French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Crème Brûlée
Silky vanilla custard chilled until set, then finished with a thin caramel shell you crack with a spoon — pure French elegance in a ramekin.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Preheat the oven to 325°F (160°C). Place four 6-ounce ramekins in a large roasting pan.
- 2
In a saucepan, heat the heavy cream, vanilla bean pod, and scraped seeds over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 15 minutes.
- 3
In a bowl, whisk the egg yolks, sugar, and a pinch of salt until pale and slightly thickened.
- 4
Gradually pour the warm cream into the egg mixture while whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve and discard the vanilla pod.
- 5
Divide the custard evenly among the ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
- 6
Bake for 35-40 minutes until the edges are set but the center still jiggles slightly. Chill in the refrigerator for at least 4 hours.
- 7
Before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a dark, brittle crust.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving285
Calories
3 g
Protein
15 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Crème brûlée pairs a rich vanilla custard baked low and slow in a water bath with a thin layer of sugar caramelized hard just before serving, creating the contrast between a cool, silky interior and a glassy, crackling top. The custard itself is simple — cream, egg yolks, sugar, vanilla — with the caramelized crust doing all the textural work.
Listahan note
This version bakes the custard in a water bath at a gentle oven temperature and pulls it while the center still has a slight wobble, since even a few extra minutes in the oven can turn a silky custard grainy once the eggs overcook.
Technique cues
- Warm the cream with the vanilla bean or paste before whisking it slowly into the egg yolks and sugar, adding it gradually so the hot cream doesn't scramble the yolks on contact.
- Strain the custard through a fine sieve before pouring it into ramekins, which catches any bits of cooked egg or vanilla bean pod and keeps the texture perfectly smooth.
- Bake in a water bath with hot water reaching partway up the ramekins; this buffers the custard from direct oven heat and is the main reason it sets gently instead of curdling.
- Chill the baked custards fully, at least a few hours, before adding the sugar topping — sugar caramelized over a warm custard melts unevenly into it rather than forming a distinct crust.
Kitchen flow
- Parallel prep
- While Crème Brûlée is in the oven, measure out any garnish or topping — like the vanilla bean or 1 tbsp vanilla bean paste — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Crème Brûlée's dough or batter (built around vanilla bean or 1 tbsp vanilla bean paste) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Crème Brûlée freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the vanilla bean or 1 tbsp vanilla bean paste. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Crème Brûlée right away — sugar and butter residue hardens fast once it cools. This one leans on the vanilla bean or 1 tbsp vanilla bean paste. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 cups heavy cream
Richness and texture
Purpose: cups heavy cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 vanilla bean or 1 tbsp vanilla bean paste
Sweetness and aroma
Purpose: vanilla bean or 1 tbsp vanilla bean paste adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
5 large egg yolks
Main protein or body
Purpose: large egg yolks gives Crème Brûlée its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
1/2 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
pinch of salt
Flavor support
Purpose: pinch of salt supports the balance of Crème Brûlée and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Torch the sugar layer in thin, even passes rather than holding the flame in one spot, which caramelizes it evenly instead of burning some patches while leaving others pale.
- Serve crème brûlée within a few minutes of caramelizing the top, since the sugar crust softens and turns syrupy again once it sits, losing its signature crack.
- A shallow, wide ramekin gives a better ratio of caramelized top to custard than a deep, narrow one, since more of the surface gets torched.
Ingredient swaps
- Dairy-free direction
- Swap the heavy cream for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the vanilla bean or 1 tbsp vanilla bean paste.
- Egg-aware direction
- Replace the egg yolks with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the vanilla bean or 1 tbsp vanilla bean paste.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the vanilla bean or 1 tbsp vanilla bean paste.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. This one leans on the vanilla bean or 1 tbsp vanilla bean paste.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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