Crème Brûlée (Crema Catalana)

Crème Brûlée, also known as Trinity cream, cream Catalana, or burnt cream is one of the most popular French dessert all over the world. You can find this unique treat in numerous luxury French restaurants. But, now you can make it at home – I offer you the classic crème Brulee recipe that is quite simple to make and enjoy one of the oldest French desserts with a cup of coffee or tea. Here is the recipe:


  • 1 ¼ cup sugar, divided
  • 4 cups heavy cream
  • 8 large egg yolks
  • a pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 vanilla bean
  • hot water for water bath


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  • Preheat oven to 325°F/160°C/Gas Mark 3.
  • In a medium saucepan, apply the cream, then scrape seeds from vanilla bean and put in the saucepan together with the vanilla bean pod. Apply this mixture over medium-high heat, stirring occasionally, till it reaches a boil. Remove immediately and let cool for 15 minutes.
  • Using an electric mixer, beat together 3/4 cup sugar and salt with egg yolks till the mixture gets slightly pale. While beating, gradually pour cream mix into egg yolk mix. Add in vanilla and remove vanilla bean pod.
  • Put ramekins into baking dishes. Split cream mix among ramekins (around 6-7 oz. ramekins or around 12-4 oz. ramekins), filling each almost full. Add hot water to the pan (just be careful not to get any in the ramekins); fill water level to around ½ up the sides of the ramekins. Place in the oven and bake for about 30-40 minutes (bake time can vary based on which size ramekins used, greater for larger, lesser for smaller), or just until set – centers still juggle to some extent.
  • Cool 30 minutes at room temperature, then transfer to the fridge to chill at least 3 hours.
  • Remove from fridge and let rest 15 minutes, then sprinkle evenly with remaining sugar; holding a handheld kitchen torch, around 4-in. from sugar, evenly brown sugar.
  • When you reach the desired shade remove the flame. Return to the fridge and chill 15 minutes. Serve cold.

Bon Appétit!