Crème Brûlée

Crème brûlée is the French dessert of contrasts — a cool, silky vanilla custard topped with a thin, crackling layer of caramelized sugar that shatters under your spoon. It is served in every French bistro, and its ritual — tapping through the glassy crust to reach the cream beneath — is half the pleasure. Despite its reputation, it is one of the simplest desserts to make well: custard, a water bath, and a torch.

Why this recipe works: The custard is a classic ratio of cream, egg yolks, sugar, and vanilla, baked gently in a water bath so it sets silky without curdling. The crust is a thin, even layer of sugar caramelized just before serving — the contrast of hot, crackling sugar and cold, creamy custard is the entire point. The secret is patience: a low oven, a gentle set, and a full chill before the sugar goes on.

Key ingredients

• Heavy cream: the rich base.
• Egg yolks: the silky set — whites have no place here.
• Sugar: in the custard and the caramelized crust.
• Vanilla: a whole split pod, or good extract.
• A pinch of salt: balance.

Tips for the perfect crème brûlée

Whisk the yolks with the sugar gently — do not whip air into them. Warm the cream with the vanilla, then temper it into the yolks slowly, whisking, so the eggs do not scramble. Strain the custard and pour into ramekins, then bake in a water bath at 325°F until the edges are set and the center still wobbles, 35 to 45 minutes. Chill for at least 4 hours — the custard must be fully cold before the sugar goes on. Sprinkle a thin, even layer of sugar and caramelize with a torch (or a very hot broiler), moving constantly for an even, glassy crust.

Variations and storage

Add citrus zest, lavender, coffee, or a spoonful of liqueur to the custard. Un-caramelized crème brûlée keeps 3 days in the fridge, covered — caramelize the sugar only just before serving, or the crust softens.

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