Julia Child Crème Brûlée Recipe

Crack through that glass-like caramel top with your spoon. Sink into cold, silky cream underneath. Julia Child Crème Brûlée is one of the most satisfying desserts ever invented, and here’s a surprise: it’s English, not French.

Julia notes on pages 589-590 of Mastering the Art of French Cooking that “Crème brûlée originated in England, it appears, at Christ’s College in Cambridge.” Her version is essentially a rich crème anglaise (custard sauce) made with cream instead of milk, chilled, and topped with caramelized sugar or pralin.

This is an easy crème brûlée recipe that doesn’t even require baking. You cook the custard on the stovetop, chill it, caramelize the top, and serve. Restaurant-quality results with simpler technique.

I make this when I want to impress without stress. The torch at the end is pure theater.

What is crème brûlée? A rich custard dessert topped with a layer of hard caramelized sugar. “Brûlée” means “burnt” in French, referring to the torched sugar crust.

Why You’ll Love This Recipe

• Easier than you think: Stovetop custard, no water bath, no oven.
• The crack is everything: That first tap of the spoon through caramel is pure satisfaction.
• England’s gift to dessert: Julia set the record straight on its origins.
• Make-ahead friendly: Custard can be prepared a day ahead.
• Impressive but simple: Six ingredients, maximum impact.

Julia Child Crème Brûlée Ingredients

From Mastering the Art of French Cooking, Vol. 1, Pages 589-590. Serves 6.

For the Custard:

• 4 egg yolks
• ⅓ cup sugar (half the normal crème anglaise amount)
• 1½ cups heavy whipping cream
• 1 Tb vanilla extract

For the Topping:

• Brown sugar or superfine sugar for caramelizing
• OR: ⅛-inch layer of pralin (Julia’s preference)

Equipment:

• Heavy-bottomed saucepan
• Wire whisk
• 6 ramekins or one shallow serving dish
• Kitchen torch or broiler

How To Make Julia Child Crème Brûlée

Step 1: Beat Yolks to the Ribbon

1. Combine yolks and sugar: Beat until thick, pale yellow, and the mixture falls in a slowly dissolving ribbon.

Step 2: Heat the Cream

2. Warm cream: Heat in saucepan until just simmering. Don’t boil.
3. Temper the yolks: Beating constantly, add hot cream in a very thin stream of droplets. This prevents scrambling.

Step 3: Cook the Custard

4. Return to heat: Pour mixture back into saucepan. Set over moderate heat.
5. Stir constantly: With a wooden spoon, reaching all over the bottom.
6. Cook until it coats the spoon: A light cream that holds on the back of the spoon. Do not let it simmer. If it approaches a boil, it will curdle.
7. Remove immediately and add vanilla.
8. Strain if needed: Pass through a fine sieve if any lumps formed.

Step 4: Chill

9. Pour into ramekins or serving dish.
10. Refrigerate at least 2 hours: Until thoroughly cold. Can be overnight.

Step 5: Caramelize the Top

11. Sprinkle sugar evenly: About 1 Tb per ramekin. Spread thin and even.
12. Torch or broil: Pass torch flame slowly across sugar until it melts, bubbles, and turns amber. Or place under broiler, watching carefully.
13. Let sugar harden: 1-2 minutes.
14. Serve immediately. The top stays crisp for about 30 minutes.

Recipe Tips

• Do not let custard simmer: This is the only rule that matters. Keep it under a simmer or yolks scramble.
• Thin stream when tempering: Add cream in droplets first, then thin stream. Rushing this curdles eggs.
• Half sugar in custard: Because the caramelized top adds sweetness.
• Cream, not milk: This is what makes it richer than regular crème anglaise.
• Even sugar layer: Uneven thickness means uneven caramelization.
• Torch is easier than broiler: More control. Worth buying one.

Pralin Alternative

Julia’s preferred topping:

Pralin is caramelized almonds ground to a powder. Spread ⅛-inch layer over cold custard instead of torching sugar. This creates “crème anglaise pralinée.”

To make pralin:

1. Cook ½ cup sugar with ¼ cup water until amber caramel.
2. Stir in ½ cup sliced almonds.
3. Pour onto oiled baking sheet, cool completely.
4. Pulverize in food processor.

Store airtight. Use on ice cream too.

Stovetop vs. Baked Method

Julia’s version is stovetop. Most modern recipes bake in a water bath.

Stovetop (Julia’s)	Baked
Faster, no oven	Longer, bakes 45 min
Stir constantly	Hands-off
Thinner, saucier texture	Thicker, firmer set
Can burn if not careful	More forgiving

Both are valid. Julia’s is simpler if you pay attention.

How To Store

Custard (before topping): Covered, refrigerated, up to 2 days.

After caramelizing: Serve within 30 minutes. Sugar softens in humidity.

Cannot be frozen: Texture breaks down.

Nutrition Facts

Per serving (1/6 of recipe):

• Calories: 290 kcal
• Protein: 4g
• Total Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 20g
• Fiber: 0g
• Sugar: 19g
• Sodium: 30mg
• Cholesterol: 200mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 589-590

– Claire