Creme Brûlée

Creme Brulee is smooth and creamy with a tasty crunch on top. It is surprisingly easy to achieve this fancy treat at home!!

The custard itself is very rich and not very sweet, but it’s really delicious combined with the sugar on top. I love to eat it paired with some fresh fruit. For more perfectly lovely desserts try Dessert Kabobs, Chocolate Eclairs, and Meringue Cookies.

Homemade creme brulee

What is Creme Brûlée?

Creme brulee is french for burnt cream. The smooth custard is topped with a layer of caramelized sugar. It’s simply delicious. 

It may seem like you can only enjoy this in a fancy restaurant, but it is actually quite attainable at home! Dangerous, I know…we LOVE creme brulee.

My husband is especially fond of this tasty treat. He loves that it is light and refreshing after a good dinner. It is not a heavy dessert by any means. You are sure to love that crunchy sugar top as much as I do!

How to make creme brulee process pic

How to Make Creme Brûlée?

PREP. Preheat the oven to 350 degrees.

BEAT. In a small bowl, beat together the egg yolks, sugar, and vanilla, until smooth.

COOK. Add the heavy cream to a medium pot and cook over low heat until almost boiling. Remove from heat.

TEMPER. Pour a small amount of the hot cream into the egg yolk mixture and quickly mix until combined. Pour the egg yolk mixture into the cream, and mix until combined.

Creme brulee process pictures

Continued…

DIVIDE. Divide the custard mixture between 5 (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 30-35 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.

BROIL. After the custard has cooled, preheat the broiler on high. Sprinkle the sugar evenly over the top of each custard. Broil 3-4 minutes, watching closely, until browned and bubbling.

SERVE. Serve immediately.

Note. I baked mine in 6 ounce ramekins, but it appears as though it would work in other small baking dishes, or even baked in one large dish.

Homemade creme brulee

Recipe Tips

Temper the yolk: It is really important to temper the egg yolk in step 3. You want to slowly raise the temperature of the egg yolk otherwise they may scramble if heated too quickly.

Water bath: This is another vital step that you do not want to skip. If the brulees are cooked in a regular oven they will take a more rubbery texture with cracked surface. The moisture from the water bath keeps the brulee creamy and moist.

Sugar topping: be sure to cover the entire top of the creme with sugar. This will create the best even crispy caramelized top. It’s the brulee in creme brulee.

I can’t stress enough that you need to watch the broiling like a hawk as it can go from perfect to burnt in a matter of seconds. If you have a kitchen torch use that in lue of broiling.

Best creme brulee recipe

FAQ

Can I store egg white? Don’t toss the egg whites. Store them in an airtight container in the fridge. You can mix them with other eggs and make omelettes or scrambled eggs

Can I make this ahead of time? You can prepare the custard filling, but do not bake. Instead cover each ramekin with plastic wrap, making sure the plastic is resting directly on the custard top, and store them in the fridge for up to 2 days. 

If you decide to bake them ahead of time, do not add the sugar topping. Instead allow the to cool, cover with plastic and store in the fridge for 3-4 days. Add the sugar and broil just before serving.

Creme brulee recipe with berries

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Creme Brûlée Recipe

5 from 6 votes
Creme Brulee is smooth and creamy with a tasty crunch on top. It is surprisingly easy to achieve this fancy treat at home!!
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings 5
Author Lil' Luna

Ingredients

for the custard:

  • 6 egg yolks
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 cups heavy cream

for the topping:

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a small bowl, beat together the egg yolks, sugar, and vanilla, until smooth.
  • Add the heavy cream to a medium pot and cook over low heat until almost boiling. Remove from heat. Pour a small amount of the hot cream into the egg yolk mixture and quickly mix until combined. Pour the egg yolk mixture into the cream, and mix until combined.
  • Divide the custard mixture between 5 (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 30-35 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.
  • After the custard has cooled, preheat the broiler on high. Sprinkle the sugar evenly over the top of each custard. Broil 3-4 minutes, watching closely, until browned and bubbling. Serve immediately.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    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.

  2. 5 stars
    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!