Crème Brûlée, French for burnt cream, is one of our favorite desserts!!
This smooth custard base dessert with a caramelized sugar crust has been a family favorite for the longest time, so we decided to test and retest it until we came up with the PERFECT version. We are happy to report that this is now the BEST creme brulee recipe we’ve ever tried (it took us about a dozen tried, but SO worth it!)
While it may seem like you can only enjoy this dessert in a fancy restaurant, we’re here to tell you it is quite attainable at home (we’ve made it no-fail and share all of our top tips and tricks to make sure it’s perfect!)
The custard itself is very rich but not very sweet, and it is delicious combined with the caramelized sugar on top. For an added touch, we love to eat it topped with some fresh fruit.
It’s not only great for a holiday dinner but even a simple Sunday night dinner at home. For more special desserts that are easier than you’d imagine, try our: Bread Pudding, Panna Cotta, Chocolate Lava Cake and Chocolate Creme Brûlée.
Why we think you’ll love it:
- Only 5 ingredients. It’s easy to make this any time – you probably have everything you need!
- Fancy. It’s definitely a show-stopper, but is actually very easy to make at home!
- Carmelized sugar topping! You are sure to love that crunchy sugar top as much as we do.
Creme Brûlée Ingredients
Custard
- Heavy whipping cream (2 cups)– Rich dairy that gives the custard its luxurious, velvety texture.
- Half and half (1 cup)– Lightens the cream slightly for a balanced, silky mouthfeel.
- Large egg yolks, room temperature (7)– Set the custard and create that classic creamy body. See How to Separate Egg Whites from the yolks.
- Sugar for custard (1/2 cup)– Sweetens and helps the custard set glossy and smooth.
- Vanilla extract (1 ½ teaspoons)– Warm aroma that defines classic creme brulee flavor.
- Salt, dash– Balances sweetness and sharpens vanilla notes.
Topping
- Sugar for topping– Sprinkled over chilled custards, then torched into a thin, glass like caramel.
- optional garnish – Fresh berries, dust with cinnamon or cocoa powder, chopped candied nuts, or chocolate shavings.
How to Make Creme Brûlée
PREP. Preheat the oven to 350°F.
CUSTARD. In a small bowl, beat the egg yolks, sugar, and vanilla, until smooth.
In a medium pot over medium heat, add heavy cream and half-and-half and cook (stirring occasionally) until bubbles form around the sides of the pan. Remove from heat. Pour a small amount of the hot cream into the egg yolk mixture and quickly whisk until combined. Repeat until the cream mixture is all mixed in.
Strain this mixture through a sieve into a large bowl with a pouring spout. Discard any chunks in the sieve. Pour the custard mixture between 6 (6-ounce) ramekins.
Place the ramekins in a large baking dish, and fill the dish with hot water to about halfway up the sides of the ramekins.
BAKE. Bake for 32-36 minutes, until the custard only jiggles slightly when shaken. Remove from the oven and let cool in the water bath for 15 minutes, then move to the refrigerator to cool completely (for about 1 hour).
TOPPING. After the custard has cooled, sprinkle 1 teaspoon of sugar evenly over the top of each custard. Using a small creme brûlée torch, hold the flame about 2 inches above custard surface and rotate it slowly in small circles until sugar is evenly caramelized.
Kristyn’s Recipe Tips
- Heat cream until steamy with small bubbles at the edges, not boiling, then temper slowly into the yolks to avoid scrambling. This is an important step and may need a helper to whisk
- Strain the custard to catch any bits for the smoothest texture.
- Use a hot water bath that reaches halfway up the ramekins so the custards bake gently and evenly. These are our favorite 6 ounce ramekins we use.
- Chill completely before torching, the sugar sets best on cold custard and keeps the top crisp.
Crème Brûlée Recipe
Equipment
- 6 Ramekins
Video
Ingredients
Custard
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 7 large egg yolks, room temperature
- 1/2 cup sugar
- 1 ½ teaspoons vanilla extract
- Dash of salt
- sugar
Instructions
- Preheat the oven to 350°F.
- In a small bowl, beat the egg yolks, sugar, and vanilla, until smooth.
- In a medium pot over medium heat, add heavy cream and half-and-half and cook (stirring occasionally) until bubbles form around the sides of the pan. Remove from heat. Pour a small amount of the hot cream into the egg yolk mixture and quickly whisk until combined. Repeat until the cream mixture is all mixed in.
- Strain this mixture through a sieve into a large bowl with a pouring spout. Discard any chunks in the sieve. Pour the custard mixture between 6 (6-ounce) ramekins.
- Place the ramekins in a large baking dish, and fill the dish with hot water to about halfway up the sides of the ramekins.
- Bake for 32-36 minutes, until the custard only jiggles slightly when shaken. Remove from the oven and let cool in the water bath for 15 minutes, then move to the refrigerator to cool completely (for about 1 hour).
- After the custard has cooled, sprinkle 1 teaspoon of sugar evenly over the top of each custard. Using a small creme brulee torch, hold the flame about 2 inches above custard surface and rotate it slowly in small circles until sugar is evenly caramelized.
Notes
- When slowly pouring hot cream into the egg yolk mixture, whisk constantly. This crucial step prevents the eggs from scrambling and ensures your custard stays silky smooth.
- Two main reasons crème brûlée doesn’t set properly are undercooking or not chilling it long enough.
- A bain-marie (water bath) helps the custard cook evenly. Without one, it may take a more rubbery texture with a cracked surface.
- When caramelizing the sugar, do not take your eyes off the ramekins under the broiler. Sugar can go from perfectly golden to burnt in a matter of seconds.
- The sugared crust is the topping, but you can also top it with fresh berries, whipped cream, chocolate shavings, or chopped nuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
A bain-marie (water bath) helps the custard cook evenly. Without one, it will take a more rubbery texture with a cracked surface.
Two main reasons that a creme brulee doesn’t set properly is because it was undercooked, and/or not chilled long enough.
Bake them 1-2 days ahead of time but do not add the sugar topping. Cover and keep them in the fridge until ready to broil the sugar topping and serve.
Cover the leftovers with plastic and refrigerate for 3-4 days.
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This recipe was originally published October 2020.
Fancy dessert made easy so that even I can make it!
I love the taste of creme brûlée. A custard with a hard shell. Not overly sweet.
Wow. I LOVE creme brulee! Getting it at a restaurant is like a sign I’m at a “fancy” restaurant! Awesome that I can make it at home and make it just as good or better!
Such a fun and delicious dessert to make at home!
This is always our extravagant dessert when we eat out at nice restaurants. It’s so nice to have this perfect recipe with all of its lovely ingredients.
Creme brulee is the creamiest dessert!! Love the fruit on top! If I can’t have chocolate, this is the next best thing!