Crème brûlée – French dessert with a crispy caramel top Recipe
Crème brûlée is a silky vanilla custard baked in small ramekins, topped just before serving with a thin layer of caramelized sugar. Under the spoon, the crunchy shell cracks first, revealing a smooth, delicate cream underneath. It’s a dessert that often appears in French restaurants as an elegant way to end dinner.
This crème brûlée combines a perfectly smooth, vanilla-infused custard with a paper-thin, glassy layer of caramel that shatters under the spoon. Baking in a water bath ensures a delicate, restaurant-quality texture at home.
Chef's tips
Use high-fat cream for the best texture and flavor. Make sure the cream is warm, not boiling, when you add it to the yolks to avoid scrambling. If you have time, let the custard rest for a few minutes after straining so any foam rises to the top; skim it off for an ultra-smooth surface.
How to serve
Serve each ramekin individually, optionally garnished with a few fresh berries and a small mint leaf on the side of the plate. It’s ideal after a rich main course, especially with coffee or a small glass of dessert wine.
Ingredients
- cream - 500 ml
- egg yolk - 5 piece
- sugar - 80 g
- vanilla pod - 1 piece
- salt - 0.5 g
- sugar - 40 g
Preparation
- Preheat the oven to 140°C (top and bottom heat). Prepare 4 ovenproof ramekins and a large ovenproof dish or a baking tray with high sides that can hold the ramekins.
- Slice the vanilla pod in half lengthwise and scrape out the seeds with a knife. Pour the cream into a small saucepan, add the seeds and the pod itself. Heat over medium heat until the cream is hot but not boiling (small bubbles should appear around the edges). Remove from the heat and set aside for 10 minutes so the vanilla can infuse.
- In a bowl, beat the egg yolks with the sugar and a pinch of salt until pale and slightly fluffy – mix for 2–3 minutes with a whisk or a mixer on low speed.
- Remove the vanilla pod from the cream. Slowly pour the warm (not boiling) cream in a thin stream into the yolks, gently whisking all the time so the yolks don’t curdle.
- Strain the mixture through a sieve into a jug or a bowl with a spout to remove any lumps and vanilla remnants.
- Divide the custard evenly between the ramekins. Place the ramekins in the large ovenproof dish or deep baking tray.
- Pour hot water into the dish so that it comes about halfway up the sides of the ramekins – this creates a water bath that ensures gentle baking.
- Place everything in the oven and bake for 35–45 minutes. The custard should be set around the edges and slightly wobbly in the center when you gently shake the ramekin, like jelly.
- Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 3 hours, preferably overnight.
- Just before serving, sprinkle the top of each portion with a thin layer of sugar (about 1 teaspoon per ramekin) and spread it evenly.
- Caramelize the sugar with a kitchen torch, moving the flame over the surface until the sugar melts and turns into a thin, golden-brown crust. If you don’t have a torch, you can place the ramekins under a very hot oven grill for 2–3 minutes, watching carefully so the sugar doesn’t burn.
- Wait 2–3 minutes for the caramel to harden, then serve immediately.
Storage
Krem przechowuj w lodówce, przykryty folią spożywczą, bez skarmelizowanego cukru na wierzchu. Cukier karmelizuj dopiero tuż przed podaniem, inaczej skorupka zmięknie.
Crème brûlée looks impressive but is surprisingly simple once you master the gentle baking and caramelizing. It’s a reliable make-ahead dessert that lets you focus on your guests during dinner and still serve something truly elegant.
