What Type of Cream Is Best for Crème Brûlée?
Crème brûlée feels luxurious because it is - and choosing the right cream is the secret to achieving that perfect, silky custard with a crisp caramel top. This guide shows you exactly what type of cream to use and why it matters.
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
Heavy cream delivers the best result. For lighter versions, consider blending with light cream or using coconut cream for dairy-free alternatives. Avoid milk or half-and-half for the classic texture.