Many beginner bakers are SHOCKED at how easy creme brûlée is! There’s only 6 ingredients required and if you follow my success tips, you’ll be gifted with the smoothest, creamiest dessert ever.
Flecked with espresso and flavored with pure vanilla, this is my favorite crème brûlée recipe. The brilliantly creamy custard can only be reached by cracking through a crisp caramelized sugar ceiling. The textural difference between the two layers is unbelievable and separates this dessert from every other. Simply put, crème brûlée tastes like luxury and has always been a baking bucket list recipe for me, and for good reason.
The GREAT news is that you don’t need to dine at a fancy restaurant for the best crème brûlée experience. Not many realize how easy it is to make at home, especially for occasions like Valentine’s Day, Mother’s Day, Father’s Day, anniversaries, etc.
Overview: How to Make Crème Brûlée at Home
The full printable recipe is available below, but let me walk you through the process so you can understand the steps before beginning.
- Start with kitchen staples: heavy cream, sugar, egg yolks, salt, vanilla. I like adding a little espresso powder for added flavor. What a difference it makes! I know many may not have espresso powder at the ready, so it’s an optional ingredient. But trust me when I say that espresso powder makes a good crème brûlée the best crème brûlée.
- Cook: Heat the heavy cream + salt on the stove. Off heat, add vanilla to flavor. Whisk the egg yolks and sugar together. Temper the egg yolk mixture by slowly whisking in some of the warm heavy cream. Pour into ramekins and bake. Let them cool down, then chill for at least 4 hours or even overnight. (Overnight makes crème brûlée an AWESOME make ahead dessert and your guests will be entertained when you whip out that kitchen torch for the topping!)
- Top with: sugar, then caramelize it under the broiler or with a kitchen torch.
That’s it… you’re done. Yes, it really is this easy.
Crème Brûlée Success Tips
- Best ratio: Heavy cream and egg yolks are the key ingredients in crème brûlée. It took a little bit of testing to figure out the best ratio, but I loved 5 egg yolks with 3 cups of heavy cream the most. This produces a VERY creamy and lush crème brûlée. Save the leftover egg whites and add them to omelets and scrambled eggs the next few mornings.
- Temper egg yolks: If you’ve never done it before, tempering egg yolks is nothing to fear—all you’re doing is slowly raising the temperature of the egg yolks so they don’t scramble. Whisk *some* of the warm heavy cream into the egg yolks + sugar, then whisk it all into the pot of warm heavy cream. You can watch me temper the egg yolks in the video tutorial.
- Should I strain it? Straining the custard before cooking it is, in my opinion, optional. If you notice the custard is thick with any lumps, definitely use your sieve to strain it before baking.
- Shallow ramekins: Serve crème brûlée in individual ramekins. The small ramekins ensure the custard cooks evenly, though you could use a large wide ceramic dish instead. See my recipe note below. I love using individual wide, shallow ramekins so there is more surface area for the caramelized sugar! I suggest these oval ramekins or these circle ramekins. (This recipe yields about 8 crème brûlées so you’ll need 2 sets of the oval ramekins OR you can bake the extra custard in other ramekins you may have.)
- Water bath: Place the ramekins in a large baking dish (I used a 9×13-inch baking pan), pour the custard in each, then fill the pan with hot water. The water bath creates a moist and humid environment for the crème brûlée, which is imperative for their texture. (Same story for lemon pudding cakes.) A regular hot oven typically produces rubber-y tasting crème brûlée with cracked surfaces.
- Best bake time: You will likely over-bake the crème brûlée your first time. That’s what my friend told me before I began my crème brûlée adventures. They key, he said, is to look for a jiggly center. The edges will be set, the centers will jiggle like jello. (Anyone ever watch My Best Friend’s Wedding with Julia Roberts? Crème brûlée can never be jell-o. YOU could never be jell-o.) For a more accurate answer, use an instant read thermometer. They’re done when the thermometer registers 170°F (77°C).
By the way… my friend was right, I over-baked them my first try. The next few tries, pictured in this post, are texture perfection. You want that creamy custard. Learn from my mistake and take those custards out of the oven early.
Burnt Sugar Topping
Crème = cream. Brûlée = burnt. Burnt cream. So as many times as I say “caramelized sugar” it’s really burnt sugar. It’s the CRUNCH on the CREAM and it’s so so tasty!
After the custards bake, cool, and chill, it’s time for that special finishing touch. All we’re doing here is sprinkling the surface with granulated sugar. Some recipes insist on superfine sugar for the topping and some recipes call for coarse sugar. I tested the recipe with both, but ended up just using regular granulated sugar– the same sugar we’ll use in the custard themselves. It produced a thick and sturdy caramelized sugar topping, just the kind we want! One important note: Cover the entire surface with a thin layer of granulated sugar. No exposed custard. When applied to heat, the cooled custard will curdle.
Kitchen Torch or Oven Broiler?
For caramelizing, you need intense heat. A kitchen torch is magic. Kitchen torches are surprisingly inexpensive and the couple times a year that I need it, I’m glad I have one. It really makes a difference. Other recipes where I use my kitchen torch:
See my recipe notes for using the oven broiler instead.
Burnt sugar on creamy custard = simple beauty and decadence. Doesn’t this make you feel fancy? We should be wearing pearls and eating our crème brûlées with crystal spoons while sitting on our gold thrones calling each other on our diamond encrusted phones talking about how fancy we are.
Bonus: Crème Brûlée is always a favorite for those in need of gluten free dessert recipes!
PrintEasy Crème Brûlée
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours, 50 minutes
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This is the BEST and creamiest crème brûlée recipe! Flecked with espresso and vanilla, you only need 6 simple ingredients and they’re ready to bake in only 15 minutes.
Ingredients
- 8 shallow 4-ounce oval ramekins
- 5 large egg yolks
- 3/4 cup (150g) granulated sugar, divided
- 3 cups (720ml) heavy cream or heavy whipping cream*
- 1/2 teaspoon espresso powder (optional but recommended)*
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons pure vanilla extract*
Instructions
- Preheat oven to 325°F (163°C).
- Whisk the egg yolks and 1/2 cup (100g) of granulated sugar together. Set aside. (At this point or before you temper the egg yolks in the next step, bring a small kettle or pot of water to a boil. You’ll need hot water to pour into the baking sheet for the water bath.)
- Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
- Place ramekins in a large baking pan. If you don’t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.
- Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170°F (77°C).
- Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
- Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. (Caramelized topping is best enjoyed right away.)
Notes
- Make Ahead Instructions: Prepare the custard mixture through step 4. Cover tightly and refrigerate for up to 1 day before baking. You can bake the custard up to 2 days ahead of time. See step 6.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Medium Saucepan | Oval Ramekins | Large Baking Pan (such as a 9×13-inch baking pan) | Cooling Rack | Kitchen Torch
- Heavy Cream: 3 cups of half-and-half may be substituted for heavy cream. The custard’s texture will be a little lighter.
- Espresso Powder: I know many may not have espresso powder at the ready, so it’s an optional ingredient. But trust me when I say that espresso powder makes a good crème brûlée the best crème brûlée. Leaves great flavor, but the custard doesn’t necessarily taste like coffee. Rather, it’s hinted with espresso flavor. Instead of espresso powder, you can use 2 teaspoons quality instant coffee.
- Pure Vanilla Extract: Pure vanilla extract is stirred into the heavy cream after it’s heated. You can use the seeds scraped from 1/2 a vanilla bean or 1 teaspoon vanilla bean paste instead. Either can be whisked into the heavy cream when you add the salt and espresso powder.
- Ramekins: Small ramekins ensure the custard cooks evenly, though you could use a large wide ceramic dish instead. I love using individual wide and shallow ramekins so there is more surface area for the caramelized sugar. I suggest these oval ramekins or these circle ramekins. If you don’t have ramekins, use a large wide ceramic or glass dish. Do not use metal. The bake time will increase with a larger size pan.
- Oven Broiler Directions: If you don’t have a kitchen torch, use the oven broiler to caramelize the sugar in step 7. After the custard has chilled as directed in step 6, dust the tops with reserved granulated sugar, then place them on a baking sheet on an oven rack directly under the broiler. Broil on high until caramelized. Keep a close eye on it.
- Adapted from Allrecipes and Mark Bittman
My ramekins are shallower than yours. How do I adjust time for cooking?
First time I ever tried to make a creme brulee and was beyond perfect. So easy and tasty
Hi Sally! Can I use four shallow 8 oz ramekins for this?
Hi Cassandra, I can’t see why not!
I’m definitely going to make creme brulee, we love it ! Also going to try chocolate soufflé, wish me luck.
Loved this so much! Directions are straightforward and easy and the result was delicious!
Hi! Planning to make this soon, but I only have 4 ramekins. Instead of halving the recipe, could I keep half of the uncooked custard in the fridge and then cook next day in the same ramekins after eating the first half of the recipe?
Hi Abbie, absolutely. Prepare the custard mixture through step 4. Cover tightly and refrigerate for up to 1 day before baking. Enjoy!
Do you have a recipe for chocolate brulee?
We don’t at this time, Lisa – let us know if you find one you love!
Your Creme Brulee recipe looks so yummy and decadent, and I am thinking of making it for company. However, there are only three of us. Would having the recipe for 4 versus 8 still be successful?
Hi Diane, You can definitely halve this creme brûlée recipe by halving all the ingredients. Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half. Enjoy!
If I wanted to make an Amaretto flavored Creme Brulee do zi leave out the vanilla extract? I woukd rhink to get a true Amaretto flavor I woukd need more.
Hi Carol, we haven’t tested an Amaretto version of this creme brulee, but you’re right—it would likely take more than a few teaspoons to really impart the flavor. It will take some tinkering (although we would still leave in at least some of the vanilla extract), but let us know if you decide to do any experimenting!
Did you end up trying that? Sounds amazing.
Thank you for this wonderful recipe. Can this be used as a filler for a cake? I had a crème brûlée cake in a restaurant and would like to use your recipe and reproduce that cake
Hi Luba, we haven’t tried using it as a cake filling, but you’ll want to make sure it is completely baked through before serving, and you’ll also want to use a frosting dam around the edges to ensure it doesn’t ooze out the sides. Let us know if you do try it!
I am 72, I’ve made a lot of angel food cakes, mostly mixes. I have tried many times making them from scratch without much success. Your recipe was the answer! They extra instructions are a must follow the blended sugar and cake flour. the soft peaks!!!Thank you, you can teach an old dog new tricks.
How long will they keep in the fridge if I don’t use all of them at once?
Hi Helen, You can keep them for up to 2 days in the fridge, but once you caramelize the sugar, they are best right away.
Absolutely excellent recipe. Works every time without fail. This recipe made me fall in love with creme brulee.
I don’t put in espresso powder and ensure the egg yolks are mixed to ribbon stage. I don’t have a kitchen torch but the propane one from the garage works in a pinch!
Can I use fat free half and half for this?
Hi Lauren, you really need full fat heavy cream here.
How do I adjust the baking time and temp for taller ramekins? About 6 oz?
Hi Casey! You can use 6 oz ramekins, but yes, the creme brulee will require longer in the oven. Same oven temp.
The recipe tastes good, but the custard doesn’t set in a larger baking dish. I’ve tried 2 times and the custard has split each time. I assume the baking temperature needs to be considerably lowered and cooking time considerably increased. If someone tries it do let me know!
Sally, your recipes are SO FREAKING GOOD. Your “grandma’s sandwich bread” is the best and I don’t even buy pre-sliced at the store anymore, and it’s my go-to recipe. This one though…. I made some because I had leftover egg yolks from a cake I was baking for a neighbor, and LET ME TELL YOU, this was so good AND EASY. I gave some to my mom who will go to a restaurant JUST for their crème brûlée, and she thought I was agonizing in the kitchen all day. This is another one I’m bookmarking!
Thank you so much for your kind feedback, Sarah!
This is one of my favorite recipes to make for special occasions. Everyone is always super impressed with it, so it’s in my bookmarks! Love that the texture and flavor is on point. Thank you!
Step 3 is confusing – 1/2 cup of the heavy cream mixture gets combined with the egg yolk mixture, and then this cream and egg mixture gets combined back into the remaining heavy cream?
Hi Annika, yes that’s correct! This is called “tempering” the eggs and it’s to ensure the custard doesn’t include chunks of scrambled eggs. The slow and steady stream of warm milk is gently bringing the egg yolks’ temperature up without scrambling them.
Could this recipe be made in a large pan rather than multiple smaller ramekins?
Hi Elizabeth, yes, you can use a large wide ceramic or glass dish. Do not use metal. The bake time will increase with a larger size pan.
So if I wanted to cook this in one dish instead of several how much extra cooking time will be needed?
Hi! Would it be possible to halve this recipe? I’m not sure what the ratio would be with the 5 eggs.
Hi Katie, You can definitely halve this creme brûlée recipe by halving all the ingredients. Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half. Enjoy!
These turned out perfect. Great texture and taste! This was the first time I made Crème Brûlée.
Sally’s tips were spot on.
I love so many of your recipes! Do you think it’s possible to turn this into custard bars with shortbread crust?
Hi Crystal, we haven’t tested anything like that, but it sure does sound delicious! Let us know if you do any experimenting.
I used this recipe to make creme brulee for the first time and it was AMAZING. It was a hit for my fiancé and my brother! The espresso powder adds a subtle taste, but a taste that I no longer want to go without in creme brulee! I’m back on this page again to make more for my sister-in-law, who was so upset when she heard from my brother how good it was, but she wasn’t able to come to give it a try the first time!
I love this recipe so much, but you were right the first time I overbaked it, but I now have the timing down perfectly. Thanks again Sally.
Hi How can I adapt to make salted caramel Creme brûlée please?
Hi Angie, that sounds delicious! It would require some testing to change the flavor. Let me know if you try anything!
SHEILA BURGESS says:
May 29, 2023
My mother and daughter in law think I have slaved for hours in the kitchen when I make this recipe. Definitely a family favorite!! So unbelievably yummy. I went to make it for Mother’s Day and found I was out of plain sugar of all things. I substituted turbanado sugar and WOW it had a wonderful caramel flavor.
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How do you avoid the egg smell and taste after baking the crème brûlée??
Sounds to me like you didn’t temper the eggs right and scrambled them. It shouldn’t taste like egg.
Excellent recipe. . .gorgeous texture!
The espresso powder dissolved & left no flecks. Made the color & flavor a little muddy.
I think vanilla bean or orange zest next time.
Hi, I would love to make this as a gluten free desert option to bring to my coworkers. Is it at all possible to use aluminum ramekin cups for this? I can’t justify having over 20 ramekins.
Shouldn’t be a problem! They may cook a little faster in aluminum cups.
My mother and daughter in law think I have slaved for hours in the kitchen when I make this recipe. Definitely a family favorite!! So unbelievably yummy. I went to make it for Mother’s Day and found I was out of plain sugar of all things. I substituted turbanado sugar and WOW it had a wonderful caramel flavor.
Making it with turbinado sugar does sound extra delicious! And isn’t it such a great secret, how this recipe always seems super impressive even though it’s pretty easy?!