Easy Homemade Crème Brûlée Recipe

Half eaten custard in a ramekin with a spoon sticking in

5 from 3 votes

Learn how to make this easy homemade crème brûlée recipe! It is a very easy and quick process. Just 5 ingredients and 15 minutes active preparation time needed. Ultra creamy vanilla cream topped with a crispy sugar crust.

Prep Time15

Cook Time50

Chill Time4

Total Time1 5

Course: Dessert

Cuisine: French

Servings: Crème Brûlée

Calories: 410kcal

Author: Sabine Venier

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.

Video

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.

Nutrition