andrejthechef
FranceDessertDessertVegetarianGluten-free

Crème Brûlée

Silky vanilla custard beneath a brittle caramelized sugar crust, the dessert Amélie loves cracking with the back of a spoon.

prep
15 min
cook
40 min
total
55 min
serves
6
level
medium
Crème Brûlée, from Amélie (2001)

In the famous opening sequence of Amélie (2001), the title character lists off a handful of small, specific pleasures she loves, and cracking the brittle caramelized top of a crème brûlée with the back of a spoon is one of them, a tiny detail that sets the tone for the whole film's attention to small sensory joys.

Torching the sugar only right before serving is the one rule that actually matters here; caramelized sugar starts softening within the hour as it pulls moisture from the custard beneath it, and that sharp, clean crack is the entire point of the dessert.

Part of our 40 famous movie foods list.

method

  1. Preheat the oven to 150°C (300°F).

  2. Heat the cream with the split vanilla bean (if using) gently until just steaming, then remove from the heat and let it infuse for 10 minutes. Remove the pod and scrape the seeds back into the cream.

  3. Whisk the egg yolks, 100g sugar and salt together until just combined, without over-beating.

  4. Slowly whisk the warm cream into the yolk mixture.

  5. Strain through a fine sieve for the smoothest texture, then divide among ramekins.

  6. Place the ramekins in a roasting pan, and add hot water to come halfway up the sides.

  7. Bake for 35 to 40 minutes, until just set around the edges but still slightly wobbly in the center.

  8. Cool, then chill for at least 2 hours, ideally overnight.

  9. Just before serving, sprinkle a thin, even layer of sugar over each custard, and caramelize with a kitchen blowtorch, or under a very hot broiler, until deeply golden and brittle.

  10. Serve immediately, while the sugar crust is still crisp, so it cracks properly under the first tap of a spoon.

chef's tips

  • Torching the sugar right before serving, rather than well ahead of time, is essential; the caramelized top softens within an hour or so as it draws moisture from the custard underneath, and the whole appeal is that sharp, brittle crack.
  • A kitchen blowtorch gives more even, controlled caramelization than a broiler, though a very hot broiler works in a pinch if you watch it closely.
  • In Amélie (2001), the title character describes, in the film's famous opening list of small pleasures, how much she loves cracking the caramelized top of a crème brûlée with the back of a spoon, a tiny, specific joy that sets the tone for the whole film's attention to small sensory delights.
  • Straining the custard base before baking removes any stray bits of egg and any air bubbles from whisking, which is the real secret to the silkiest possible texture underneath that crust.