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
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!
Hi Sene! It’s so yummy! I’m glad you’re loving the recipe. Thank you for the wonderful feedback.
Easy and the best crème brûlée I’ve ever had!
I just love your recipes Natasha!
It looks great. I am going to try it for Easter.
I hope you love it, Anita!
How far in advance can I torch the top? Making for a friends family gathering this weekend.
Hi Beth! See my make ahead notes above. You’ll want to wait until serving to add the sugar topping. Otherwise, the humidity of the refrigerator will soften the caramelized topping.
I baked for 45 minutes. Always turns out delicious.
Are the egg yolks supposed to be cold or room temp?
The egg yolks do not need to be room temperature, no. Out of the refrigerator is OK.
I remember this recipe had whole eggs, but I don’t remember the amount…
how many whole eggs can I use instead? Thank you
Hi Tanya! We’ve been using egg yolks and liking the results a lore more. You can use 3 whole eggs.
My son orders crème brûlée at every restaurant that he goes to if they have it. He said this was better than most! Great recipe and pretty easy to make.
What a compliment, thank you so much for sharing this review with me, you made my day!
So delicious! Grated some dark chocolate on after I brûléed it! Yum!
That sounds wonderful!
This recipe is fabulous. Explained well and the final result is delicious.
I have found that the 30 minute timer is a little too soon. You say “or until” but the implication that it should around 30 minutes. It’s really closer to 40+ a little but you have to watch it at the end. Not remotely a criticism. All ovens are different. I am advising people to not think they failed if it’s not completely done in 30 minutes.
I will follow you.
I made it. Excellent! However I followed the oven temp and time. I tried one, it was like soup. So I put it back in the oven at 350° for an addition 45 mns. Perfection
Hi Roseann! Did you use the recommended size dish? Also, be sure to fully preheat your oven beforehand.
wow. made this for valentines dessert with my home made double fold Sumatran vanilla,. excellent.
I’m so glad you enjoyed it!
Awesome recipe. It’s my go-to for crème brûlée saved in favorites for quick reference 🙂 Easy to make & delicious AF. I garnish with whip cream, fresh berries and a mint sprig. Never had anyone not finish it and want seconds.
That’s so great! It sounds like you have a new favorite, Matt!
Can I substitute dark brown sugar instead for the caramelized sugar?
Hi Jess! You can, but it’s generally not recommended to because it’s prone to burn. Granulated white sugar works better.
This recipe was so good! thank you! And my whole family loved it!
So very happy to hear that, Kate!
this is one of the best Creme Brulee recipe!
Thank you! So glad you’re enjoying the recipe.
Excited to try this recipe- is it possible to do everything as written and after setting up in the refrigerator… could I add it to the center for a macaron filling?
Hi Joni! I’ve never tested anything like that, so I can’t say.
That sounds wildly tasty. Did you try that? How did it turn out? I bet it would be great as a cream puff filling also.
Help!, I used whipping cream by mistake and added cold water to the pan.(not paying attention)
They seem fine but took an hour in the oven to set. Should I bag it and start over or could they be okay?
Taking them to a dinner party m… thanks
Love all your recipes
Hi Elke! It’s hard to say, you’ll have to wait and see what happens. I hope they aren’t ruined.
we tested one last night and it was perfect, but next time I will do it the right way I swear…
luckily we had an extra before the dinner party:)
Your supppsed to use whipping cream( thats what heavy cream is)
Hi Judy! Whipping cream has less fat than heavy whipping cream, they are similar besides their fat content. Using heavy cream yields the creamiest texture.
Hi there! I’m excited to give this a try. How would you adjust the baking time if you were to use the wider/shallower ramekins?
Hi Lo, if the ramekins are shallower, the bake time will be faster. I would check for doneness at 20-25 minutes.
Oh my goodness! I made this Crème Brûlée about 3 weeks ago and let it sit in refrigerator overnight. It was absolutely AMAZING! That was the first time I have eaten or made Crème Brulee. I must say I understand why Natasha gets excited like she does. Since making Natasha Crème Brûlée I have made several other bloggers recipes. Some were good, some not so good. Natasha’s is the best (in my humble opinion). I have used her basic recipe to change Crème Brûlée up. I have used Rum Chata and Irish Crème to make different flavors. I add 1/4 cup of liquor to her recipe. Sometimes I add an extra egg yolk and 1/2 cup more cream. So far it’s turned out great. Next I’m going to try Amaretto and Kahlua. Making Crème Brulee is so simple. It’s an added plus that I can make it the day before. I must say I have trouble waiting to eat it. 🙂
THANKS Natasha for the great recipe. I will be exploring your other recipes. : )
When you add the 1/4 cup Rum Chata and extra egg, do you alter anything else or the cook time? I would think if you’re adding extra liquid it’s going to alter the consistency is why I’m asking. TYIA
The time might take longer I’m not sure. I use a thermometer. At 30 minutes I test for doneness. Crème Brûlée is done at 170-175°F (77-79°C).
Wow! These came out so so good and so easy to make!! I totally surprised myself and my family! Now I feel like a real cooking chief!😄 Thanks for all your good and easy recipes to follow. It’s always exciting scrolling your recipes and videos for a next meal plan 💕
Thank you so much, Lily!