Crème brûlée is a classic at home when I have guests.
Make it the night before and take it out of the fridge just before serving.
Burn off the sugar, garnish with berries and mint and serve.
Crème brûlée is one of those desserts that always impresses guests, yet it really does not take much effort. Most of the work is preparation, and serving it takes seconds. The crisp caramelised sugar that cracks when you tap it with the spoon is one of the best feelings in the kitchen.
The best trick is to make it the night before. The texture is perfect, there is no stress, and you get more time with your guests. The only thing left to do just before serving is to torch the sugar.
Tips and variations
- Bake in a water bath (bain-marie) for gentle even heat that prevents the eggs from curdling unevenly. Stand the ramekins in a tin with hot water halfway up the sides.
- The right temperature matters: 150°C. Too hot an oven gives a grainy texture.
- Use a vanilla pod, not vanilla extract, the flavour is completely different.
- Sprinkle an even, thin layer of brown sugar and torch it until it bubbles and caramelises.
- Put them back in the fridge for 5 minutes after torching so the sugar lid cracks nicely.
- Whisk the egg yolks with sugar until pale and fluffy before adding the cream for the smoothest texture.
- Make the custards the night before serving. They improve with an overnight rest in the refrigerator.
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🍷 Wine pairing
Sauternes: The classic match for crème brûlée. This sweet, honeyed wine from Bordeaux mirrors the dessert’s richness without overwhelming it, while the wine’s natural acidity keeps everything balanced and fresh. Look for a bottle from the Barsac appellation.
Alternative: A Monbazillac from Dordogne offers the same lush sweetness at a friendlier price.
Crème brûlée
A classic French dessert: creamy vanilla custard with caramelised sugar on top. Make it the night before: it gets even better, and you have more time with your guests.
Ingredients
Instructions
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Slowly boil the cream and vanilla bean. Stir together egg yolks and sugar until the mixture is pale yellow and falls in ribbons. Pour the cream into the egg yolks in a thin stream while whisking vigorously (so that the yolks do not curdle). Divide this into 4 bowls. Stand the bowls in a water bath and bake at 150°C for 40 to 45 minutes, until set at the edges but still with a slight wobble in the middle. Try with a skewer or match, if nothing sticks to it, they are done.
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If the ramekins are deep (3 to 4 cm), you can reduce the baking time to get a creamy consistency in the middle, you can tell by testing the middle with a skewer: a little should stick to it.
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You can make Crème Brûlée the day before, and then you only need to sprinkle over brown sugar and caramelise it under the oven grill or with a kitchen torch before dinner.
Notes
Tips: Bake in a water bath at 150°C for a silky texture. The water around the ramekins regulates the temperature and keeps the custard from splitting. Chill for at least 2 hours before serving.
Storage: Keeps in the fridge for up to 3 days. Caramelise the sugar just before serving.
FAQ: Use a kitchen torch for an even, crackling caramel layer. Move the torch in circles so the sugar does not burn in one spot.
Nutrition per serving
- Calories
- 484 kcal
- Carbohydrates
- 26 g
- Protein
- 5 g
- Fat
- 41 g
- Saturated fat
- 25 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 11 g
- Cholesterol
- 297 mg
- Sodium
- 39 mg
- Potassium
- 131 mg
- Fiber
- 0 g
- Sugar
- 25 g
Nutrition values are estimates.
Frequently asked questions
You can put it under the oven grill on its highest setting, but it is hard to get an even result. A cheap blowtorch from the hardware shop is well worth the investment.
Most likely the baking time was too short, or the oven was too hot so the custard boiled. Check that it still has a slight wobble in the middle when you take it out, it sets as it cools.
Yes, try orange zest, coffee custard (add 1 tbsp espresso) or lavender infused in the cream. Swap the vanilla for cardamom for a Nordic twist.
Crème brûlée cracks if the oven temperature is too high or the water bath boils vigorously. Use 150 degrees Celsius and keep the water hot but not boiling.
Without the caramelised sugar topping it keeps in the refrigerator for up to 3 days. Caramelize the sugar just before serving for the best result.
Use regular caster sugar or superfine sugar. Sprinkle a thin even layer and torch in circular motions until you get a uniform golden caramel surface.