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Classic Vanilla Crème Brûlée inspired by Aujourd'hui
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Inspired by Aujourd'hui

Classic Vanilla Crème Brûlée

Dessert Vegetarian
This elegant French dessert features a smooth vanilla custard with a crackling caramelized sugar topping. The slow baking process at a low temperature ensures a silky, creamy texture throughout, while the quick caramelization creates the signature brittle sugar crust. This contrast between the cool, creamy custard and warm, crackling top makes crème brûlée a timeless favorite.
Prep Time 20 mins
Cook Time 45 mins
Inactive Time 240 mins
Total Time 305 mins
Servings 6

Ingredients

  • 2 cups Heavy cream
  • 1 whole Vanilla bean (Split and seeds scraped)
  • 6 large Egg yolks
  • 1/2 cup Granulated sugar (Plus extra for topping)
  • 1/8 tsp Salt
  • 1 cup Fresh berries (Mixed, for garnish)
  • 8 small Mint leaves (For garnish)

Tools You'll Need

  • 6 ramekins (4-6 oz each)
  • Deep baking dish for water bath
  • Fine-mesh sieve
  • Kitchen torch
  • Saucepan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Chef's Tip

For the perfect crème brûlée texture, bake in a water bath and look for the custard to be set but still slightly jiggly in the center. Overcooking will result in a grainy texture rather than a silky-smooth one.

Instructions

  1. Preheat oven to 325°F (165°C). Place 6 ramekins (4-6 oz each) in a deep baking dish.
  2. In a medium saucepan, heat cream with vanilla bean and seeds over medium heat until it just begins to simmer. Do not boil.
  3. Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor.
  4. In a medium bowl, whisk together egg yolks, sugar, and salt until pale yellow and slightly thickened.
  5. Remove vanilla bean from cream. Gradually whisk the warm cream into the egg mixture, starting with a small amount to temper the eggs.
  6. Strain the custard through a fine-mesh sieve into a clean pitcher or measuring cup with a pour spout.
  7. Divide the custard evenly among the ramekins, filling them about 3/4 full.
  8. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
  9. Carefully transfer the baking dish to the oven and bake for 35-40 minutes, until custards are set but still slightly jiggly in the center.
  10. Remove ramekins from water bath and let cool at room temperature for 30 minutes.
  11. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
  12. Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over each custard.
  13. Using a kitchen torch, caramelize the sugar by moving the flame continuously over the surface until it melts and turns amber. Alternatively, place under a broiler for 1-2 minutes, watching closely.
  14. Let the caramelized sugar cool and harden for 1-2 minutes before serving.
  15. Garnish with fresh berries and mint leaves if desired.

Plating

Serve each crème brûlée in its ramekin on a small plate. Garnish one side with a small cluster of mixed berries and a tiny sprig of mint. Optionally, you can add a small butter or shortbread cookie on the side for texture contrast.

Storage & Reheating

Custards without the caramelized top can be refrigerated, covered with plastic wrap, for up to 3 days. The sugar topping should always be caramelized just before serving, as it will soften in the refrigerator.

About This Recipe

Crème brûlée is a cornerstone of classic French pastry, dating back to the 17th century. This interpretation preserves the traditional custard and caramelized sugar elements while adding subtle refinement. The contrast between the cool, silky custard and the warm, crackling sugar is what makes this dessert a perennial favorite in fine dining establishments.

How did it turn out?

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