Creme Brulee

This Creme Brulee recipe is an easy yet impressive dessert to serve. It features a creamy vanilla bean custard crowned with a caramelized burned sugar topping that makes it simply irresistible.

What is Crème Brûlée Mostly Made Of?

Creme brulee is made using heavy cream, egg yolks, vanilla and white sugar for sweetness. It’s an elegant yet simple, dessert.

Ingredients to Make Creme Brulee Recipe

Creme Brulee is an easy and elegant dessert to serve for the holidays, Valentine’s Day, special occasions and entertaining. It’s basically interpreted as “burnt cream” referencing the scrumptious caramelized sugar topping that makes creme brulee irresistible. Ingredients to make homemade Creme Brulee in the oven: (Scroll down for full printable recipe.)

• Cream: 2 1/2 cups heavy cream. Go for the gold and use the real thing.
• Flavoring: One long vanilla bean pod, split and seeds scraped
• Eggs: Six large egg yolks, freeze the egg whites for another recipe.
• Sugar: Granulated sugar for sweetness. (white sugar)
• Salt: Salt helps to balance the sweetness and brings the flavors together.
• Caramelized Sugar: Superfine sugar for the tops of each creme brulee.
• Garnishes: Fresh berries and mint for garnishing.

How to Make the Best Creme Brulee Recipe

• Heat Cream – In a 2 quart saucepan, over medium low heat, warm the cream with the vanilla bean seeds.  It should be warm, not boiling.
• Temper Egg Yolks – In a medium bowl, whisk together the egg yolks and the granulated sugar. Slowly (to temper the eggs) whisk in a small amount of hot cream mixture. Whisk the tempered egg mixture back into the remaining cream whisking to combine. Divide the mixture evenly in the ramekins.
• Prepare the Water Bath – Fill the baking dish with enough hot water until the water to around halfway up the sides of the ramekins.
• Oven – Bake in the preheated 325°F oven per the recipe. The middle of the creme brûlée will still be jiggly. 
• Cool – Remove the ramekins from the water bath and cool to room temperature then chill in the fridge for 2 hours.
• Caramelize Sugar – Sprinkle the top of each brûlée with an even thin layer of sugar fine sugar.  The top should be evenly and completely covered. Using a kitchen torch, start to caramelize the sugar on top moving the torch back and forth. Be careful, it can burn easily.  Avoid holding the torch in one spot move it continuously to evenly caramelize the sugar.
• Caramelize Sugar Under the Oven Broiler – Turn the oven broiler to the full setting and move the rack to the upper third of the oven. Place chilled creme brulee on a sheet pan. Broil the sugar until caramelized, turning the pan for even browning.
• Serve – Enjoy the creme brulee immediately or chill until serving garnished with fresh berries.

Tips for Making Creme Brulee

• Kitchen Tools You’ll Need: One 13×9-inch large baking dish or roasting pan that’s large enough to hold the ramekins, six 3 or 4-inch ramekins, small saucepan, medium mixing bowl, kitchen torch.
• Temper the Eggs: Tempering the eggs is a process of slowly, very slowly adding a hot liquid to eggs. The will keep the eggs from scrambling in the oven.
• Troubleshooting: If you see some lumps form in the creamy custard when combining the eggs with the hot cream mixture, you can strain it through a fine mesh sieve prior to baking.
• Make in Advance to Save Time: This is a great recipe to make in advance as it requires a lot of chill time. However, the caramelized topping should be done right before eating, no sooner.
• Caramelize the Sugar in the Oven: If you do not have a kitchen torch, use your oven. Do not preheat it. Put the creme brûlée in the oven and then turn on your broiler. Watch it very closely. The process only takes a few minutes to brown.
• When to Serve: Creme Brulee makes an impressive dessert for entertaining, Christmas, Thanksgiving, New Year’s Eve, tea parties and special brunch gatherings.

Recipe Variations

• Vanilla: Don’t have vanilla bean? You can substitute with 1-2 teaspoons of vanilla extract or 1 teaspoon of vanilla bean paste.
• Caramelizing the Sugar: Avoid holding the pastry torch in one spot move it continuously to evenly caramelize the sugar.
• Garnishes: Fresh fruit adds color and interest to the tops. You can simply serve as is with a dollop of whipped cream.

Storage and Leftovers

• Leftovers: Store leftovers covered in the fridge. The longer the caramelized topping is refrigerated, the softer it becomes. Store baked Creme Brulee chilled in the refrigerator for up to 3 days.
• Freezer: You can freeze this recipe prior to caramelizing the sugar topping. Allow the ramekin to cool completely before wrapping it and putting in the freezer. It will keep for 1 month. Thaw in the fridge and cover with the caramelized sugar topping when thawed.

More Easy Dessert Recipes to Make

• Serve this Blackberry Cobbler with a scoop of vanilla ice cream.
• Hello Dolly Bars are a handheld sensation.
• Simple cinnamon spiced Rice Pudding.
• This recipe for Cream Cheese Danish will take you from breakfast to dessert.
• Chess Pie is a Southern classic with a filling that you whisk together, pour into the pie shell and bake.
• These little Pecan Tassies are a cross between pecan cookies and pecan pie.
• Chocolate Mousse from King Arthur Baking.

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Helpful Kitchen Items: 

• Ramekins
• Saucepan
• Sheet Pan
• Pastry Torch