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