Your Ultimate Crème Brûlée Recipe

If you're looking for a dessert that will impress your family, guests, or simply satisfy your sweet tooth this summer, this classic French recipe is a great place to start.

Rabat – Summer and desserts simply go hand in hand. If there’s one sweet treat that continues to stand the test of time, it’s crème brûlée.

With its silky vanilla custard hidden beneath a crisp caramelized sugar topping, it strikes the perfect balance between creamy and crunchy in every spoonful.

The best part? Despite its elegant appearance, crème brûlée is surprisingly simple to make. It requires only a handful of ingredients and a little patience while it bakes and chills.

Now, enough talking. Let’s get straight to it.

But first, preheat your oven to 165°C.

Here’s what you’ll need

4 cups heavy cream
3 teaspoons vanilla extract (or, even better, 1 vanilla bean)
5 egg yolks
½ cup sugar
A pinch of salt
Extra granulated sugar for the caramelized topping

How to make it

Pour the heavy cream into a saucepan and add the vanilla. Heat it over medium heat until its warm and fragrant, but do not let it boil.

While the cream is heating, whisk together the egg yolks, sugar, and a pinch of salt in a bowl until the mixture becomes smooth.

Slowly pour the warm cream into the egg mixture while whisking continuously. This step prevents the eggs from scrambling and creates a silky custard.

Divide the mixture evenly among ramekins or small oven-safe cups. Place them inside a deep baking tray, then pour hot water into the tray until it reaches about halfway up the sides of the ramekins. This water bath, or bain-marie, helps the custard cook gently and evenly.

Bake for about 35 to 45 minutes, or until the edges are set while the center still has a slight wobble.

Remove the ramekins from the water bath and let them cool to room temperature before refrigerating them for at least 4 hours, or preferably overnight.

Now comes the most satisfying part.

Sprinkle a thin, even layer of granulated sugar over each chilled custard. Using a kitchen torch, caramelize the sugar until it melts into a deep golden crust. Be careful not to burn it, as the goal is a crisp layer with a slight bitterness that balances the sweetness of the custard.

Let the caramel harden for a minute before serving.

And voilà! Crack through the caramelized top with your spoon and enjoy one of the world’s most iconic desserts.