Crème Brûlée is a timeless dessert. The indulgent vanilla custard topped with the crunchy crystalized sugar topping perfectly combines textures and flavors. I’ve always loved ordering it at a nice restaurant, but for the longest time, I never thought I could master the recipe. Well, it turns out that making gourmet status crème brûlée can be achieved in your very own kitchen with only five ingredients!
Why You’ll Love this Crème Brûlée Recipe
My crème brûlée recipe combines the rich creaminess of custard with a perfectly caramelized sugar crust, creating a delightful contrast of textures in every bite. With simple ingredients and straightforward steps, you can impress your friends and family with a restaurant-quality dish right in your own kitchen. Plus, the satisfaction of cracking through that crisp topping to reveal the silky smooth custard beneath is truly unmatched. So, whether you’re celebrating a special moment or simply treating yourself, making this crème brûlée will turn an ordinary day into a sweet memory worth savoring.
Got a sweet tooth? Check out our recipes for cherry pie bars and salted caramel chocolate pretzel cookies!
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Ingredients
The best part of this recipe is that it only calls for five ingredients, most of which you probably already have at home.
- Egg Yolks
- Heavy Whipping Cream
- Granulated Sugar
- Vanilla Extract
- Salt
- Optional – Fresh Berries
How to Make Crème Brûlée
Crème Brûlée may seem intimidating to make, but let me assure you, it’s so simple anyone could do it!
First, preheat the oven to 325°F. Then, start by pouring the heavy whipping cream into a saucepan and turning the heat to medium. Stirring occasionally, bring to a simmer.
As the cream heats up, separate the egg yolks from the egg white. You won’t need the whites for this recipe, but save them to use for another time. Add the granulated sugar and a pinch of salt to the egg yolks and whisk until smooth.
When the heavy cream is simmering, turn the heat off and add the vanilla extract to it and stir
Slowly Pour the cream mixture into the egg mixture a little at a time while whisking constantly to avoid curdling. Strain the mixture through a mesh strainer for a smooth texture.
Fill your baking dish with hot water about halfway full. Place the ramekins into the hot water-filled dish. Pour the custard evenly into each ramekin and place in the oven. Let Bake for 30-40 minutes, depending on how large your ramekins are. The custard is done when the center is still jiggly when you gently move them.
Remove the ramekins from the water bath and let cool on the counter for about 20 minutes then let them rest in the refrigerator for at least 4 hours to up to 3 day days.
When ready to serve, sprinkle a fine layer of sugar on top and torch with a kitchen torch in little circles until golden and caramelized. Enjoy with fresh berries and serve!
- If you don’t have a torch lighter, you can sprinkle the sugar on top of the cooled crème brûlée and broil on high for 1-2 minutes, careful not to burn it.
- You can easily infuse different flavors into the custard, such as citrus, coconut, fruit, coffee, or liqueurs, allowing you to personalize it to your taste.
Tools You’ll Need
- Ramekins – Oven-safe ramekins are crucial for this recipe as you bake them in a water bath in the oven.
- Kitchen Torch – To caramelize the the sugar topping
- Strainer – For straining the custard
- Saucepan – To simmer the heavy cream
Easy Crème Brûlée
Course: DessertDifficulty: Easy4
servings30
minutes30
minutes4
hours3
hoursIngredients
2 cups heavy whipping cream
5 egg yolks
1/3 cup granulated sugar
2 teaspoons vanilla extract
Pinch of salt
Sprinkle of granulated sugar for topping
Optional – Fresh Berries
Directions
- Preheat the oven to 325°F. Bring the heavy whipping cream to a simmer in a saucepan over medium heat, stirring occasionally.
- Separate the egg yolks from the egg whites and save the whites for another recipe. Add the granulated sugar and a pinch of salt to the egg yolks and whisk until smooth.
- Once the heavy whipping cream is almost to a simmer, add the vanilla extract and stir.
- Add the heavy cream mixture to the eggs and sugar a little at a time, whisking the whole time to prevent curdling.
- Strain through a fine mesh strainer and pour evenly into the ramekins. Fill a baking dish with hot water about halfway full and place the ramekins in the dish. Bake for about 30-40 minutes, depending on how big your ramekins are, until the center is still a little jiggly. Let rest on the counter for 20 minutes, then in the refrigerator for at least 4 hours and up to 3 days.
- Once you are ready to serve, sprinkle sugar over each crème brûlée and torch until the sugar is richly golden and caramelized. Top with fresh berries and enjoy!
