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
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.