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Quick Creme Brulee Recipe – with or without a torch!

Quick and Easy Creme Brulee Recipe with great Video Tutorial from @natashaskitchen

This post may contain affiliate links. Read my disclosure policy.

You can make this creme brulee recipe for your family or a party and really surprise your guests! They’ll think you spent loads of time on it because it looks so fancy and tastes heavenly.

You’ll be surprised at how fast and easy it is to make and can be made even 2 to 3 days in advance, which makes it a great party desert.

Creme Brule Recipe-2

Watch How To Make Creme Brulee Recipe:

Ingredients for Creme Brulee:

2 cups heavy cream
3 large eggs
1/2 cup sugar (plus extra for caramelizing)
3/4 tsp real vanilla extract

Mixed berry Sauce Ingredients (Optional):

4 cups frozen mixed berries (blueberries keep their form best)
2 tsp cornstarch
1/4 cup water
1 Tbsp  lemon juice
2 Tbsp sugar

What you will need:

-Ovenproof ramekins or custard cups
-A handheld torch. Your husband (or wife) may have one in the garage. We purchased this one at a hardware store. It doesn’t have to be specifically for creme brulee.

If you don’t have a torch, you can make the berry sauce as a topping, which tastes great and you can make it ahead!

Creme Brule Recipe

How to make Creme Brûlée:

Pre-heat the oven to 300°F
1. Heat heavy cream, in a sauce pan, almost to a simmer, stirring frequently.

2. In a medium bowl, whisk together 3 eggs and 1/2 cup sugar until blended.

Creme Brule Recipe-10

3. Slowly/gradually stir in the hot cream and vanilla. Start very slow or you may scramble your eggs.

Creme Brule Recipe-11

4. 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 8 (4 oz) cups and place in a large baking dish.

5. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 35 minutes. Once out of the oven, remove from hot water bath, let cool to room temp then cover and refrigerate creme brulee until fully cooled.

Creme Brule Recipe-13

To caramelize the top:

1. Put 1 to 2 tsp sugar on each custard, swirl to spread evenly. Torch the top – moving in a circular pattern until the whole surface is caramelized to a deep amber color.

Note: 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.

Creme Brule Recipe-12

Optional Berry Sauce Instructions (If you don’t want to torch the top):

In a saucepan, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add berries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the creme brûlée just before serving. You can make this sauce ahead of time and serve the next day as well.

Quick and Easy Creme Brulee Recipe with great Video Tutorial from @natashaskitchen

Quick and Easy Creme Brulee Recipe with great Video Tutorial from @natashaskitchen

Quick Creme Brûlée Recipe - with or without a torch!

4.74 from 23 votes
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Quick and Easy Creme Brulee Recipe with great Video Tutorial from @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $7
Servings: 8

Ingredients

Ingredients for Creme Brulee:

  • 2 cups heavy cream
  • 3 large eggs
  • 1/2 cup sugar plus extra for caramelizing
  • 3/4 tsp real vanilla extract

Mixed berry Sauce Ingredients (optional):

  • 4 cups frozen mixed berries blueberries keep their form best
  • 2 tsp cornstarch
  • 1/4 cup water
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar

What you will need:

  • 8 4 oz Ovenproof ramekins or custard cups
  • A handheld torch or use the berry sauce option below

Instructions

How to make Creme Brulee: Pre-heat the oven to 300°F

  1. Heat heavy cream, in a sauce pan, almost to a simmer, stirring frequently.
  2. In a medium bowl, whisk together 3 eggs and 1/2 cup sugar until blended.
  3. Slowly/gradually stir in the hot cream and vanilla. Start very slow or you may scramble your eggs.
  4. 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 8 (4 oz) cups and place in a large baking dish.
  5. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 35 minutes. Once out of the oven, remove from hot water bath, let cool to room temp then cover and refrigerate creme brulee until fully cooled.

To caramelize the top:

  1. Put 1 to 2 tsp sugar on each custard, swirl to spread evenly. Torch the top - moving in a circular pattern until the whole surface is caramelized to a deep amber color.

Optional Berry Sauce Instructions (If you don't want to torch the top):

  1. In a saucepan, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add berries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the creme brûlée just before serving. You can make this sauce ahead of time and serve the next day as well.

Recipe Notes

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.

Final Final Picmonkey Hashtag banner

Quick and Easy Creme Brulee Recipe with great Video Tutorial from @natashaskitchen
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
*We use our hand-held torch to make the topping.
*We used our 4 oz ramekins to bake brûlées. 
*The OXO strainer/sifter is totally multi-purpose!
*So handy to have a giant 2 Qt measuring cup

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • mary jev
    April 5, 2019

    Typically it’s using the whole egg (whites and yolk) that make the dessert eggy. Using only yolks works best, don’t you think? Reply

    • Natashas Kitchen
      April 5, 2019

      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! Reply

      • Fariha Kibria
        May 16, 2019

        Hi would making a caramel sauce ahead make any difference? Reply

        • Natashas Kitchen
          May 16, 2019

          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. Reply

    • Shelby
      April 6, 2019

      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. Reply

  • Shelby
    March 19, 2019

    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 Reply

    • Natashas Kitchen
      March 20, 2019

      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! Reply

  • Dee p.
    February 23, 2019

    Can I use only 2 extra large eggs?? Reply

    • Natashas Kitchen
      February 23, 2019

      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 Reply

  • stacey
    January 22, 2019

    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/ Reply

    • Natashas Kitchen
      January 23, 2019

      Hi Stacey, I honestly haven’t had that happen, did you make any alterations to the recipe? Reply

  • Rose
    January 5, 2019

    Love these old videos you seem sure much more natural and comfortable good job👍 Reply

    • Natashas Kitchen
      January 5, 2019

      Thank you for your feedback, Rose! Reply

  • NewportButane
    June 25, 2018

    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 Reply

    • Natashas Kitchen
      June 25, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Joey
    May 31, 2018

    It tasted very eggy almost like if the egg was fried Reply

    • Natasha
      May 31, 2018

      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?) Reply

  • Bella
    May 6, 2018

    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 Reply

    • Natasha's Kitchen
      May 7, 2018

      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! Reply

  • Helene
    April 22, 2018

    Hello,
    Have you tried to put the cooled brulee in a spoon for individual serving ? Then brulee the top ? Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      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! 🙂 Reply

  • Ina
    April 12, 2018

    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? Reply

    • Natasha
      natashaskitchen
      April 13, 2018

      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. Reply

  • Ebony DuBose
    February 3, 2018

    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! Reply

    • Natasha's Kitchen
      February 3, 2018

      I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review! Reply

  • Johnny Green
    January 3, 2018

    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! Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      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. Reply

    • Cecilia
      January 3, 2018

      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. Reply

  • Ebony DuBose
    December 26, 2017

    This is an ok recipe. For me, the taste has a strong egg taste. I prefer more vanilla taste. Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      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? Reply

      • Ebony DuBose
        December 26, 2017

        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?! Reply

        • Natasha
          natashaskitchen
          December 27, 2017

          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.  Reply

          • Cecilia
            December 27, 2017

            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.

          • Natasha
            natashaskitchen
            December 27, 2017

            Thank you for sharing that great tip!! 🙂

          • Ebony DuBose
            December 27, 2017

            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!!

          • Natasha's Kitchen
            December 28, 2017

            My pleasure Ebony! I’m glad you love it!

  • Cecilia Chang
    December 19, 2017

    Hi Natasha, this recipe calls for 3 eggs. Am I using egg whites as well? Some recipes suggest egg yorks only. I am confused. Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Cecilia, I make mine with the whole egg 🙂 Reply

      • Cecilia
        December 26, 2017

        Hi Natasha. I made this 3 times over the holiday. They turned out perfect every time. Everyone loved them. Reply

        • Natasha
          natashaskitchen
          December 26, 2017

          I’m so happy to hear that!! Thank you for the amazing review! 🙂 Reply

  • Lidiya
    November 21, 2017

    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 🤔 Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Lidiya, The sauce will still be ok the next day to top the creme brûlées. 🙂 Reply

      • Lidiya
        November 21, 2017

        Awesome thanks! Hope you have a great thanksgiving! Reply

        • Natasha
          natashaskitchen
          November 21, 2017

          Thank you and I hope you have a wonderful and happy Thanksgiving also! 🙂 Reply

  • Inna
    November 20, 2017

    Why do u add the water before baking them?? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Inna, the water in the pan helps the creme brûlées to cook up and set evenly without being overcooked at the edges. Reply

  • Lexy
    November 19, 2017

    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. Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      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 🙂 Reply

      • Pamela Sun-Wittmann
        April 26, 2019

        Hi there! Can I refrigerate for 4 hours instead of over night? Or is that too little time? Reply

        • Natashas Kitchen
          April 26, 2019

          Hi Pamela, we have always let them set over night, 4 hours may be enough time depending on the thickness. Reply

          • Pamela Sun-Wittmann
            April 27, 2019

            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!🤣

          • Natashas Kitchen
            April 27, 2019

            That’s so great Pamela!

  • Danny
    November 16, 2017

    Has to be by far the simplest, quickest and best creme brûlée recipe!! Reply

    • Natasha's Kitchen
      November 16, 2017

      Awesome, I’m happy to hear how much you love the recipe! Thanks for sharing Danny! Reply

  • Alina
    October 9, 2017

    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 Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      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? Reply

      • Alina
        October 10, 2017

        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 🙂 Reply

        • Natasha's Kitchen
          October 10, 2017

          My pleasure Alina! Thank you! 🙂 Reply

  • October 6, 2017

    Hello !??
    I can learn from it from your formula.
    That’s very wonderful Reply

    • Natasha's Kitchen
      October 6, 2017

      Hello there! I’m happy to hear that! 🙂 Reply

  • Lana
    October 3, 2017

    hi natasha, is it possible to divide this recipe in half? would i use 1 egg? Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      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. Reply

  • Toni castle
    May 16, 2017

    Thank you for this recipe Natasha we all loved our crème brulees 🙂 Reply

    • Natasha's Kitchen
      May 16, 2017

      You’re welcome Toni! I’m glad to hear everyone enjoys it! Reply

  • Sosi
    February 14, 2017

    Hi Natasha,
    Can I use foil ramekins? Thank you! Reply

    • Natasha
      natashaskitchen
      February 14, 2017

      I have not tried that, but I think it could work. If you test it out, let me know how it works out. Reply

  • Anna D
    December 30, 2016

    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😊 Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Anna, thank you for another great review and I totally agree with you 😬. Reply

  • liz
    December 21, 2016

    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 Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      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. Reply

  • Eliz
    November 21, 2016

    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! Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Yessss!! I’m so happy to hear that! 🙂 Reply

  • Renee
    October 3, 2016

    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 Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Thank you! 🙂 I’m so happy you liked it 🙂 Reply

  • Amy
    September 6, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 6, 2016

      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. Reply

  • Anna
    July 22, 2016

    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. Reply

    • Natasha
      natashaskitchen
      July 22, 2016

      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. Reply

      • natasha
        November 22, 2016

        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. Reply

        • Natasha
          natashaskitchen
          November 22, 2016

          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. Reply

  • Fatima
    June 21, 2016

    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 ? Reply

    • Natasha
      natashaskitchen
      June 21, 2016

      I think it works best with a torch but I have heard of it being done under a broiler. Reply

  • Fatima
    June 21, 2016

    Hi Natasha , I just have two ramekins was wondering how do adjust the amount of ingredients used and the baking time ? Reply

    • Natasha
      natashaskitchen
      June 21, 2016

      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. Reply

  • Karen Langton
    June 15, 2016

    Have you made it a day or two ahead of time and did it actually taste good? As good? Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      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! Reply

  • Victoria
    May 25, 2016

    Hi Natasha!
    I was wondering if it’s ok if I use just regular liquid vanilla extract? Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Hi Victoria, yes, absolutely! 🙂 Reply

  • Lily
    March 13, 2016

    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. Reply

    • Natasha
      natashaskitchen
      March 13, 2016

      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. Reply

  • Sheryl
    January 30, 2016

    Great recipe, easy to follow and love the video, but I totally forgot the vanilla. I’m devastated, is it going to taste terrible?? Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      I don’t think it will taste terrible. It’s not exactly the same but it will still be enjoyable 🙂 Reply

  • December 30, 2015

    Hi Natasha!
    For a 2.5oz ramekin, do I proportional shorten the time in the oven?

    Thank you very much! Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      Marta, bake creme brûlée for 25-30 minutes 😁. Reply

  • Zulekha
    July 4, 2015

    Hi Natasha I loved the recipe and I wanna try it out but can I use fresh whipping cream instead of heavy cream? Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      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. 🙂 Reply

  • shana
    April 13, 2015

    How long do I leave them out to get the room temperature before I put them in the fridge? Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      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. Reply

  • Rebekah
    March 21, 2015

    Wow it looks amazing! My mom was looking for this recipe for a long time! We will try it right know! thanks so much 😀 Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      You are welcome Rebekah, I hope you’ll love it :). Reply

  • Mila
    February 15, 2015

    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! Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      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! 🙂 Reply

  • Valentina
    February 13, 2015

    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? Reply

    • Natasha
      natashaskitchen
      February 13, 2015

      It will still taste fine :). They might be a little overcooked, but still creamy and yummy. Reply

  • Anne
    January 24, 2015

    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 Reply

    • Natasha
      natashaskitchen
      January 24, 2015

      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! Reply

  • Nelya
    January 23, 2015

    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? Reply

    • Natasha
      natashaskitchen
      January 23, 2015

      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. 🙂 Reply

  • Kristina
    January 21, 2015

    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? Reply

    • Natasha
      natashaskitchen
      January 21, 2015

      I’d probably use 1 large egg + 1 egg yolk and cut everything else in half. Enjoy! 🙂 Reply

    • Mila
      February 15, 2015

      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! Reply

      • Natasha
        natashaskitchen
        February 15, 2015

        I’m so happy you loved it! Thanks Mila 🙂 Reply

  • Juana
    July 24, 2014

    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 Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      Thank you so much for sharing that tip!! 🙂 Reply

  • Sayfonh
    July 1, 2014

    Hi Natasha, what is the difference in using whole eggs and just egg yolks? Reply

    • Natasha
      natashaskitchen
      July 1, 2014

      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! Reply

      • Sayfonh
        July 2, 2014

        Thank you, I tried this recipe and it tasted great!!!! I’m going to make for the 4th of July also, Reply

        • Natasha
          natashaskitchen
          July 2, 2014

          Awesome! Happy 4th!! Reply

  • Marina
    December 14, 2013

    Natasha, how long do I cool the creme brûlée for? Around? Reply

    • Natasha
      natashaskitchen
      December 14, 2013

      oooh good question. I’d give it at a bare minimum 1 hour and 2 for good measure 🙂 Reply

  • Tanush
    August 5, 2013

    Out of 6 only 2 set fully, the rest set a bit but still had very soft centers. Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      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. Reply

      • Tanush
        August 6, 2013

        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. :)) Reply

    • Natasha
      natashaskitchen
      December 22, 2012

      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. Reply

  • Sveta
    December 3, 2012

    Where do you get the ramekins? Reply

    • Nat
      December 19, 2012

      TJMaxx Reply

  • Simi
    October 13, 2012

    How big is the cup!!!!!!!!!!! Reply

    • Natasha
      natashaskitchen
      October 13, 2012

      If you are reffering to serving ramekins, they are 1/2 cup each. Hope this helps. Reply

  • Kat
    April 2, 2012

    Hi Natasha, Can i ask u the measurement ? 1 cup is how many ml ? Thanks! Reply

    • Natasha
      natashaskitchen
      April 2, 2012

      1 cup = 240 ml 🙂 Reply

      • Kat
        April 3, 2012

        thanks for reply natasha 🙂 Reply

  • February 9, 2010

    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. Reply

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