• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Blog
  • Recipe Index
  • About Le Chef's Wife
  • Press
  • Contact

Le Chef's Wife logo

  • Start Here
  • Soup Sunday
  • Riviera Recipes
  • Entertaining
  • Boutique
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Start Here
  • Riviera Recipes
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Baking

    Published: Mar 26, 2022 · Modified: Aug 25, 2023 by Anina Belle Giannini

    How to make Crème Brûlée like a French Chef

    Jump to Recipe·Print Recipe
    Crème Brulée on a table ready to eat with two spoons

    J'Adore! Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    There is Crème Brûlée, and then there is Le Chef's Crème Brûlée. A rich, decadent and silky smooth cream, flecked with fragrant vanilla bean and a crisp, crackly top that shatters into sugar shards when you break into it. This crème brûlée is absolute perfection - and, with a few insider tips, is easier than you think to make at home. Are you ready to learn how to make Crème Brûlée like a French Chef?

    Allons-y!

    What is Crème Brûlée?

    A Crème Brûlée is an iconic French dessert made a with a rich, egg yolk pastry cream, cooked in the oven a low heat for a long time (3 hours!). The signature crackly top is made by burning (brûlée in French) sugar sprinkled over the top.

    Ingredients for Crème Brûlée

    Ingredients for Crème brulée - eggs, sugar, milk and cream and vanilla bean

    *I prefer measuring in grams as they are the most precise measurement for baking. I highly suggest baking with a pastry scale for no-fail recipes.

    • 400 grams of heavy cream (about 2 cups)
    • 100 grams of whole milk (about ½ cup)
    • 8 egg yolks (gently separate the yolk from the egg white - the egg whites can be used for an Omelette the next morning!)
    • 110 grams of sugar (about ½ cup)
    • 1 whole vanilla bean
    • 2 cups of water to pour in the pan when baking
    • An additional 110 grams of sugar (½ cup) for the Brulée coating

    Equipment Needed

    A blowtorch - necessary for the getting the signature crackly crust on Crème Brûlée

    Shallow 6 oz ramekins that are oven safe. The type of ramekin you use is key for getting your creme brulée to set. The ones I used for this recipe are thin and contain 6oz of liquid. This recipe makes 6 crème brûlées with about a ½ cup of liquid in each one.

    A baking pan with sides at least one inch tall

    (This post contains affiliate links, meaning I receive a small commission if you purchase, at no cost to you. Thank you for supporting my small business.)

    ramekins set up on a baking tray to make creme brulée

    Instructions:

    Preheat the oven to 225 degrees Farenheit

    Mix the egg yolks and sugar together in a large bowl with a whisk until the color begins to whiten.

    Carefully slice the vanilla bean in half length wise. Using the tip of your knife scrape out the insides of the bean (the little black seeds) and mix them in with the egg yolk and sugar.

    Add the milk and the cream to the mixture - whisk together.

    Use a ladle and carefully pour the mixture into the ramekins that are already set in the pan to avoid spilling.

    Very delicately, transfer the pan to the middle rack of your oven.

    Now, add about an inch of boiling water into the pan. (I add the water after the pan is in the oven to avoid the water sloshing into the crème brûlée). Using boiling water is key to help the Crème to set.

    Let cook for 3.5 hours (yes, 3.5 hours) making sure that there is always water in the pan. If you add more water, make sure it is boiling before you add it. The low heat and steam from the hot water create the best, creamy consistency in a crème brûlée.

    You will know that the Crème is cooked when it no longer jiggles when you (lightly) move the ramekin.

    Creme brulée straight out of the oven with a bowl of sugar beside it to create the sugar crust
    Crème right out of the oven

    How to Brûlée your Crème Brûlée like a Chef

    The trick is to burn the sugar twice! 2 coats of "burnt" sugar make for that crack that is oh so satisfying.

    First, generously sprinkle sugar over the top of each ramekin. Lift the ramekin of Crème up and , using both hands, swirl it around so that the sugar evenly coats the top. Pour the extra sugar back into a bowl.

    Give a light pass over each sugar coated ramekin with a blowtorch. You are looking to melt the sugar - not complete caramelize it, or brulée it. It should still have its clear color.

    Repeat the same step. Generously sprinkle sugar over the top - swirl around and discard the extra sugar.

    Now to use the blowtorch more carefully - you are looking to achieve a deep caramel color on top of your Crème Brûlée. Allow the sugar to bubble and blister - just be careful it does not blacken! You don't want to burn the sugar black and ruin the taste of your slow cooked desserts.

    Allow to cool for a few minutes and for the sugar crust to harden.

    Enjoy!

    Expert Tips:

    The type of ramekin you use is key for getting your creme brulée to set. The ones I used for this recipe are thin and contain 6oz of liquid. This recipe makes 6 crème brûlées with about a ½ cup of liquid in each one.

    Never open the oven while cooking unless absolutely necessary! Especially at a low heat like in this recipe you can't let the heat escape.

    The Bain Marie must be made with boiling water. Boil your water in a kettle before (very carefully!) adding it to the baking tray to surround your crème brûlées.

    Place the crème brûlées in the fridge for a couple hours after they are baked.

    Creme brulée on a table - ready to eat

    Tell me, do you prefer to use light, gentle taps to break the top of your Crème Brûlée or do you go in with one strong tap with the spoon for maximum effect?

    Feel free to comment and rate the recipe below!

    Crème Brûlée can be made up to a couple days in advance, but I suggest saving the last step, the caramelizing of the sugar, until right before you serve.

    homemade creme brulee that has a bite out of it - sugar crackly crust

    Other classic French desserts, made simple, you might enjoy:

    Mousse au chocolat

    Moelleux au chocolat

    Chocolate Soufflé

    Crèpes

    Au plaisir,

    Le Chef's Wife

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Crème Brulée on a table ready to eat with two spoons

    How to make Crème Brûlée like a French Chef

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 1 review
    • Author: Anina Belle Gianini
    • Prep Time: 20 minutes
    • Cook Time: 3h30 hours
    • Total Time: 3h50
    • Yield: 6 1x
    • Category: dessert
    • Method: french
    • Cuisine: French
    Print Recipe
    Pin Recipe

    Description

    There is Crème Brûlée, and then there is Le Chef's Crème Brûlée. A rich, decadent and silky smooth cream, flecked with fragrant vanilla bean and a crisp, crackly top that shatters into sugar shards when you break into it. This crème brûlée is absolute perfection - and, with a few insider tips, is easier than you think to make a home. Are you ready to learn how to make Crème Brûlée like a French Chef? 


    Ingredients

    Scale

    *I prefer measuring in grams as they are the most precise measurement for baking. I highly suggest baking with a pastry scale for no-fail recipes.

    400 grams of heavy cream (about 2 cups)

    100 grams of whole milk (about ½ cup)

    8 egg yolks (gently separate the yolk from the egg white - the egg whites can be used for an Omelette the next morning!)

    110 grams of sugar (about ½ cup)

    1 whole vanilla bean


    Instructions

    Preheat the oven to 225 degrees Farenheit

    Mix the egg yolks and sugar together in a large bowl with a whisk until the color begins to whiten

    Carefully slice the vanilla bean in half length wise. Using the tip of your knife scrape out the insides of the bean (the little black seeds) and mix them in with the egg yolk and sugar.

    Add the milk and the cream to the mixture - whisk together.

    Use a ladle and carefully pour the mixture into the ramekins that are already set in the pan to avoid spilling.

    Very delicately, transfer the pan to the middle rack of your oven.

    Now, add about an inch of boiling water into the pan. (I add the water after the pan is in the oven to avoid the water sloshing into the crème brulée. Boiling water is key to getting the creme to set properly. 

    Let cook for 3.5 hours (yes, 3.5 hours) making sure that there is always water in the pan. If you add more water, make sure it is boiling before you add it. The low heat and steam from the water create the best, creamy consistency in a crème brûlée.

    You will know that the Crème is cooked when it no longer jiggles when you (lightly) move the ramekin.

    How to Brûlée your Crème Brûlée like a Chef

    The trick is to burn the sugar twice! 2 coats of "burnt" sugar make for that crack that is oh so satisfying.

    First, generously sprinkle sugar over the top of each ramekin. Lift the ramekin of Crème up and , using both hands, swirl it around so that the sugar evenly coats the top. Pour the extra sugar back into a bowl.

    Give a light pass over each sugar coated ramekin with a blowtorch. You are looking to melt the sugar - not complete caramelize it, or brûlée it. It should still have its clear color.

    Repeat the same step. Generously sprinkle sugar over the top - swirl around and discard the extra sugar.

    Now to use the blowtorch more carefully - you are looking to achieve a deep caramel color on top of your Crème Brûlée. Allow the sugar to bubble and blister - just be careful it does not blacken! You don't want to burn the sugar black and ruin the taste of your slow cooked desserts.

    Allow to cool for a few minutes and for the sugar crust to harden.

    Enjoy!

    Tell me, do you prefer to use light, gentle taps to break the top of your Crème Brûlée or do you go in with one strong tap with the spoon for maximum effect?

    Feel free to comment and rate the recipe below!

    Crème Brûlée can be made up to a couple days in advance, but I suggest saving the last step, the caramelizing of the sugar, until right before you serve.


    Notes

    Crème Brûlée can be made up to a couple days in advance, but I suggest saving the last step, the caramelizing of the sugar, until right before you serve.

    Did you make this recipe?

    Tag @lechefswife on Instagram

    More Baking

    • french toast recipe
      Easy French Toast Recipe
    • butter and apricot jam tartine
      French Breakfast Foods
    • foie gras, crackers and spiced prune compote
      Spiced Prune Compote Recipe
    • Making a Buche de Noel from scratch - the finished cake with chocolate ganache and hazelnut brittle
      Buche de Noel Cake with Dark Chocolate Ganache

    Reader Interactions

    Comments

    1. Emily says

      July 15, 2023 at 3:44 pm

      This recipe makes soup. Delicious soup, but soup nevertheless. I cooked these in the water bath for the stated 3 hours, then another 2.5 hours, then I got desperate and raised the temperature to 350 and cooked them another 15 minutes. At that point it was 3 am and I was exhausted and they had formed enough of a crust on top that I hoped they were set enough that I could let them cool and put them in the fridge. Well, I checked this morning and beneath that deceptively set crust on top there is soup. Still. They smell wonderful. And the taste is wonderful. But this recipe does not work as written. Maybe you missed an important step when you wrote it? I saw some other recipes heat up the cream ahead of time--perhaps that is the missing step?

      Reply
      • lechefswife says

        July 15, 2023 at 8:10 pm

        Thank you, Emily, for your feedback. I am so sorry that you were up so late struggling with crème brûlée. That experience is the opposite of what I hope to share with my blog! This recipe is from my husband's apprentice notebook as a young chef and has been tried many (1000s) of times. However, your comment prompted us to try it again (the kids are excited to have crème brûlée today!) and there are 2 pieces of info that I could have been more clear about when writing the recipe. 1) To create a proper bain marie for the creme, you need to add boiling water into the pan. 2) the size and the thickness of the ramekin is very important. We use 6 oz ramekins that are shallow and quite thin porcelain. If you are using a more traditional ramekin that is taller with thicker sides, the cooking time would need to be extended. I hope that you give the recipe a try again - it really is the best crème brûlée I have ever had. Bonne journée, Anina Belle

        Reply
    2. Heidi Needles says

      July 09, 2023 at 2:17 am

      Is it really 200 fahrenheit? It took nearly 4 hours for them to set.

      Reply
      • lechefswife says

        July 10, 2023 at 3:25 pm

        Hello Heidi,
        I am sorry to hear that your crème brulée took longer to cook. Where they tasty though?
        It is crucial that the temperature stays low to not curdle the cream. Did you put them in a bath of water while cooking? the steam helps them to set quicker.
        Thank you for letting me know!

        Reply
    3. Suzanne says

      March 27, 2022 at 2:47 pm

      A labor of love! Any suggestions as to what else cooks at 200C, just see o as to maximize the use of the oven?

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Bonjour. If you are looking for French Recipes, made simple, you are in the right place! I translate the fancy cooking of my French Chef husband into easy-to-follow recipes that busy people with no culinary training, like me, can cook. From French Baguettes to French Riviera classic recipes, I invite you to learn French cooking with me.

    More about me →


    Follow Me On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • homemade French baguettes piled up on a striped cotton towl
      Quick Easy French Baguettes (Baking Baguettes for Beginners)

    • a bowl of leek soup with sauteed leeks as a garnish
      Magical Leek Soup

    • oven roasted bone in ribeye steak with potato skewers
      Bone in Ribeye Steak Recipe

    • Branzino on a plate with Vierge Sauce made of tomatoes, capers, shallots, olives and basil
      Mediterranean Branzino Filet Recipe with Vierge Sauce

    • poulet roti - roast chicken with lemon and thyme and garlic fresh out of the oven
      Lemon Thyme French Roast Chicken (Poulet Rôti)

    • french crepe with blueberry compote
      Easy French Crêpes Recipe


    Fall Recipes

    • french onion Soup gratinée in a white bowl with wine
      Le Chef's French Onion Soup Gratinée

    • Parisian Potato salad on a plate with mixed greens and a glass of white wine
      La Salade Parisienne - the best French Potato Salad

    • coq au vin blanc , a chicken stew with white wine, pork belly, celery, onions, mushrooms, parsley
      Coq au Vin Blanc

    • Turkey au vin and mashed potatoes with red wine
      Turkey au Vin

    • Petits Farcis Niçois
      Les Petits Farcis Niçois (or Petits Farcis à la Provençale)

    • 2 pots of French chocolate mousse with chocolate shavings
      Mousse au Chocolat (French Chocolate Mousse made simple)



    Footer

    ↑ back to top

    My Favorites

    • french onion Soup gratinée in a white bowl with wine
    • homemade French baguettes piled up on a striped cotton towl
    • Le Chef's Wife in her kitchen in front of a row of pots and pans

    Search

    Follow

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Featured In


    Privacy Policy Accessibility Policy

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme