Creme Brulee is one of my favorite easy dessert recipes. That’s right—Easy—and it requires only 5 ingredients to create this classic French dessert recipe. The creamy custard is topped with an irresistible, crunchy burnt sugar topping. This dessert will impress everyone who enjoys a cup!
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Helpful Reader Review
“Once I started making this at home, I had to quit ordering it at restaurants because I’m always disappointed. Your recipe is THE. BEST. crem brulee I’ve ever had!” – Sene ★★★★★
Creme Brulee Video
Grab a few fridge staples to make these luxurious pots of silky Creme Brulee custard. I’ll show you how I use my blow torch to create that famous crisp sugar topping.
Easy Creme Brulee Recipe
I’m here to tell you that you can make this fancy crème brûlée recipe with just 5 simple ingredients in your very own kitchen, blowtorch and all. It’s also totally approachable! My teenage son makes this on his own (with some supervision of the blowtorch). Creme Brulee is his favorite dessert, and I’m definitely not complaining!
Crème Brûlée (pronounced “krem-broo-lay”) means “burnt cream” in French. It’s a classic dessert made from a creamy custard base topped with a layer of sugar. The sugar is then caramelized or “burnt” with a kitchen torch to create a hardened, crunchy top.
Creme Brulee Ingredients
Open your fridge (and pantry) to find the 5 staple ingredients needed to make creme brulee from scratch. So easy!
- Heavy Whipping Cream has a higher fat content to set the custard properly. You can substitute it with full-fat coconut milk or cream for a dairy-free creme brulee.
- Egg yolks – help set the mixture to create a rich and thick custard. Save the egg whites for Pavlova or an Egg White Omelette.
- Sugar – I use granulated sugar for the custard and the caramelized topping
- Salt – Salt balances the sweetness and brings out the flavor.
- Vanilla – Use Homemade Vanilla or store-bought real vanilla extract, vanilla beans cut lengthwise and de-seeded, or vanilla paste.
How to Substitute Vanilla:
If you want to use a different form of vanilla, 1 teaspoon of vanilla extract is equal to the seeds scraped from 1 vanilla bean, or 1 teaspoon of vanilla bean paste.
If you prefer a different flavor altogether, try my Espresso Crème Brûlée, and Pumpkin Crème Brûlée, so you’ll have a favorite for every season!
How to Make Crème Brûlée
Making vanilla creme brulee from scratch is simple! Check out my tips for what to do if you don’t have a blow torch:
- Warm the cream – heat heavy cream in a saucepan until steaming, and then add vanilla extract and remove from heat.
- Add the eggs – whisk egg yolks, sugar, and salt together in a separate bowl, and then slowly pour the hot cream into the mixture while whisking.
- Strain the custard mixture through a fine-mesh sieve (optional, but it helps ensure the silkiest consistency). Pour into 6 (4 oz) ramekins and then place them into a casserole dish.
- Water bath – add boiling hot water to the casserole dish, and bake the creme brulee at 325˚F for 30-35 minutes (if using larger ramekins, increase the baking time). Crème brûlée is done when the centers are nearly set, with a slight wobble when you give the pan a jolt. Overbaking will result in a firm, more flan-like consistency rather than a creamy custard. Cool on a wire rack, cover, and then refrigerate at least 2 hours to set.
- Caramelize the Sugar – Just before serving, swirl up to 2 tsp sugar evenly over the custards, and then torch the top using circular motions until the sugar becomes deep amber in color.
Pro Tip:
A small, inexpensive handheld multi-purpose torch does the job. I picked up mine at Home Depot along with a can of butane. Also, a flame-thrower torch borrowed from the garage will also work fine.
Can I Make Creme Brulee Without a Torch?
True, you won’t hear that iconic “crack,” but I’ve tested other ways to make the hard caramelized topping (including under an oven broiler), but they don’t turn out consistently. Save yourself some frustration, and instead and try these toppings instead:
- Fresh Raspberries – or mixed berries with a mint leaf for color
- Citrus – orange or tangerine segments with citrus zest
- Berry Sauce – homemade Strawberry Sauce, or berry sauce from our Panna Cotta
- Caramel – drizzle your creme brulee with Caramel Sauce or Butterscotch Sauce
- Shaved bittersweet chocolate also makes an easy substitute for the crackly sugar topping.
I hope you’re inspired to whip up some quick and easy creme brulee this week! It’s easily one of my favorite desserts to make whenever I entertain, since it’s effortlessly impressive and so tasty.
Creme Brulee
Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/2 cup sugar, plus extra for caramelizing
- 1 pinch fine sea salt
- 1 tsp vanilla extract, or vanilla bean paste
Instructions
- Warm the cream – Preheat the oven to 325˚F. Pour heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer, then add vanilla and remove from heat.
- Add the eggs – In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.
- Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place in a 9×13 casserole dish.
- Water bath – Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 325˚F for 30-35 minutes, depending on your ramekin size, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature, and then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).
- Caramelize sugar** – When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Use a Blowtorch over the top, moving in a circular pattern until the whole surface is caramelized to a deep amber color.
Notes
Storage:
- Make Ahead: The custard can be made 3 days in advance, cooled, covered, and refrigerated. You’ll want to wait until serving to add the sugar topping; otherwise, the humidity of the refrigerator will soften the caramelized topping.
- To Refrigerate – cool the custard in under 2 hours, cover tightly with plastic wrap so it doesn’t touch the top, and refrigerate for up to 3 days.
- Freezing: It’s also possible to freeze creme brulee, though it may reduce the quality of the custard a bit. Prepare and bake the custard as directed, leaving off the sugar topping. Once the ramekins have cooled, wrap them tightly in plastic wrap and foil and freeze them for up to 1 month. Thaw in the fridge, then top them with sugar and torch them as usual before serving.
Nutrition Per Serving
Filed Under
More Single-Serving Desserts
Once you try this easy crème brûlée recipe, check out my other single-serve dessert recipes, perfect for Valentine’s Day or a special occasion.
- Chocolate Lava Cakes
- Apple Roses
- Chocolate Mousse
- Mini Cheesecakes
- Cream Puffs
- Strawberry Shortcakes
- Lemon Posset
- Raspberry Macarons
- Eclairs
- Chocolate Soufflé Recipe
I am going to make this next weekend for a dinner party. Can I make them the day before then do the sugar coating/ burning just before serving ?
Hi Roxanne, you sure can! I have this note on step #4, but you can cover and refrigerate Creme Brulee until fully chilled (2 hours or up to 3 days).
Thank you so much – sorry I overlooked that!
Thanks for the wonderful recipe. Mine are in the oven now and I can’t wait to enjoy them. The only thing I wish is that you would’ve given us some links for recipe suggestions to use the egg whites. That would’ve been so handy! 😂 But I’ll head off to the Internet now to search my own ideas for recipes that use 5 egg whites.🤔😃
Hi Amber! You’re very welcome. Here are some ideas for using Egg whites.
This was a fantastic and easy to prepare dessert. I will definitely be making this on rotation! Watching your video was also a big help. I did notice that my crème brûlées had a hard time setting during baking and I had to extend both baking time and increase temperature a little bit. I looked at the reviews and saw that some people had the same problem. I am going to attribute this to the type of heavy whipping cream used as they are not all the same even though they are labeled as such. The one that I had used was 7% fat. In the future, I will use 8% fat whipping cream and I’m confident this will solve the problem. Thank you again for posting this wonderful recipe.
Made this for our family Christmas dessert! Delicioso!
My new “go to” dessert that sounds fancy and complicated to make, but is so quick and easy! Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Cindy!
Hello, I am going to a New Year’s Day party. I have many ramekins, but thought I would make an 11×13 pan instead just because most people don’t think they want a whole ramikin ( until they taste it). Do you have any suggestions for that with this great recipe? I have made it numerous times & it comes out perfect!
Hi Kim! Without testing that myself, I can’t provide those instructions. I would start checking at the 45min mark. Look for a center that jiggles slightly when tapped.
My 16 year old niece and I made this for Christmas this year as an alternate dessert. These came out so well, were doing them for every family event. Absolutely delicious – creamy, not overly sweet, right amount of vanilla flavor ( we used vanilla bean paste)and the perfect burnt crack of sugar on top. Great recipe. Thank you!
You’re so welcome, Nicole! Thank you so much for sharing that with me.
1st time making Crème brûlée and I watched your video first which was incredibly helpful. This turned out amazing and I’m glad I used a sieve because I did use vanilla beans. Thank you for the recipe and great tips!
Did not set at all. Even after extending baking time and increasing temperature.
Hi Jade, did you change anything in the recipe? Did you make sure to add hot water to the pan before baking and also use HEAVY whipping cream and not regular whipping cream or half and half which won’t set properly. You need the correct fat percentage in the cream.
not bad could make the custard a smidge sweeter and what is a pinch of salt overall
8.9/10
This is my favorite dessert and go to recipe for holidays and anytime I’m craving a great creme brulee! I’ve memorized this recipe, as I make it so much. Very easy to understand the directions and it turns out perfect every time! I have to double and sometimes triple the recipe because everybody eats it up so quickly.
I’ve tried other creme brulee recipes and this is the best by far!
I just want to add for the people who say their Creme Brulee has turned out runny, to make sure when pouring the water bath into your pan, do not get any in the ramekins, that definitely will cause some runniness. (I’ve accidentally done this myself)
My 12 year old daughter and I followed your recipe exactly as written with no substitutions but we ran into a couple of problems that we’re hoping you can help with. First the creme did not set properly in the oven after 40 minutes of cooking at 300F (oven was fully preheated). After cooling completely at room temperature then 5 hours in the refrigerator, it was still runny in the center. So, when we added the sugar we couldn’t get the sugar to spread evenly and when we used the torch it tended to burn in some spots and not melt the sugar in other parts. It still tasted great but the texture was a bit of a disappointment. Can you help us figure out what went wrong? You made it look so easy but we know that’s because you are a genius. However, we eager to try again and again until we get it right! Thanks so much and we all love to watch your channel; you make it so much fun!
We figured out what went wrong the first time! It was our oven temperature was off by 15 degrees. We made it again and it came out luscious and lovely. Thanks so much Natasha!
You are soooo adorable and make this so fun! Thank you!
I’m gonna make creme brulee for the first time ever. If I had known it was so easy, it would have been sooner. Btw, I have the same blouse.
Hi Rae! I’m so glad you found this recipe! I hope you love it!
I was also concerned mine weren’t setting, so I checked the temperature. They should be done with the temperature between 170 – 180° F. I took mine out when they reached 174. As they cooled they looked more set, while retaining some “wobble.” They were perfect! 😄
First time I’ve ever made creme brulee and I can safely say it is my new favorite dessert! From now on I’m making sure I never run out of these ingredients because I will most definitely be cooking this again. 😀 Can’t thank you enough for this recipe, it was easy to follow and yielded the most incredible results. 5/5 stars!
That’s just awesome! Thank you for sharing your wonderful review, Rachel! I’m so glad you loved this Creme Brulee!
Made this for the first time for a bridal shower, they were such a hit! So many complements. Made to the recipe, with bean paste – it really makes all the difference.
That’s great, Inga! Thank you for sharing.
I made it just like the recipe told me to and it wouldn’t set 😭 i left it I for an extra 25mins and it’s still not setting.
Hi Mars! This will remain smooth and creamy, but it won’t set nearly as much as flan. I would love to help troubleshoot. Did you make any substitutions? Did you fully preheat your oven before baking?
My whole family loves this recipe. We’ve made it probably 10 times now. It’s so simple that it tends to be the first thing I think of when I don’t know what to make for an event. One time I was making this I wasn’t thinking and ended up putting the cream into the eggs without cooking the cream. I decided to try to salvage it by warming the egg and cream mixture to steaming and then bake like normal. The texture was slightly different, but it still tasted fine and I didn’t have to waste ingredients. Thought I would mention it in case someone makes a foolish mistake like I did!
Same. Mine is currently baking on 2nd round.
Good! I like mine a bit less sweet, but that’s no problem with the recipe—just my personal taste. 🙂 I followed all of the instructions other than adding another half tsp of vanilla and am thrilled with the texture and flavor!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious crème brûlée with such an easy recipe!
Hi Natasha!
This turned out so so perfect! The creme brulee was soooo creamy and smooth and the perfect amount of sweetness! I ran out of regular granulated sugar so substituted it with dark brown sugar 🙂 thank you for the recipe!