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Last Updated: September 5, 2025

Imagine this: you tap your spoon against a caramelized sugar lid so crisp it almost sings, then break through to a custard so rich it barely shivers a sign you’ve hit crème brûlée nirvana. What makes it work? Honestly, it’s hardly about fancy gadgets or restaurant-style wizardry. This version comes straight from my kitchen, where I’ve had to make do without a kitchen torch or perfect French dairy. But somehow, it always turns out creamy, with a top that shatters just right.

Why This Recipe Works—And How

Crème brûlée asks for more patience than skill, really. It’s science, but the kind you can taste. Eggs and cream are two things you’ve got to thicken together in the oven’s gentle heat, never on the stovetop, because that’s how you avoid scrambled eggs in your dessert. Vanilla, whether you splurge on a bean or stick with extract, needs warmth, not a roiling boil; the hotter it gets, the more flavor it loses. Sugar’s a balancing act: too much in the custard, and it goes grainy, but the right amount on top transforms into that glassy lid we’re after. And chilling? That’s not just for show it tightens the texture, banishes excess moisture, and makes the flavor smooth rather than eggy.

Is it worth paying more for French eggs? Maybe. I’ve noticed pasture-raised ones do give a silkier finish, but honestly, as for that caramel, take it from me: cold custard browns far better than room-temp. I’ve tried it both ways skip the fridge at your own risk.

Ingredients

Here’s what you’ll need for four ramekins (about 150 ml each):

• Full-fat cream: 500g (2 cups). Anything less than 30% fat just won’t cut it—it’ll either split or go watery.
• Large egg yolks: 85g (about 5 yolks). Go short, you get soup. Go over, it’s rubber.
• Caster sugar: 75g (⅓ cup plus 2 tsp). Bombay Pantry’s works, or TATA’s fine. This stuff dissolves without graining.
• Vanilla: 1 pod (scraped) or 2 tsp extract. Real vanilla for those little specks, if aesthetics matter.
• Salt: A pinch—about 1g. It’s not just for savory food; it rounds everything out.
• Extra sugar for the caramel lid: 16g per ramekin. White and coarse, please—not the fancy brown stuff. It burns differently.

Substitution alert: If you need dairy-free, coconut cream (full-fat, chilled overnight, drained of water) swaps in pretty well. But egg-free? Sorry, no dice for classic custard texture.

The Gear

You don’t need much:

• OTG or any oven with a shelf in the middle-upper spot (plus a baking tray for the water bath)
• Mixing bowl (stainless steel or glass)
• Sieve
• Small hand whisk (no blenders—overkill)
• Kitchen scale (honestly, weighing saves drama)
• Four ceramic or glass ramekins (150 ml, about 5 cm tall)
• A decent saucepan (1½–2 liters, heavy-bottomed)

Nice extras: Fine mesh strainer, cooling rack, kitchen torch (handy, not essential).

Let’s Get Baking

1. Steep the Cream
Gently heat your cream with the scraped vanilla (bean or extract) and salt in a saucepan until it starts to steam—about 72–75°C (160–170°F). Don’t let it boil; just see the steam, not bubbles. Cover and let it infuse for 30 minutes.

A tip from my kitchen: If you use a vanilla bean, wipe the seeds off your knife with your finger. It sounds odd, but those oily bits pack the most flavor.

2. Whisk Yolks and Sugar
While the cream cools, whisk your yolks and caster sugar in a bowl until they’re pale and thick—about 2–3 minutes. You’re looking for that “ribbon” when you lift the whisk. If it flows off and holds a second before vanishing, you’re golden.

3. Temper the Eggs
Strain your cream to catch stray bits of vanilla pod or lumps. Slowly drizzle the warm (not hot) cream into your yolk mix, whisking the whole time. If it looks lumpy, sieve again—no one likes scrambled custard.

Avoid the rookie mistake: pouring hot cream straight into yolks. Slow and steady gets you that velvety texture.

4. Pour and Bake
Preheat your OTG (not convection) or oven to 150°C (300°F), rack in the middle-upper spot. Fill your ramekins so they’re about 2 cm from the top. Place them in a baking tray, pour hot water into the tray until it’s halfway up the sides of the ramekins, and cover loosely with foil. Bake for 35–40 minutes. Check at 30—look for a set edge and a center that jiggles like jelly, not water. Overbake, and you get crumbly, waxy custard.

5. Chill. No Shortcuts.
Let the ramekins cool to room temp before chilling—at least 6 hours, but overnight is best. Cold custard equals better caramel. I’ve skipped this step before, and the caramel, frankly, was a flop.

6. Caramel Time
Sprinkle about 16g (1 tbsp) white sugar over each custard. If you have a torch, brown it till it bubbles and golds. If not, use your OTG’s broiler—move ramekins to the top shelf, broil for 1–3 minutes, watching like a hawk. You want amber, not black. Let it set for a minute or two.

Visual cue: The sugar melts, foams, then darkens. Stop before it goes black or tastes burnt—trust me, burnt sugar isn’t gourmet, it’s just bitter.

When Things Go Wrong

• Watery custard? Too few yolks, underbaked, or scrambled eggs (curdled).
• Sugar not browning right? Humidity’s a killer, as is a warm ramekin. Dry both, and chill more.
• Burnt top? Broiler too hot, left too long, or you’re using convection.
• Sticky or soft top? Not enough sugar, or rushed the broiling.
• Grainy texture? Overcooked or too much sugar. Sieve and try again.

I’ve been there—batch after batch, tweaking every variable. I might even remember which mistakes taste worst.

Substitutions and Variations

• Dairy-free: Full-fat coconut cream (chilled overnight, water drained out). KTC or Doodhvale brand works if you’re in India.
• Vanilla alternatives: Orange zest or a pinch of cardamom for a twist. Saffron, even, if you’re feeling royal.
• Sugar: Jaggery powder works, but be ready for a stronger taste and darker caramel.
• Scaling up: Double or triple the recipe, but stick to the same ramekin size. Bigger dishes are a nightmare for even baking.

Make-ahead note: Custards keep fine in the fridge (covered) for up to 3 days. Do the caramelizing just before serving.

Serving Thoughts

I love a sprinkle of pistachio or rose petals for a local touch, maybe a few fresh berries or mango slices to cut through the richness. Honestly, this dessert is intense—save it for after something light.

Frequently Asked Questions

• Can I go egg-free? Not for true custard—egg yolks are non-negotiable for that texture.
• Low-fat cream? Don’t bother; it splits.
• Why chill overnight? It firms everything up. Serving warm is a recipe for soup.
• No torch for caramel? Broiler works, but watch it like it owes you money.
• Bigger dish instead of ramekins? Stick with ramekins; bigger dishes bake unevenly.
• Sugar crystallizing? Too much moisture or sugar, or ramekin rims aren’t dry.

My Batch Notes

• Tried 4 yolks, custard was too soft. Bumped it to 5—perfect.
• Broiled with brown sugar—caramel stuck, didn’t snap.
• Chilled 4 hours vs. overnight—overnight was infinitely silkier.
• Coconut cream worked surprisingly well, but needs longer chilling.
• Skipped the water bath—edges went grainy, not creamy.
• Stick to 5 yolks, full-fat cream, 150°C, 40 minutes, water bath, overnight chill, broiler caramel—honestly, it’s the real deal.

Nutrition & Disclaimer

Per ramekin, you’re looking at about 400 kcal, 35g fat (mostly saturated), 15g carbs, 5g protein. These numbers are estimates, so adjust based on your ingredients. Eat your custards within 3 days, and if you’re pregnant or immunocompromised, maybe try a different dessert—there are raw egg yolks here.

Creamiest, Crispiest Homemade Crème Brûlée

Course: DessertCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

45

minutes

Cooking time

40

minutes

Calories

400

kcal

Total time

11

hours 

 6–12 hours (chill)

Silky, lightly set vanilla custard with a crackling sugar top—no torch or water bath required. This recipe is carefully tested for Indian kitchens with an OTG, full-fat cream, and simple techniques for a foolproof, creamy, crunchy result. Chilling overnight is key for perfect texture and a great caramelized crust.

Ingredients

• 500g (2 cups) fresh full-fat cream 

• 85g (about 5 large) egg yolks 

• 75g (⅓ cup + 2 tsp) caster sugar 

• 1 vanilla bean (or 2 tsp vanilla paste

• A pinch of fine salt

• 16g (1 tbsp) extra white sugar per ramekin for caramelizing

Directions

• Infuse the cream:
  In a saucepan, gently heat the cream with the vanilla bean (scraped seeds + pod) and salt until steaming—about 72–75°C (160–170°F). Remove from heat, cover, and let infuse for 30 minutes. The cream should steam, not boil, to avoid splitting.
• Whisk yolks and sugar:
  In a bowl, whisk the yolks and 75g sugar until pale, thick, and slightly ribbony—about 2–3 minutes.
• Temper the eggs:
  Strain the cream to remove the vanilla pod and any lumps. Slowly drizzle the warm (not hot) infused cream into the yolk mixture, whisking constantly. Strain this mixture again if it looks at all lumpy for the smoothest custard.
• Fill ramekins:
  Pour the custard into four ramekins, filling them about 2 cm from the top. Place the ramekins in a baking tray and fill the tray with hot water until it comes halfway up the sides of the ramekins. Cover loosely with foil.
• Bake:
  Bake in a preheated 150°C (300°F) OTG or oven on the middle-upper rack for 35–40 minutes. The custard is done when the edges are set, and the center jiggles like jelly—not rippling, but a gentle wobble. Overbaked custard becomes crumbly.
• Chill:
  Cool the ramekins to room temperature, then refrigerate for at least 6 hours, ideally overnight. Do not skip this step—it firms up the custard and mellows the flavor.
• Caramelize:
  Sprinkle 16g (1 tbsp) sugar evenly over each chilled custard. If you have a kitchen torch, heat the sugar until golden and bubbling. If not, use your OTG’s broiler on the upper rack for 1–3 minutes, watching closely until the sugar is deep gold (not black). Let the caramel set for 1–2 minutes before serving.

Notes

• Troubleshooting & Tips
  Watery custard: Not enough yolks, underbaked, or curdled. Bake longer, check internal temperature (80–85°C/175–185°F), and always strain the custard.
  Sugar won’t caramelize: Ramekins not dry enough, sugar layer uneven, or custard not cold. Chill thoroughly, dry ramekin rims, use dry sugar.
  Burnt sugar: Broiler too hot or left too long. Watch closely and rotate if needed.
  Soft/sticky caramel: Not enough sugar, or sugar not browned enough. Add a bit more and broil a little longer.
  Grainy custard: Overcooked cream or too much sugar. Strain custard before baking; adjust sugar next time.
  Egg-free/dairy-free: Egg-free is not possible for true custard. For dairy-free, use full-fat coconut cream—chill overnight and avoid the watery layer.
• Variations
  Flavor: Try orange zest, cardamom, or a pinch of saffron for an Indian twist.
  Caramel: Use jaggery powder for a deeper color and earthy flavor.
  Scale: Double or triple the recipe; keep ramekin size the same.