Mediterranean France

Easy Crème Brûlée

Name: Easy Crème Brûlée
Prep time: 30 min
Cook time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 946 ml / 4 cups heavy cream; 1 piece / 1 piece vanilla bean; 6 large / 6 large egg yolks; 100 g / 0.5 cup granulated sugar; 1.5 g / 0.25 tsp salt; 60 g / 12 tsp granulated sugar or Turbinado sugar

Burnt Cream, Crème Brûlée Classique, Creme Brulee

Difficulty: Medium
Servings: 6
Prep Time: 30 minutes
Make Time: 1 hour
Calories: 450 / serving
Diet: Vegetarian

The essentials, at a glance

Mediterranean Dessert Dinner Parties

This elegant custard is a timeless French classic featuring a rich vanilla base. Its contrast of creamy interior and shattered sugar crust makes it a sophisticated choice for dinner parties. The dish provides a luxurious end to a shared meal with friends.

ProteinProtein 6.0g

FatFat 35.0g

CarbsCarbs 28.0g

Above values do not change with any serving size changes you make below

Ingredients

Servings: 6

946 ml / 4 cups double cream

1 piece / 1 piece vanilla pod

6 large / 6 large egg yellow

100 g / 0.5 cup white sugar

1.5 g / 0.25 tsp salt

60 g / 12 tsp white sugar or turbinado sugars

Ingredients at a glance

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Instructions

Preheat oven to 163°C (325°F). Place 6 ceramic ramekins into a 33 x 23 cm (13 x 9 in) cake pan or roasting pan.

Split the vanilla bean vertically with a paring knife, scrape out the seeds and pulp, and set both aside.

Pour heavy cream into a medium saucepan and add the vanilla bean pod and seeds.

Bring the cream mixture to a boil over medium-high heat, then immediately remove from heat and let the vanilla steep for 15 minutes at room temperature.

Whisk egg yolks, sugar, and salt in a medium bowl until combined, being careful not to over-mix and incorporate too much air.

Bring a kettle of water to a boil.

Slowly ladle the warm cream into the egg mixture, stirring constantly.

Pour the egg mixture through a fine-mesh strainer into a second bowl to remove any solids.

Divide the custard mixture evenly among the ramekins.

Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.

Bake for 45 to 50 minutes until the custard sets but still jiggles slightly in the centre.

Remove from oven and cool at room temperature for 10 to 15 minutes until the rims are cool to touch.

Cover ramekins with plastic wrap and refrigerate for at least 3 hours or up to 3 days.

Before serving, let the custards stand at room temperature for 30 minutes.

Sprinkle 1 teaspoon of sugar in an even layer over each custard and use a kitchen torch in circular motions to toast until golden.

Sprinkle an additional teaspoon of sugar over each and repeat the torching process.

Let the crème brûlées rest for 2 to 3 minutes before serving.

Other considerations for this recipe

Torch vs Broiler

Using a kitchen torch is highly recommended over a broiler to avoid overheating the custard while caramelising the sugar.

Nutritional Benefits

Provides essential proteins from egg yolks.

Contains calcium from heavy cream.

Offers a source of energy through carbohydrates.

Provides fat-soluble vitamins from the dairy base.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Recipe Credit

southernliving.comCreme brulee 7254054

The Magic of the Perfect Sugar Crust

Andrew T. 5 Aug 2026

From the Blog

All Contributions

Easy Crème Brûlée · Andrew T.

Splitting a fresh vanilla bean is the secret to achieving that deep, aromatic base that defines a true French classic. I love how the rich, silky custard provides a cooling contrast to the brittle, caramelised topping. To get that satisfying crack, I recommend using a kitchen torch rather than a broiler, as it gives you far more control over the heat.

Pro Tips for Success

Avoid over-whisking the egg yolks to prevent air bubbles from forming in your custard.
Ensure the water bath reaches halfway up the ramekins for a gentle, even bake.
Let the dessert sit for a few minutes after torching so the sugar hardens into a glass-like shell.

It is a brilliant treat for any dinner party, offering a touch of sophistication that is surprisingly achievable for any home cook.

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Culture, Heritage & Culinary Tradition

Yumpedia: France

Crème Brûlée is a cornerstone of French pastry, though its exact origins are often debated among culinary historians. While similar custard desserts appeared in English cookbooks as early as the 17th century, the French perfected the technique of the caramelized sugar topping, which gives the dish its name, meaning burnt cream.

The dish traditionally relies on the precise balance of egg yolks and heavy cream to create a dense, silky texture. Historically, this dessert was a display of luxury due to the high cost of cream and the requirement of a steady heat source to caramelise the sugar without overcooking the custard.

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