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This Easy Crème Brûlée recipe stands out for its luscious, creamy texture combined with subtle espresso and vanilla notes, elevating a classic French dessert into something truly memorable.
With just six simple ingredients, it’s incredibly approachable yet delivers gourmet results.
Heavy cream provides rich, indulgent good fats, while the egg yolks add a boost of high-quality protein.
The optional espresso powder lends a sophisticated depth of flavor without overpowering sweetness or creaminess.
Because it’s baked in individual ramekins and finished with a caramelized sugar crust, it’s perfectly portioned for elegant presentation.
This dessert is a great choice for everyday cooking and special occasions alike — it’s simple enough to prepare in under an hour (plus chilling time), satisfying for any sweet tooth, and ideal for make-ahead entertaining or meal prep, where the chilled custard can be prepared days in advance.
Must-Have Tools for Perfect Results
Oval Ramekins
These shallow, individual baking dishes allow even cooking and create an ideal surface area for the signature caramelized sugar crust. Their durable ceramic construction makes them versatile for both baking and serving elegant desserts.
Medium Saucepan
Essential for gently heating cream and espresso powder to the perfect simmer without scorching. A heavy-bottomed saucepan ensures even heat distribution, which is vital for smooth custard preparation.
Whisk
The key tool for combining egg yolks and sugar while tempering with warm cream. A sturdy whisk helps prevent curdling by evenly blending ingredients and incorporating air for a silky texture.
Large Baking Pan
Used as a water bath to provide gentle, even heat around the ramekins during baking. This ensures the custard sets perfectly without cracking or curdling, a must for delicate custards and custard-based desserts.
Kitchen Torch
This handy tool caramelizes the sugar topping with precision, creating the iconic brûlée crust quickly and evenly. It’s a versatile tool for finishing many dishes with professional flair, making it a great investment for home cooks.
Crème Brûlée
Equipment
- 8 oval ramekins (4-ounce size)
- Medium saucepan (1.5–2 quarts)
- Whisk
- Large baking pan (9×13-inch or similar)
- Wire cooling rack
- Kitchen torch (optional but recommended)
Ingredients
- 5 large egg yolks
- ¾ cup 150 grams granulated sugar, divided
- 3 cups 720 milliliters heavy cream or heavy whipping cream
- ½ teaspoon espresso powder optional but adds depth
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- Additional granulated sugar for caramelizing the top
Instructions
- Prepare the Oven and Ramekins: Preheat your oven to 325°F (163°C). Arrange eight shallow 4-ounce ramekins on a large baking sheet or in a deep roasting pan. This will be the vessel for baking the custards and the water bath.
- Combine Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and half of the granulated sugar (about 1/2 cup or 100 grams) until the mixture is smooth, pale, and slightly thickened. Set aside while you prepare the cream.
- Warm the Cream Mixture: In a medium saucepan, combine the heavy cream, espresso powder, and salt. Gently heat over medium heat until small bubbles appear around the edges (just before boiling). Remove from heat and stir in the vanilla extract.
- Temper the Eggs: Slowly pour about half a cup of the warm cream into the egg yolk mixture in a thin stream, whisking constantly to prevent the eggs from scrambling. Once combined, gradually whisk this egg-cream mixture back into the remaining warm cream in the saucepan until fully blended.
- Fill the Ramekins: Carefully pour the custard evenly into each ramekin, filling them nearly to the top. Place the ramekins into the baking pan. Then, pour hot water into the pan until it reaches about halfway up the sides of the ramekins, creating a water bath that will gently cook the custard.
- Bake the Custards: Transfer the pan to the preheated oven. Bake for about 30 to 35 minutes or until the custards are mostly set but still slightly wobbly in the center. You can test doneness by inserting an instant-read thermometer—the temperature should read about 170°F (77°C).
- Cool and Chill: Remove the ramekins from the water bath carefully and place them on a wire rack to cool to room temperature. Once cooled, cover them loosely with plastic wrap or foil and refrigerate for at least 4 hours, or up to 2 days. This chilling step allows the custard to fully set.
- Caramelize the Sugar Topping: When ready to serve, sprinkle a thin, even layer of granulated sugar over each chilled custard. Using a kitchen torch, carefully melt and caramelize the sugar until golden and crisp. Alternatively, if you don’t have a torch, place the ramekins under a hot oven broiler for 1-2 minutes, watching closely to avoid burning.
Notes
- Make-Ahead Tip: The custard mixture can be prepared and refrigerated (covered) for up to one day before baking. You can also bake the custards up to two days ahead and chill them until serving.
- Cream Substitution: For a lighter texture, replace heavy cream with half-and-half, though the custard will be less rich and silky.
- Espresso Powder: This ingredient is optional but highly recommended to enhance the flavor complexity. If unavailable, use two teaspoons of instant coffee granules instead.
- Vanilla Options: Pure vanilla extract works beautifully, but you can swap with vanilla bean seeds or vanilla bean paste for an even more aromatic custard.
- Ramekin Tips: Using small, shallow ramekins ensures even cooking and a perfect surface for the brûlée crust. Avoid metal dishes as they affect baking time and texture.
- Caramelizing Alternative: If you lack a kitchen torch, the oven broiler method works well, but keep a close eye to prevent burning.
Chef’s Secrets to Silky Perfection
Achieving the ideal crème brûlée starts with gentle heat and careful timing.
One of the key secrets is tempering the egg yolks by slowly whisking in the warm cream—this prevents the eggs from cooking too quickly and becoming grainy or scrambled.
Using heavy cream instead of milk gives the custard its luxurious, velvety texture, while adding a pinch of salt enhances the sweetness and balances flavors.
Incorporating espresso powder might sound unusual, but it subtly deepens the vanilla notes without adding overt coffee flavor, making the dessert more complex and satisfying.
Baking the custards in a water bath is essential: it ensures even, gentle cooking by surrounding the ramekins with moist heat, preventing cracks or curdling.
Lastly, patience during chilling is crucial as the custard sets fully and firms up, making the caramelized topping even more delightful.
Serving Suggestions for Elegant Presentation
This crème brûlée shines as a sophisticated finale to any meal.
Serve it in its ramekin for classic charm, or garnish with fresh berries like raspberries or blueberries for a bright contrast to the creamy custard.
A sprig of fresh mint adds a refreshing aroma and vibrant color.
For pairing, consider serving alongside a light dessert wine such as Sauternes or a crisp sparkling wine to balance the richness.
If you prefer non-alcoholic options, a cup of rich espresso or black tea complements the subtle espresso notes in the custard beautifully.
For a seasonal twist, sprinkle a hint of ground cinnamon or grated citrus zest on top before caramelizing the sugar.
Storage Tips to Maintain Freshness
Proper storage is key to preserving the delicate texture and flavor of crème brûlée.
Once baked and fully chilled, cover the ramekins loosely with plastic wrap or aluminum foil and store them in the refrigerator.
Consume within 2 days for best taste and texture, as the custard can start to weep or become watery over time.
The caramelized sugar crust is best caramelized just before serving, as it softens and loses its crunch if left for long periods.
If you need to store the custards after torching, keep them refrigerated and consume within a few hours to enjoy the signature crackly top at its best.
Frequently Asked Questions About Crème Brûlée
1. Can I use milk instead of heavy cream?
Milk can be used but the custard will be lighter and less creamy. Heavy cream is recommended for the rich, smooth texture classic to crème brûlée.
2. What if I don’t have a kitchen torch?
You can use your oven’s broiler to caramelize the sugar. Just keep a close eye to prevent burning, and broil until the sugar bubbles and turns golden.
3. How do I know when the custard is done baking?
The edges should be set but the center slightly jiggly. Using an instant-read thermometer, the internal temperature should reach around 170°F (77°C).
4. Can I prepare this dessert in advance?
Absolutely! You can prepare and bake the custards up to two days before serving. Keep them refrigerated and caramelize the sugar just before serving for best texture.
5. What is the purpose of espresso powder in the recipe?
Espresso powder adds subtle depth and complexity to the vanilla flavor without making the dessert taste like coffee. It’s optional but highly recommended for an elevated taste experience.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
