Easy Crème Brûlée
This Easy Crème Brûlée is made with just four ingredients and features a rich custard base with a crisp caramelized topping.
Do you have plans for Valentine’s Day? We don’t have much planned, but one thing on my list of things to make for the big day is this homemade crème brûlée!
While crème brûlée seems like a fancy and difficult dessert, it’s actually pretty easy to make. In fact, you only need four ingredients to make this recipe: egg yolks, sugar, heavy whipping cream, and some vanilla extract. That’s it!
This recipe makes four servings, but you can easily cut it in half to just make two. And if you don’t have a small torch to caramelize the sugar on the top of this dessert, I’m also sharing how to broil it in your oven.
Ingredients for This Recipe
The list of crème brûlée ingredients is short and sweet (no pun intended!). Here’s what goes into this easy recipe:
- Egg yolks: Save the egg whites for an omelette or meringue!
- Granulated sugar: Gets mixed into the custard to sweeten it and is also sprinkled on top to caramelize.
- Heavy whipping cream: Should be at least 36% fat.
- Vanilla extract: Use pure vanilla extract for the best flavor.
How to Make Crème Brûlée
To make this easy crème brûlée, start by setting a pot of water to boil while you’re preparing the mixture. The water will be used for a water bath to cook them in, which I’ll explain a little later on.
Then, whisk together six egg yolks and some sugar. You want to make sure to whisk them together just until the mixture is a pale yellow color like the picture above. Then, just set the bowl aside while you heat up your heavy whipping cream.
Now, some recipes call for just whisking all of the ingredients together and not heating up the cream first. However, I find that heating the cream and then tempering the eggs with it helps the eggs withstand the higher temperature of the oven.
To heat the cream, simply place it in a saucepan over medium heat. Once your cream is steaming and bubbling around the edges, remove it from the heat and stir in your vanilla extract. The next step is to temper the eggs, which helps bring up the temperature of the eggs so that once you add the rest of the cream the eggs don’t end up scrambled. I promise this step is easy though!
To temper the eggs, slowly pour in about half a cup of the warm cream into the egg and sugar mixture whisking well as you’re pouring it in. Then, slowly pour in the rest of the cream and continue whisking. You may end up with a little layer of foam on top of the mixture, I like to just skim it off with a spoon so that it doesn’t end up on top of the crème brûlée as it bakes.
Tempering the eggs will help prevent your eggs from completely scrambling, but it is still best to strain the mixture to remove any little bits of egg that may have cooked from pouring in the cream. I like to use a fine mesh strainer and pour it into a large glass measuring cup so it’s easy to pour into the ramekins.
Next, pour the crème brûlée into four 6-ounce ramekins. You can use any size ramekins that you like for this recipe, but I really love these 6-ounce ramekins. You can also use them to make my molten chocolate lava cakes for two!
Then, fill a baking dish with the boiling water about 1/3 of the way full and place the ramekins in it. The water should come about halfway up the sides of the ramekins. This will create a water bath for the crème brûlée so that it bakes slowly and evenly in the oven.
Once they’re done, let them cool at room temperature, then refrigerate them for at least 4 hours or overnight. Once they’re thoroughly chilled, you’ll top each one with some granulated sugar (superfine sugar works great if you have it on hand!) and use a small kitchen torch to caramelize the sugar.
FAQ’s
How Long Do You Bake Crème Brûlée?
The crème brûlée will take anywhere from 35 to 45 minutes in the oven and the baking time will vary slightly if you use a different size ramekin. You’ll know they’re finished once the edges are set and they’re still slightly jiggly in the center.
Do I Have to Use a Kitchen Torch?
A small kitchen torch will work best for caramelizing the sugar on top, but you may also broil these in the oven. If you do broil these in the oven, I suggest placing them back in the refrigerator for about 30 minutes so that the custard will be chilled.
I’ve given detailed instructions on how to use the broiler method in the recipe card below.
Can I Prep This Recipe in Advance?
Yes! Bake them off as the recipe instructs, then refrigerate for up to 3 days. Top with sugar and torch just before serving.
Baking Tips
- Make sure to set a pot of water on the stove to boil before you get started, this will be used for a water bath for the crème brûlée.
- When adding the warm heavy whipping cream, make sure to slowly mix in about half a cup and whisk well as you’re mixing it in. This will temper the eggs so that they don’t scramble as you pour in the rest of the warm cream.
- Once you’ve fully whisked in the warm heavy whipping cream there may be a small layer of foam on top of your mixture. I suggest scraping this off with a spoon before straining it and filling your ramekins.
- If there is moisture on top of the crème brûlée once it’s been chilled, blot the tops with a paper towel before sprinkling the sugar on top.
More Easy Holiday Desserts to Try!
Video Tutorial
Crème Brûlée
Ingredients
- 6 large egg yolks
- 1/3 cup (70 grams) granulated sugar
- 2 cups (480 ml) heavy whipping cream
- 1 and 1/2 teaspoons pure vanilla extract
- 2 tablespoons (25 grams) granulated sugar (for the topping)
Instructions
- Preheat the oven to 325°F (163°C). Place a large pot of water on the stove to boil.
- In a large mixing bowl, whisk together the egg yolks and sugar until well blended and it just starts to lighten in color. Set aside.
- Pour the heavy whipping cream in a medium-sized saucepan and heat over medium heat. Stir occasionally until the cream is warm and bubbling around the edges. Remove the cream from the heat and stir in the vanilla extract.
- Slowly pour about 1/2 cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you're pouring it in. Then, slowly pour in the remaining cream and continue whisking until fully combined. If there's a thin layer of foam on top of the mixture, you can skim this off with a spoon at this point.
- Strain the mixture through a fine mesh strainer, then evenly distribute between four 6-ounce ramekins.
- Pour the boiling water into an 8-inch square baking pan (or larger pan if you prefer) about 1/3 of the way full. Carefully place the ramekins in the baking dish. The water should come about halfway up the sides of the ramekins. If needed, add a little more boiling water to the pan.
- Carefully place the baking pan in the oven. Bake at 325°F (163°C) for 35 to 45 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and carefully remove the ramekins from the pan using tongs or pot holders and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for at least 4 hours or overnight.
- Once chilled, blot the tops of each custard with a paper towel to remove any excess moisture. Sprinkle 1 and 1/2 teaspoons of sugar on top of each custard, shake it around into one even layer, then use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for 1 to 2 minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve.
Notes
I made this for Valentine’s Day. For two! So delicious and easy. I found my torch, fast and easy to caramelize the sugar. Thanks for reminding me of this recipe. It is easy yet so fancy! We loved it.
So happy to hear that it turned out great for you, Rebecca!
It was so delicious, my family loves it! I had to carmelize using my broiler , felt like I couldn’t get it evenly! Where is the best place to buy a torch?
So glad your family enjoyed the recipe, Rose! I linked to a torch in the post that you can buy on Amazon. Some other good places to find one are Sur la Table or Williams Sonoma.
Best ever crème brûlée ! My hubby is French and just loves your recipe. Followed to the letter, simply perfection, wouldn’t change anything ! Merci and Bon appétit
So happy to hear that!
Love, love, love this recipe! I make it too often, because my husband and I just can’t seem to get enough!
Thank you so much for your recipe!
Can I refrigerate these covered for a few days, then put sugar on them and torch them
Yes, that should be fine to refrigerate them for 2-3 days after they’re baked and cooled.
Awesome Brulee’. How far ahead can you make this delish dessert?
It should be fine to make it 2-3 days in advance.
Visiting family for the new year and we ended up with leftover egg yolks from another recipe. This was the perfect solution! Everyone raved about them and we made a second batch the next day.
So happy to hear that, Alicia!
Accidently grabbed half and half creamer this time. Lets see how they come out.
Hope the creme brulee turned out okay for you, Roberto!
I tried it it’s great but what happen with me that i fill the plate with cream brulee and when it’s done in the oven it come’s down to the bottom of the plate ??
i try to use 3 kind of plates 1- glass plate
2-the cup cake paper
3- cilicon
Hi, Tamara! I’m not quite sure what you mean when you say it comes down to the bottom of the plate? Happy to try to help you, I’ll just need a bit more information.
Can I use Cool Whip whipping cream for this recipe?
How much should I use and is there anything different I must do if using whipping cream.
I don’t recommend using cool whip, you’ll need to use heavy whipping cream. You can usually find it close to the milk in most grocery stores.
Hi there. I’m so looking forward to making this!
If I halve the quantity, would I need to decrease the cooking time in the oven at all or no?
If you’re using two ramekins that are the same size, the baking time would be the same.
Awesome recipe!! Super easy to follow and tastes so good! Will definitely be making this over and over again.
Who knew that something so intimidating, can be so easy! I loved making it, and enjoyed eating it even more. Thank you!
This creme brulee is the best and my guest loved it!
I love this recipe! I have tried several Creme Brûlée recipes with no success until I tried this one. My 15 year old daughter loves Creme Brûlée and this recipe!! Thanks for sharing your recipe with us!
Can you use a vanilla bean instead of vanilla extract?
Yes, that would be fine!
This recipe looks wonderful, I bought ramekins the other day, but forgot to get a strainer?. Is there another way to strain the mixture, with out a mesh strainer?
Do you have anything similar? If not, you can skip that step and just be very careful and whisk quickly when you’re tempering the eggs and combining everything.
Can it stay good for 2 days after putting the sugar on the top and broiling it?
I think that would be fine as long as you keep it refrigerated. The topping may soften a bit though.
Was very surprised that i actually made creme brûlée, not that i didn’t expect it to work but i didn’t expect myself to be able to make creme brûlée. Made the best creme brûlée and was such an easy recipe.
I like to switch it up by adding orange zest and real vanilla scrapings from the bean to the cream as it heats up. This version, be sure to strain before putting the custard into the ramekins.
Another variation I do is mint chocolate. I do this by adding shaved dark chocolate and Creme De Menthe to the sugar and egg yolks before adding the hot cream for another variation. Both are great. This version, you will need to scrape off the foam. You don’t want to strain because you will want the chocolate flakes throughout the custard.
Loved the recipe ! So simple yet so delicious! Thank you !!
I made these creme brûlée’s, instead of baking the second time with sugar on top I left them in the fridge overnight then served cold with frozen mixed berries, so good! Made them taste like pannacotta, love this recipe! 🙂
Hi, I just made this and it turned out perfectly. Thank you so much for a recipe that is easy to follow and tastes just great.
My first attempt at making creme brûlée last evening following a different recipe was a disaster. I’m glad I didn’t give up and gave your one a try today. All is well with the world. ?? Thanks again.
So happy it turned out great for you, Trudy!
I dont have ramkins..can I use an 8 inch cake dish or pie pan? also, would my baking time be different? can I double this recipe?
You could probably bake this recipe in an 8-inch pan, but I’m not sure on the baking time. I think it would be fine to double the recipe too.
I need to make 6 of these, so was going to double the ingredients and do 8. Would you recommend cooking them in batches of 4 or could you do all 8 together but maybe cook a bit longer? I have a baking pan that will fit all 8 in
I’ve never made before but this recipe looks great
Hi, Clare! I think it would be fine to cook all 8 at once as long as you have a baking pan that will fit them. You may just need to adjust the baking time slightly.
Brilliant thanks, how much extra roughly do you think I would need to add to the cooking time? I’m making them on friday x
If you’re still baking it in the same size ramekins I think the baking time should still be pretty similar.
Hi! First time attempting to make crime brulee… do my egg yolks need to be room temperature?
Thank you!
You can bring them to room temperature if you prefer, but it’s not necessary.
Can this recipe be doubled?
Yes, that would be fine!
This recipe was so easy! First time ever making it and it was a success! I did tweak and added lemon zest on mine. Sooooo good! Thank you for the recipe!
– also is it normal for it to brown on top? I just skimmed it one I took it out of the oven. Any thing I’m doing wrong?
They shouldn’t brown on top before adding the sugar, have you checked your oven temperature with an oven thermometer? It shouldn’t hurt anything though, since you’re adding the sugar and caramelizing it on top anyways.
Very good and easy to make!!!
Hello! This recipe looks amazing. I am new at baking – could I use 4 eggs instead? Thanks!
I wouldn’t recommend it for this recipe, egg yolks are really best.