Crème brûlée
A rich baked custard of cream, egg yolks, sugar and vanilla, topped with a thin layer of sugar caramelized into a brittle crust.
- Traditional and regional desserts
- France, with related desserts in England and Catalonia
Also called: burnt cream
The custard is baked gently in a water bath until it is set at the edges and still slightly wobbly in the center, then chilled. Just before serving, a thin layer of sugar is spread on top and melted with a kitchen torch or under a very hot broiler until it hardens into glassy caramel.
Very similar desserts have long histories elsewhere, including Cambridge burnt cream in England and crema catalana in Spain, which is usually thickened on the stove rather than baked. A vanilla bean gives the classic flavor.
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Tools for this
Anova Precision Cooker 3.0 (Sous Vide)Cooks custards like crème brûlée at an exact temperature.See it on Amazon
Iwatani PRO2 Culinary Butane TorchA strong, adjustable flame for even caramelized tops.See it on Amazon
DOWAN 6-oz Ceramic Ramekins (6)The right size and depth for even baking and serving.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Crème brûlée (Q312839), Wikidata