This easy Creme Brûlée might sound fancy and intimidating, but it’s actually easier to make at home than you think!

baked and torched easy creme brulee in a ramekin with a spoon in front

What Is Crème Brûlée?

Crème Brûlée (pronounced “krem broo-LAY”) roughly translates to “burnt cream” in French. A smooth vanilla custard is topped with a thin, glassy layer of caramelized sugar that cracks beautifully when you tap it with your spoon.

A Crème Brûlée Crush!

Creme Brulee is a sophisticated, elegant, and impressive dessert perfect for the holidays or any occasion.
A few simple ingredients are transformed into a creamy and decadent dessert that looks gourmet.
It has a crunchy sugar topping under a silky custard base for the ultimate combination of textures.
Customize this dessert for the occasion or your preferences by adding flavors like espresso, chocolate, or citrus.
Prep the custards in advance and torch the sugar right before serving. This recipe is a great way to help out with holiday prep.

vanilla bean, salt, whipping cream, sugar, and eggs assembled on a wooden board to make easy creme brulee

Crème Brûlée Ingredients

Whipping cream and egg yolks are the foundation of crème brûlée. They create that thick, luscious, and velvety custard texture.
Sugar sweetens the custard, balancing the rich cream flavor. It also forms the delicious caramelized “brûlée” topping. Salt rounds out the flavors plus helps stabilize the custard.
Vanilla bean is aromatic and elevates the custard from simple to sophisticated with an unmatched depth of flavor.

egg yolks in a large bowl, with sugar on the side to make easy creme brulee

egg yolks and sugar whisked together in a clear bowl to make easy creme brulee

What Does It Mean To Temper Creme Brulee?

Tempering crème brûlée means to gradually warm cold egg yolks by whisking in small amounts of hot cream. This prevents the eggs from scrambling and curdling, plus creates a smooth and silky base.

easy creme brulee in ramekins sitting in a clear baking dish

baked easy creme brulee in ramekins sitting in a clear baking dish

How Do You Make Crème Brûlée?

Heat cream, salt and scraped vanilla bean.
Whisk egg yolks and sugar.
Temper the egg yolk mixture and the cream.
Divide custard into ramekins set in baking dish. Pour hot water into the dish halfway up the ramekin sides.
Bake for 35–40 minutes, as directed in recipe.
Cool to room temperature, then refrigerate for 2 or more hours.
Just before serving, sprinkle sugar over each custard. Torch until golden and caramelized.

baked easy creme brulee in ramekins sitting in a clear baking dish, one torched and carmelized

Creme Brûlée Brilliance

Be sure to temper slowly to avoid the eggs scrambling.
Use a sieve to strain for a smooth and silky custard.
Use a kitchen torch for the best, easy way to caramelize the sugar.
Chill well! The colder the custard, the better the sugar topping will set.

baked and torched easy creme brulee in a ramekin with eggs, sugar, and vanilla beans on the side

Custard Care

Refrigerate covered ramekins for up to 3 days (torch the sugar topping just before serving).
Do not freeze because as it alters the creamy texture.
Prep, bake ,and chill the custards a day ahead, then add the sugar and torch right before serving.

easy creme brulee in a ramekin with a spoon in it

More Decadent Desserts

I hope you enjoy this Easy Creme Brulee recipe. Rate the recipe and leave a comment below.

5 from 1 vote

Easy Creme Brûlée

Donnalea

Servings

Prep 30

Cook 40

Cool 4

Total 5 10

Print Pin

With its creamy custard base and caramelized sugar top, this easy creme brulee makes the best, elegant dessert perfect for any occasion.

Equipment

saucepan
6 ramekins
mixing bowl
9 x 13 inch baking pan

Ingredients

3 cups whipping cream or heavy cream
1 vanilla bean flesh cut and scraped
¼ teaspoon kosher salt
5 egg yolks
½ cup granulated sugar
6 teaspoons granulated sugar for topping

Instructions

Preheat oven to 325˚F
Set ramekins into a large baking dish, like a 9×13 casserole dish.
In a saucepan, add heavy cream and kosher salt. Cut open the vanilla bean and scrape the flesh. Add the vanilla bean flesh plus the bean into the cream. Heat over med heat until it just comes to a simmer. Remove from heat.
Bring kettle of water to a boil and set aside.
In a medium bowl, whisk egg yolks and sugar together.
Remove vanilla bean from warm cream and squeeze any remaining flesh from the bean. Pour through a mesh sieve to avoid any possible chunks.
Add ½ cup warm cream to the egg yolk mixture in a slow stream, whisking steadily. Add another ½ cup warm cream into the yolks, whisking the same way.
Add the egg mixture back into the warm cream whisking continuously.
If needed, pour entire mixture through a mesh sieve again.
Divide creamy mixture evenly between the ramekins. Pour hot water into baking dish until the water reaches about ½ inch up the ramekin.
Bake 35-40 min. The top will look set, yet it will still appear jiggly. Internal temperature should come to 170˚F
Remove from oven and cool at room temp. Remove ramekins from water, place on a baking sheet, and refrigerate for 2 hours or more.
Just before serving, pour 1 teaspoon sugar on top of one ramekin and tap it until the top is evenly covered with sugar. Use a torch to heat and caramelize the sugar on each ramekin.

Notes

My ramekins were 3 inches in diameter, and 1½ inches deep, and for that it took a baking time of 40 minutes.
If you like a thick, crunchy sugar topping use it all. If you like less, pour out remaining sugar once sprinkled over top.

Nutrition

Calories: 534kcalCarbohydrates: 25gProtein: 6gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 296mgSodium: 136mgPotassium: 130mgSugar: 24gVitamin A: 1966IUVitamin C: 1mgCalcium: 98mgIron: 1mg

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