Crème brûlée is a baked custard of deceptive simplicity, demanding precise thermal control and an understanding of egg-protein coagulation. The base combines heavy cream (35% fat minimum) with egg yolks at a ratio of approximately 6 yolks per litre of cream, sweetened with 100-120 g caster sugar. A split vanilla bean, steeped in the cream at 80°C for 20 minutes, provides aromatic depth without the artificial notes of extract. The yolks and sugar are whisked—never whipped to incorporate air—then tempered with the warm cream. The mixture is strained through a fine chinois to remove chalazae and any coagulated protein, then ladled into shallow ramekins (120-150 ml capacity, ideally porcelain for even heat distribution). Baking proceeds in a bain-marie at 150°C for 40-50 minutes. The water bath must reach halfway up the ramekins to insulate the custard from direct oven heat, ensuring the internal temperature stabilises at 80-82°C—the window where egg proteins set into a smooth gel without curdling. The custard should tremble at the centre when gently shaken; residual heat carries it to full set during cooling. After a minimum of four hours of refrigeration (overnight is preferable), a thin, even layer of caster or demerara sugar is applied to the surface and caramelised with a blowtorch held 8-10 cm from the surface, using steady circular motions. The sugar passes through melting (160°C), caramelisation (170-180°C), and should be pulled from the flame before reaching the bitter threshold at 190°C. The finished brûlée presents a glass-like amber shell that shatters at the tap of a spoon, revealing a cold, silken custard beneath. The thermal contrast between warm caramel and chilled custard is integral to the dish and degrades within 10 minutes of torching, making à la minute finishing non-negotiable in professional service.
Yolks only—no whole eggs—for richness without rubbery albumin set; bain-marie baking insulates custard from direct heat; strain through chinois to eliminate any lumps; internal temperature must not exceed 85°C or custard will curdle; caramelise sugar immediately before service for thermal contrast
Pop surface bubbles with a blowtorch pass before baking for a flawless top; for even caramelisation, chill custards thoroughly so the sugar melts atop a cold base; a thin layer of sugar (2-3 mm) caramelises faster and shatters more cleanly; infuse cream with tonka bean or lavender as a variation, but steep no longer than 15 minutes to avoid bitterness
Whisking air into the custard base, producing surface bubbles that mar the finish; baking without a water bath, causing uneven setting and curdled edges; applying sugar too thickly, resulting in a chewy rather than shattering caramel; torching too aggressively, burning the sugar to a bitter carbon layer; serving more than 10 minutes after brûléeing, allowing caramel to dissolve into the custard
Escoffier, Le Guide Culinaire; Hermé, PH10; Lenôtre, Fauchon Pâtisserie