The Secret to the Perfect Crack: How to Master Classic Crème Brûlée at Home

Though many of us are used to having comfort food in our kitchen during most of the days, sometimes a desire to make something haute-cuisine-ish comes along. One of the most popular choices is the dessert category, and it’s safe to say French sweet treats show up there quite often.

The famous crème brûlée remains the classics of the world cuisine, with its taste being something so universal it’s liked by almost everyone. If you’ve ever had a thought of preparing crème brûlée at home, this is your sign to do so in the near future.

Ingredients: 500 ml of heavy cream (33–35% fat), 5 egg yolks, 100 g of sugar (granulated), 1 vanilla bean (or 1 tsp of high-quality vanilla extract), sugar for caramelizing to taste (preferably cane sugar, since it foams less).

Slice the vanilla bean lengthwise and scrape out the seeds. In a small saucepan, combine the cream, seeds, and the bean pod itself; heat slowly until it begins to simmer (about 85°C). Remove from heat, cover, and let sit for 15-20 minutes to allow the vanilla to release its flavor. Remove the pod.

In a heatproof bowl, lightly whisk the egg yolks with the sugar until smooth, without incorporating too much air. The goal is not to create foam, but a smooth mixture.

Slowly pour the hot cream into the egg yolk mixture in a thin stream, whisking constantly and gently. It is important to do this slowly so that the yolks do not curdle.

Strain the finished mixture through a fine sieve (better twice) into a separate bowl to remove any lumps or curdled egg white particles.

Divide the cream among individual ceramic cups (ramekins). Place them in a deep baking pan and carefully pour hot water into the pan so that it reaches about halfway up the sides of the cups.

Bake in an oven preheated to 150°C for about 35-45 minutes. Check for doneness: the edges should be firm, and the center should be slightly “jiggly.”

Carefully remove the ramekins from the water bath and let them cool completely at room temperature. Then put them in the fridge for at least 4 hours, or preferably overnight. Do not freeze.

Just before serving, sprinkle a thin layer of sugar evenly over the cooled cream. Use a kitchen torch to quickly caramelize the sugar: holding the torch 5–7 cm away, gently move the flame over the sugar until a golden, crispy crust forms.