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Crème Brûlée Recipe

$12 Dessert

About This Dish

Our crème brûlée is the epitome of French dessert elegance - a silky vanilla custard topped with a layer of caramelized sugar that cracks under the spoon. This classic dessert requires patience and technique but rewards with pure indulgence.

Prep Time

20 minutes

Bake Time

45 minutes

Serves

6 people

Ingredients

  • 2 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 1/3 cup granulated sugar
  • 6 tablespoons superfine sugar for topping
  • Pinch of salt
  • Fresh berries for garnish (optional)

Instructions

  1. Preheat oven: Preheat oven to 325°F (165°C). Place six 4-oz ramekins in a roasting pan.
  2. Heat cream: In a saucepan, heat cream with vanilla bean pod and seeds until just simmering. Remove from heat and let steep for 15 minutes.
  3. Prepare custard base: In a bowl, whisk egg yolks with granulated sugar and salt until pale and thick.
  4. Temper eggs: Gradually whisk the warm cream into the egg mixture to prevent curdling. Strain through fine-mesh sieve.
  5. Fill ramekins: Divide custard among ramekins. Pour hot water into roasting pan until it reaches halfway up the sides of ramekins.
  6. Bake: Bake for 40-45 minutes until centers are just set but still slightly jiggly. Remove from water bath and cool completely.
  7. Chill: Refrigerate for at least 4 hours or overnight until completely set.
  8. Caramelize sugar: Just before serving, sprinkle 1 tablespoon superfine sugar over each custard. Use a kitchen torch to caramelize until golden.
  9. Serve: Let sugar harden for 2 minutes, then serve immediately with fresh berries if desired.

Chef's Tips

  • Use real vanilla bean for the best flavor
  • Strain custard to remove any lumps
  • Water bath ensures gentle, even cooking
  • Custard should still jiggle slightly when done
  • Use superfine sugar for the smoothest caramel top
  • Serve within 30 minutes of torching for best texture