Easy Creme Brulee Recipe (VIDEO)
Creme Brulee is one of our favorite easy dessert recipes, that requires only 5 ingredients. This classic treat is a delight for the senses, with its crunchy burnt sugar top covering a silky vanilla custard.
We love to re-create our favorite restaurant desserts at home, such as Chocolate Souffle, Tiramisu, chocolate-dipped Eclairs, and of course this Creme Brulee recipe, which is the easiest of them all! Watch our video tutorial and you will be a pro in no time!
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Easy Vanilla Creme Brulee Recipe
Cream, eggs, sugar, salt, and vanilla are all that’s needed to make the perfect homemade creme brulee. That simple combination of ingredients creates the most luxurious creamy custard, with a silky texture and rich vanilla flavor just like you’d find in a high-end restaurant. It’s one of our favorite homemade desserts.
The thought of making your own creme brulee may seem daunting at first, but it’s actually such a classic and easy dessert. You’ll love how simple this recipe is, with its sweet and velvety base tucked beneath a crunchy caramelized sugar topping.
Get ready to grab your spoon, crack through the burnt-sugar crust, and scoop up a generous amount of that creamy custard. There won’t be any words, only sound effects.
Creme Brulee Video
Watch Natasha make this silky and classic creme brulee with a crunchy torched sugar topping. 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 our next video.
What is Creme Brulee?
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.
Vanilla is the traditional flavoring, but if you love Crème Brûlée, don’t miss our Espresso Creme Brulee and even Pumpkin Creme Brulee. You’ll have a favorite for every season!
Ingredients
Below is a quick overview of the 4 simple ingredients you’ll need to make the perfect creme brulee. Don’t forget to refer to the full ingredient details in the recipe card.
- Heavy Cream – Full-fat heavy cream will yield the creamiest custard.
- Egg Yolks – Egg yolks thicken the custard and add richness. You’ll need the yolks from 5 large eggs.
- Sugar – White granulated sugar is best, plus a pinch of fine sea salt to balance the sweet flavors. Don’t forget additional sugar for the caramelized topping.
- Salt – balances sweetness and makes the vanilla flavors shine. We didn’t always add salt but it’s even better!
- Vanilla – Natural vanilla flavor is a must. See below for more details on the types of vanilla we recommend.
What kind of Vanilla Should I use?
Vanilla creme brulee calls for the very best vanilla flavor: the real kind. Here are the options that work beautifully in homemade creme brulee:
- Vanilla Beans – These are long vanilla pods in their natural form. You’ll need to slice them in half lengthwise and scrape out the seeds then add to the cream while bringing to a simmer.
- Pure Vanilla Extract – This is the liquid extract from the vanilla bean. Make sure to use real vanilla extract, and not the artificial kind. You will taste the difference!
- Vanilla Bean Paste – Vanilla paste is thicker than vanilla extract and often contains flecks from the bean seeds. You’ll find this in the baking aisle in most major grocery stores. This is what I used in the video – it’s easy and looks fabulous with those little vanilla flecks.
Pro Tip: When it comes to converting one vanilla flavoring to another, note that 1 vanilla bean is equal to 1 teaspoon of vanilla extract or 1 teaspoon of vanilla bean paste.
How to Make Creme Brulee
Making vanilla creme brulee from scratch is a seamless, 5-step process:
- Warm the Cream – First, heat 2 cups of heavy cream in a saucepan. Stir the cream frequently until it almost reaches a simmer, then add vanilla extract and remove from heat.
- Combine – In a separate bowl, whisk together the egg yolks with sugar and salt. Slowly stream the hot cream into the eggs while continuously whisking, to temper the eggs so that they don’t scramble.
- Strain – Next, strain the custard mixture through a fine mesh sieve. This part is optional, but it does help to knock out any bubbles and potential egg bits and ensures the silkiest consistency.
- Fill – Divide the custard evenly between six ovenproof ramekins or custard cups. Carefully place the ramekins into a 13×9 casserole dish and add boiling hot water to the casserole dish, going halfway up the sides of the ramekins.
- Bake – Bake the creme brulee at 300˚F for 30-35 minutes. Finally, transfer the ramekins to a wire rack to cool, then cover and then refrigerate.
Pro Tip: Be mindful to not overbake creme brulee. The centers should be nearly set with a slight wiggle when you give the pan a jolt. Overbaking will result in a firm, more flan-like consistency versus the creamy custard that we’re looking for.
Caramelizing the Sugar Topping
Torching is by far our favorite way to caramelize sugar on creme brulee. A small, inexpensive handheld multi-purpose torch does the job. I picked up mine at Home Depot along with a can of butane, as the torches are refillable. Also, a flame-thrower torch borrowed from the garage will also work fine.
- Sprinkle sugar – and swirl over each chilled custard.
- Brulee or scorch the top – moving in a sweeping circular pattern until all the sugar has reached a deep amber color.
The technique can take some getting used to, but trust us, you’ll be a pro in no time. Be careful as the custard cups can get hot.
Can I Make Creme Brulee Without a Torch?
We have tested this under a broiler and we never had good results in the oven. The heating elements don’t give off uniform heat across the top resulting in burnt spots with sugar granules at the same time. If you don’t have a torch, save yourself some frustration and try these toppings instead:
- Raspberries – or use mixed fresh berries to pile onto your creme brulee and top with a mint leaf to add flavor and color.
- Citrus – top with orange or tangerine segments and citrus zest.
- Berry Sauce – try the homemade Strawberry Sauce, or berry sauce from our Panna Cotta and add the topping just before serving.
- Caramel – Just before serving, drizzle your creme brulee with Caramel Sauce.
- Shaved bittersweet chocolate also makes an easy substitute for the crackly sugar topping.
Common Questions
Vanilla creme brulee custard is rich and creamy, with a sweet custardy flavor. Meanwhile, the burnt-sugar topping adds a sweet and crunchy contrast.
Yes. If using larger ramekins, you’ll need to bake the creme brulee about 5 minutes longer, or until nearly set with some wobble in the middle. I suggest four 6-8 oz ramekins if you want to make them larger.
The custard for your creme brulee can be prepped up to 3 days in advance, making it a great party dessert. You’ll want to brulee the top just before serving. See below for more make-ahead tips.
Make-Ahead
Whether you’re preparing this dessert ahead for a party or just looking to get a headstart, here’s how to store your homemade creme brulee:
- To Refrigerate: The custard can be made 3 days in advance, covered, and refrigerated, however, you’ll want to wait until serving to add the sugar topping. Otherwise, the humidity of the refrigerator will soften the caramelized topping.
- Freezing: It’s also possible to freeze creme brulee. Prepare and bake the custard as directed, leaving off the sugar top. Once the ramekins have cooled, wrap them tightly in plastic wrap and freeze them for up to 1 month. Thaw in the fridge, then top them with sugar and torch them as usual before serving.
We hope you’re inspired to whip up some quick and easy creme brulee this week! It’s easily one of our favorite desserts to make whenever we entertain, as it’s effortlessly impressive.
More Romantic Desserts
Looking for more single-serving desserts that are perfect for parties, Valentine’s Day, or a romantic date night at home? Try these other individual treats that are sure to impress:
Easy Creme Brulee Recipe
Ingredients
Ingredients for Creme Brulee:
- 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
How to Make Creme Brulee:
- Preheat the oven to 300˚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.
- 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.
- Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 30-35 minutes, 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 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.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe was perfect as written! I’ve always been hesitant to attempt such a decadent dessert but you made it fun and easy, great video!
I’m so glad to hear that, Pamela!
My husband loves creme brule. Just tried it and he loved it. And it looks pretty.
I’m so happy you enjoyed that. Thank you for sharing that with us, Anita!
I just made this and it was SO easy! I did not have vanilla bean paste so used plain extract (but I can tell, it would have been so much better with the paste). I was thinking that next time, I’ll add some lemon zest to the cream and have a bit of fun. I love that it can be made early (except for the caramelization). This will be one of my most used recipes!
Awesome, we’re glad that you enjoyed our recipe!
I’m making these tonight but I had to come and comment, your video is hilarious. I enjoyed it so much. You crack me up! Lol thanks for the laughs and now to make the dessert…
I hope it becomes your new favorite and I’m so glad that you’re enjoying my videos!
Easy and quick to make. Didn’t have a huge pan so I put it into two smaller casserole dishes. I also had 8oz ramekins so I did cook it for about 32mins. I also made half with this recipe using regular vanilla extract and half using an ube flavor/extract.
Both came out very yummy.
It’s a little rich so I might use a little less heavy cream and and a bit of whole milk. Could probably half the sugar if your more into the custard flavor.
Thanks for sharing, Gina! What a great idea to use Ube.
I am raising a very fussy 5 year old boy. After one bite he told me I had to make this for him every night! So I have made this recipe at least 20 times. It comes out perfect every time. My short cut is to microwave the cream for 2 minutes and the temp seems perfect! Love it! Love You! Love your cookbook!
Thank you so much for sharing that with me, Brenda! It sound like your boy has good taste in food!
I made this twice and both times they turned out perfect although I have substituted heavy cream with whipping cream (I couldn’t get any heavy cream in Malaysia). If I were to use aluminium foil cups instead of ramekins, do I reduce the temperature or baking time, and will the hot water bath result in water seeping into the creme brulee?
Hi Jocelyn! I’m glad you love the recipe! I have not tested this in toil tins to advise. Let us know if you experiment with it.
I put in tin for first time because I’m taken to family house and don’t want worried about getting my ramekins back I cook them about 40 minutes
Very easy to make it, but came out very fatty and too sweet. My teenager ate a couple of them, so it was not a total waste of ingredients. Has anyone attempted to make this with 10% cream?
I had to make 50 for a shower so I doubled your recipe 5 x and it worked awesome. I got 9 out of each batch. My containers were a little larger than your ramekins so I baked them for 33 minutes. Perfect!
this is the best and so easy although I suggest to have someone help you.
Hi Sandy! That’s wonderful. Thank you so much for sharing that with us. I think it will be very helpful.
Just made this and it tasted HEAVENLY Natasha! Whenever I want a recipe, you are one of my tops to go to. Your recipes are always great and reliable. Thank you!
Thank you for your trust, so glad that you’re enjoying our recipes!
Wow so good! First time making it turned out perfect👌🏼 Kept mine in the oven for 33 minutes
I’m glad you loved it, Kristina! Thank you for the feedback.
man was this delicious. i doubled the recipe cos i had yolks to use up but i only had one cup of cream so used three of milk😂 next time would use less sugar just because of preference, but imagining how good it would b if i used full cream🤤 first time making creme brulee, was surprised how quick and easy it was, thank you!
I’m so glad you loved it! Thank you for sharing. 🙂
Another great dessert recipe from Natasha’s Kitchen! And, it pairs well with ANY entree.
As you explained in your recipe, care must be taken when adding the egg mixture to the hot cream, to avoid scrambled egg chunks. I always use the “tempering” method.
To temper the eggs, I whisk-in some of the hot mixture to the beaten egg ingredients. My addition is 1 tablespoon at a time. When the egg mix is warm to a finger touch, I then add it to the hot liquid. Results are “no scrambles”.
Also, for those readers without a kitchen torch for caramelizing, a “long-stemmed” charcoal grill lighter works well for the method. It may just take a bit longer for desired results.
Hi Robert! Thank you for sharing. So glad you loved the recipe.
This is my favorite dessert. I will definitely make it soon and share how it turned out. Thank you for your amazing recipes.
Hi Judy! You’re very welcome. I hope you love this recipe!
Great recipe – I was looking for recipe that I could make with my kids, when i came across your recipe. Delicious! 10/10
Hi Melissa! I’m so glad you loved it. Thank you for sharing.
I just made these. They taste very good but the baking time and/or temperature is off. at 300F (per oven setting and over thermometer) and 35 minutes they were not near to being set. Had to leave them in for almost 1 hr. Maybe the temperature needs to be higher?
Hi Lorena, if you are using larger cups, they do need to be baked longer, however an hour would be too long. Make sure you oven is fully preheated before putting them in there and also it’s important to use boiling hot water to fill the casserole dish, or it will take longer for them to set.
I have to make this for 30 people for a shower. Can this recipe actually double or triple well? or do I have to make it individually in 6’s. ALSO can a mixer be used or does it add too much bubbles? Thank you for the input.
Hi Sandy, You can definitely double it! When doubling a recipe, be sure to double all ingredients, and some steps may take longer with more ingredients.
Way too sweet!! And two of them didn’t set, were liquid, not sure why that would happen, others set fine, but if I do try this recipe again definitely reducing the sugar!! And it took longer than 35 mins. I have a very good Bosch oven that usually coincides with recipe baking times but this was never ready in 35 mins!! Weird recipe.
Hi Ashley, If you put them under a torch for too long, it can melt the top a little even if it was set properly. I’m not sure if that was the issue or not, but they usually set pretty consistently unless the cup sizes were different. Also, this is a very common quantity of sugar for creme brulee and this is the expected sweetness if you were to order a creme brulee at a restaurant.
I was excited about this recipe until we got to the blow torch part of it. I’ve prepared frozen crème brûlée before and you add the brown sugar before putting it in the oven. To me it tasted just as good as restaurant crème brûlée.
Good to know that you liked it!
Can you use full fat or 2% milk instead of whipping cream or is that the only thing that will work?
Hi Gigi! You can but the custard will not be as rich. Full-fat heavy cream will yield the creamiest custard.
I couldn’t watch the video because it was sideways through the whole session for creme bruee something went wrong with your camera
Hi Virginia, thanks for the feedback. It’s not sideways at all on our end, it could be the settings on your device. Would you mind trying again on a different device?
I do not have ramekins is it possible to use something else to bake it in?
Hi Karen, I have seen people do this in a larger dish like a pie dish to make 1 larger creme brulee.
Say I used this exact recipe but put it in a larger bowl, how long do as bake it for?
Hi Neela! I have not tested that myself to advise on the exact time. You’ll need to experiment with it.
Thank you for that I’ve never made it before but would like to try it.
I hope you love it!
Would love to order some of your kitchen “equipment” …especially the knives. Is that possible?
Hi Connie, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I never knew how easy it was to make this dessert! thank you so much for sharing this amazing recipe!
You’re welcome! I’m so happy you enjoyed it, Jess!
I always use the oven broiler for this recipe and it turns out perfect.
Thank you so much for sharing that with me, Joyce!
AMAZING!! This was so delicious and I was nervous to make it. It really was easy. I used 3 whole eggs.
I’m so happy you enjoyed that. Thank you for sharing that with us, Morgan!
Your video says to use 3 whole eggs. Your written recipe says 5 egg yolks. Which is it? I plan to make today! 🙂
Hello Andrea, we have been making it with 5 yolks and loving the results more.
Easy recipe and turned out amazing. It made 6 ramikens and it took 45 mins.
Thank you for sharing, Sara!
Thank you for this recipe! Love love love how simple you make it for this elegant dessert. A few things to point out (I waited 3 tries before writing this!):
– Bake time is 45 minutes. I was anxious each time when I went over 35 mins as called in recipe, since there’s a warning not to overbake to maintain desired texture. 45 mins turned out perfect.
– These are so sweet even before caramelizing the top…sweetness becomes overbearing with caramelized sugar which, of course, is the signature finish to this dessert. I will definitely be making these again and will comfortably be cutting the sugar in half.
Otherwise, delicious!! Thank you!!
Thank you so much for sharing that with me, Allie! I’m glad you enjoyed the recipe. Happy New Year!
Just made this for after a holiday dinner. They were great! There are other recipes out there that call for salt and vanilla bean, but for an impressive and easy to make dessert this is a go to every time! I made two batches. One I cooked at 300 degrees and the other at 325. At 300 they need significantly more time. At 325 40-45 minutes did the trick. I purchased a butane torch and then deviated to try our propane torch – both worked well. Keep the flame moving is my advice.
Thank you for the feedback, Melissa! So glad it was loved.
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.
Yes I had the same problem. I was only able to make 4 6oz ramekins with this recipe.
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.