The Ultimate Guide to Easy Crème Brûlée Recipe

Crème brûlée is one of my FAVORITE desserts. Its creamy, custard base paired with a crisp, caramelized sugar topping makes it a favorite for parties, events or even treat at home. The good news? Making crème brûlée at home is SUPER EASY!

What is Crème Brûlée?

Crème brûlée, French for “burnt cream,” is a classic dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. The contrast between the silky custard and the crunchy sugar topping is what makes it so YUMMY. Originating in France, this dessert has become a global favorite and is often associated with fine dining.

Why Make Crème Brûlée at Home?

While it may seem like a dessert that requires fancy equipment and culinary expertise, crème brûlée is quite simple to make at home. With just five ingredients—egg yolks, heavy cream, sugar, and vanilla—you can create this indulgent treat. Plus, making it at home allows you to customize the flavors and save money compared to restaurant prices.

FAQs About Crème Brûlée

Q: Can I make crème brûlée without a torch?
A: Yes! Use your oven’s broiler to caramelize the sugar. Keep a close eye on it to prevent burning.

Q: How long does crème brûlée last in the fridge?
A: Once baked and cooled, crème brûlée can be stored (without the caramelized topping) for up to 3 days. Add the sugar and torch it just before serving.

Q: Can I use milk instead of heavy cream?
A: Heavy cream is essential for the rich, silky texture of crème brûlée. However, you can use half-and-half in a pinch, though the custard may be less creamy.

How to make Creme Brûlée

Recipe by Jen H. DaoCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 cups heavy cream
1/2 cup granulated sugar (plus extra for caramelizing)
4 large egg yolks
1 tsp vanilla extract

Directions

Preheat Oven:
Preheat your oven to 325°F (160°C).
Make the Custard:
In a small saucepan, heat the heavy cream over medium heat until it’s just about to simmer. Don’t let it boil! If using a vanilla bean, split it open, scrape out the seeds, and add both the seeds and pod to the cream. Remove from heat and let it cool slightly.
Whisk Egg Yolks and Sugar:
In a mixing bowl, whisk the egg yolks and 1/2 cup sugar until it’s pale and smooth. Slowly pour the warm cream into the yolks while whisking continuously to temper the eggs. Add vanilla extract.
Bake the Custards:
Pour the mixture into ramekins and place them in a baking dish. Pour hot water into the baking dish so it comes halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custard is just set but still a little wobbly in the center.
Chill the Custards:
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Caramelize the Sugar:
Just before serving, sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until it’s golden and crackly. (If you don’t have a torch, broil them in the oven for 2-3 minutes, keeping a close eye to prevent burning!)