Easy Creme Brûlée Recipe (VIDEO)
Creme Brulee is one of our favorite easy dessert recipes with only 4 ingredients. The silky texture and rich vanilla flavor make this taste restaurant quality.
Grab your spoon, crack through the burnt-sugar topping and scoop up a generous amount of that creamy custard. There will be no words, only sound effects.
This post may contain affiliate links. Read my disclosure policy.
What is Creme Brûlée?
Creme brulee literally means “burnt cream.” It has a creamy custard center and a hardened sugar topping which is essentially granulated sugar sprinkled over the top and caramelized or “burnt” with a small propane torch. The custard can be made 2 to 3 days in advance, which makes it a great party dessert. Watch the video tutorial below to see just how easy these are.
Vanilla is the traditional flavoring, but if you love the texture of creme brulee, don’t miss our Coffee Creme Brulee and even Pumpkin Creme Brulee so you can have a favorite for every season.
Recommended Tools:
- Six, 6-oz ovenproof ramekins or custard cups. We prefer traditional ramekins over the wide shallow ramekins because you don’t have to spend as much time caramelizing the top with less surface area which also keeps the center from heating up too fast during the torching process.
- A handheld torch. A small, inexpensive kitchen torch will do the job and is our favorite way to caramelize the sugar. Don’t forget to get a can of butane since these are refillable. You can also use your oven broiler (instructions below).
- Fine Mesh Sieve – straining is optional but helps to knock out bubbles and ensures the silkiest consistency.
- 13×9 Casserole dish to bake ramekins in a water bath.
Ingredients for Creme Brûlée:
You really need just 4 ingredients for creme brulee: heavy whipping cream, egg yolks, granulated sugar, and real vanilla extract. That simple combination of ingredients creates a most luxurious creamy custard and crackly topping.
How to Make Creme Brûlée:
- Heat 2 cups cream in a saucepan almost to a simmer, stirring frequently. Add 1 tsp vanilla.
- In a medium bowl, whisk together 5 egg yolks and 1/2 cup sugar until blended.
- While whisking constantly, gradually stir in the hot cream.
- Strain the mixture through a fine-mesh sieve then divide into six (6-oz) ramekins and set into a 13×9 casserole.
- Fill the baking dish with boiling water halfway up the sides of the ramekins. Bake at 300˚F for 35 minutes. Transfer to a wire rack to cool, then refrigerate.
Pro Tips for the Best Creme Brulee:
- Temper the Eggs: Start adding hot cream to the egg mixture very slowly while whisking constantly to temper your eggs and avoid scrambling your eggs.
- Do Not Overbake! The centers should be nearly set and have just a slight giggle when you give the pan a jolt. If you overbake them, they will have more of a firm flan consistency than a creamy custard that you’re looking for.
- Caramelize the tops before serving. The custard can be made days in advance and refrigerated, but you want to add the sugar topping last. If you store these in the refrigerator after caramelized the top, the humidity of the refrigerator will soften the topping.
To Caramelize the Sugar Topping:
Swirl 1 1/2 to 2 tsp sugar over each chilled custard. Torch the top – moving in a circular pattern until the whole surface is caramelized to a deep amber color.
Can I Make this Without a Torch?
Broil in the oven – If you don’t have a torch but still want to the crackly top, you can broil. Make sure your creme brulees are well chilled before putting them under the broiler. Depending on your heating element, this method can leave patches of white sugar while other parts get overly dark.
How-to Broil: Set your oven rack to the highest position and place the cups 3 inches from the (preheated for broiling) heating element for 4-5 minutes until the sugar browns and darkens or caramelizes.
Fresh berries and mint leaves – these make for a beautiful presentation and nice contrast in flavors and textures.
Homemade berry sauce: just before serving, top the creme brulee with homemade strawberry sauce.
More Single Serving Desserts:
If you’re looking for more single-serving desserts that are perfect for parties or even a romantic date night in, these individual treats are sure to impress.
- Chocolate Lava Cakes – with a surprise inside
- Panna Cotta – a party favorite (and SO EASY!)
- Chocolate Mousse – recipe from a pro Chef
- Mini Cheesecakes with homemade caramel sauce
- Cream Puffs – homemade are such a treat
- Strawberry Shortcakes – guests assemble their own
Watch Natasha Make Creme Brûlée:
This video recipe is an oldie but a goodie (one tiny difference, instead of 3 whole eggs shown in the video, we now use 5 egg yolks). It was filmed in our very first kitchen with a very pregnant Natasha. I hope you enjoy the show and are inspired to whip up some quick and easy creme brulee. P.S. If you haven’t already, please subscribe to our Youtube Channel and click the bell icon so you can be the first to know when we post a new video.
Easy Creme Brûlée Recipe
Creme Brulee is one of our favorite easy dessert recipes with only 4 ingredients. The silky texture and rich vanilla flavor make this taste restaurant quality.
Ingredients
Ingredients for Creme Brulee:
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/2 cup sugar, plus extra for caramelizing
- 1 tsp vanilla extract
What you will Need:
- 6 oven-safe ramekins, (6 oz each)
- 1 Handheld torch
Instructions
How to Make Creme Brulee:
-
Preheat Oven to 300˚F. Pour 2 cups heavy cream into a medium saucepan, stirring frequently until steaming and almost at a simmer then remove from heat and add 1 tsp vanilla extract.
-
In a medium bowl, whisk together 5 egg yolks and 1/2 cup sugar 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 (6-oz) ramekins and place in a 9x13 casserole dish.
-
Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 35 minutes, or until the centers are nearly set and have just a slight giggle in the center. Carefully transfer ramekins from water bath to a wire rack and cool to room temp then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).
To Caramelize the Top:
-
When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Torch the top - moving in a circular pattern until the whole surface is caramelized to a deep amber color.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This Quick Creme Brulee Recipe was first published in November 2009 (one of our first recipes!) and updated in February 2020. We used to make this with 3 whole eggs but found that 5 large yolks gave much richer flavor and texture. A classic just got better!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
It’s funny how expensive it’s in the restaurants and so easy to make
It’s funny how expensive it’s in the restaurants and so easy to make
Homemade is always best, we say!
This recipe turned out perfect, except that there’s only 4 (6 oz) servings and you have to bake a little longer (it took me about 45 minutes at 300°F the 3x I’ve made this). I’ve measured my ramekins by both volume and weight, they for sure are 6 oz so I know it’s not on my end. But regardless, I highly recommend this recipe it’s WAY easier than you would expect.
Also, I used 6-8 egg yolks each time because my chickens lay small-medium eggs. I was worried they would end up “eggy” but that was not the case.
Now that I think of it, I suppose you could pour 4 oz into 6 oz ramekins and would get 6 servings. It might look a little empty, but I suppose that depends on the way your ramekins look/are designed.
Thank you for the feedback, Angie! I’m so glad it turned out.
You make everything look so easy and delicious!! I am going to make the cream brûlée! Thanks! You the best! Thanks again!
Thank you, Mary! I hope you love this recipe.
What I wanted to know how much heavy cream do u buy a week?? What do u recommand??
I can’t say that I buy this weekly. I buy it as I need it for a recipe.
We Love Crème Brûlée, can’t wait to try this recipe. We had a Chocolate Crème Brûlée at a favorite restaurant of ours. How would I alter this to make it Chocolate? Thanks for your help. Love your videos and recipes. Use them often.
Hi Linda, I haven’t tried making a chocolate version. We have a Pumpkin Creme brulee and a Coffee Creme Brulee but haven’t tried with chocolate so I can’t advise on that. I’ll add it to my list though – yum!
Made this for the first time and it turned out tasting great! Very nice and clear instructions. The only thing is that I had to bake this for much longer than stated in the recipe – closer to 55-60 minutes and turned up the temperature to 325 for the last 10 minutes or so…maybe it’s just my oven.
Yes, it could be because of the oven but I’m glad you loved it!
I found the same thing. Time had to be increased and I would turn it up to 325° next time. But it did taste delicious.
Hey Natasha! Could you use any type of sugar? Such as cane sugar?
Hi Angelina, I haven’t tried cane sugar to advise but I think it’s worth trying. If you do an experiment, please share with us how it goes.
Hi Natasha, in your recipe it says 5 large egg yolks but in the video you use 3 large egg yolks. Just wondering which one I should use. 5 or 3 ? Thank you
Hi Leah, we used 5 eggs for this recipe! I hope you love it!
Hi!!! I was wondering if I can add some grand mariner to the recipe? How much?
Hi Sara, I haven’t tested that to adivse. If you experiment, let me know how you liked the recipe.
Can you do it without torch? I don’t have it.
Hi Lily, happy to help! We have this note in the recipe “Can I Make this Without a Torch?” I recommend reading through that section. There’s a few important notes on the process.
I am new at making creme brulee. I made rhe 1st batch and it turned out perfect ! My next 2 batches are ! runny.What am I doing wrong ?
Thank you
Hi Theresa, did you possibly use light cream instead of heavy whipping cream, and did you make sure to add hot water to the dish?
I doubled the recipe and cooked all 12 at the same time. I cooked for 15 minutes longer (checking every 5 minutes for doneness) and they were center-jiggly perfect! They were a hit! Thank you for this recipe!
I’m so glad they turned out perfect, Pamela! That’s so great!
Hi Natasha. can I use normal whipping cream instead of heavy cream?
Hi Althea, I saw someone else shared this comment “Unfortunately I had no heavy cream so took a chance and use light cream. All was well: the Crème Brûlée was perfect. Thanks!” I hope that helps.
Hi Natasha! I’ve tried other recipes and like yours best for easeness & texture! I was wondering the reason to change it to 5 egg yolks & wondering how different it would be if I use what I have available now- half & half instead of heavy whipping cream. Thank you!
Hi Doriann, we will only update a recipe if we feel it is a significan’t improvement. The yolks give it a richer flavor and color. I haven’t tested with half and half, but I would worry about it setting correctly since half and half has a lower fat content.
Hi Natasha im here again 😊 How to double the recipe please 🙏
Hi Anabella! You can definitely double it! When doubling a recipe, be sure to double all ingredients, and some steps may take longer with more ingredients.
Thank you 💗
Great recipe and so easy. I used 4oz ramekins, and filled them relatively full – it only made 6. I also had to bake them almost twice the amount of time. I used boiling water in the pan as well. Maybe my oven cooks cooker? Either way… it was fantastic.
Hi Lee, 6 oz ramekins can be deceiving – they are smaller than you think. I had to fill mine to figure that out. I’m glad you enjoyed the creme brulee recipe!
Natasha – made it 2x and it didn’t set – it was runny . I live in Denver- would high altitude be issue? Today I baked it 5 minutes longer and still…I see some other recipes recommend 325F
I can’t say that high altitude would be the culprit with Creme brulee, but I wouldn’t completely dismiss it wither. When doubling a recipe, be sure to double all ingredients, and some steps may take longer with more ingredeitns.
Love all your recipes ! Doing most of them . Very smart and easy . Thank you.
You’re so welcome, Anna. Thank you for your wonderful feedback!
Delicious! I baked about 3 minutes longer. My family loved them!
Hi Joyce, that’s great to know! Thank you for sharing that with us and for giving this recipe a perfect rating.
Awesome recipe!! Made it twice. My son asked if you tried to make a chocolate version of the recipe? Thanks
That’s just awesome, Tara! I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
Hi Natasha!
If I wanted to make more than 6, would it be okay to double your recipe without ruining it? Thank you for your time!
Hi Julie, that should work. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Thank you so much for replying to me!
Hi Natasha, hope you and family are healthy and safe. I don’t know how old is your video but still congratulations for your baby and thanks for all of your recipes, I’m very very fan of yours since I made many many of main courses and deserts and I really enjoy it specially your blueberry lemon cake, it comes out perfect. What can I substitute heavy whipping cream in Creme Brulee recipe?
Thanks
Thank you so much! I saw someone else shared this comment “Unfortunately I had no heavy cream so took a chance and use light cream. All was well: the Crème Brûlée was perfect. Thanks!” I hope that helps.
Hi Natasha, I love your recipes and was wondering to make these for a party but with aluminum foil ramekins that are 4 oz. would it be a difference in the timing in the oven.
Hi Viviana, I haven’t tested that out, but I imagine it would work the same way.
Just made these, and as I was cleaning up while they were baking, I realized I forgot to add the vanilla!! 🤦🏼♀️ I hope they still taste okay!! 🤣🤣
Oh no, I hope you will still love it and please share with us how it goes.
Greetings! I have a bad habit of being very impatient when it comes to cooking and was wondering if chilling the dish in the freezer would quicken the time it takes to cool? Or is that not recommended?
Hi, it’s generally recommended to chill in the refrigerator for at least 2 hours to let them set before freezing.
I tried to make the creme brûlée exactly to the directions. After the time in the oven they were still very liquidy! What did I do wrong??
Please help!!
Hi Jackie, did you possibly use light cream instead of heavy whipping cream, and did you make sure to add hot water to the dish? I would keep baking until you see the right visual cues.
Hi Natasha!! I Love all your recipes!! Do you have a caramel flan recipes? Or can I use this recipes and make caramel at the bottom?
Thank you in advance!
Hello Tiffany, I don’t have a caramel flan recipe yet and I have not tried using this sauce too for that. I think it’s worth experimenting with, if you try it, please share with us how it goes!
Followed everything perfectly, but it did not come out. Only baked it for 30 min and tops came out rough looking. Also was beyond jiggly.
We are in Denver 5,670ft in elevation (not sure if that changed anything).
Flavor is there, just not visually pleasing.
Hi, it may be due to the elevation and I would continue baking if it was overly jiggly. Here is some helpful information on high altitude baking. I recommend watching the video tuturial to see if anything looked differnt. The tops should form smoothly with this brulee.
Hi, it may be due to the elevation and I would continue baking if it was overly jiggly. Here is some helpful information on high altitude baking. I recommend watching the video tutorial to see if anything looked different. The tops should form smoothly with this Brulee.
I’m also in Denver. The first time I made them, they took WAY longer than 30 min to cook, but I realized later that I did not have boiling water in the pan they were sitting in in the oven (only very hot). The second time I made it, I boiled the water first and it came out – no high altitude adjustment needed!)
Excellent article. I absolutely love this site. Thanks!
I don’t know whether it’s just me or if everybody
else encountering problems with your blog. It seems like some of the text on your content are running off the screen.
Can somebody else please comment and let me know if this is happening to them as well?
This might be a issue with my web browser because I’ve had this happen previously.
Thanks
Hi Jolie, I am not having that issue. Can you tell me what device and what browser you are having trouble in?
Natasha, your video has 3 eggs and notes says 5 eggs. Could you clerify? I made it before with 5 eggs and it was still liquidy after 35 min baking.
This Quick Creme Brulee Recipe was first published in November 2009 (one of our first recipes!) and updated in February 2020. We used to make this with 3 whole eggs but found that 5 large yolks gave much richer flavor and texture. A classic just got better!
Hi Natasha!!
You’re recipes are absolutely amazing. They are easy and insanely tasty. The creme Brulee is especially my favorite of them all. I do have a recommendation if you could post a recipe for a soufflé. Those are my family’s absolute favorite besides creme Brulee.
Thank you so much for that suggestion Ava! I will add to our list!
Hi Natasha!!
This creme Brulee was fantastic! The best recipe I have tried. And I was thinking If maybe you would be able to do a recipe on soufflé?
Hi Ava, I’m so glad you enjoyed this recipe! I will add that to the list, thank you for that suggestion!
I cannot say enough amazing things about Natasha’s recipes! So far I made Fish Tacos, Instapot chicken, creme brûlée, Jello cake, Pavlova baskets and corn bread. I did alter the sugar quantity for all the deserts to 1/2 the recommended amount. During these trying times, I never dreamed of getting a new hobby, impressing my family and most of all surprising myself! Everything I made had such easy and very well explained steps, that I have to admit tasted better than any restaurant I tried these dishes in!
I want to thank Natasha #natashaskitchen, for her energy, her easy approach and her amazing talent! Thank you for making me a better cook and a better mom! I had my kids helping and loving the results!
You’re so nice, Maya! Thank you for that thoughtful compliment! I’m so glad you’re enjoying our blog and recipes! Thank you so much for sharing this with me, I’m smiling big.
Im smiling big too. The is inspirational the way she said all that about natasha. She is right and natasha’s kitchen in a never fail. Thank you! Food brings everyone together especially natasha’s.
Hi,
I want to try your recipe, but will it work if I use a long-lighter instead of a torch?
Hi Veronica, I’m not exactly sure what a long-lighter torch is – if it’ is like a candle lighter with a miniature flame at the end, it probably would take a very long time to caramelize and the custard might heat up below if it takes awhile. If it’s a mini torch, it could work. You need something where you could point the flame at the brulee top. If the flame is just pointing up when you turn on the lighter, it won’t work.
Hello Natasha! I’ve been trying & loving your recipes from the shrimp appetizers to the beef & broccoli, they are superb! I want to try the crème brulee (it’s my fave dessert!) but I was wondering if I can divide the recipe in 2. I have 6oz ramekins but I want to make 3 instead of 6 servings. Is that possible by just dividing evthg in half? What abt baking time? Also, how long do these last in the fridge? Thanks again for your awesome recipes!
Hi Rayan, yes that would work to cut the recipe in half, but I would bake the same amount of time. These keep really well for about 3 days in the refrigerator, but you would want to add the caramelized topping just before serving since it turns to liquid sugar from moisture in the refrigerator.
Hi! I love this recipe because it is really easy and I love creme brûlée, but I think i did something wrong. After 35 minutes, I took it out of the oven and put them on a wire rack until room temperature as instructed. After that, I put them in the fridge to cool off completely and their still a little liquidy. I don’t know what I did wrong because I followed everything.
Hi Yanna, I haven’t had that experience but I’m more than happy to troubleshoot. Was anything altered in the recipe or added in a different order? It’s hard to say without being there.
I did use light cream instead of heavy cream because the store was out of it but I heard that it should still work. Maybe I was wrong.
In the video, it says that it will provide 8 servings. However, the recipe shows only 6. Does it make a big difference between which one you do?
Hi, we updated the print-friendly recipe after doing much testing and improved upon the recipe. 6 is the correct number of portions. Unfortunately, we aren’t able to make an edit to an existing video without refilming (it’s on our to-do list though!). You can make it work with 8 but they will be smaller portions and I would bake for less time if making 8.
How can I make an eggless creme brulee??
Can you please add more eggless recipes please…
Thanks for your suggestion Nisha. I’ll add that to the list. I haven’t tried making this without egg but if you do an experiment I would love to know how it goes!
I’ve been using this exact recipe for over 6 years now. Turns out amazing every single time!
Hi Inna, I’m so glad you found a favorite!
Your video shows you adding 3 whole eggs, however the printed recipe calls for 5 egg yolks only. I am confused…which is correct?
Hi Robin. This video recipe is an oldie but a goodie (instead of 3 whole eggs shown in the video, we now use 5 egg yolks).
I love your recipes!!! When I make them they always come out great!!!
It is fun to watch you make your recipes!!
That’s so awesome, Jackie! Thank you for that wonderful review!
made these last night, they were absolutely brilliant, even got a hard top😂😂😁.
thank you Natasha :):)
So glad to hear that it was a success! Thanks for sharing.
Made this for the family and it was a hit!
That’s so awesome Katie! I’m so happy you enjoyed this recipe!
Would it be possible to make this dessert with stevia for a sugar free version?
Hi Jess, to be honest, I have not tested that with stevia to advise and I’m not sure how much of the recipe will need to be modified to accommodate. If you experiment, please let me know how you like that.
I can’t wait to try this recipe it looks sooo yummy!!!!
Thank you Stephanie, I hope you already have all of the ingredients – I love it when that happens!
Your. video on making creme brûlée and your recipe do not match. Recipe calls for 5 egg yokes, video states 3 eggs?
Hi Alice, Great question! The recipe still works with 3 whole eggs. We updated the recipe today (the original was posted in 2009 – please see note at the very bottom of the post that details this. Unfortunately, there is no way to update that in the video. It will work either way, but we have been making it with 5 yolks and loving the results more.
I can’t wait to try this recipe! Looks so tasty!!
The flavor is AMAZING! I’m so excited for you to try it! We look forward to your feedback Katie!
I made this today and it was delicious! My husband loves it too! A very easy to follow recipe and my first time using a torch ( that was fun!). I made you’re beef & broccoli yesterday and it was great too. Thank you Natasha for great, easy to follow recipes!
You’re welcome, Terri! Thank you for that thoughtful & amazing review!
Typically it’s using the whole egg (whites and yolk) that make the dessert eggy. Using only yolks works best, don’t you think?
Hi Mary, Most of the recipes I’ve seen have just egg yolks, but I tested it both ways and loved using the whole egg; less waste and the texture was so smooth and creamy. I’ve made it countless times!
Hi would making a caramel sauce ahead make any difference?
Hi Fariha, I’m not sure I understand your question. This recipe doesn’t call for caramel sauce. If you are making the creme brûlées in advance, make this sugar topping before serving them. The sugar topping can liquify if you refrigerate it for very long.
I made this recipe a few days ago and while creamy, the egg taste for me was overwhelming. My husband thought it was fine. He likes eggs and I don’t so I may have been more sensitive to the taste. I did use pastured eggs which may have made a difference.
Hello. The recipe looks delicious. I have 4 0z ramekins but the are the shorter oval ones so are spread out more. Do you have any idea how much I should shorten the baking time? I’m hoping I can get water 1/2 way up easily because it is not much room but they are supposedly Creme Brulee ramekins so I assume it will work. If the recipe turns out, we are doing 40 for a party. Do you know if I could double or triple (or quadruple lol) the recipe without any issues or would it be better to just do one batch at a time? Ty for the recipe
Hi Shelby! I haven’t tested that in the shorter ramekins, I think that should work but I can’t advise on bake time without experimenting. If you test that out I’d love to know how you liked that!
Can I use only 2 extra large eggs??
Hi Dee, it’s kind of tough to guess on this one without testing it myself to be sure it would set up properly. The egg is what makes the creme brûlée set. The recipe calls for 3 large eggs and the extra large are not that much more different in size. I would recommend getting it as close to 3 as possible. If you experiment, let me know how you liked the recipe
I’m going to give this recipe a try after a different one didn’t quite work, to save me any more drama, do you know why they might rise up and then sink creating a well that is hard to torch? do I need to prepare the sides so they sink evenly should they not be rising up so much in the first place/
Hi Stacey, I honestly haven’t had that happen, did you make any alterations to the recipe?
Love these old videos you seem sure much more natural and comfortable good job👍
Thank you for your feedback, Rose!
Hi Natasha, I have made this several times and got to say this is the easiest recipe i found online ane extremely delicious!
My favorite part is caramelizing the sugar on top using my butane torch.
Thanks for sharing. you are amazing.
Jane @ NewportButane.com
You’re welcome! I’m so happy you enjoyed it
It tasted very eggy almost like if the egg was fried
Hi Joey, I haven’t had that experience but I am always happy to help troubleshoot. Was anything changed in the recipe (ingredients or process?)
Hi, Natasha, I loved the recipe… never had better, nor here neither in Paris.
I added a little more sugar in it on my second time cause we are like ants here, lol. But texture was perfect and taste too. And above all, easy to make. Thanks for sharing
My pleasure Bella! That’s quite the compliment, I’m happy to hear how much you love the recipe. Thanks for sharing your excellent review!
Hello,
Have you tried to put the cooled brulee in a spoon for individual serving ? Then brulee the top ?
HI Helene, I haven’t tried but it sounds like an interesting idea! If you try it and it works well, I hope you post a picture in our private Facebook group! 🙂
Hello, I tried this today and it had a really eggs taste I followed the recipe, any tips? How long does it have to be in the fridge before we put sugar on it and torch it?
Hi Ina, I haven’t had that experience but I suppose if you were very sensitive to the flavor of eggs, a substantial portion of this recipe is eggs so you would be able to sense them. I like for them to be at least at room temperature before torching the sugar onto the top. If it is chilled (cool to the touch), the surface is less likely to heat up too much while the sugar is being caramelized.
I owe you an apology! I’ve remade this 2 more times. One time I even used vanilla paste. Both times I used a torch and they were amazing! It must have been user error! This is my new go to recipe!
I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review!
Hey! This looks great. Can I make half the amount? (For 4 ramekins) If so, what would you change?
I noticed you say 8 ramekins but only do 6 in the photos…
Thanks!
Hi Johnny, sorry for the confusion of the older photos. We didn’t have enough space in our largest pyrex dish so we put the other 2 in a loaf pan and baked the pans side by side.
Hi Johnny, sorry to chime in. You should make 8, don’t make half the amount. I assure you will eat 2. Yes, they are that good. I made it 3 times within a week. You won’t regret.
This is an ok recipe. For me, the taste has a strong egg taste. I prefer more vanilla taste.
Hi Ebony, this doesn’t normally have a distinct eggy taste especially since it uses the whole egg and not just the egg yolks as many creme brûlées do. Did you change anything in the recipe?
I watched your video and then followed the written instructions. I didn’t make any changes to your recipe. I did however used my broiler to brûlée my sugar on top, maybe that’s the problem?!
Hi Ebony, I don’t think a broiler would have that unless it was left under the broiler for way too long. Have you had brûlée before? When comparing this to some of the restaurants I have enjoyed it in, this version is less “eggy” than others I have tried.
I used a torch to burn the sugar on top. It took a long time to get the desire result, but totally worth it. My understanding is if you use the broiler, the custard has to be very cold (let it sits in the fridge for few hours), and the broiler has to be very hot (quick burn) so the heat will not melt the custard.
Thank you for sharing that great tip!! 🙂
Yes, I’ve had it before. I absolutely love it, that’s why I was so excited with your recipe!! I’m going to make it again, it’s such an quick, inexpensive and easy recipe. Thanks so much for your quick replies!!
My pleasure Ebony! I’m glad you love it!
Hi Natasha, this recipe calls for 3 eggs. Am I using egg whites as well? Some recipes suggest egg yorks only. I am confused.
Hi Cecilia, I make mine with the whole egg 🙂
Hi Natasha. I made this 3 times over the holiday. They turned out perfect every time. Everyone loved them.
I’m so happy to hear that!! Thank you for the amazing review! 🙂
Hi Natasha I would like to know which recipe i should follow for the creme brulle the written one or the video? I just love all your recipes
Hi Namah, we have three creme brulee recipes. The classic creme brulee recipe is via the video link. We have a pumpkin creme brulee here and our Espresso Creme Brulee recipe here. I hope that helps you make your decision.
Hi Natasha! So I watched the video and saw the note about 5 eggs instead of 3. I made it with 5 full eggs not just yolks. Just now realized i missed the point. But it’s already cooling. Did I ruin it? It’s supposed to be for tomorrow’s vday dinner & I don’t want to serve it if it will taste off.
Hi Marina, I haven’t tested it with egg white, I wonder if it will throw the flavor and texture off since it should be more like a custard.
If I make the berry sauce the day before and put it in the fridge will it be too thick to spread on the creme brulee the next day? Btw made the recipe last week and it was delicious.. I did read that castor sugar caramelizes alot easier than regular sugar so I might give that a try the second time around 🤔
Hi Lidiya, The sauce will still be ok the next day to top the creme brûlées. 🙂
Awesome thanks! Hope you have a great thanksgiving!
Thank you and I hope you have a wonderful and happy Thanksgiving also! 🙂
Why do u add the water before baking them??
Hi Inna, the water in the pan helps the creme brûlées to cook up and set evenly without being overcooked at the edges.
I’m curious if you refrigerate for a day then take it out (cold) put sugar on top, fire it up then……how long can it sit on the counter waiting to be dessert? I’m sure it would be ok for an hour or so but what about possibly 4-5 hours head. Thank you for all your brulee recipes.
Hi Lexy, I do refrigerate overnight and then remove from the fridge, add sugar and fire up the top until it caramelizes. You can make the sugar topping 1 to 4 hours ahead and let it sit at room temperature 🙂
Hi there! Can I refrigerate for 4 hours instead of over night? Or is that too little time?
Hi Pamela, we have always let them set over night, 4 hours may be enough time depending on the thickness.
Ok i cooked them a little closer to an hour bec the last time, it came out liquidy. Last night, they came out great only after 2 hours in the fridge!🤣
That’s so great Pamela!
Has to be by far the simplest, quickest and best creme brûlée recipe!!
Awesome, I’m happy to hear how much you love the recipe! Thanks for sharing Danny!
Thank u so much for amazing recipies! I made today by ur recipies – stuffed peppers, marinated peppers, banana bread and want to make cream brûlée tonight. Can u believe 4 of ur recipies in one day? 🙂
I see on this video u Cooked on flat top stove. How do u clean it? I mean I don’t have any tough stains- when I do I use soda and water and I have special cleaner to make it shine. But from time to time I get little things Idk how to say it but it’s kinda like a stain but it’s not lol
Just tell me plz how do u clean urs clean? I keep mine clean all the time but little things bug me when I get them
Hi Alina, I’m completely impressed!! thank you for sharing that with me! As far as the stove cleaner, we used one from Walmart (we haven’t used it for 1 1/2 years since we have been living with my parents while building a house), but it was a good one – I just can’t remember the name of it. I believe it was in a black bottle – maybe the brand started with a “w”? Maybe?
Ok- thank u so much for a quick response.
I will b looking now at Walmart 🙂
I’m glad to hear that you guys building a house:) because I knew that u live with parents for a while. Good luck 🙂
My pleasure Alina! Thank you! 🙂
Hello !??
I can learn from it from your formula.
That’s very wonderful
Hello there! I’m happy to hear that! 🙂
hi natasha, is it possible to divide this recipe in half? would i use 1 egg?
Hi Lana, it’s kind of tough to guess on this one without testing it myself to be sure it would set up properly. The egg is what makes the creme brûlée set. I would probably start my test with 2 small eggs or 1 extra large egg. Sorry I can’t give you more precise instructions.
Thank you for this recipe Natasha we all loved our crème brulees 🙂
You’re welcome Toni! I’m glad to hear everyone enjoys it!
Hi Natasha,
Can I use foil ramekins? Thank you!
I have not tried that, but I think it could work. If you test it out, let me know how it works out.
Hi Natasha!!
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!!
Nice to know that and thank you for sharing!
I’m pretty sure this is the easiest recipe of creme brulee on the planet! I love that, it feels like cheating cause it still taste amazing😊
Anna, thank you for another great review and I totally agree with you 😬.
hi, i have a ton of 8oz ramekins…. just wondering will that mean i have to increase the baking time? is it better to divide the batter only half way of the 8 oz ramekins thus making it into 8 individual brûlée? or should i just go with filling it to the top into 4 of 8oz ramekins instead. i notice you use 8 of 4 oz. wondering what to do and about bake time? if you can help me out, maybe?hope this wasn’t confusing
Hi Liz, I can’t give you an exact baking time without testing it myself in full 8 oz ramekins, so I can really only recommend filling the 8 oz ramekins halfway and baking them as directed. It would definitely take longer if you fill 8 oz ramekins all the way and you will probably need a deep roasting pan to add enough water for the larger ramekins to bake properly.
Superb recipe, and not too difficult to make. Unfortunately I had no heavy cream so took a chance and use light cream. All was well: the Crème Brûlée was perfect. Thanks!
Yessss!! I’m so happy to hear that! 🙂
Thank you , I never made creme brûlée before. This was easy and it came out
Exactly way it looks . The taste
On spot 👍👍👌👌
Thanks for sharing
Renee
Thank you! 🙂 I’m so happy you liked it 🙂
Hello, I’m just wondering if I can substitute anything for the evaporated milk? btw I love your recipes and one has yet to fail me!
Hi Amy, I’m so glad you like my recipes! 🙂 I really haven’t tested evaporated milk in this recipe so I’m not sure if it would work. Sorry I can’t be more help.
Hi, if I make it in the 9×11 dish, do I still need to bake it in the water bath? And what temperature/time would it be for a dish that size? Thanks.
Hi Anna, Yes, for even cooking you would still want to use the water bath method. Bake for the same temp and time. Oh wait, did you mean pouring the entire amount in a 9×11 dish? If so, I haven’t really tested it that way so I can’t say for sure how it would bake or give you specific timings.
I was wondering how would it turn out if i would pour the entire thing in a 9×11 dish? i dat have separate little bowls like you did so i want to put it in a big dish so there would be enough for everyone at the party.
I haven’t tried that but I think that would work to put them into a 9×11 dish. If you test it that way, let me know how you like it! It may take a little longer bake for the center to set in a larger pan.
Also I don’t have a torch and we don’t have Berries this time of the year.. So how do I get the crunchy top of the brûlée ?
I think it works best with a torch but I have heard of it being done under a broiler.
Hi Natasha , I just have two ramekins was wondering how do adjust the amount of ingredients used and the baking time ?
Hi Fatima, it depends on the size of your ramekins. It would be difficult to scale this recipe down to just 2 servings without having really unusual measurements. The easiest way to scale it down would be to make 1/3 of the recipe (i.e. 2/3 cup heavy cream, 1 egg, 2 1/2 Tbsp sugar and a small splash of vanilla), then scale down the topping accordingly. You could also make the full recipe to fill 2 ramekins and pour the rest in a pie dish or other oven-safe serving dish.
Have you made it a day or two ahead of time and did it actually taste good? As good?
Hi Karen, yes you can make this several days ahead of time and it will still be great. I love the make-ahead option because it’s great for parties. Keep them covered with plastic wrap in the refrigerator and make the sugar topping just before serving. If you caramelize the sugar and then refrigerate it, the sugar will turn to liquid in the fridge – this is why I do the topping just before serving :). Enjoy!
Hi Natasha!
I was wondering if it’s ok if I use just regular liquid vanilla extract?
Hi Victoria, yes, absolutely! 🙂
Hi Natasha, I have tried this recipe before and I loved it. I do have a question though, what is the proper consistency of creme should be when you take it out of oven? Last time the middle was really wobbly so I added time in oven. It was still good just wondering if the wobbly portion gets more stiff once it cools off.
Hi Lily, The centers of the creme brulee’s should barely move when you wiggle the pan. The slightly wobbly portion does set when it’s chilled in the refrigerator.
Great recipe, easy to follow and love the video, but I totally forgot the vanilla. I’m devastated, is it going to taste terrible??
I don’t think it will taste terrible. It’s not exactly the same but it will still be enjoyable 🙂
Hi Natasha!
For a 2.5oz ramekin, do I proportional shorten the time in the oven?
Thank you very much!
Marta, bake creme brûlée for 25-30 minutes 😁.
Hi Natasha I loved the recipe and I wanna try it out but can I use fresh whipping cream instead of heavy cream?
I haven’t tested it with anything except heavy cream, so I’m not sure how it will turn out with the lower fat content. I think it would work, but without testing it, I can’t say for sure. Let me know if you try it. 🙂
How long do I leave them out to get the room temperature before I put them in the fridge?
Hi Shana, just until they get to room temperature and then you can refrigerate them. They will be ok at room temp for several hours but you can put them away just as soon as they are no longer warm.
Wow it looks amazing! My mom was looking for this recipe for a long time! We will try it right know! thanks so much 😀
You are welcome Rebekah, I hope you’ll love it :).
I have made this several times and got to say this is so easy and delicious! Can not be any easier to make. Thank you Natasha for the recipie and video:) you are amazing!
I’m so glad you enjoyed the recipe! I was so excited when I developed this recipe because it was so easy to make my favorite dessert! 🙂
Hi Natasha,
I just took mine out of the oven and was trying to figure out why mine were golden on top/around the edges and yours weren’t and then realized that I preheated my oven to 350 instead of 300. Do you think I ruined my crème brulee?
It will still taste fine :). They might be a little overcooked, but still creamy and yummy.
Dear Natasha
Oh My! I am tickled pink I found your site. I think both you and your Mom are truly “Angels” to share your beautiful and delicious European recipes. I am a senior, have cooked for years for my family and loved every minute of it, so did they!
God Bless you, and your family as you await your beautiful daughter. Every Mother should have at least one.
I think you are wonderful and wish you all the very best
Thank you so much for your sweet and wonderful comment. I’m so happy and thankful to be having a girl. I always told myself that I’d be happy with all boys but I am truly so excited to have a daughter as well. God bless you Anne!
I would like to make this for a big party and don’t have enough ramekins. How could I make it in a platter? Would I still need to bake it in water and for how long?
I haven’t baked it that way so I can’t give you an exact baking time. It depends on if you are doubling the recipe and how big your baking dish is (i.e. how thick will the final product be). You will want to bake it until it’s nearly set in the center when you give it a little jolt. If you want to be safe, bake until there is no jiggle in the center. 🙂
I would like to try this recipe out looks yummy! But 8 ramekins is too much for just me and my husband. I’d like to divide the recipe in half. How much eggs would I need to use, 1-2?
I’d probably use 1 large egg + 1 egg yolk and cut everything else in half. Enjoy! 🙂
I’ve made the whole recipie for only my hubby and I and that last us for two day! I’m thinking of doubling recipie next time. It’s super delicious;) make the whole recipie you won’t regret it!
I’m so happy you loved it! Thanks Mila 🙂
Another way to get the crispy sugar on the top is if you put the oven on broil and get the cream brûlée as close at possible for a few second until it turns brown, but be carful the sugar can easily burn hope this help
Thank you so much for sharing that tip!! 🙂
Thank you!
Hi Natasha, what is the difference in using whole eggs and just egg yolks?
Most of the recipes I’ve seen have just egg yolks, but I tested it both ways and loved using the whole egg; less waste and the texture was so smooth and creamy. I’ve made it countless times!
Thank you, I tried this recipe and it tasted great!!!! I’m going to make for the 4th of July also,
Awesome! Happy 4th!!
Natasha, how long do I cool the creme brûlée for? Around?
oooh good question. I’d give it at a bare minimum 1 hour and 2 for good measure 🙂
Out of 6 only 2 set fully, the rest set a bit but still had very soft centers.
Definitely add more time if you’re filling 6 instead of 8. They should have little to no jiggle in the center when they are fully baked and they set more in the fridge as they cool.
Thank you!! It was my first time making them so I didn’t know what to expect and how they should look, I guess it’s just common sense, lol.. Thank you again, I will defiantly not make the same mistake. :))
if i want to make this creme burlee in a platter how long would oven time be?
Bake at 325°F for about 30 to 40 minutes or until almost set but still a bit soft in the center. Custard should tremble a bit when the ramekin is shaken gently. It will firm up more as it cools. Hope this helps.
Where do you get the ramekins?
TJMaxx
How big is the cup!!!!!!!!!!!
If you are reffering to serving ramekins, they are 1/2 cup each. Hope this helps.
Hi Natasha, Can i ask u the measurement ? 1 cup is how many ml ? Thanks!
1 cup = 240 ml 🙂
thanks for reply natasha 🙂
This is awesome – I will probably come back to try and make this. I don’t have a torch – to this day I was not sure I was daring enough to try it – but I think I might finally get one. Hubby doesn’t have one.