Crème brûlée is one of those magical desserts that instantly makes you feel fancy – even if you’re enjoying it barefoot in your kitchen. With its perfectly crisp caramel top and silky-smooth custard underneath, it’s the kind of treat that feels like a reward. But here’s a little secret: the heart and soul of crème brûlée lies in the cream you use. So today we’re diving into that golden question: what type of cream is best for crème brûlée? Spoiler: your choice here can mean the difference between a luscious, dreamy dessert or a disappointing flop. Let’s get into it!
Why You’ll Love This Recipe
- Custard Like No Other: When you use the right cream, that smooth, melt-in-your-mouth texture hits every time.
- Classic with a Twist: Learn how to tweak the cream to suit your taste – rich, light, or somewhere in between.
- Foolproof Tips Included: No curdled custard or runny ramekins here. We’ve got the pro secrets covered!
Ingredients
Before you torch that sugar, you’ve got to build the perfect base. Here’s what you’ll need (just the essentials and their role in making magic happen):
- Heavy Cream: The MVP – gives the custard that ultra-creamy, indulgent texture. Look for at least 36% fat.
- Egg Yolks: These create structure and silkiness in your custard. The more yolks, the richer the result.
- Granulated Sugar: Sweetens the base and balances the richness.
- Vanilla Bean or Extract: Infuses the dessert with deep, aromatic flavor.
- Salt: Just a pinch brings out all the sweetness and makes everything pop.
- Turbinado or Demerara Sugar: For that dreamy golden crackly top when caramelized.
📌 Full recipe with measurements is waiting for you below in the recipe card!
How to Make the Recipe
Step 1: Prep and Heat
Preheat the oven to 325°F (160°C). Place 4–6 ramekins in a deep baking dish. Heat heavy cream and vanilla in a saucepan until it’s just steaming – don’t let it boil!
Step 2: Whisk the Yolks
In a bowl, whisk together the egg yolks, granulated sugar, and salt until smooth and pale yellow.
Step 3: Temper and Combine
Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid cooking the eggs. Then strain through a sieve into a measuring cup or bowl.
Step 4: Pour and Bake
Evenly divide the custard into ramekins. Pour hot water into the baking dish around the ramekins (carefully!) and bake for 35–40 minutes, until the custards are just set.
Step 5: Chill and Torch
Cool at room temp, then chill in the fridge for at least 2 hours. Just before serving, sprinkle the tops with turbinado sugar and torch until golden and crisp.
Pro Tips for Making the Recipe
- Use Only Heavy Cream: Anything lighter risks a thin, runny custard.
- Strain That Custard: It ensures the smoothest texture and removes any eggy bits.
- Water Bath is a Must: Keeps your custard from curdling and ensures even cooking.
- Chill Before Torching: The sugar crust sets better and cracks perfectly when cold.
How to Serve
Serve your crème brûlée chilled with the top freshly torched. Add fresh berries (like blueberries or raspberries) for a pop of color and brightness. For an extra treat, serve it with espresso or dessert wine like Sauternes or Moscato. It’s elegance in a ramekin.
Make Ahead and Storage
Storing Leftovers
Keep uneaten crème brûlée (without the caramelized top) covered in the fridge for up to 3 days.
Freezing
Yes, you can freeze them! Just don’t caramelize the sugar until you’re ready to serve. Thaw overnight in the fridge.
Reheating
No need to reheat. Serve cold and torch the top fresh for that warm crackle.
FAQs
Heavy cream wins for that luxurious, rich texture. Half and half can work if you want something lighter, but it won’t set as firmly or feel quite as indulgent.
You can, but it won’t be the same. Whole milk doesn’t have enough fat to give that luscious, velvety feel. The custard may be runny and less satisfying.
Light cream is okay if you’re looking for a compromise, but it needs extra care during baking. It’s less stable, so it’s best to combine it with a bit of heavy cream.
Coconut cream is your best bet – it offers fat and creaminess, but just know your crème brûlée will taste a bit tropical. Not a bad twist, honestly!
This dessert is all about balance – sweet and creamy, cool and crisp, rich yet delicate. Choosing the right cream is where the magic starts. Whether you stick to classic heavy cream or try a lighter version, now you know how to make crème brûlée that’ll make you feel like a pro.
What Type of Cream Is Best for Crème Brûlée?
Equipment
- Ramekins
- Blowtorch
- Baking Dish
- Sieve
Ingredients
Custard Base
- 2 cups heavy cream at least 36% fat
- 5 egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract or 1 vanilla bean
- 1/8 tsp salt
Topping
- 2 tbsp turbinado or demerara sugar for caramelized top
Instructions
- Preheat oven to 325°F (160°C). Place 4–6 ramekins in a deep baking dish.
- In a saucepan, heat the cream and vanilla until just steaming, not boiling.
- Whisk egg yolks, sugar, and salt together until pale yellow and smooth.
- Slowly temper the yolks by pouring in warm cream while whisking constantly. Strain the mixture into a measuring cup or bowl.
- Divide custard among ramekins. Add hot water to the baking dish to create a water bath. Bake 35–40 minutes until custards are just set.
- Let cool at room temp, then chill in the fridge for at least 2 hours or overnight.
- Before serving, sprinkle tops with sugar and caramelize with a torch until golden and crisp.
Notes
What Type of Cream Is Best for Crème Brûlée?
Equipment
- Ramekins
- Blowtorch
- Baking Dish
- Sieve
Ingredients
Custard Base
- 2 cups heavy cream at least 36% fat
- 5 egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract or 1 vanilla bean
- 1/8 tsp salt
Topping
- 2 tbsp turbinado or demerara sugar for caramelized top
Instructions
- Preheat oven to 325°F (160°C). Place 4–6 ramekins in a deep baking dish.
- In a saucepan, heat the cream and vanilla until just steaming, not boiling.
- Whisk egg yolks, sugar, and salt together until pale yellow and smooth.
- Slowly temper the yolks by pouring in warm cream while whisking constantly. Strain the mixture into a measuring cup or bowl.
- Divide custard among ramekins. Add hot water to the baking dish to create a water bath. Bake 35–40 minutes until custards are just set.
- Let cool at room temp, then chill in the fridge for at least 2 hours or overnight.
- Before serving, sprinkle tops with sugar and caramelize with a torch until golden and crisp.