Name: Easy Crème Brûlée Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Cuisine: French
Ingredients: 2 1/2 cups heavy whipping cream; 1/4 teaspoon salt; 5 large egg yolks (room temperature); 1/2 cup granulated sugar; 1 1/2 teaspoons pure vanilla extract; 1/4 cup granulated sugar

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Why You’ll Love This Recipe

This crème brûlée recipe takes all the complexity out of making this classic French dessert. Using just a few ingredients—egg yolks, heavy cream, sugar, and vanilla—you’ll have a silky custard that’s easy to prepare. The best part? You don’t need a kitchen torch to create that crispy, caramelized sugar topping; I’ll show you how to do it using your oven! Plus, it’s make-ahead friendly, so you can prepare it in advance for your next dinner party or special occasion.

Ingredients

For the Custard:

2 1/2 cups heavy whipping cream
1/4 teaspoon salt
5 large egg yolks (room temperature)
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract

For the Topping:

1/4 cup granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Custard

Preheat the oven to 325°F (165°C).
In a medium saucepan, add the heavy cream and salt. Heat over medium heat until the cream just begins to simmer—don’t let it boil! Once it simmers, remove from the heat and stir in the vanilla extract. Set the mixture aside to cool for 10 minutes.

2. Whisk the Egg Yolks

In a mixing bowl, whisk the egg yolks and 1/2 cup granulated sugar on medium speed for about 2 minutes, until the mixture becomes pale and thick.

3. Temper the Egg Yolks

Slowly drizzle about 1/4 cup of the warm cream mixture into the egg yolk mixture while whisking constantly. This process, called tempering, helps prevent the eggs from curdling. Once combined, continue to gradually whisk in the remaining warm cream mixture until it’s all incorporated.

4. Fill the Ramekins

Pour the custard into a large measuring cup or pitcher to make it easier to pour. Evenly divide the custard mixture into 6 to 8 ramekins, depending on their size.

5. Bake in a Water Bath

Place the filled ramekins in a roasting pan. Carefully pour hot water into the pan until it comes about 3/4 of the way up the sides of the ramekins. This water bath helps to cook the custard gently and evenly.
Bake in the preheated oven for 25-45 minutes. The custard should be barely set but still jiggle slightly when moved. Check the custards for doneness by inserting a thermometer into the center—the custard should reach 170°F (77°C). Baking time will vary depending on the size and depth of your ramekins.

6. Cool the Custards

Once the custards are done, carefully remove them from the water bath using tongs. Let them cool on a wire rack for 1-2 hours at room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours, or up to 3 days.

7. Prepare the Sugar Topping

When ready to serve, remove the custards from the fridge. Dab the tops with paper towels to remove any condensation.
Sprinkle about 1 to 2 teaspoons of sugar over the top of each custard. Swirl the sugar around to cover the entire surface evenly.

8. Caramelize the Sugar

To Torch:

If using a kitchen torch, hold the torch about 4-5 inches from the sugar, and move it in a slow, side-to-side motion until the sugar melts and turns golden brown. Be careful not to overdo it—stop just before the desired caramelization level, as the sugar will continue to cook for a few more seconds.

To Oven Broil:

If you don’t have a torch, you can use your oven’s broiler. Place the ramekins on a baking sheet and set the rack in the highest position under the broiler. Turn the broiler on, and broil for 5-10 minutes, rotating the ramekins occasionally for even caramelization. Watch closely towards the end to avoid burning the sugar. Once golden brown, remove from the oven.

9. Serve

Serve the crème brûlée immediately for the best crunch on the sugar topping. If needed, you can refrigerate it for up to 30 minutes before serving, but it’s best enjoyed fresh.

Servings and Timing

Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

Flavored Crème Brûlée: Add a twist to the classic by infusing the cream with flavors like orange zest, lavender, or even a hint of espresso before combining with the eggs.
Fruit Crème Brûlée: Top the custard with a layer of fresh fruit like raspberries, mango, or strawberries for a fresh contrast to the rich custard.
Chocolate Crème Brûlée: Melt some chocolate into the cream before adding it to the egg mixture for a chocolatey version of this dessert.

Storage/Reheating

Storage: Crème brûlée should be stored in the fridge after baking and can last up to 3 days. However, once the sugar topping is caramelized, it’s best to eat it right away, as the sugar will start to lose its crunch over time.
Reheating: If you need to reheat the crème brûlée, do so in the oven at 300°F (150°C) for about 10 minutes, but do not heat the sugar topping again or it will lose its crispness.

FAQs

Can I make this ahead of time?

Yes! The custards can be made ahead and stored in the refrigerator for up to 3 days. Just caramelize the sugar topping right before serving.

Can I use a different sugar for the topping?

You can use raw sugar or turbinado sugar for a slightly different texture and flavor. Just make sure the sugar is coarse enough to form a nice, crunchy topping.

What if I don’t have a kitchen torch?

No worries! You can easily caramelize the sugar using your oven’s broiler. Just be sure to watch it carefully to prevent burning.

Can I make this recipe without vanilla?

Vanilla adds a lovely flavor to crème brûlée, but if you don’t have it, you can try using a small amount of almond extract or a few scraped vanilla bean seeds instead.

Can I use a different type of cream?

Heavy cream is preferred for its richness, but you can use a lighter cream if you prefer a less rich custard. Just keep in mind that the texture may change slightly.

Conclusion

This Easy Crème Brûlée Recipe will elevate any occasion into a sophisticated treat. With its silky, creamy custard and that perfect, crunchy caramelized sugar topping, it’s a dessert that’s both elegant and approachable. Whether you’re serving it for a special dinner or just treating yourself to something indulgent, this crème brûlée will surely impress every time!

Easy Crème Brûlée Recipe

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This Easy Crème Brûlée Recipe creates a luxurious, creamy custard with a perfect, crispy caramelized sugar topping. Using just a few ingredients, this elegant dessert is surprisingly simple to make at home, even without a torch!

Author: Amy
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

2 1/2 cups heavy whipping cream

1/4 teaspoon salt

5 large egg yolks (room temperature)

1/2 cup granulated sugar

1 1/2 teaspoons pure vanilla extract

For the Topping:

1/4 cup granulated sugar

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Instructions

Preheat the oven to 325°F (165°C). In a medium saucepan, heat the heavy cream and salt over medium heat until it begins to simmer. Remove from heat and stir in vanilla extract. Let cool for 10 minutes.
Whisk the egg yolks and 1/2 cup sugar in a mixing bowl until pale and thick (about 2 minutes).
Slowly drizzle 1/4 cup of the warm cream mixture into the egg yolk mixture while whisking constantly. Gradually whisk in the rest of the cream mixture until fully incorporated.
Pour the custard mixture into 6-8 ramekins. Place them in a roasting pan, adding hot water to the pan until it comes about 3/4 up the sides of the ramekins. Bake for 25-45 minutes until the custard is set but jiggles slightly. Cool on a wire rack for 1-2 hours, then refrigerate for at least 4 hours.
Before serving, remove from the fridge and pat the tops dry with paper towels. Sprinkle 1-2 teaspoons of sugar evenly over the custard and caramelize using a kitchen torch or the broiler. Serve immediately or refrigerate for up to 30 minutes before serving.