This creme brulee recipe is surprisingly easy to make with only 5 ingredients. A silky smooth custard lays beneath a layer of caramelized sugar topping just waiting to be shattered!
Why this recipe works
The satisfying feeling of breaking into creme brulee’s crispy, crackly topping that’s met with a rich custard base is what draws people in. Creme brulee is known as an elegant dessert, typically found at fancy restaurants or served at classy dinner parties, but you can easily bring that indulgence to your everyday spread with simple ingredients – heavy cream, vanilla, salt, egg yolks, and sugar.
This heavenly custard dessert is equally as impressive as it is easy to prepare. We dance back and forth between our espresso creme brulee and the classic version when there’s an occasion that calls for decadence. You don’t need a culinary degree to master creme brulee, so let’s get started!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CREAM – Heavy whipping cream is the base of the custard-like filling. The heavy whipping cream needs to be at room temperature before beginning.
EGG – Creme brulee uses only the egg yolk, which helps keep it rich and creamy. Have your eggs at room temperature before beginning, otherwise, they can potentially scramble when introduced to heat.
VANILLA – We love the flavor vanilla bean adds to this dessert, but you can substitute it with a teaspoon of vanilla extract if needed.
SUGAR – Granulated white sugar is used both in the filling and for the torched topping.
How to Make Creme Brulee
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 325 F
- Place 6 (5-ounce sized) ramekins in a 13 x 9 baking dish.
- Place heavy cream, kosher salt, and 1/4 cup of the sugar in a medium saucepan.
- Cut vanilla bean down the center and scrape out the seeds. Add vanilla bean pod and the seeds to the saucepan.
- Bring to a simmer over medium heat. Bring only to a simmer, then turn off heat, cover, and allow to infuse for 15 minutes.
- Place egg yolks in a medium bowl. RIGHT BEFORE the infusion process is done, whisk the remaining 1/4 cup of sugar into the egg yolks.
- Strain cream mixture through a sieve and discard vanilla bean pods.
- Temper the eggs by slowly drizzling the warm cream into the eggs while continuously whisking.
- Scoop off any froth on top. Distribute custard evenly among the ramekins, the filling should come up to the first rim.
- Boil a kettle of water (or boil water in a saucepan). Slowly and carefully add the boiling water to the 13×9 pan, being careful not to get any water into the ramekins.
- Place in oven and bake 38-40 minutes.
- The custard should have an even jiggle across the top, but should not be sloshing around.
- Remove from oven and place pan on a wire rack. Let cool for 15 minutes in pan. Remove ramekins from pan and cool them on wire rack another 15 minutes. Wrap ramekins in plastic wrap and chill in the refrigerator for at least an hour or up to 3 days.
- To serve, remove from refrigerator and let sit at room temperature for 30 minutes. Sprinkle 1 teaspoon of sugar across the top of the custard and use a kitchen torch to caramelize the sugar. Alternatively, you can use the broiler to caramelize the sugar.
Frequently Asked Questions & Expert Tips
If you don’t have a kitchen torch handy, you can place the creme brulee on a baking sheet and broil it in the oven for around 5 minutes or until the top has formed a caramelized glaze – keep an eye on it!
Store cooled leftovers covered tightly with plastic wrap in the refrigerator for up to 3 days. It’s best to reserve the crunchy topping until just before serving as it will only stay crunchy for a couple of hours.
Yes, you can make creme brulee up to 3 days in advance if you store it (without the crunchy topping) covered with plastic wrap in the refrigerator. When you’re ready to serve, simply follow step 14 – add the sugar and torch the top.
Serving Suggestions
Serve creme brulee garnished with fruit such as blueberries, blackberries, raspberries, or strawberries along with fresh mint. Use the side of a spoon to crack open the caramelized sugar coating and dive in.
Enjoy creme brulee chilled, with a warm torched topping. Other garnish ideas include dusted cocoa powder, chopped nuts, or shaved chocolate curls.
More Dessert Recipes
- Brownie Trifle
- Individual Tiramisu
- Strawberry Shortcakes
- Salted Caramel Cheesecake
- Cheesecake Stuffed Strawberries
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Creme Brulee
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups heavy whipping cream at room temperature
- 1 vanilla bean
- ¼ teaspoon Kosher salt
- 6 egg yolks at room temperature
- ½ cup granulated sugar divided
- 6 teaspoons granulated sugar divided, for the topping
Things You’ll Need
- Saucepan with a lid
Before You Begin
- Creme brulee uses only the egg yolk, which helps keep it rich and creamy. Be sure your eggs are at room temperature before beginning, otherwise, they can potentially scramble when introduced to heat.
- We love the flavor vanilla bean adds to this dessert, but you can substitute it with a teaspoon of vanilla extract if needed.
- If you don’t have a kitchen torch handy, you can place the creme brulee on a baking sheet and broil it in the oven for around 5 minutes or until the top has formed a caramelized glaze – keep an eye on it!
- Store cooled leftovers covered tightly with plastic wrap in the refrigerator for up to 3 days. It’s best to reserve the crunchy topping until just before serving as it will only stay crunchy for a couple of hours.
- You can make creme brulee up to 3 days in advance if you store it (without the crunchy topping) covered with plastic wrap in the refrigerator. When you’re ready to serve, simply follow step 14 – add the sugar and torch the top.
Instructions
- Preheat oven to 325 F.
- Place 6 (5-ounce sized) ramekins in a 13 x 9 baking dish.
- Place heavy cream, kosher salt, and 1/4 cup of the sugar in a medium saucepan.
- Cut vanilla bean down the center and scrape out the seeds. Add vanilla bean pod and the seeds to the saucepan.
- Bring to a simmer over medium heat. Bring only to a simmer, then turn off heat, cover, and allow to infuse for 15 minutes.
- Place egg yolks in a medium bowl. RIGHT BEFORE the infusion process is done, whisk the remaining 1/4 cup of sugar into the egg yolks.
- Strain cream mixture through a sieve and discard vanilla bean pods.
- Temper the eggs by slowly drizzling the warm cream into the eggs while continuously whisking.
- Scoop off any froth on top. Distribute custard evenly among the ramekins, the filling should come up to the first rim.
- Boil a kettle of water (or boil water in a saucepan). Slowly and carefully add the boiling water to the 13×9 pan, being careful not to get any water into the ramekins.
- Place in oven and bake 38-40 minutes.
- The creme brulee should have an even jiggle across the top, but should not be sloshing around.
- Remove from oven and place pan on a wire rack. Let cool for 15 minutes in pan. Remove ramekins from pan and cool them on wire rack another 15 minutes. Wrap ramekins in plastic wrap and chill in the refrigerator for at least an hour or up to 3 days.
- To serve, remove from refrigerator and let sit at room temperature for 30 minutes. Sprinkle 1 teaspoon of sugar across the top of the custard and use a kitchen torch to caramelize the sugar. Alternatively, you can use the broiler to caramelize the sugar.
Nutrition
Amanda Davis
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J vandekamp says
Ii amazed myself! It can out wonderful
Amanda Davis says
So glad to hear it!
Jeanette V. says
Love, love this recipe that I can even make and came out perfect!