If you have ever ordered crème brûlée at a restaurant and thought it looked too complicated to make at home, this easy homemade crème brûlée recipe will surprise you. Making this simple recipe gives you an ultra-creamy vanilla custard topped with a crisp caramelized sugar crust that cracks when tapped with a spoon.
What I love most about crème brûlée is how elegant it actually is, despite using such simple ingredients. If you enjoy creamy custard desserts, you should also try this Spanish Flan Recipe. It's another classic that never disappoints guests or family.
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Try This Decadent Crème Brûlée Recipe
The first time I made crème brûlée, I expected it to be difficult. Instead, I found that most of the work is simply waiting for the custards to chill, and this has become one of my favorite easy dessert recipes for Valentine's Day, and other special occasions. The actual preparation is what makes this an easy recipe.
What makes this easy creme brulee recipe special is the silky texture. The secret comes from straining the custard before baking it, and using a water bath.
Why You'll Love It
- Only a few ingredients: This recipe uses very simple ingredients that are easy to find anywhere.
- Elegant dessert: Crème brûlée always feels like a special occasion dessert, and this dessert tastes just as good as anything I've ordered in a restaurant.
- Ultra creamy texture: The custard is silky, rich, smooth, and tastes delicious.
- Perfect make-ahead dessert: You can prepare the custards ahead of time and caramelize the sugar just before serving them.
Ingredients
- Heavy whipping cream: The high fat content gives you the rich, silky texture that makes crème brûlée so special. Heavy cream is the most important ingredient in this recipe.
- Egg yolks: This is what adds richness and helps thicken the custard, and gives a creamy consistency. Using whole eggs, including the egg whites, will not have the same effect.
- Vanilla beans: Fresh vanilla beans are what add the flavor and aroma that simply can't be matched by most extracts.
- Brown sugar: I love using brown sugar for the topping because it adds a deeper caramel flavor to the finished dessert.
How To Make Easy Homemade Creme Brûlée Recipe
1. Preheat the oven to 320°F (160°C).
2. Split the vanilla beans and scrape out the seeds.
3. Heat the cream and vanilla beans in a saucepan over medium-low heat for 3-4 minutes. Do not boil. Allow the mixture to cool for 5 minutes.
4. In a large bowl, whisk together the egg yolks, granulated sugar, and vanilla seeds until pale yellow and creamy.
5. Remove the vanilla pods from the cream mixture and slowly combine the rest of the cream mixture with the egg yolk mixture.
6. Pour the mixture through a fine mesh sieve or strainer to remove air bubbles and create a silky custard.
7. Divide the custard evenly between six ramekins and try not to get any mixture on the sides of the ramekins.
8. Place the ramekins in a baking pan or large baking dish and carefully add hot water to create a water bath.
9. Baking time is 45-55 minutes until the custards wobble slightly like pudding when gently moved.
10. Remove from the water bath and cool completely. Refrigerate for at least 4 hours.
11. Sprinkle the entire surface of each custard with brown sugar and caramelize using one of the kitchen blowtorches commonly used for desserts. Or you can broil using the broiler method.
Tip: Sprinkle thin layers of sugar and caramelize them in between for the best effect.
12. Let the sugar topping cool for 5 minutes before serving.
Cooking Tips
- Straining the custard is the real reason you get that smooth texture.
- Don’t boil the cream or the custard can become grainy.
- Do not overbake the custards. They should still wobble slightly in the center.
- Work quickly when using blowtorches so the sugar caramelizes evenly without burning.
What To Serve With This
- Fresh raspberries
- Fresh strawberries
- Mint leaves
- Espresso
- Cappuccino
FAQs
Chilling your freshly baked custards for at least 4 hours will set them. If you don’t do this before torching them, they can overcook and curdle.
Yes, although I personally think fresh vanilla beans give you the best flavor.
Absolutely. Crème brûlée is one of my favorite make-ahead desserts because the custards need a couple of hours to chill anyway.
Recipe
Easy Homemade Crème Brûlée Recipe
Ingredients
- 2 vanilla beans
- 2 ¼ cups heavy whipping cream (540ml)
- 5 egg yolks
- ¼ cup granulated white sugar (50g)
- 9 teaspoon brown sugar
Instructions
- Preheat oven to 320°F (160°C).
- Cut off both ends of the vanilla beans. Then place the tip of your sharp knife on one end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the seeds with the back of your knife.
- In a medium saucepan heat the cream and the scraped vanilla beans over medium-low heat for 3-4 minutes. Don't boil. Let cool 5 minutes.
- Meanwhile, in a large mixing bowl mix with a handheld or stand mixer fitted with a whisk attachment, egg yolks, sugar, and vanilla seeds until pale yellow for about 2-3 minutes.
- Add heavy cream but remove the vanilla beans before. Stir to combine.
- Pour through a fine mesh strainer to remove almost all air bubbles. Divide into six 1-cup-sized ramekins equally.
- Place ramekins in a 9x13" baking pan and fill up with water until the ramekins stand ¾ in water. Bake for 45-55 minutes (I baked mine exactly 50 minutes). The Crème Brûlée should wobble like a pudding or jelly when move. Don't overbake.
- Then remove from water bath and let cool to room temperature. Chill 4 hours in the fridge.
- Before serving, sprinkle each Crème Brûlée with 1 + ½ tsp brown sugar and melt the sugar with a kitchen torch to get a crispy top.
- Let cool 5 minutes before serving. Store leftovers (without the sugar crust) in the fridge up to 2 days.
Notes
Cooking Time and Temperature
Bake at 320°F (160°C) for 45 to 55 minutes.Taste & Texture
This easy homemade crème brûlée recipe has an incredibly smooth, silky custard with a rich vanilla flavor. The contrast between the creamy center and the crisp caramelized sugar crust is what makes crème brûlée such a timeless dessert. Every spoonful delivers the perfect balance of creamy richness and crunchy sweetness.Storage, Freezing & Reheating
- Refrigerator: Store the custards without the sugar topping for up to 2 days.
- Freezing: I don't recommend freezing crème brûlée because the texture can become grainy once thawed.
- Important: The caramelized sugar crust will soften if refrigerated after torching, so it's best to add the topping just before serving.
Serving Recommendations
I love serving crème brûlée exactly as it is, but fresh raspberries and mint make a beautiful garnish. The slight tartness of berries helps balance the richness of the custard, while fresh mint adds a lovely pop of color.Recipe Variations and Substitutions
- Vanilla Extract: If you don't have vanilla beans, you can substitute vanilla extract or vanilla bean paste.
- Sugar Topping: Brown sugar gives a deeper caramel flavor, but white sugar works perfectly well, too.
- Flavor Variations: Try infusing the cream with citrus zest, cinnamon, or nutmeg for a unique taste.
- Heavy Cream Alternatives: While other high-fat dairy products can work, heavy cream gives the best texture.
Proper Storage Tips
- Chill the custards completely before covering.
- Cover each ramekin tightly with plastic wrap.
- Store the sugar topping separately until ready to serve.
- Torch the sugar immediately before serving for the crispiest crust.
- Avoid storing caramelized crème brûlée for long periods because the topping will soften.
Pro Tips
- Use fresh vanilla beans whenever possible for the best flavor.
- Don't boil the cream.
- Strain the custard mixture before baking for the smoothest texture.
- Always use a water bath for even baking.
- The custards should still wobble slightly when removed from the oven.
- Chill thoroughly before adding the sugar topping.
- Keep the torch moving in small circular motions to prevent burning the sugar.
- Allow the custards to cool and chill properly.
Video
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Albert Bevia
I love using the bain-marie technique when making desserts like these, I´m loving this creme brulee you have created, so many great tips you gave too! can´t wait to try this
Sabine
Thank you so much, Albert! I'm happy that you like this recipe.