Crème Brulee

The Sound You Can't Forget.

That crack. The moment a spoon breaks through a perfectly caramelized sugar crust into the cold, silky vanilla custard beneath — there is nothing else like it in the world of dessert. Boulangerie Christophe's Crème Brûlée is the definitive version: a deeply rich, trembling vanilla custard set in a black ramekin, finished with a thick, torch-caramelized sugar crust that shatters on contact and gives way to one of the most luxurious textures in French pâtisserie.

Simple. Perfect. Iconic.

The Custard

Christophe's custard begins with fresh egg yolks whisked with sugar until pale and thick, then combined with heavy cream and the seeds of a whole Madagascar vanilla bean. The mixture is gently heated, strained until perfectly smooth, and poured into individual ramekins. It's baked low and slow in a bain-marie (water bath) — the gentle, even heat ensuring the custard sets to a barely-there wobble: firm enough to hold its shape, soft enough to melt on the tongue.

After baking, the custards are chilled overnight, allowing the vanilla to fully infuse and the texture to reach its ideal silky consistency.

The Brûlée

Just before serving, each custard is dusted with a generous, even layer of fine white sugar and finished under a high-heat torch — caramelizing the sugar in seconds into a deep amber, glass-like crust with dark, slightly bitter patches that balance the sweetness of the custard beneath. The contrast between the warm, crackling crust and the cold, trembling custard is what makes crème brûlée one of the great desserts of the world.

Pure Ingredients

• Fresh egg yolks
• Heavy cream
• Whole Madagascar vanilla bean
• Fine white sugar
• Sea salt

Five ingredients. Centuries of French technique. Nothing else.

Served chilled with a freshly caramelized sugar crust. Best enjoyed immediately after the brûlée is applied. Pairs beautifully with a glass of Sauternes, a late-harvest Riesling, or a strong espresso.