Last updated on September 6th, 2014
I love crème brûlée. I love making it. I love eating it. I love tapping my spoon against the glass-like ceiling of burnt sugar, and breaking into the voluptuous, vanilla-scented custard below. Are you drooling yet? Here’s the easy recipe:
To start, pour 1 quart heavy cream into a heavy-bottomed sauce pan.
Then split a vanilla pod, and scrape out its delicious black seeds. Throw the pod and seeds into the cream, and bring to the barest simmer over a medium flame. Remove from heat, and let steep for 10-15 minutes.
Note: No vanilla pod in your pantry? Substitute 1 tablespoon pure vanilla extract.
While the cream is heating, separate 10 large eggs, and put the yolks in a big bowl. (Freeze the whites — they’ll come in handy the next time you wish to make a souffle.)
Break up the yolks with a wire whisk. Then, while whisking continuously, slowly add 1 cup sugar. Keep beating until the mixture turns pale and thick — about 1 minute.
Now set a fine-mesh sieve over a bowl…
And pour the hot cream through the sieve. You want to strain out the gummy milk solids that would otherwise interfere with the velvety texture of your custard.
While whisking rapidly, add 1/2 cup of the hot cream to the eggs, just to “temper” them. Then beat in the remaining cream in a steady stream.
You can bake the custard in eight 6-ounce ramekins…
Or in a single oven-proof dish, such as the 10-inch diameter quiche pan pictured above. An 11×13 casserole will work as well.
Whatever your container, place it on a rimmed baking sheet (or in a shallow roasting pan), and add enough boiling water to come about 1/2 inch up the sides.
Bake on the lower-middle rack of a preheated 325°F oven until the the custard is set — the center should just shiver when shaken — 45-55 minutes. In my gas oven, the custard, whether baked in individual ramekins or a large casserole dish, requires exactly 55 minutes to set.
Let cool for 30 minutes. Then cover and refrigerate for 2 hours, or for up to 3 days.
And here comes the fun part!
Uncover the chilled works, and let sit at room temperature for 20 minutes. Then sprinkle the tops with a thin layer of sugar.
To achieve the “brûlée” of crème brûlée, you’ll need to burn the sugar topping. And for this you’ll need a culinary torch.
And this brings us to my sordid “Tale of Three Torches:”
While preparing this recipe for you, my 10-year-old burner (the black subject pictured on the left) bit the dust. So I ran to the local hardware store, and purchased their smallest torch (which wasn’t small at all) for $20.50. It was a pain to ignite. Also, it was too bulky and thus too dangerous to use while taking photographs. Consequently I drove to a poorly-stocked kitchen-supply store in Chatham, NY, and obtained, for $30.00, the little red model you see pictured on the right.
Tip: To save time, money, and heartache, just order a culinary torch from an online source, such as Amazon.
Use the blowtorch to blister and brown the sugar. The topping will crystallize after a 1 minute rest.
You can refrigerate the dessert(s) for at least 2 hours before serving. But if you wait too long, the top will soften. Not to worry — you can always add a little more sugar, and re-burn the top.
Ready for a taste?
This is what making love to a spoon looks like.
Is Crème Brûlée one of your favorite desserts, too? You can let me know by leaving a comment.
Here’s a printer-friendly, copy-and-paste version of the above:
Crème Brûlée (GF)
As made by Kevin Lee Jacobs (www.kevinleejacobs.com)
Makes enough for 8 servings
1 quart heavy cream
1 vanilla pod, split and scraped OR 1 tablespoon pure vanilla extract
10 large egg yolks
1 cup sugar plus extra for sprinklingSpecial Equipment: 8 6-ounce ramekins or, for a one-dish dessert, an 11×13 casserole; a rimmed baking sheet or shallow roasting pan; a culinary torch
Set the oven rack at the lower-middle position; preheat oven to 325°F
Pour the cream into a heavy bottomed saucepan, add the vanilla pod and its contents (or the vanilla extract), and bring just to a simmer over a medium flame. Remove from heat, and let sit for 10-15 minutes.
Meanwhile, break up the yolks with a wire whisk. Whisking constantly, gradually add the cup of sugar. Beat vigorously until the mixture turns pale and thick — about 1 minute.
Strain the hot cream through a fine-mesh sieve set over a bowl.
Whisking continuously, add 1/2 cup of the hot cream to the yolk mixture. Keep beating, and add the remaining cream in a slow, steady stream.
Fill the ramekins or casserole dish 3/4 full with the custard. Transfer to a baking sheet (or shallow roasting pan), and add enough boiling water to reach 1/2-inch or so up the sides. Bake until the custard barely shivers when shaken — 45-55 minutes. Cool at room temperature for 30 minutes, then cover and refrigerate for 2 hours or for up to 3 days.
When you are ready to serve, sprinkle the dessert(s) with a shallow layer of sugar — about 1 teaspoon for each ramekin, and 3-4 tablespoons for a big-dish brûlée. Use the culinary torch to melt the sugar until it blisters and browns attractively. The topping will crystallize after a 1 minute rest.
Serve at once, or refrigerate, uncovered, for 2-3 hours. (If you wait too long, the sugar will soften. But you can re-sugar and re-burn the tops to crackling perfection.)
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Brooklyn Bob says
What timing! I’ve been craving creme brulee all day! Can’t wait to try your recipe!
Meg says
Hands down our favorite until we dicovered creme caramel. No crispy sugar topping but we like the strong burnt sugar favor more. Now we switch back and forth. Yum to both!
Brenda Johnson says
Oh how I love love LOVE creme brulee! One of my all time favorite desserts- and this one is a winner! Velvety vanilla custard, and the crunch of the torched sugar (my favorite part!) adds such a great flavor and texture! There’s something about the act of giving that sugar a sharp rap with the spoon and enjoying the shards it pops into… YUM! Just wonderful!!! Thank you for sharing!!!!!
Sue Iseman says
Nice photo of you, Kevin! And I too looooove creme brûlée. Thanks for sharing.
Carol Samsel says
Now I won’t be satisfied until I make this and eat most of it at the first setting ♥ THANKS for sharing!
Addie B in FL says
I love creme brûlée as well, and I have an even easier, no-bake recipe. I’m happy to share it if you like!
Denise T says
There was a little place in Edgewater, NJ that made brulee the every best. They managed to slip a raspberry layer on the bottom that was dreamy.
Linda DeVona says
Hi, Kevin…I love creme brûlée in restaurants and it’d be fun to try making it myself….could I halve the recipe? Would a charcoal lighter work for the flame part? And my last question is…when does your new book hit the stores? Thanks!
Arden Rembert Brink says
Hi, Kevin — Looks wonderful. Question for you — do you know if it works to brown the sugar and then leave them out at room temp for a little while? WIll the top stay crisp? I really prefer these more at room temp than refrigerator cold, so I’m wondering if it would work to torch ’em up before dinner, leave them sitting there for the half hour (maybe up to an hour?) while we ate, and have the topping still be crisp and crackly? Any thoughts?
Kevin Lee Jacobs says
Hi Linda – You could definitely halve this recipe. I don’t think you’ll have success with a charcoal lighter — better to use a small (culinary) blow torch. As for book…no word yet, but I’m meeting with a literary agent next week. Thanks for asking!
Hi Arden — The sugar topping will remain crisp and wonderful for several hours at room temperature. Enjoy!
Ellen says
this is my FAVORITE ! thanks for the recipe !
Carla says
I just love your website! I read it every time the email comes! You make the fabulous do-able!
Sherlie Magaret says
I think I love crème brulee as much as you do. May I come live at your house?
Margie says
Tip…I add the the vanilla bean pod to a small jar of sugar and make vanilla sugar. Good in coffee but maybe it would also be excellent on the creme brûlée.
B.k. says
You have given me courage!! to make my very own creme brûlée…….Thanks, Kevin!
Gretchen says
Oh does this ever sound delicious! Something new to explore. Thanks for the perfect excuse to visit the local kitchen supply store after all one must have the correct tools – right?
Mary Ellen says
My oh my oh my !!!!!…….I AM drooling ! My most favorite dessert EVER ! …..except I don’t have a torch…… :-(…….but everywhere I go I have to try it if it’s on the menu !…..but not everyone can make a lucious cr”eme brlue!
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Joni D. says
I’ve always wanted to try making this – with your easy directions I think I can manage – that would be my one “new” dish/week that I’m trying to do!!! Looks delicious!
Claudia S says
Oh! That looks and sounds divine! Must try this soon
Christine Hollman says
Very cool- but not my definition of easy!!
Linda Stone says
My all time favorite dessert and your recipe is divine!
Michelle C. Young says
If you don’t have the blowtorch, could you stick it right up under the broiler for a few minutes, instead?
Brenda says
Absolute favorite!
Terri says
love the pics burn baby burn lol
Karen says
I LOVE creme brulee. Go to the local Chinese place that has it and can’t get enough of it.
Karen Carpenter says
I adore crème brûlée … but … I also love a decadent chocolate Grand Marnier soufflé, or a delicious cheddar cheese soufflé. Now you will need to post a soufflé recipe for us so we can use up all of those egg whites. 🙂
BjTreants says
Hi Kevin Lee, first time we had creme brulee was on our first Cruse Ship. I had read about this dessert before but now that I have tried it, now one of my favorites. Being from the South, honey lamb, this is not something my mother had in her mind’s receipts. She made every Christmas a boiled custard that was just about the same taste. But, Mamma did not do the sugar-on-top grand idea. She served her boiled custard over her many cakes, coconut, Lady Baltimore, fruitcake, or just in a bowl with cinnamon on top for pretty. Delicious deserts, bless her heart.
Love your posts, read them all, and as always, leave your pages with lust and envy.
Thank you Keven Lee.
Beverly, zone 6, eastern PA says
Am I hallucinating or is that Amelie sitting next to you in your kitchen as you crack the top of the custard?
That scene in the film as well as your photos make my tongue tingle for Creme Brulee.
MaryAnn Quinn says
Would it work to put them under the broiler to melt the sugar? Frankly, soft appeals to me over a crisp caramel top.
Addie B. in FL says
Mary Ann – yes, I put them under the broiler myself; I have a kitchen torch but it hurts my hands to use it (I was a massage therapist for nearly 30 years), and you have to hold the button/handle down for quite a while, especially if you’re browning six of them. (although maybe it depends on the quality of the torch!). Just keep a close eye on them in the broiler.
Cheers,
Addie
Donna Schumacher says
I love it. My recipe is for pie filling but can be used for the custard too.
Will try your recipe next rime. Love your recipes.
Carolyn in Carmel says
My all-time favorite dessert! Hope Santa brings me a torch so I can make this for the family!
Joan Hiscock says
This is my husband’so all time favorite recipe. I make it for him occasionally because of all the egg yolk.
Mary Ellen Mercer says
Oh yes……I AM drooling. Creme Brulee IS my favorite dessert. I relly don’t eat many sweets but if a returant has Creme Brulee on the menu I have to have it ! And you are so right…..making love to a spoon is what I do !
lee lawrence says
Creme brulee is one of my bechmark desserts. If it is on the menu, I order it. I have never made it,but now, I will, thanks to you. If I get fat, I’m going to name a thigh after you!
Mary Ann says
I LOVE creme brulee… we went out for our anniversary this week, and I insisted on going somewhere I could have creme brulee! Thanks for posting this!
Carolyn says
Love Creme Brûlée, I wonder if coconut cream would work instead of milk.
Thanks for a yummy looking recipe.