How long does it take to make Crème Brûlée?

Bake in a water bath, halfway up the dishes, at 140–150°C (285–300°F) for 25–40 minutes, until the cream is set but still jiggles slightly in the center.

4 hr 56 minTotal

21 minActive time

4 hr 35 minSetting

Step by Step

#	What to do	How long
1	Preheat the oven to 150°C (300°F)	12 min
2	In a pot, heat the cream and vanilla	5 min
3	Beat the yolks with the sugar	1 min
4	Gradually pour the hot cream into the yolk mixture, whisking, so the yolks don't cook	1 min
5	Divide among ramekins and set them in a deep pan. Pour boiling water into the pan halfway up the ramekins	1 min
6	Bake 30–40 minutes	35 min
7	Remove from the water bath, let cool, then chill in the fridge for at least 4 hours	4 hr
8	Before serving, sprinkle the sugar in a thin, even layer over the ramekins and torch	1 min

How to Tell It's Done

until steaming, almost to a boil
until pale
until the edges are set and the center still jiggles slightly
until the sugar melts into a golden caramel crust

Tips

Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Take them out of the oven while the center still jiggles: the cream keeps setting as it chills, and baking until the center is firm leaves it grainy.
Cold cream from the fridge and a thin layer of sugar: the torch melts only the sugar, and the cream underneath stays cold. After torching, wait a minute or two for the crust to harden.

Common Mistakes

Check by the cue (until…), not just the clock: every oven bakes a little differently.

More Ways

4–5 egg yolks to 500 ml heavy cream, with 60 g to half a cup of sugar.
Chill at least 4–6 hours, preferably overnight.
Before serving, a thin layer of demerara or brown sugar, a tablespoon per serving, caramelized with a torch.

The full recipe: Crème Brûlée →