Prep Time: 0 minutes | Cook Time: 60 minutes | Serves: 6
Author: Olivelle (styled + Chivillafied by Chivilla Bay)

Don’t let this French classic scare you off—crème brûlée is way easier than it looks. Beneath that crackly, caramelized sugar top is a rich, silky custard that feels downright fancy but takes surprisingly little effort. This is one of those desserts that makes people think you worked way harder than you did… and we fully support that illusion 😏

Infused with fresh tarragon and a splash of white balsamic, this version has subtle herbal notes and a gentle sweetness that pairs beautifully with fresh berries. It’s elegant, timeless, and perfect for dinner parties, holidays, or anytime you want to flex a little in the kitchen.

🛒 Ingredients

4 cups heavy cream
6 sprigs fresh tarragon, plus more for garnish
6 tbsp sugar, plus more for topping
6 large egg yolks
2 tbsp Tarragon White Barrel Aged Balsamic (see substitute below)
Fresh berries, for garnish

🔄 Balsamic Substitute Options (If You Don’t Have Tarragon White Balsamic)

No worries—we’ve got options that keep the flavor balanced and bougie:

Best Substitute (Closest Match):

White Barrel Aged Balsamic + a small pinch of fresh or dried tarragon
- This keeps the sweetness and acidity while still giving you that light herbal note.

In a pinch:

White Balsamic + ½ tsp vanilla extract
- Not herbal, but still elegant and dessert-friendly.

👉 Use the same amount (2 tbsp) for any substitute.

👩🍳 Directions

Preheat oven to 325°F.
In a small saucepan, bring the heavy cream and tarragon to a gentle simmer. Do not boil.
In a bowl, whisk sugar and egg yolks until well combined and slightly lighter in color.
Remove tarragon sprigs from the cream. Slowly whisk about ¼ cup of the hot cream into the egg mixture to temper it, then whisk in the remaining cream.
Stir in the balsamic (or substitute) until fully combined.
Pour mixture into wide, shallow ramekins. Place ramekins in a large baking dish and carefully add hot water halfway up the sides.
Bake for 40–45 minutes, until set but still slightly jiggly in the center.
Remove from oven and let cool slightly, then refrigerate for at least 2 hours.
Just before serving, sprinkle 2–3 tsp sugar evenly over the top.
- Use a kitchen torch to caramelize, or
- Broil on high for 2–3 minutes until golden (watch closely!).
Garnish with fresh berries and tarragon sprigs. Serve and accept compliments graciously.

💡 Chivilla Bay Tips & Tricks

Wide ramekins = better brûlée. More surface area means more crackly sugar goodness.
Torch worth it? Yes. If you love entertaining, a torch pays for itself fast.
Make ahead magic: These are perfect for prepping the day before—just brûlée the tops right before serving.
Flavor swap: Try adding orange zest or vanilla bean for a fun seasonal twist.

This is one of those desserts that feels like Paris café energy but works perfectly in sweatpants at home. Classic, comforting, and just fancy enough to impress—our favorite combo 💛