Hi there! I’m Cassandre, and today on Caramel Loafing, I’m sharing a dessert that might look intimidating at first glance but is actually delightfully simple and so rewarding to make: classic French Crème Brûlée.
Crème Brûlée is one of those timeless French desserts you’ll want to master. Don’t be put off by its reputation — while it’s iconic, it’s surprisingly easy to make at home. With just everyday ingredients — egg yolks, sugar, heavy cream, milk, and vanilla (either a bean or extract) — you can create a dessert that feels incredibly elegant and luxurious. Unlike Japanese custard puddings like our Showa Custard Pudding, the texture of Crème Brûlée is richer and more velvety. There’s really nothing tricky about the prep work — you just need a good recipe.
This recipe is inspired by the legendary French pastry chef Philippe Conticini. He started in savory cooking before revolutionizing French desserts, and in 1994, he famously created the concept of verrines — serving layered desserts vertically in glass cups. He’s well-known for generously sharing his recipes and techniques with home bakers and chefs alike. If you love his creations, you should also try his classic French Chocolate Pound Cake — another recipe that never disappoints!
More recipes you’ll love:
Airy and classic: Chocolate Mousse,
Try making pudding with condensed milk: Brazilian Caramel Flan,
Recreate Joël Robuchon’s French Chocolate Baked Pudding,
A nostalgic French grandmother’s dessert: French Rice Pudding,
Or a double-texture delight: Caramel Custard Cake.
If you’re a fan of French Crème Brûlée, you really should give this recipe a try. No complicated water bath needed — it bakes low and slow straight in the oven for the perfect silky texture. Trust me, you don’t want to miss this. :)
How to Make Classic French Crème Brûlée
Ingredients
Ramekin size: Flower-shaped round ramekin, about 12 cm (4.7 in) diameter, 2 cm (0.8 in) high
Yield: Makes 2 servings
- Milk 75g (2.6 oz)
- Heavy cream 75g (2.6 oz)
- 1 vanilla bean or 1 tsp (about 5g / 0.18 oz) vanilla extract
- Egg yolks 35g (1.2 oz) (about 2 medium-large eggs or 3 small eggs)
- Granulated sugar 15g (0.5 oz)
- Brown sugar, as needed
- Fleur de sel, a pinch (optional)
Use our Caramel Loafing Nutrition Calculator to check the nutrition info for this recipe.
Instructions
- Combine the milk and heavy cream in a small saucepan.
- Gently flatten the vanilla bean with the back of a knife, split it lengthwise, and scrape out the seeds.
- Add the seeds and pod to the saucepan. Heat over medium-low until just about to boil — when you see bubbles forming at the edges, remove from heat, cover, and let steep for 15–20 minutes.
- Separate the egg yolks, weighing out 35g (1.2 oz) into a medium mixing bowl.
- Add the granulated sugar and whisk gently to combine — don’t overbeat.
- Place a fine-mesh strainer (not too fine — you want the vanilla seeds to pass through) over the egg mixture. Pour the infused milk mixture through the strainer, discarding the pod. Whisk gently to combine.
- Skim off any foam with a spoon for a smoother custard, then divide evenly into two ramekins.
- Preheat the oven to 212°F (100°C) and bake for 45–50 minutes (no water bath needed) until the surface is set but the centers still have a slight wobble (not runny).
- Cool completely on a rack, then refrigerate overnight or at least four hours.
- When ready to serve, sprinkle a thin layer of brown sugar over each custard. Brush away excess sugar around the ramekin edges. Using a torch, move in circles to melt the sugar evenly to a light golden color. Add a second sprinkle of sugar in the center and torch again until a crisp golden caramel crust forms. Let sit for 2–3 minutes before enjoying.
- Chilled Crème Brûlée keeps up to three days in the fridge. For best texture, caramelize the sugar just before serving.
Watch the full step-by-step video: Classic French Crème Brûlée
FAQs & Tips for Perfect Crème Brûlée
Crème Brûlée is simple but there are small details that make a big difference — from ingredient ratios to how you handle the caramel topping. Here are answers to the most common questions to help you get it right every time.
What’s the difference between Crème Brûlée and caramel custard pudding?
While the ingredients are similar, the texture is totally different. Caramel puddings are soft and silky with a liquid caramel sauce poured underneath or over the top. Crème Brûlée is richer and creamier, topped with a crisp caramelized sugar crust that cracks beautifully with each spoonful — the combination of silky custard and crisp caramel is what makes it so special.
Does the egg yolk amount need to be precise?
Absolutely — we strongly recommend weighing your yolks with a kitchen scale. Too much yolk will make the custard overly rich and heavy; too little and it won’t set properly or have that luxurious texture. Stick to the recipe for best results.
Can I substitute the vanilla bean? How do I store used vanilla beans?
If vanilla beans are too pricey or hard to find, you can use a good-quality vanilla extract instead, or even half a bean for a milder flavor. Don’t toss the scraped bean — rinse, dry thoroughly, and store it in a jar of sugar to make your own vanilla sugar for future bakes!
How do you get that perfect, thin, crisp caramel crust?
For the best results, sprinkle sugar twice and torch twice. First, cover the top evenly with a thin layer of sugar and torch to light gold. Then add a bit more sugar in the center and torch to a deeper amber. Always brush off excess sugar from the ramekin rim to avoid burnt bits. Let it sit for a couple of minutes — that’s when the crust hardens perfectly.
Does ramekin depth matter?
Shallow ramekins are ideal — they give you a better ratio of creamy custard to crisp caramel in every bite. Deeper ramekins work too, but they can make the dessert feel too dense or rich. Classic French Crème Brûlée is usually served in shallow dishes for a reason!
Do I really not need a water bath?
This recipe uses a low-temperature bake instead of a water bath — around 194°F–212°F (90°C–100°C) is ideal for a silky texture. If your oven can’t go that low, use a water bath at 284°F–302°F (140°C–150°C) for 25–35 minutes, with the water at least halfway up the sides of the ramekins and at about 176°F (80°C).
How can I tell if it’s baked through?
The custard should jiggle slightly in the center but be set around the edges — or just fully set on top with a slight wobble. That’s the sweet spot for a luscious texture.
How long does it keep? Can you caramelize the top ahead of time?
Crème Brûlée will keep for up to three days in the fridge, but always caramelize the top right before serving. If done ahead, the sugar crust will soften and lose its signature crunch.