If you have a soft spot for desserts that combine elegance with homey comfort, this Crème Brûlée (French Vanilla Custard) Recipe will quickly become your new favorite. Imagine a rich, creamy custard infused with pure vanilla bean flavor, topped with a perfectly caramelized sugar crust that cracks delightfully under your spoon. It’s a timeless classic that looks fancy but is surprisingly straightforward to prepare. Whether you want to impress guests or delight yourself, this recipe strikes the perfect balance between simplicity and indulgence.
Ingredients You’ll Need
The magic of this Crème Brûlée (French Vanilla Custard) Recipe lies in its basic yet high-quality ingredients. Each one contributes to the decadent texture, luscious flavor, and beautiful golden color that make this dessert unforgettable.
- Pure cream (2 cups): Use heavy cream for a silky, rich custard base that delivers that creamy mouthfeel.
- Vanilla pod or vanilla bean paste (1 pod or 1 tsp): Fresh vanilla pods bring the most authentic aroma and tiny black specks that are a mark of true vanilla richness.
- Egg yolks (5): These provide the custard’s smoothness and help it set perfectly without being rubbery.
- Caster sugar, superfine sugar (1/4 cup + 2 tsp): The fine sugar dissolves quickly into the custard for sweetness, and the extra sugar on top caramelizes beautifully to form that signature crust.
How to Make Crème Brûlée (French Vanilla Custard) Recipe
Step 1: Prepare and Infuse the Cream
Start by splitting a vanilla pod lengthwise and scraping out the fragrant seeds. Add both seeds and pod to the cream in a saucepan. Slowly heat it over low heat to gently infuse that deep vanilla flavor into the cream without boiling. After simmering for 10 minutes, cover and let it steep for an hour for maximum flavor. If you’re using vanilla paste, just let it cool to lukewarm before continuing.
Step 2: Preheat Oven and Set Up Water Bath
While the cream infuses, preheat your oven to a gentle 130°C (265°F). Place your ramekins in a deep baking pan where you can add hot water to come halfway up the sides — this water bath is crucial for baking the custard evenly and preventing cracking.
Step 3: Whisk Egg Yolks and Sugar
In a mixing bowl, whisk the egg yolks together with the caster sugar just until they’re combined. Avoid over-whisking to prevent incorporating air, which can create bubbles and mess with the custard’s smooth texture.
Step 4: Combine Cream and Egg Mixture
Remove the vanilla pod from the infused cream and skim off any skin that’s formed on top. Pour the cream slowly into the yolk mixture, stirring gently to combine everything into a silky custard base.
Step 5: Pour Custard into Ramekins and Add Water Bath
Use a soup ladle to evenly divide the custard mix into your ramekins. Then carefully pour boiling water into the baking pan, filling it halfway up the ramekins. The right amount of water is important so the ramekins stay put and bake evenly without floating around.
Step 6: Bake and Chill
Bake your custards for about 35 to 40 minutes. You’ll know they’re ready if there’s still a slight wobble when you gently shake the ramekin — a good custard should not be fully solid. Once baked, take them out of the water bath and cool them to room temperature before refrigerating for at least 6 hours or overnight to set properly.
How to Serve Crème Brûlée (French Vanilla Custard) Recipe
Garnishes
A thin, golden layer of caramelized sugar is the must-have topping for every Crème Brûlée (French Vanilla Custard) Recipe. You can sprinkle superfine sugar just before serving and torch it until it’s crisp and amber-colored. For an elegant touch, add a few fresh berries or a mint leaf beside each ramekin.
Side Dishes
This dessert shines as the grand finale of any meal, so keep sides light. A crisp fruit salad or a simple green salad with tart vinaigrette complements the richness beautifully by adding contrast and brightness.
Creative Ways to Present
Beyond classic ramekins, try serving in mini mason jars or vintage teacups to give your crème brûlée a charming, rustic vibe. You could also sprinkle crushed pistachios or edible flowers on top after caramelizing the sugar for an unexpected burst of color and texture.
Make Ahead and Storage
Storing Leftovers
Crème brûlée keeps wonderfully in the fridge for up to three days in airtight containers or covered ramekins. Avoid caramelizing the sugar top ahead of time to maintain that signature crunch.
Freezing
Because of the cream’s texture, freezing crème brûlée isn’t recommended — it can separate and become grainy upon thawing, losing that silky custard quality.
Reheating
Skip reheating altogether. Enjoy the custard cold straight from the fridge so it’s creamy and perfectly set under the crisp caramel shell.
FAQs
Can I use vanilla extract instead of a vanilla pod?
You can, but fresh vanilla pods bring a more complex, aromatic flavor and visible specks that make the custard feel authentic. If using extract, start with about 1 teaspoon and adjust to taste.
What’s the best way to get a smooth custard without bubbles?
Whisk the eggs and sugar gently and avoid vigorous beating. Also, strain the custard mixture through a sieve before pouring it into ramekins to catch any lumps or bubbles.
How do I know when the custard is perfectly baked?
Look for a gentle wobble in the center when you give the ramekin a slight shake. It should be mostly set but still have a slight jiggle — this ensures it will be silky and not curdled.
Can I make this recipe dairy-free?
Traditionally, crème brûlée relies on heavy cream for texture and flavor, but you can experiment with full-fat coconut milk or almond cream. Keep in mind this will alter the taste and consistency.
Why is the water bath important?
The water bath ensures even gentle cooking of the custard by insulating the ramekins, preventing them from cooking too quickly or cracking. It creates that perfect custard texture everyone loves.
Final Thoughts
If you want to treat yourself or wow your friends with a classic dessert, you really can’t go wrong with this Crème Brûlée (French Vanilla Custard) Recipe. It’s comforting, beautifully elegant, and such a joy to make from scratch. Once you master this, every occasion feels just a little bit more special. So gather your ingredients, fire up your oven, and dive into making this little pot of golden heaven!
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Crème Brûlée (French Vanilla Custard) Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 6 hours 50 minutes (including chilling)
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic French Crème Brûlée recipe features a rich and creamy vanilla custard base topped with a crisp caramelized sugar crust. Made with pure cream, fresh vanilla, egg yolks, and sugar, it is baked gently in a water bath to achieve a smooth, silky texture. Perfectly chilled and caramelized just before serving, this elegant dessert is a timeless favorite.
Ingredients
Custard
- 2 cups pure cream (Australia) or heavy cream (US)
- 1 vanilla pod or 1 tsp vanilla bean paste
- 5 egg yolks
- 1/4 cup caster sugar (superfine sugar)
Topping
- 2 tsp caster sugar (superfine sugar)
Instructions
- Prepare Vanilla: Split the vanilla pod lengthwise and scrape out the seeds using a small knife. Place both the seeds and the pod into a saucepan with the cream.
- Infuse Cream: Simmer the cream and vanilla pod uncovered over low heat for 10 minutes. Remove from stove, cover with a lid, and let it infuse for 1 hour. (If using vanilla bean paste, skip the infusion and let the cream cool to lukewarm.) Remove the vanilla pod and skim off any skin formed on the surface.
- Preheat Oven and Setup: Preheat the oven to 130°C (265°F) or 120°C fan. Place four 2/3 cup (150 ml) ramekins in a deep baking pan that can hold water halfway up the ramekins’ sides.
- Boil Water: Boil a kettle of water to prepare for the water bath.
- Mix Egg Yolks and Sugar: Whisk the egg yolks and 1/4 cup caster sugar gently until just combined, avoiding incorporation of air bubbles.
- Add Cream: Gradually pour the infused cream into the yolk mixture and stir gently to combine. Use a ladle to divide the custard mixture evenly among the ramekins.
- Add Water Bath: Carefully pour the boiling water into the baking pan around the ramekins, filling it halfway up their sides. Ensure ramekins are stable and not floating.
- Bake Custard: Bake for 35 to 40 minutes until the custard is set but still slightly wobbly when the ramekin is gently shaken.
- Cool and Chill: Remove ramekins from the water bath. Allow to cool to room temperature, then refrigerate for at least 6 hours or preferably overnight (up to 3 days is acceptable).
- Caramelize Sugar: Before serving, sprinkle 2 tsp caster sugar evenly over each custard and caramelize the sugar with a kitchen torch or under a broiler until a crisp golden crust forms.
Notes
- Use leftover egg whites for meringues or other recipes to avoid waste.
- Vanilla bean paste can be used as a shortcut to infusing cream with vanilla flavor.
- Be careful not to whisk the eggs too vigorously to prevent bubbles in the custard.
- The water bath ensures gentle, even cooking, preventing curdling and cracking of the custard.
- Caramelize the sugar just before serving for the best texture contrast.
