Crème Brûlée – Classic French Vanilla Custard with Caramelized Sugar

Crème Brûlée is a classic French dessert known for its silky vanilla custard and crisp caramelized sugar crust.

The custard is made with cream, egg yolks, and vanilla, creating a smooth and velvety texture. When baked gently in a water bath, the mixture sets into a delicate custard that melts in the mouth.

A thin layer of sugar is torched on top, forming a golden caramel shell that cracks beautifully when tapped with a spoon.

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Ingredients (Serves 3–4)

For the custard
2 cups heavy cream
4 egg yolks
½ cup sugar
1 teaspoon vanilla extract
1 pinch salt

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For the topping
3 tablespoons granulated sugar

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Step-by-step cooking

Step 1 – Preheat oven
Preheat oven to 160°C.

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Step 2 – Heat cream
Warm heavy cream gently in a saucepan.

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Step 3 – Whisk yolks
Whisk egg yolks with sugar until pale.

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Step 4 – Combine mixture
Slowly pour warm cream into the egg mixture.

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Step 5 – Add vanilla
Stir in vanilla extract and salt.

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Step 6 – Pour custard
Strain and pour into ramekins.

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Step 7 – Water bath
Place ramekins in a baking tray and add hot water.

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Step 8 – Bake
Bake until the custard is just set.

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Step 9 – Chill
Refrigerate for at least 2 hours.

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Step 10 – Caramelize sugar
Sprinkle sugar and torch until golden.

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Pro Tips
Bake custard slowly to keep texture smooth.
Use a torch for an even caramel crust.
Serve immediately after torching for best crack.

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Why This Performs
Glass-like caramel crack visual
Silky custard spoon texture
Golden caramelized top
Classic elegant dessert appeal