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
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! 🙂