Classic Crème Brûlée Recipe (4-Ingredients)
Easy classic crème brûlée recipe made with 4 ingredients. Silky custard, crisp caramel top, and foolproof step-by-step instructions.
Servings: 5
Calories: 433kcal
Equipment
Ingredients
- 2 cups Heavy cream
- 1 Vanilla bean pod *read notes
- 5 Egg yolks
- ⅓ cup Sugar
- Extra sugar for brûlée topping
Instructions
- Preheat the oven to 140°C (285°F). Set aside 5 (4-oz/120ml) ramekins or 4 (5-oz /150ml) ramekins.
- Heat the cream: Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream along with the sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the cream just begins to steam. Do not boil.
- Meanwhile whisk yolks: In a bowl, whisk egg yolks just until combined and slightly pale.
- Temper: Slowly pour the warm cream mixture into the yolks while whisking constantly. Remove and discard the vanilla pod. Strain the custard through a fine-mesh sieve for an ultra-smooth texture
- Rest and skim: Let the custard stand for about 1-2 minutes, allowing any foam created during mixing to rise to the surface. Gently skim off the foam with a spoon or spatula, then divide the custard evenly between ramekins.
- Bake in a water bath: Arrange the ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–40 minutes (baking time may vary depending on the size and depth of the ramekins), until the edges are set and the centers still have a slight jiggle.
- Chill: Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours, preferably longer.
- Caramelize: Just before serving, sprinkle a thin, even layer of sugar over each custard. Torch until deeply golden and glassy. Let stand for 1–2 minutes to harden, then serve.
Video
Notes
- Vanilla: Vanilla bean gives the cleanest, most classic flavor. Substitute 2 teaspoons vanilla extract or paste, added after heating the cream.
- Make ahead: The custard can be made up to 3 days in advance. Brûlée the sugar just before serving for the best crack.
- Variations:
- Coffee: Add 1–2 teaspoons instant espresso to the warm cream.
- Chocolate: Whisk 3 oz (85 g) finely chopped dark chocolate into the hot cream until melted.
- Pistachio Crème Brûlée: Add ¼ cup of pistachio paste to the cream and blend until smooth before baking.
- Citrus: Add strips of orange or lemon peel to the cream while heating; remove before tempering.
- Storage: Store baked custards (without sugar topping) covered in the fridge for up to 3 days. Once brûléed, serve immediately.
- Extra Pro Tips:
- A gentle jiggle means creamy, not underbaked.
- Always strain the custard for a silk-smooth texture.
- No torch? You can caramelize the sugar under the oven broiler. Place the ramekins on the top rack and broil briefly, watching constantly, until the sugar melts and turns deep golden, this happens very quickly.
- Baking time: Baking time can vary depending on the size and depth of the ramekins and the baking dish. Smaller or shallower ramekins will set faster, while larger or deeper ones may need a few extra minutes, always look for set edges with a gentle jiggle in the center.
- Leftover egg whites: This recipe uses only egg yolks, so you’ll have leftover egg whites. Don’t toss them, I’ve shared plenty of easy and delicious ideas on how to use egg whites, from light desserts to savory recipes.
Nutrition
Calories: 433kcal | Carbohydrates: 17g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 302mg | Sodium: 34mg | Potassium: 110mg | Sugar: 16g | Vitamin A: 1659IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg