭐ Recommends*👍* 2❤️ Made these for my husband birthday. The custard turn out perfect but I struggle with caramelizing sugar on top. No kitchen torch so I use broiler, but some spots burn while others stay pale. Any advice? Still was delicious though. 2. 1. [Jean Louis](https://beestrot.com/) [April 19, 2025 at 10:24 am](https://beestrot.com/recipe/creme-brulee/#comment-141) Get your crême brûlée out of the fridge and use your broiler for a few minutes, not too close, monitor at all time, enough to caramelize the sugar, then back to the fridge. 3. Daniel W.[March 28, 2025 at 4:52 pm](https://beestrot.com/recipe/creme-brulee/#comment-83) [Log in to Reply](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fcreme-brulee%2F) ★★★★★(5/5) ⭐ Recommends*👍* 2 Wow, this creme brulee looks amazing! Love how detailed the instructions are for the water bath – that’s always been my downfall with custards. I’ve tried making these a few times before but they never set quite right. Can’t wait to try this recipe – that perfect crack when you break through the caramelized sugar is so satisfying! ## Leave a Reply [Cancel reply](/recipe/creme-brulee/#respond) You must be [logged in](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fcreme-brulee%2F) to post a comment. ### Encore! More Delicious Reads Please... 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