In the world of fine desserts, few are as iconic as Crème Brûlée. With its silky vanilla custard, golden caramelized sugar crust, and the satisfying “crack” when you tap it with a spoon, this French classic embodies elegance and comfort in a single bite.
Originating in France in the 17th century, Crème Brûlée has become a beloved dessert around the globe. While you can find variations in England and Spain, nothing compares to tasting it in a Parisian brasserie, where tradition and technique meet in perfect harmony.
A Parisian Experience
Picture yourself in Paris, seated at a small table in a softly lit brasserie. After a delightful dinner, a server places a small white ramekin in front of you. The golden sugar top glistens under the warm lights. With one gentle tap of your spoon, the caramel shatters, revealing the creamy vanilla custard beneath. This is not just dessert—it’s a sensory experience, a taste of French culinary artistry.
One of the best places to enjoy this classic is Le Procope, the oldest café in Paris, where the recipe has remained unchanged for centuries.
Ingredients (Serves 4)
- 400 ml heavy cream
- 100 ml milk
- 5 egg yolks
- 60 g granulated sugar
- 2 ml vanilla extract
For the topping :
- 40 g granulated sugar
Method
1. Heat the Cream and Milk:
Combine the heavy cream and milk in a saucepan and heat gently until just about to boil.
2. Whisk the Yolks and Sugar:
In a mixing bowl, whisk together the egg yolks, vanilla extract, and sugar until the sugar dissolves and the mixture becomes pale and slightly thickened.
3. Temper the Mixture:
Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent curdling.
4. Strain for Smoothness:
Pass the mixture through a fine sieve twice for a silky texture.
5. Rest the Custard:
Allow the mixture to rest for at least 10 minutes until the foam subsides. Skim off any remaining bubbles.
6. Prepare the Ramekins:
Pour the custard into shallow oven-safe ramekins. Place them in a deep baking dish lined with a kitchen towel.
7. Water Bath:
Pour hot water into the baking dish until it reaches halfway up the ramekins’ sides. Remove any surface bubbles with a paper towel.
8. Bake:
Bake at 125°C (255°F) for 35–40 minutes, until just set but still slightly wobbly in the center.
9. Cool and Chill:
Remove from the water bath, let cool to room temperature, then refrigerate for at least 3 hours (or overnight).
10. Caramelize the Sugar:
Sprinkle each custard with a thin layer of sugar. Using a kitchen torch, caramelize until golden brown. Let the caramel harden for 5 minutes before serving.
Tips for Perfection
- Use a vanilla bean for a richer aroma.
- Keep the caramel golden—burnt sugar will taste bitter.
- Always bake in a water bath to achieve a smooth, creamy texture.
A Cultural Icon in French Cuisine
Crème Brûlée is more than just a dessert—it’s a piece of French heritage. With only a few simple ingredients, French chefs have mastered the art of turning cream, eggs, and sugar into a refined masterpiece. Whether enjoyed in Paris, Lyon, or Nice, this sweet indulgence remains a must-try for travelers exploring the culinary wonders of France.