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Creme Brulee Recipe

Rich and elegant, Creme Brulee is a crowd-pleasing dessert. A crunchy caramelized sugar topping with a silky vanilla custard and only 6 ingredients. 

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
4 hrs
Total Time
5 hrs
Servings: 6 servings
Course: Dessert
Cuisine: French

Ingredients

  • 2 cups heavy whipping cream
  • 1 vanilla bean, scraped
  • 6 large egg yolks room temperature
  • ¾ cup granulated sugar, plus 4 Tablespoons for topping
  • ¼ teaspoon kosher salt
  • 4 cups boiling water

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F. Place 6 (4-ounce) ramekins in a 13x9 baking dish (or deep lasagna pan). Set aside. Boil the water needed for after making the custard (keep it boiling and ready to use).
  2. Pour heavy whipping cream into a small saucepan along with the vanilla bean and the scrapings. Heat over medium heat until the cream starts to simmer around the edges of the pan.
  3. Turn off heat and cover the saucepan with a lid. Let the cream sit for 5 minutes. Remove the vanilla bean (and discard).
  4. In a mixing bowl, whisk the egg yolks, sugar, and salt together. Pour in about 1/4 cup of the hot cream, whisking the entire time (this is called tempering the eggs).
  5. Pour the egg mixture into the saucepan, whisking the entire time.
  6. Divide the custard mixture between the six ramekins. Pour the boiling water into the baking dish, without getting water into the ramekins. The water should come up about halfway up the ramekins.
  7. Bake creme brulee for 40-45 minutes, until golden around the edes, but still a little jiggly in the middle. Let the creme brulee cool to room temperature, then cover with plastic wrap and chill for at least 4 hours (or overnight).
  8. When ready to serve, sprinkle 2 teaspoons of granulated sugar evenly on top of each ramekin. Use a kitchen blow torch to caramelize the topping. Let rest for about 2-3 minutes, then garnish with berries, if desired, and whipped cream. Serve immediately.

Notes

  • Swap out granulated sugar with our homemade vanilla sugar for an even richer treat.
  • If using vanilla extract, you'll need about 1 Tablespoon. Mix it into the cream AFTER heating.
  • Storage: cover creme brulee with plastic wrap and keep in the refrigerator for up to 3 days. Serve within 2 hours after caramelizing the top.
  • Freeze: be sure to freeze BEFORE adding the caramelized topping. Cover with plastic wrap, then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator.
  • Creme brulee can be made in advance (without the topping) about 48 hours ahead of time. This makes it the perfect party dessert!
  • Pick up our favorite kitchen torch on Amazon for under $20!
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1ramekin

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1ramekin

* Percent Daily Values are based on a 2,000 calorie diet.