How to Make Creme Brulee

Co-authored by wikiHow Staff

Last Updated: September 16, 2021

Crème brûlée, meaning "burnt cream," is a delicacy enjoyed by many. It has a sweet, creamy taste and a crunchy and smooth texture, all in the same bite. Fortunately, it is simple to make and will impress almost any guest.

Ingredients

1 quart (945 ml) double cream
2 vanilla pods, split evenly down the center (2 tsp vanilla extract as substitute)
6 egg yolks
1 cup (240 g) caster (super-fine) sugar, divided

Part 1

Part 1 of 3:
Heating the Cream

1
Preheat the oven to 325º F (163º C).
2
Prepare the vanilla pods. Using the knife, slice down the middle of the pods and split them open. Scrape out the pulp onto a clean surface and keep the leftover pods.

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3
Add the cream, vanilla pulp, and vanilla pods to a medium saucepan set on medium high.
4
Heat the cream and vanilla mixture until it just begins to boil, or until soft bubbles begin forming at the sides of the saucepan. Once it starts boiling or bubbles start forming, remove the saucepan and its contents from the heat.
5
Let the cream mixture stand, covered, for 15 minutes. Pick out the vanilla pods when the cream has finished cooling.

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Part 2

Part 2 of 3:
Cooking the Custard

1
While the cream mixture cools, whisk the egg yolks and 1/2 cup of sugar together. Whisk together until the yolks break up completely and the mixture changes to a slightly lighter color.
2
Slowly incorporate the cream into the yolk mixture, bit by bit, stirring constantly. If you incorporate the cream in too quickly, the eggs may cook. Don't rush this step!
3
Strain the mixture through a sieve to remove any grit.
4
Pour cream into six ramekins resting on a high-walled roasting dish.
5
Pour enough hot water into the tray to reach halfway up the ramekins. This set-up is known as a bain marie.
6
Place the filled ramekins into the preheated oven and bake for 40 to 45 minutes. When ready, they'll be set on the edges but "jiggly" at the center.
7
Transfer the ramekins onto a cooling rack. Remove the crèmes brûlées from the oven when baked, and, taking great care as the ramekins will be very hot, transfer them out of the bain marie and onto a cooling rack. Allow them to cool to room temperature.
8
Refrigerate them for up to 2 hours, covering ramekins in plastic wrap.

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Part 3

Part 3 of 3:
Caramelizing the Top

1
Sprinkle the excess sugar over each crème brûlée. Make sure that the sugar coats the crème brûlée evenly. An uneven coat of sugar will make the caramelization harder.
2
Quickly caramelize the top with the blow torch or a kitchen butane torch. Don't caramelize it for more than roughly 8-10 seconds. If you over-heat it, the sugar will turn black.
- If you don't have a blowtorch, move the wire rack in the oven to its highest position and turn on the broiler. Set the ramekins on a baking sheet and place them underneath the broiler, twisting the ramekins often for even browning.
3
Refrigerate for another 45 minutes before serving (optional). Letting them refrigerate for any longer may allow the sugar to dissolve back into the custard. This step is optional, as some prefer to caramelize the sugar immediately before serving.
4
Finished.

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Community Q&A
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Question

Is this a traditional dessert?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

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If by traditional you mean a dessert that has been made and enjoyed for many centuries, then yes it is. This dessert is considered to have first been made in the 17th century, so it has a long pedigree. It is likely that it was created out of crème catalan, an even older dessert from France.
Question

What should I serve creme brulee with?

wikiHow Staff Editor
Staff Answer
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You can serve crème brulée with various accompaniments. For example, you could try: Apple sorbet, cream, vanilla ice cream or fresh fruit slices.
Question

I don't have an oven, so what can I use Instead?

The Hungry Bites

Community Answer

Unfortunately, creme brulee is a dessert that needs to be baked, so you can't do it without an oven. However, you can search for similar recipes that don't require baking such as a simple vanilla pudding or a custard cream.
Question

How much does this recipe make?

Qamar

Top Answerer

This recipe makes about three big bowls (or five small) of crème brulée.
Question

Every time I make a brulee, the outside is cooked but the inside is liquid. What do I do?

Community Answer

Set the temperature on your oven lower, and let it cook longer.
Question

Is it alright to use the oven of a gas range for baking this?

Maya Kearns

Community Answer

Of course! As long as you follow the directions, the oven doesn't matter. Just take into account how your oven acts and adapt accordingly. Like if your oven tends to get hotter than you set, set it slightly lower than it says to.

Warnings

There is a technique to making good crème brulée. You should practice making it a few times in the same oven before making it for a special event.

Thanks!
Helpful 5 Not Helpful 3
It is not advisable to let a child use a blow torch. If they do, always supervise them.

Thanks!
Helpful 4 Not Helpful 3
The water bath is dangerously hot. Use caution when pouring or removing the desserts.

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Helpful 5 Not Helpful 6
Always be careful when using a stove or an oven.

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