Crème Brûlée Recipe – Vanilla Custard with Caramelized Sugar Topping
This crème brûlée recipe makes a smooth vanilla-infused custard baked gently in a water bath, then finished with a thin layer of brown sugar that you caramelize right before serving. The ingredient list is straightforward and the steps show how to avoid curdling and keep the custard silky.
Ingredients
1. For the custard base
2. For the topping and serving
3. Optional extras
Step-by-Step Method
Preheat and set up the water bath
Heat the oven to 160°C / 325°F. Place small oven-safe ramekins in a deep baking dish; you’ll add hot water to the dish later.
Warm the cream with vanilla
Pour the cream into a saucepan. Add the vanilla seeds and the pod. Warm gently until you see small bubbles around the edges—don’t boil. Take off the heat and let it steep for 10 minutes.
Mix eggs and sugar
Whisk the eggs with the granulated sugar for 1–2 minutes. Keep it light—no need to whip lots of air in.
Temper and strain
Slowly whisk the warm cream into the egg mixture in a steady stream. Remove the vanilla pod. For a silky custard, strain through a fine sieve.
Fill the ramekins
Divide the custard evenly among the ramekins. Pour hot (not boiling) water into the baking dish until it comes halfway up the sides of the ramekins.
Bake gently
Bake for 50–70 minutes, until the edges are set and the center still has a slight jiggle. Don’t overbake; that’s how you keep it smooth and prevent cracking.
Cool and chill
Carefully remove the ramekins from the water bath. Cool at room temperature for 20–30 minutes, then cover and chill for at least 2 hours.
Caramelize the sugar top
Right before serving, sprinkle dark brown sugar in a thin, even layer over each custard. Use a kitchen torch to melt and caramelize until amber; if using a broiler, watch closely and brown quickly.
Serve
Let the sugar crust set for 1–2 minutes so it turns crisp. Serve with raspberries. If you like, sauté banana slices in butter with a bit of brown sugar; add brandy and let it evaporate fast, then serve alongside. A little grated chocolate and a few nuts work nicely too.