Crème brûlée sounds fancy. French name. Torches involved. But here’s the secret: it’s basically a really good vanilla pudding with a sugar hat. And you don’t need a blowtorch to make it. Your oven broiler does the job perfectly.
Creamy custard. Real vanilla. That dramatic crack when your spoon breaks through. It’s impressive, romantic, and surprisingly hard to mess up. Let’s do this.
Step-by-Step Instructions
Infuse the Cream
Preheat oven to 325°F (160°C).
Heat cream in a saucepan until hot but not boiling. If using a vanilla bean, scrape the seeds into the cream and drop the pod in too. Let steep for 10 minutes.
Make the Custard
Whisk egg yolks, sugar, and salt until pale and thick (about 2 minutes).
Slowly pour warm cream into the yolk mixture while whisking constantly. Don’t scramble the eggs.
Remove vanilla pod if using.
Bake in a Water Bath
Place four ramekins in a baking dish. Divide custard between them.
Pour boiling water into the baking dish until it reaches halfway up the ramekins.
Bake for 30-35 minutes until edges are set but center still jiggles like Jell-O.
Chill and Caramelize
Cool ramekins, then refrigerate for at least 4 hours (overnight is better).
Sprinkle a thin, even layer of sugar over each custard.
Melt sugar under a broiler or with a torch until amber and bubbly.
Let the sugar harden for 2 minutes. Then crack away.
Summary
Prep Time: 15 minutes | Bake Time: 30-35 minutes | Chill Time: 4+ hours | Total Time: ~5 hours
Yield: 4 servings
Difficulty: Easy (patience required)
Storage Notes
Make the custard up to 3 days ahead—just keep it chilled without the sugar crust. Add the sugar and caramelize right before serving. Once bruleed, eat within 2 hours or the sugar gets soft. Do not freeze. The custard will weep and ruin the texture.
