Creme Brulee is one of my favorite easy dessert recipes. That’s right—Easy—and it requires only 5 ingredients to create this classic French dessert recipe. The creamy custard is topped with an irresistible, crunchy burnt sugar topping. This dessert will impress everyone who enjoys a cup!
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Helpful Reader Review
“Once I started making this at home, I had to quit ordering it at restaurants because I’m always disappointed. Your recipe is THE. BEST. crem brulee I’ve ever had!” – Sene ★★★★★
Creme Brulee Video
Grab a few fridge staples to make these luxurious pots of silky Creme Brulee custard. I’ll show you how I use my blow torch to create that famous crisp sugar topping.
Easy Creme Brulee Recipe
I’m here to tell you that you can make this fancy crème brûlée recipe with just 5 simple ingredients in your very own kitchen, blowtorch and all. It’s also totally approachable! My teenage son makes this on his own (with some supervision of the blowtorch). Creme Brulee is his favorite dessert, and I’m definitely not complaining!
Crème Brûlée (pronounced “krem-broo-lay”) means “burnt cream” in French. It’s a classic dessert made from a creamy custard base topped with a layer of sugar. The sugar is then caramelized or “burnt” with a kitchen torch to create a hardened, crunchy top.
Creme Brulee Ingredients
Open your fridge (and pantry) to find the 5 staple ingredients needed to make creme brulee from scratch. So easy!
- Heavy Whipping Cream has a higher fat content to set the custard properly. You can substitute it with full-fat coconut milk or cream for a dairy-free creme brulee.
- Egg yolks – help set the mixture to create a rich and thick custard. Save the egg whites for Pavlova or an Egg White Omelette.
- Sugar – I use granulated sugar for the custard and the caramelized topping
- Salt – Salt balances the sweetness and brings out the flavor.
- Vanilla – Use Homemade Vanilla or store-bought real vanilla extract, vanilla beans cut lengthwise and de-seeded, or vanilla paste.
How to Substitute Vanilla:
If you want to use a different form of vanilla, 1 teaspoon of vanilla extract is equal to the seeds scraped from 1 vanilla bean, or 1 teaspoon of vanilla bean paste.
If you prefer a different flavor altogether, try my Espresso Crème Brûlée, and Pumpkin Crème Brûlée, so you’ll have a favorite for every season!
How to Make Crème Brûlée
Making vanilla creme brulee from scratch is simple! Check out my tips for what to do if you don’t have a blow torch:
- Warm the cream – heat heavy cream in a saucepan until steaming, and then add vanilla extract and remove from heat.
- Add the eggs – whisk egg yolks, sugar, and salt together in a separate bowl, and then slowly pour the hot cream into the mixture while whisking.
- Strain the custard mixture through a fine-mesh sieve (optional, but it helps ensure the silkiest consistency). Pour into 6 (4 oz) ramekins and then place them into a casserole dish.
- Water bath – add boiling hot water to the casserole dish, and bake the creme brulee at 325˚F for 30-35 minutes (if using larger ramekins, increase the baking time). Crème brûlée is done when the centers are nearly set, with a slight wobble when you give the pan a jolt. Overbaking will result in a firm, more flan-like consistency rather than a creamy custard. Cool on a wire rack, cover, and then refrigerate at least 2 hours to set.
- Caramelize the Sugar – Just before serving, swirl up to 2 tsp sugar evenly over the custards, and then torch the top using circular motions until the sugar becomes deep amber in color.
Pro Tip:
A small, inexpensive handheld multi-purpose torch does the job. I picked up mine at Home Depot along with a can of butane. Also, a flame-thrower torch borrowed from the garage will also work fine.
Can I Make Creme Brulee Without a Torch?
True, you won’t hear that iconic “crack,” but I’ve tested other ways to make the hard caramelized topping (including under an oven broiler), but they don’t turn out consistently. Save yourself some frustration, and instead and try these toppings instead:
- Fresh Raspberries – or mixed berries with a mint leaf for color
- Citrus – orange or tangerine segments with citrus zest
- Berry Sauce – homemade Strawberry Sauce, or berry sauce from our Panna Cotta
- Caramel – drizzle your creme brulee with Caramel Sauce or Butterscotch Sauce
- Shaved bittersweet chocolate also makes an easy substitute for the crackly sugar topping.
I hope you’re inspired to whip up some quick and easy creme brulee this week! It’s easily one of my favorite desserts to make whenever I entertain, since it’s effortlessly impressive and so tasty.
Creme Brulee
Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/2 cup sugar, plus extra for caramelizing
- 1 pinch fine sea salt
- 1 tsp vanilla extract, or vanilla bean paste
Instructions
- Warm the cream – Preheat the oven to 325˚F. Pour heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer, then add vanilla and remove from heat.
- Add the eggs – In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.
- Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place in a 9×13 casserole dish.
- Water bath – Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 325˚F for 30-35 minutes, depending on your ramekin size, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature, and then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).
- Caramelize sugar** – When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Use a Blowtorch over the top, moving in a circular pattern until the whole surface is caramelized to a deep amber color.
Notes
Storage:
- Make Ahead: The custard can be made 3 days in advance, cooled, covered, and refrigerated. You’ll want to wait until serving to add the sugar topping; otherwise, the humidity of the refrigerator will soften the caramelized topping.
- To Refrigerate – cool the custard in under 2 hours, cover tightly with plastic wrap so it doesn’t touch the top, and refrigerate for up to 3 days.
- Freezing: It’s also possible to freeze creme brulee, though it may reduce the quality of the custard a bit. Prepare and bake the custard as directed, leaving off the sugar topping. Once the ramekins have cooled, wrap them tightly in plastic wrap and foil and freeze them for up to 1 month. Thaw in the fridge, then top them with sugar and torch them as usual before serving.
Nutrition Per Serving
Filed Under
More Single-Serving Desserts
Once you try this easy crème brûlée recipe, check out my other single-serve dessert recipes, perfect for Valentine’s Day or a special occasion.
- Chocolate Lava Cakes
- Apple Roses
- Chocolate Mousse
- Mini Cheesecakes
- Cream Puffs
- Strawberry Shortcakes
- Lemon Posset
- Raspberry Macarons
- Eclairs
- Chocolate Soufflé Recipe
Delicious, but I agree with several others in the comments saying that 30 min baking time is NOT enough. I popped it back in the oven for an extra 10 minutes and it still did not set up properly the next day. Tasted good but a bit of a disappointment. It needed at least 45 min to 1 hour in the oven.
HI Ellie, make sure you are using HEAVY whipping cream which has a higher fat volume for the creme brûlées to set properly. Also, make sure you add hot water to the pan. I boil a kettle and pour it right into the pan before it goes into the oven, pouring half way up the ramekins. I hope that helps for next time.
I know that I can Trust any recipe that you make because you’re such a good cook! I never miss your posts, & save almost every one of them.
Can’t wait to try this one!
Aww, I’m smiling big reading this comment. Thank you Cheryl!
Would I need to adjust the bake time if I am using 3-ounce ramekins?
Hi Lisa! Just keep an eye on them and check a few minutes earlier.
I made this recipe and it’s great! It was easy to follow. Thanks Natasha, I have used several of your recipes.
So glad to hear that, Terri!
Once my mom was at a restaurant, and there was this cream brulee “cheesecake”. it had the crust at the bottom, and it was made in a big cheesecake pan. do you think I can do that? If yes, how long would you recommend baking it in the oven?
Hi Lisa, I haven’t tried that myself to advise. if you happen to experiment, i’d love to know how you like it.
Very tasty! I use 3 eggs instead of 5 egg yolks, just like in that video you posted on Youtube 10 years ago. My mom is OBSESSED!!!!
I’m so glad you enjoyed it, Lisa!
I love this recipe it’s so easy and delicious
Thank you Natasha
I’ve made this recipe for years and is still one of our favorite quick and easy dessert!
This is truly one most delicious crème brûlée recipe. I have tried making it with regular sugar before and today I decided to experiment with allulose (currently trying to cut down on sugar intake but still crave something sweet). To my surprise, the texture turned out the same. I did add a little extra allulose (maybe an extra layer 1-2tbsp). So those that want to give it a world, go ahead and use allulose instead of sugar.
Have you ever used tin ramekins that are disposable. Wondering if it might change the cooking process?
Hi Jamie! I have not, but they would bake differently so keep an eye on them.
Have you ever used disposable tin ramekins? I’m wonedering is it would cook the same way?
Hi Jamie, while I haven’t tried that myself, here’s what one of my readers wrote: “Love love love this recipe! I have used foil ramekins and they do work! I do have to bake for an hour though! Sometimes even longer! This is the best recipe thank you so much!!” I hope its helpful!
If you take a blowtorch, very quickly, to the surface of the creme brulees, before you bake them, it eliminates any surface bubbles which gives it a better surface to brulee
Thank you for the tip!
Excited to try! How would I make this recipe or half of it earl grey crème brulle?
Hi Grace! I haven’t tested that variation so I don’t have any specific instructions for that. Let us know if you experiment with it.
You can steep tea in the cream when you’re heating it and strain it through a tea strainer before adding the eggs
I work in a professional kitchen. Ive done that with lemongrass and espresso before
Can I reduce the sugar added without changing the rest of the recipe?
Hi Paige! Yes, just keep in mind that the sugar doesn’t just sweeten but that it also helps stabilize the custard. If you cut it too much, the texture can turn more eggy and less creamy.
I have a brand new oven, and for some reason it is still ‘watery’ after 35 mins.. did I do something wrong? I followed the instructions and ingredients exactly!
Hi Kay, it’s hard to say without being there, but it could be an oven calibration need. Did you ensure to use regular bake mode? Also I would be sure your oven is calibrated to the correct temperature.
Thanks so much for responding! I just kept cooking it until it was jiggly, and it turned out delicious!
Hi Natasha ,
I’ve made this recipe quite a few times! Turns out so yummy every time! Thank you!
My question is your recipe serves 6. Is your recipe converter to more people accurate ? I need to make 10.
Hi Nina, I’m so happy you enjoyed that. Thank you for sharing that with us! You can use the slider to change it for ten. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Love this recipe making some right now. i have some family over they also love it.
Bonjour Natasha Love love your ideos Your creme brulee is as good as the one I grew up in Paris Thank you so much for your fun videos and fabulous food
Hi Natasha!
Love this recipe. Made it twice in one week for guests and it was loved by all. I had to bake mine longer but I know it’s my oven.
I love salted caramel and I wondered if I could add salted caramel sauce to the recipe as is, or if I would have to adjust other ingredients.
Kathy you can absolutely add salted caramel. I use this recipe for my base creme brulee all the time. I have added homemade salted caramel, all kinds of liquors, (Kahlua, Rum Chata, Baileys Irish Cream), I have added expresso powder to create the coffee taste. The options are endless. I add an extra egg yolk and use 2 1/2 cups of cream instead of 2 cups. Whatever the extra flavor I’m adding I add 1/4 to 1/3 cup of that. This past week I added biscoff cookie butter. Simply add it to the cream after heating. I discovered while writing this reply I can buy biscotti liqueur. I might give that a try too.
Get creative with Natasha’s recipe. IT’S THE BEST!!! And it’s so easy. I have made it so many times I have it memorized!! My mom said there is just one thing wrong with it. The bowl is not big enough!!! She wants more. lol
THANKS Natasha for the great recipe!!!
This recipe is the best! I hardly get to eat it since it’s gone before I can get mine.
Before I perfected the way I made the recipe, I had some pretty good failures! Two things are critical…. 1) heating the heavy cream – I didn’t do that once and it was awful. 2) I used hot water, not boiling water; it seemed to take forever to cook, and it still wasn’t done right. I’ve learned that if one slowly adds the cream to the egg mixture, it doesn’t have to be sieved before pouring into the ramekins. At first, I was hesitant to put in too much sugar on top to torch. But now… I use a liberal amount. It caramelizes quite nice.
I’ve tried to do a double batch, but it didn’t work out well. I also tried to cook them concurrently; that didn’t work. I suppose I’ll need to cook them consecutively.
Thanks for a great recipe.