This easy creme brulee recipe is a classic dessert that is ready in 30 minutes. It is great for entertaining, as it can be made ahead of time and it’s made with just 5 pantry staple ingredients. Rich and creamy, it’s the perfect way to finish a meal.
Table of Contents
- To Make This Easy Creme Brulee, You Will Need:
- How to Make Easy Creme Brulee – With Step by Step Photos
- Is Creme Brulee Hard To Make From Scratch?
- What Is On The Top Of Creme Brulee?
- How Far Ahead Of Time Can You Make This Dessert?
- Top Tips To Make Easy Creme Brulee
- For More Easy Dessert Recipes
- Easy Creme Brulee
- Explore More
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!
To Make This Easy Creme Brulee, You Will Need:
You just need five ingredients to make this restaurant quality dessert!
- Heavy Cream – Heavy cream is thick and has a rich flavor but is not too sweet. Do not substitute this with half and half as the dessert will not set.
- Sugar – The sugar is used in the custard, but also sprinkled on top of the dessert and broiled just before serving to create a wonderful crunchy topping.
- Vanilla Extract – A little vanilla extract gives a wonderful and subtle flavor, if you can, use pure rather than imitation. You can get my Homemade Vanilla Extract recipe here.
- Egg Yolks – Use fresh egg yolks in this recipe. Keep the leftover egg whites and you can make Meringue Cookies or Pink Champagne Cupcakes with them.
How to Make Easy Creme Brulee – With Step by Step Photos
These classic French dessert is so much easier to make than you think, and it’s a great option for a make ahead dessert.
- First of all, bring cream, vanilla and half of the sugar to a boil…
- Combine the egg yolks and the rest of the sugar.
- Mix the cream mixture into 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!
Recipe variations
You can mix up this easy creme brûlée by adding orange peel, Grand Marnier, finely chopped lavender, or lemon extract, but plain ‘ole vanilla is just perfect for me.
Is Creme Brulee Hard To Make From Scratch?
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. bBut, 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!
What Is On The Top Of Creme Brulee?
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.
How Far Ahead Of Time Can You Make This Dessert?
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.
Top Tips To Make Easy Creme Brulee
- 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.
- Refrigerate the baked desserts for at least 30 minutes until set, and up to four days.
It’s yet another one of my favorite make ahead desserts that feels thoughtful when served, but is nearly effortless to make. Do you love creme brûlée?
If you try this easy creme brulee recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
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For More Easy Dessert Recipes
- Gooey Butter Cake with Brown Butter
- Pinot and Strawberry Cheesecake and Dessert Topping
- Dessert Pizza Recipe
- Easy Cream Puffs Recipe
- Creme Fraiche Substitute
Easy Creme Brulee
Ingredients
- 2 1/2 cups heavy cream
- 3/4 cup white granulated sugar
- 1 tablespoons vanilla
- 5 egg yolks large
- 3 tablespoons white granulated sugar for dusting
Instructions
- Preheat oven to 325 degrees.
- In a saucepan over medium heat bring cream, half of the sugar and vanilla to a boil while stirring.
- In a mixing bowl, combine yolks and remaining sugar. *Gradually* add cream to yolks while beating.
- Pour the mixture into ramekins. Place ramekins in a sheet or cake pan and create a water bath by filling the pan halfway to the top with water.
- Bake short ramekins for 20 minutes and taller ramekins up to 30 minutes and refrigerate.
- To serve, dust sugar over the top and torch or put in the broiler, watching carefully until the sugar caramelizes.
Tips
- 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.
- Refrigerate the baked desserts for at least 30 minutes until set, and up to four days.
- You can mix up this easy creme brûlée by adding orange peel, Grand Marnier, finely chopped lavender, or lemon extract, but plain ‘ole vanilla is just perfect for me.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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!