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A freshly made crème brûlée with a golden caramelized sugar topping, served in a classic ramekin with a spoon ready to crack the crisp layer.

Is Crème Brûlée Burnt Sugar?

Crème brûlée is a classic French dessert known for its rich, creamy custard and signature caramelized sugar topping. But is the sugar truly burnt? In this recipe, we'll explore the art of caramelization while guiding you through the steps to make the perfect crème brûlée at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 -6 servings
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 5 large egg yolks
  • ½ cup granulated sugar plus extra for caramelizing
  • 1 teaspoon pure vanilla extract or 1 vanilla bean
  •  
  • Pinch of salt

Method
 

  1. Preheat & Prepare:Preheat your oven to 325°F (163°C). Place 4-6 ramekins in a large baking dish.
  2. Heat the Cream:In a saucepan over medium heat, heat the heavy cream until it just starts to simmer. If using a vanilla bean, split it open and scrape the seeds into the cream. Remove from heat and let it cool slightly.
  3. Whisk the Yolks & Sugar:In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract (if using), and salt until smooth and slightly thickened.
  4. Temper the Eggs:Slowly pour the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  5. Strain & Pour:Strain the mixture through a fine sieve to remove any solids, then divide evenly among the ramekins.
  6. Bake in a Water Bath:Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is just set but still slightly wobbly in the center.
  7. Chill:Remove ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, preferably overnight.
  8. Caramelize the Sugar:Sprinkle an even layer of sugar over each custard. Using a kitchen torch, caramelize the sugar until golden brown and crisp. If using a broiler, place the ramekins under the broiler for a few minutes, watching closely to avoid burning.
  9. Serve & Enjoy:Let the caramelized topping cool for a minute, then crack into it with a spoon and enjoy!

Notes

  • For best results, use a kitchen torch for even caramelization.
  • Experiment with different sugar types, such as turbinado or demerara, for unique flavors.
 
  • Allow the crème brûlée to chill thoroughly before caramelizing the sugar for the best contrast between textures.