Name: Crème Brûlée
Prep time: 15 min
Cook time: 40 min
Total time: 4 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 6 tbsp unsalted butter, melted; 16 oz cream cheese, room temperature; 2/3 cup granulated sugar; 1/2 cup sour cream; 2 large eggs; 1 1/2 tsp vanilla extract; 1 tbsp all-purpose flour (optional); 1 tbsp lemon juice (optional); Powdered sugar for dusting (optional)

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Crème Brûlée is a classic French dessert known for its rich, silky custard base topped with a thin, crisp layer of caramelized sugar. This elegant dessert is deceptively simple and provides a satisfying contrast between creamy and crunchy textures, making it a timeless favorite for special occasions or refined dinner endings.

Why You’ll Love This Recipe

Crème Brûlée offers a luxurious dessert experience with minimal ingredients. Its smooth vanilla-infused custard and the dramatic crack of burnt sugar on top make every bite memorable. The recipe is straightforward, yet the result feels gourmet. It’s a crowd-pleaser that looks and tastes impressive without requiring advanced baking skills.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Heavy cream
Egg yolks
Granulated sugar
Vanilla bean or vanilla extract
Salt (a pinch)
Extra granulated sugar (for caramelizing)

Directions

Preheat oven to 325°F (160°C).
In a saucepan, heat the heavy cream with the vanilla bean (or extract) just until steaming; do not boil.
In a mixing bowl, whisk the egg yolks with sugar and salt until the mixture is pale and thickened.
Gradually whisk the hot cream into the yolk mixture to temper it, mixing constantly.
Strain the custard through a fine sieve to remove any solids and vanilla pod.
Pour into ramekins and place them in a baking dish.
Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 30–40 minutes, or until the custards are just set but still slightly jiggly in the center.
Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
Before serving, sprinkle a thin, even layer of granulated sugar over each custard and caramelize it with a kitchen torch or under a broiler until golden and crisp.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Chill time: 2 hours
Total time: About 3 hours (including chilling)

Variations

Chocolate Crème Brûlée: Add melted dark chocolate to the custard base.
Espresso: Infuse cream with espresso powder or coffee beans.
Citrus: Add lemon or orange zest to the cream for a bright twist.
Lavender: Infuse the cream with culinary lavender for a floral note.
Boozy: Add a splash of liqueur such as Grand Marnier or Bailey’s.

Storage/Reheating

Refrigerate Crème Brûlée (without the caramelized top) covered for up to 3 days.

To finish:

Add and caramelize sugar topping just before serving for best texture.
Do not freeze, as the custard may separate upon thawing.

FAQs

Can I use milk instead of cream?

Heavy cream is essential for the rich texture. Milk will make the custard too thin.

Do I need a kitchen torch?

A torch provides the best control, but a broiler can be used carefully.

Why is my custard curdled?

Overheating or overbaking can cause curdling. Bake just until the center jiggles slightly.

How do I know the custard is set?

It should be mostly firm with a slight jiggle in the center when gently shaken.

Can I make this ahead of time?

Yes, the custards can be made 1–2 days in advance. Caramelize the top just before serving.

How thick should the sugar layer be?

A thin, even layer is ideal—about 1 to 2 teaspoons per ramekin.

Can I use brown sugar for the topping?

White granulated sugar works best for an even caramelized crust.

Is it safe to eat raw egg yolks?

The eggs are cooked during baking, so they are safe when the custard is properly baked.

Why strain the custard?

Straining removes any cooked egg bits and results in a smoother texture.

What type of vanilla should I use?

Vanilla bean provides the best flavor and visual appeal, but pure extract is a good substitute.

Conclusion

Crème Brûlée is a sophisticated dessert that’s surprisingly easy to make at home. With its creamy custard and signature burnt sugar crust, it strikes a perfect balance between rich and refreshing. Whether for an elegant dinner party or a personal treat, this timeless recipe delivers elegance and flavor in every spoonful.

Crème Brûlée

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Baked Cheesecake Bars are rich, creamy, and perfectly portioned squares of classic cheesecake atop a crisp graham cracker crust—ideal for gatherings, parties, or everyday treats.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 4 hours
Yield: 9 bars 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on sides.
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into pan to form crust. Bake for 8–10 minutes, then cool slightly.
In a mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
Mix in sour cream, then add eggs one at a time, beating just until combined.
Stir in vanilla extract, lemon juice (if using), and flour (if using).
Pour batter over crust and smooth the top.
Bake for 35–40 minutes, until center is set and edges are lightly golden.
Cool to room temperature, then refrigerate for at least 3 hours or overnight.
Lift from pan using parchment overhang, slice into 9 bars, and dust with powdered sugar if desired.