This easy creme brûlée recipe is a classic dessert in just 30 minutes. Creme brulee is elegant, yet surprisingly easy for entertaining.
It can also be made ahead, and it’s made with just four staple ingredients! Rich and creamy, it’s the perfect way to finish a meal.
Crème brûlée is one of our favorite desserts both for it’s ease to make and enjoy. It’s not too sweet and so smooth, making a great dessert for brunch, lunch or dinner. And the fire factor? Don’t worry if you don’t have a torch. I have a simple solution for that as well!
Crème brûlée is also known as urnt cream, trinity cream, or crema catalana. Whatever you call it, it’s amazing! The rich custard base is topped with caramelized sugar, offering the most luxurious texture!
It’s typically served in a ramekin, which makes it feel special. I typically use a shallow ramekin for the perfect custard to caramelized sugar ration, but you can serve it in small, deeper ramekins as well!
This classic French dessert is so much easier to make than you might think, and it’s a great option for a make ahead dessert.
Why You’ll Love this Easy Creme Brûlée
- Simple Ingredients – You just need four ingredients to make this restaurant quality dessert!
- Elegant – This is a decadent dessert that is surprisingly easy to make and serve at home, and it’s beautiful to serve.
- Easy to Customize – We’ll show you options to add a variety of flavors, or you can stick with the traditional classic.
Shopping List
- Heavy Whipping Cream
- White Granulated Sugar
- Vanilla Extract
- Eggs
Recipe variations
- You can mix up this easy creme brûlée by adding orange peel, Grand Marnier or lemon extract, but plain ‘ole vanilla is just perfect for me.
- Extract – You can get my Homemade Vanilla Extract recipe here, but you could also switch the extract for almond or even lemon or orange.
Tools
- Stand Mixer with Whip Attachment
- Ramekins
- Sauce Pan
- Jelly Roll Pan
- Torch (or use your oven broiler as directed)
Tips
- Use fresh egg yolks in this recipe. Keep the leftover egg whites and you can make Meringue Cookies or Pink Champagne Cupcakes with them.
- When adding the cream mixture to the egg mixture, add it gradually whilst stirring so that it combines well. The cream shouldn’t be boiling or the eggs can scramble.
- It’s important to bake the desserts in a water bath, as this keeps them moist and prevents them from cracking. Simply place the ramekins in a deep sheet pan or cake tin and fill halfway with water.
- When broiling the sugar on top of the desserts, watch closely so that the sugar doesn’t burn or it will taste bitter.
Frequently Asked Questions
I think the 80’s made us believe that we needed help in the kitchen and stole our confidence in making and baking from scratch. But, creme brulee is just as easy to make from scratch, if not easier than a mix.
There’s no reason to be intimidated by anything other than your ability to refrain from eating it until it has set. I sometimes struggle with that because the custard is so good!
The topping on these desserts in caramelized sugar and it’s so easy to do! You may have seen professional chefs use blow torches to create this crunchy topping, but you can easily do it at home without one.
Simply sprinkle the sugar on top of the creme brulees just before serving and pop them under the broiler for a couple of minutes until the sugar starts to bubble and turn a dark brown.
Creme brulee is one of my go to dinner party desserts, as you can make it up to four days ahead of time! Once the desserts have set, cover them with plastic wrap and keep in the fridge. Add the sugar topping and broil when you want to serve.
The creme brulee needs to set in the fridge once you have made them, so allow at least 30 minutes for this.
How to Store
- Room Temperature – You can leave this dessert sitting out at room temperature for up to two hours safely.
- Refrigerator – You’ll want to refrigerate your creme brulee for at least 30 minutes until set, and up to 3-4 days in total.
- Freezer – Once your creme brulee is cooled to room temperature, cover it tightly with plastic wrap. Then chill in the refrigerator. You can safely freeze for up to 1-2 months. Thaw this dessert in the refrigerator overnight, and sprinkle with sugar for torching before serving.
Note: Although freezing is safe, it could alter the taste and texture of your creme brûlée.
Creme Brûlée
Ingredients
- 2½ cups heavy cream
- ¾ cup white granulated sugar divided
- 1 tablespoon vanilla extract
- 5 large egg yolks
Topping
- 3 tablespoons white granulated sugar
Instructions
- Preheat oven to 325℉.
- In a medium saucepan over medium heat whisk together cream, half of the sugar and vanilla. Stir occasionally until it comes to a full boil. Remove from heat and allow to slightly cool.2½ cups heavy cream, ¾ cup white granulated sugar, 1 tablespoon vanilla extract
- In a large mixing bowl or stand mixer fitted with the whisk attachment, combine yolks and remaining sugar on low speed. On medium low speed, gradually add warm cream to yolks to prevent scrambling.5 large egg yolks, ¾ cup white granulated sugar
- Pour mixture into ramekins. Place ramekins on a jelly roll pan or cake pan. Create a water bath by filling the pan halfway to the top with water, avoiding the ramekins.
- For short ramekins, bake 20 minutes. Taller ramekins up to 30 minutes. Allow to cool and transfer to refrigerator 30 minutes or until ready to serve.
- To serve, dust sugar over the top of each ramekin to cover. Torch or broil 30 seconds to 1 minute, watching carefully until the sugar caramelizes.3 tablespoons white granulated sugar
Julie’s Tips
- Use fresh egg yolks in this recipe. Keep the leftover egg whites and you can make Meringue Cookies or Pink Champagne Cupcakes with them.
- When adding the cream mixture to the egg mixture, add it gradually whilst stirring so that it combines well. The cream shouldn’t be boiling or the eggs can scramble.
- It’s important to bake the desserts in a water bath, as this keeps them moist and prevents them from cracking. Simply place the ramekins in a deep sheet pan or cake tin and fill halfway with water.
- When broiling the sugar on top of the desserts, watch closely so that the sugar doesn’t burn or it will taste bitter.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Equipment
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How to Make Easy Creme Brûlée
- First, bring cream, vanilla and half of the sugar to a boil.
- Combine the egg yolks and the rest of the sugar in a stand mixer.
- Mix the cream mixture into the egg mixture gradually while beating it.
- Create a water bath. Fill a cookie sheet or baking dish with water and line with ramekins.
- Pour custard into ramekins and bake.
- Remove and refrigerate to set until ready to serve.
- Before serving, sprinkle with sugar, broil and voila!
This was easier than I expected… and it tastes great too. I always thought this would be such a difficult recipe but much to my surprise it was not and I’m soo thankful…
Hi Janie,
Thanks so much for taking the time to comment! I love to hear that you enjoyed it and thought it was easy.
Have a beautiful day,
Julie
The flavour was amazing for my creme brûlée however it never did set. The consistency was like milk. I baked in a water bath for 30 mins as directed. Not sure if I didn’t boil the cream and sugar long enough. It never set in the fridge. I may try again with a smaller ramekin but was disappointed it never got custardy.
Hi Julie… Your recipes are always so mouthwateringly good-looking, and this is no exception! I love creme bruleee more than any other dessert. Just wondering if you have an easy way to remove the ramekins from the bain marie? I always have trouble with it, and knowing you, you have an easy solution. Help a sister out? 😉
Thanks, Sara! I have rubber potholders and oven mitts that allow me to safely grab and lift. It’s less than graceful, but the easiest way I’ve found to date.
I love creme brulee! Who knewit could be so easy to make?!
Definitely agree that the simple things are often the best.. love creme brûlée and your version looks divine!
Thanks, Thalia! I hope you had a great weekend!