Crème Brûlée is a dessert meant to impress. This recipe is made with just 4 ingredients and it’s so surprisingly easy, with no special skills or tools needed. Perfect for those special occasion dinners!
I’ve always thought of crème brûlée as a special occasion dessert, the kind you only order at fancy restaurants when you have a reason to celebrate. And definitely one that was too hard to make at home. I mean, how many people just casually have a kitchen torch in their drawer? It turns out that it’s actually NOT that difficult to make and while a kitchen torch is definitely helpful, the oven broiler works too. Who knew! All I can say is that creme brulee is no longer just a special occasion dessert in my house.
Why This Crème Brûlée Recipe Never Fails To Impress
This recipe is one I pull out when I want to impress guests but it’s also one I love to share because it never fails to impress the cook either.
- Only 4 ingredients. Crème brûlée is proof that simple doesn’t mean boring. The only ingredients needed to make this recipe are egg yolks, sugar, heavy cream, and vanilla – all things I usually already have in the kitchen!
- Smooth, creamy texture. The texture of the custard in this recipe is perfection. It’s thick, smooth, and creamy – not to mention delicious!
- Caramelized topping. Arguably the best part of crème brûlée is the caramelized sugar topping which, of course, this recipe includes. I used granulated sugar but brown sugar works too. And if you don’t have a kitchen torch, don’t worry. The broiler works too!
Recipe Ingredients
This classic dessert is made with just 4 very basic ingredients. Scroll down to the recipe card below for the exact measurements.
- Egg yolks – Be sure to use large eggs to get the right amount of yolk for this recipe. Separate the egg whites carefully, as they aren’t needed in this recipe.
- Granulated sugar – Sweetens the dessert and is used for the topping.
- Heavy cream – The “crème” in crème brûlée.
- Vanilla extract – I recommend using pure vanilla extract here, since the flavor is noticeable.
How To Make Crème Brûlée
Homemade crème brûlée is not difficult to make but it does require careful attention. Scroll down to the recipe card below for the printable version of the instructions.
- Heat the cream. Heat the heavy cream over medium heat until it begins to simmer. Remove it from heat as soon as bubbles appear around the edges.
- Make the egg mixture. Whisk the egg yolks, sugar, and vanilla until smooth and silky.
- Combine. Slowly pour the warm heavy cream into the egg mixture, whisking constantly. Strain through a fine-mesh strainer to remove any lumps.
- Bake. Divide the custard between the ramekins. Place them in a deep baking dish and carefully pour boiling water into the dish, about 1/3 of the way up the ramekins. Bake for 30-35 minutes, until the edges are set but the centers still jiggle.
- Cool. Remove the ramekins from the water bath. Allow the custard to cool to room temperature then transfer to the fridge to refrigerate for at least 2 hours.
- Add the topping. Before serving, sprinkle a teaspoon of sugar over each crème brûlée Use a kitchen torch to melt and caramelize the sugar, moving the flame in a slow, circular motion to achieve a golden glass-like crust.
- Enjoy. Let the top cool for a minute or two to harden then serve and enjoy.
Tips & Variations
I know making crème brûlée for the first time can feel a bit intimidating but there’s truly just a few important things to remember to perfect the recipe. I’ve also included a few simple variation ideas.
- Do not boil the cream. The heavy cream should be hot but not TOO hot. If it’s boiling, it will cook the eggs faster than you can whisk the mixture. I remove it from the heat as soon as I start to see bubbles around the outside of the pan.
- Pour slowly & whisk vigorously. To prevent the eggs from cooking during the mixing step, pour the hot cream slowly while whisking constantly. Tempering the eggs this way ensures a smooth custard.
- Don’t skip the water bath. The water bath (adding hot water to the pan outside the ramekins) is key to ensuring that the custard bakes evenly. It’s the same idea as using a water bath for cheesecake. It’s worth the extra step.
- Use the broiler. A kitchen torch is the ideal tool for achieving a professional, caramelized crust. However, if you don’t own one, use the broiler function of your oven. Keep a close eye while broiling to avoid burning the sugar.
- Try a different sugar. If you’re looking for a twist, you can sprinkle brown sugar or turbinado sugar instead of granulated sugar for caramelizing. Both add a slightly different flavor profile to the crust.
- Infuse the heavy cream with flavor. Try adding a split vanilla bean, cinnamon stick, or a strip of citrus zest while heating the cream. Just strain out the infusions before mixing with the eggs.
Serving Suggestions
Crème brûlée is best served immediately after torching the sugar on top. I alternate between serving it exactly as-is and adding a topping or two. Fresh berries like raspberries, strawberries, or blueberries for added freshness and visual appeal. A sprig of mint also makes a lovely garnish.
Can This Be Prepared In Advance?
Yes! Once cooled and refrigerated, you can store the crème brûlée (without caramelized topping) for up to three days. Cover the ramekins tightly with plastic wrap to protect them from absorbing any fridge odors. After you add the caramelized topping, it should be served immediately.
More Fancy Desserts To Try
Creme Brulee
Ingredients
- 5 large egg yolks
- ⅓ cup granulated sugar plus extra for topping
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat your oven to 300°F (150°C).
- Pour the heavy cream into a saucepan and heat over medium heat until it begins to simmer. Do not boil. Once you see bubbles around the edges, remove from heat and set aside.
- In a large bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is smooth and silky.
- Slowly pour the warmed cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Strain the mixture through a fine-mesh strainer into a clean bowl to remove any lumps or cooked egg bits.
- Divide the custard evenly among four 6-ounce oven-safe ramekins.
- Place the filled ramekins into a deep baking dish. Carefully pour boiling water into the dish, filling it about one-third of the way up the sides of the ramekins. This helps the custard cook gently and evenly.
- Bake the crème brûlées for 30-35 minutes, or until the edges are slightly set but the centers still jiggle when gently shaken.
- Remove the ramekins from the water bath and allow the custards to cool to room temperature. Once cool, transfer them to the refrigerator and chill for at least 2 hours.
- When ready to serve, sprinkle about 1 teaspoon of sugar over the top of each creme brulee. Using a kitchen torch, melt and caramelize the sugar by moving the flame in a slow, circular motion until you achieve a golden, glass-like crust.
- Allow the caramelized tops to cool for a minute or two to harden before cracking into them. Serve and enjoy!
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