June Xie is the former Senior Food Producer for Delish, where she hosted recipe videos and the wildly popular YouTube show, Budget Eats. She previously worked in numerous restaurant kitchens throughout NYC before first joining Delish as our Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. She also loves staring at alpacas.
Whether you’re planning the cherry-on-top dessert to your romantic date night or the centerpiece to your dinner party, crème brûlée is a dessert to impress. While it might sound like the fanciest of desserts, don’t let the name fool you— it’s surprisingly easy to make at home! First time making this classic dessert? We’ll guide you through every step of the way, from the water baths to tempering your eggs to the sugar torching (arguably the best part of this dish, tbh).
What is crème brûlée?
Crème brûlée is a classic French dessert combining a custard, almost pudding-like base with a caramelized sugar crust top. One of the best (and most famous) aspects of this dish is the contrast between the cold, custard filling and the warm, crisp topping. After chilling the custard in the fridge, the caramelized topping is created by sprinkling each ramekin with sugar before torching. The last step is the best step: After your crust is created, grab a spoon and crack! Your sweet custard is revealed for creamy, sugary goodness in every bite.
How to make classic crème brûlée:
We upped the ante with a flavorful twist on the classic in this recipe: the addition of Earl Grey tea and citrus zests adds much more depth and an aromatic bitterness to the mix. If you prefer to have a classic vanilla crème brûlée, simply skip the citrus zest and tea situation and use either half a vanilla bean (split and seeds scraped, simmered with the cream mixture then strained out) or 1 teaspoon vanilla extract (added once cream mixture is removed from heat).
Top tips for crème brûlée:
— Be careful with the water bath. When removing your ramekins, be careful—don’t let any of the water from your water bath splash into your crème brûlée!
— Go slowly when tempering. The key to tempering egg yolks is to go slowly, gradually, and whisk constantly (and furiously).
— Start with an even layer of sugar. This way, all of your sugar burns at the same rate for a more even, golden top.
Can I make crème brûlée ahead of time?
If you want to make this dish ahead of time, simply prepare your baked custards until step 7. Place in the fridge for up to 4 days, then when you're ready to serve, top with your sugar topping and get to torching!
If you've made this recipe, let us know how it went in the comments below!
- Yields:
- 2 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 2 hrs 45 mins
- Cal/Serv:
- 637
Ingredients
- 1/4 c.
granulated sugar, divided, plus more for serving
Zest of 1 small orange
Zest of 1 lemon
- 1 c.
heavy cream
- 1/4 c.
whole milk
- 1/4 tsp.
kosher salt
- 2
Earl Grey tea bags, cut open (optional)
- 3
large egg yolks (50 g.)
- Nutrition Information
- Per Serving (Serves 2)
- Calories637 Fat52 gSaturated fat30 gCholesterol437 mgSodium306 mgCarbohydrates37 gFiber2 gSugar35 gProtein8 gVitamin D3 mcgCalcium171 mgIron1 mgPotassium285 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 325°. In a medium heatproof mixing bowl, rub 2 tablespoons sugar with zests until sugar takes on an orange hue.
- Step 2In a small sauce pan over medium heat, bring cream, milk, remaining 2 tablespoons sugar, loose tea, if using, and salt up to a simmer. Reduce heat to low and let simmer for 10 minutes. Remove from heat.
- Step 3Meanwhile, bring 4 cups water up to a boil. Add yolks to bowl with sugar and whisk vigorously until smooth, shiny, and slightly lightened in color, 2 to 3 minutes.
- Step 4While whisking, slowly pour in about ¼ cup hot cream mixture until well combined. Slowly whisk in remaining cream until fully combined. Strain mixture through a fine-mesh sieve. Place two 6-ounce ramekins in a small baking dish, or, preferably, place each ramekin into individual round baking dishes. Divide cream mixture equally between ramekins.
- Step 5Place baking dish in oven and slowly fill dish with enough boiling water to come up halfway up the ramekins, being careful to not splash any water into the ramekins.
- Step 6Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 35 minutes. (If using shallower, wider ramekins, only bake for 25 minutes.)
- Step 7Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath. Let cool to room temperature and transfer to refrigerator to chill until fully set, at least 1 hour 30 minutes.
- Step 8When ready to serve, dust each ramekin evenly with 1 teaspoon sugar. Use a torch to gradually melt and caramelize sugar.