This recipe delivers the luxurious texture and deep vanilla flavor of traditional crème brûlée with minimal effort. You don’t need any fancy equipment—just a few pantry staples and an oven. The contrast between the silky custard and crunchy sugar topping is irresistible, and the individual servings make it perfect for special occasions or an indulgent weeknight treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heavy cream
Granulated sugar
Egg yolks
Vanilla extract or vanilla bean paste
Salt (a pinch)
Additional sugar for topping
Directions
Preheat your oven to 325°F (160°C). Place 4–6 ramekins in a deep baking dish.
In a saucepan, heat the heavy cream over medium heat until just steaming—do not boil.
In a bowl, whisk together the egg yolks, sugar, vanilla, and salt until smooth and slightly pale.
Slowly pour the warm cream into the egg mixture while whisking constantly to prevent curdling.
Strain the custard through a fine sieve to remove any lumps.
Divide the mixture evenly among the ramekins.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 35–40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours (or overnight).
Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize using a kitchen torch or under the broiler. Serve immediately.
Chocolate Crème Brûlée: Stir melted dark chocolate into the cream for a rich twist.
Espresso Flavor: Add instant espresso powder or strong brewed coffee to the custard base.
Citrus Infusion: Add orange or lemon zest for a subtle citrus flavor.
Lavender Vanilla: Infuse the cream with dried lavender for a floral note.
Coconut Milk Version: Substitute part of the cream with canned coconut milk for a dairy-alternative version.
Salted Caramel Crust: Sprinkle a pinch of sea salt on the caramelized sugar for a salty-sweet finish.
Storage/Reheating
Crème brûlée can be made up to 2 days in advance. Store covered in the refrigerator before adding the sugar topping. Only caramelize the sugar just before serving to maintain the crispy top. Leftovers with caramelized tops can be stored for 1 day, but the sugar crust may soften. Do not freeze, as it will affect the custard texture.
FAQs
Do I need a kitchen torch to make crème brûlée?
No, you can use your oven’s broiler to caramelize the sugar, but a torch gives more control and better results.
Can I make crème brûlée without ramekins?
Yes, use any small oven-safe dishes or jars, but the depth may change the baking time.
Why is my custard curdled?
This happens if the cream is too hot when mixed or if the custard is overbaked. Temper the eggs slowly and bake until just set.
Can I use milk instead of cream?
Heavy cream is best for richness, but you can replace up to half with whole milk for a lighter version.
How do I know when the custard is done?
It should be set around the edges but still slightly wobbly in the center when gently shaken.
Can I flavor crème brûlée with vanilla bean?
Yes, scrape a vanilla bean pod into the cream and steep it for a deeper vanilla flavor.
How thin should the sugar layer be?
A thin, even layer is best—about 1 to 2 teaspoons per ramekin—just enough to caramelize and create a crackly top.
Can I prepare it the night before?
Yes, make the custards ahead and chill overnight. Caramelize the sugar just before serving.
What type of sugar works best for the topping?
Granulated white sugar caramelizes best. You can also use superfine sugar for an even finish.
Is crème brûlée served hot or cold?
It’s served cold with a freshly caramelized warm sugar topping.
Conclusion
Easy Crème Brûlée brings the elegance of a fine-dining dessert into your kitchen with just a few ingredients and simple steps. With its rich, creamy custard and signature caramelized sugar crust, this timeless treat is sure to impress family, friends, or guests—and it’s easier to make than you might think. Give it a try, and enjoy a taste of classic French indulgence.
Easy Crème Brûlée is a simple yet elegant French dessert featuring a creamy vanilla custard base topped with a caramelized sugar crust. It’s surprisingly easy to make at home and delivers a luxurious treat with minimal ingredients.
Author:Catherine
Prep Time:10 minutes
Cook Time:35–40 minutes
Total Time:2 hours 50 minutes
Yield:4–6 servings
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
2 cups heavy cream
1/2 cup granulated sugar
5 large egg yolks
1 tsp vanilla extract or vanilla bean paste
Pinch of salt
Additional granulated sugar for topping (about 1–2 tsp per ramekin)
Instructions
Preheat oven to 325°F (160°C). Place 4–6 ramekins in a deep baking dish.
In a saucepan, heat the heavy cream over medium heat until just steaming—do not boil.
In a bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla, and salt until smooth and slightly pale.
Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.
Strain the custard through a fine sieve to remove any lumps.
Divide the mixture evenly among the ramekins.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 35–40 minutes, or until the custards are set but slightly jiggly in the center.
Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle a thin layer of sugar over each custard and caramelize using a kitchen torch or under the broiler. Serve immediately.
Notes
Use a kitchen torch for best results, or carefully use the broiler to caramelize the sugar.Make ahead and chill up to 2 days in advance, but add the sugar topping just before serving.For extra flavor, infuse the cream with vanilla bean, citrus zest, or espresso powder.do not freeze; the custard texture will be affected.Use ramekins or any small oven-safe dishes if ramekins are not available.
