How to Make a Sugar Topping for a Creme Brulee

Last Updated: September 16, 2021

Almost everyone loves the creamy-sweetness of Crème Brulee but not everyone knows how to make it at home. Most recipes call for a blow torch to make the slightly crisp sugar topping, but the standard house does not come equipped with such fiery equipment. Here is a basic Crème Brulee recipe and how to get that sugary topping just perfect – without setting the house on fire.

Ingredients

The Basic Recipe:

1 large egg
4 large egg yolks
½ cup sugar, plus 1 tablespoon per serving
2 cups heavy cream
1 teaspoon vanilla extract

Steps

1
Preheat the oven to 300 °F (149 °C).
2
With an electric mixer beat the egg, yolks, and ½ cups sugar until light and fluffy.

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3
Heat the cream in a small saucepan until just hot to the touch, but not boiling.
4
With the mixer on, slowly add the hot cream to beaten egg mixture, being careful not to scramble the eggs.
5
Pour the mix into six 8-ounce ramekins. Place the ramekins in a pan with high sides.
6
Pour hot water into the large pan, enough that it reaches about ½ way up the sides of the ramekins. This creates a steam bath so the Crème Brulee won’t crack.
7
Bake for 35-40 minutes, or until the middle of the custards are just set.
8
Cool and refrigerate until chilled thoroughly before next steps.

Method 1

Method 1 of 3:

If you own a blow-torch

1
Cover the top the the custard with a thin layer of sugar. Depending on how thick you want the crust, you can use anywhere from one teaspoon to one tablespoon for a typical ramekin. Raw sugar (turbinado) works very well. However, some people use regular granulated sugar or even brown sugar.
2
Place the ramekins on a fireproof surface.
3
Light the torch and leave it on its highest setting.
4
Hold the tip of the torch 2-3 inches (5-8 cm) from the sugar. Keep the flame moving around the sugar so it heats evenly.
5
After a few dark brown spots form, remove the torch and let the sugar cool for about 10 seconds. Then apply the torch a second time to brown it more evenly.

Method 2

Method 2 of 3:

If you don’t own a blow-torch

1
Turn on the broiler.
2
Take 1 tablespoon of sugar and sprinkle it evenly over the top of a ramekin. Repeat this for all 6 ramekins.
3
Make sure the broiler is heated thoroughly, and then put the ramekins with the layered sugar into the oven for approximately 2 to 3 minutes.
4
As soon as you notice a light brown color, take the Crème Brulees out of the oven and serve immediately.

Method 3

Method 3 of 3:

Another Method

1
If you don’t have a broiler (or if it hasn't been cleaned in quite a while) grab a fireplace match. These matches are normally 8 inches long.
2
Sprinkle the 1 tablespoon of sugar on each ramekin and then light a long match
3
Waving the lit end near the sprinkled sugar, slightly brown the sugar until it forms a crisp layer.
4
Repeat with a new match for each ramekin.

Community Q&A

Question

My torched creme brulee tastes like butane. What can I do?

Community Answer

Next time try to torch the creme brulee a little less so that you can't taste the gas.

Warnings

If you leave the Crème Brulee in the broiler for too long, the high temperatures of the broiler will re-heat the Crème Brulee enough that it will boil and start to splatter.

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Be careful when using a torch. Don't use it near anything flammable. Don't set it down unless it's turned off. Follow all instructions and warning labels.

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