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
This recipe is so easy and delicious. My 14 grandson wants to make it everytime he spends the night.
I’m so glad it’s being enjoyed!
We love creme brulee, and purchase it from a local bakery fairly often. My wife always tells me I’m a chef and can outdo anything we’ve eaten anywhere. I tell her I just have an eye for a well articulated recipe ripe for stealing, (looked at various from high profile names), which I did here. Since I have six 6-8 oz. ramekins, I did it @ 1.5 times the original, and boosted the 2.5 egg difference to 3 with no ill effect. Everyone who ate it said it was the best creme brulee they’ve ever had. Gotta tell you, that came from some people who can be very critical, (especially with their creme brulee). I gave you all of the credit, but you know how people are. I made it, so I benefited from your hard work. The only thing I did differently was to use my standing mixer. Too old and tired for all that mixing. Thanks for a great recipe packed with all of the best tips!
Hi Greg! Thank you for sharing that with me. So glad you loved it!
I have a family member that is allergic to any dairy. She can eat eggs, but no cream. What would you suggest as a substitute? Coconut milk or cream? Or something else?
Thanks for all your great recipes.
Hi Shelli! I’m sorry, I haven’t tested tested any substitutions so I can’t say. I assume a dairy free cream alternative would work. Let us know if you experiment.
Incredible! *Actually* easy, and turned out great – even for a first timer (first time making custard base, crème brûlée…any of it). I used two vanilla beans, and the flavor was perfect – with a nice richness from the yolks, and not too sweet. A new go-to to impress dinner guests! Thank you!
You’re very welcome, Ashley! I’m glad you enjoyed the recipe.
Delicious! Tasted like I was in an expensive restaurant. Instructions were easy to follow and it turned out great although cooking time was a little longer for me. It might be helpful to add chilling time to total time needed.
Thanks for your feedback and suggestions. We’re glad that you enjoyed making our Creme Brulee Recipe!
This is the second time making it, I have to say it’s the best I have ever eaten so creamy and dreamy. I was a little intimated but watch the video a couple of times, it’s really quite easy. Last time making it was 2 years ago.
Hi Barbara! Thank you for the wonderful feedback!
Thankyou for your crème brûlée recipe. My first attempt and it was simple and delicious 🙏🙏
You’re welcome, glad you enjoyed it!
I have a question. I just saw an old video of you making this without separating the eggs and using less eggs. What would be the difference in taste between the two? I want to make this soon so I was curious. Thanks
Hi Brenda! We are always testing new methods and improving our recipes. Using just egg yolks thickens the custard and adds richness.
This recipe was perfect as written! I’ve always been hesitant to attempt such a decadent dessert but you made it fun and easy, great video!
I’m so glad to hear that, Pamela!
My husband loves creme brule. Just tried it and he loved it. And it looks pretty.
I’m so happy you enjoyed that. Thank you for sharing that with us, Anita!
I just made this and it was SO easy! I did not have vanilla bean paste so used plain extract (but I can tell, it would have been so much better with the paste). I was thinking that next time, I’ll add some lemon zest to the cream and have a bit of fun. I love that it can be made early (except for the caramelization). This will be one of my most used recipes!
Awesome, we’re glad that you enjoyed our recipe!
I’m making these tonight but I had to come and comment, your video is hilarious. I enjoyed it so much. You crack me up! Lol thanks for the laughs and now to make the dessert…
I hope it becomes your new favorite and I’m so glad that you’re enjoying my videos!
Easy and quick to make. Didn’t have a huge pan so I put it into two smaller casserole dishes. I also had 8oz ramekins so I did cook it for about 32mins. I also made half with this recipe using regular vanilla extract and half using an ube flavor/extract.
Both came out very yummy.
It’s a little rich so I might use a little less heavy cream and and a bit of whole milk. Could probably half the sugar if your more into the custard flavor.
Thanks for sharing, Gina! What a great idea to use Ube.
I am raising a very fussy 5 year old boy. After one bite he told me I had to make this for him every night! So I have made this recipe at least 20 times. It comes out perfect every time. My short cut is to microwave the cream for 2 minutes and the temp seems perfect! Love it! Love You! Love your cookbook!
Thank you so much for sharing that with me, Brenda! It sound like your boy has good taste in food!
I made this twice and both times they turned out perfect although I have substituted heavy cream with whipping cream (I couldn’t get any heavy cream in Malaysia). If I were to use aluminium foil cups instead of ramekins, do I reduce the temperature or baking time, and will the hot water bath result in water seeping into the creme brulee?
Hi Jocelyn! I’m glad you love the recipe! I have not tested this in toil tins to advise. Let us know if you experiment with it.
I put in tin for first time because I’m taken to family house and don’t want worried about getting my ramekins back I cook them about 40 minutes
Very easy to make it, but came out very fatty and too sweet. My teenager ate a couple of them, so it was not a total waste of ingredients. Has anyone attempted to make this with 10% cream?
I had to make 50 for a shower so I doubled your recipe 5 x and it worked awesome. I got 9 out of each batch. My containers were a little larger than your ramekins so I baked them for 33 minutes. Perfect!
this is the best and so easy although I suggest to have someone help you.
Hi Sandy! That’s wonderful. Thank you so much for sharing that with us. I think it will be very helpful.
Just made this and it tasted HEAVENLY Natasha! Whenever I want a recipe, you are one of my tops to go to. Your recipes are always great and reliable. Thank you!
Thank you for your trust, so glad that you’re enjoying our recipes!
Wow so good! First time making it turned out perfect👌🏼 Kept mine in the oven for 33 minutes
I’m glad you loved it, Kristina! Thank you for the feedback.
man was this delicious. i doubled the recipe cos i had yolks to use up but i only had one cup of cream so used three of milk😂 next time would use less sugar just because of preference, but imagining how good it would b if i used full cream🤤 first time making creme brulee, was surprised how quick and easy it was, thank you!
I’m so glad you loved it! Thank you for sharing. 🙂