This Easy Crème Brûlée recipe is our go-to for an elegant dessert that feels fancy but is surprisingly simple to make. With just 5 ingredients and simple steps, you can create a creamy, velvety custard topped with a crisp caramelized sugar crust right in your own kitchen! It’s a show-stopper that’s perfect for dinner parties, date nights, or just because you deserve a treat. Plus, everything comes together with less effort than you’d expect from such a luxurious dessert!
Why You’ll Love This Easy Crème brûlée Recipe
- Simple Yet Impressive – Served in a ramekin, this recipe looks like a restaurant-quality dessert, but it’s actually easy to make at home.
- Perfect Texture – Every bite offers a creamy, silky custard with a perfectly crisp, caramelized topping that leaves you coming back for more.
- Minimal Ingredients – Just five staple ingredients, including cream, vanilla, egg yolks, and sugar, are all you need.
- Great Make-Ahead Dessert – Chill it in the fridge and torch the tops just before serving.
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Ingredients
You likely already have everything you need for this easy crème brûlée recipe. If not, all the items are easy to find in any grocery store. Here’s what to gather:
- Heavy Whipping Cream – The base of the custard, creating rich flavor and a creamy texture.
- Pure Vanilla Extract – Adds depth and delicious vanilla flavor.
- Sea Salt – Just a pinch enhances the rest of the ingredients.
- Egg Yolks – Create a smooth, custard consistency.
- Granulated Sugar – Used to sweeten the custard and caramelize the topping.
How to Make the Best Easy Crème Brûlée Recipe
For this recipe, you’ll need 6-ounce ramekins, an 8-inch square baking pan, a small pot, a large bowl, a fine mesh sieve, a measuring cup or bowl with a spout, and a kitchen torch. Here’s how to make easy crème brulée:
1. Prep – Preheat the oven to 325°F, and place the ramekins in a square baking dish.
2. Heat the Cream – Simmer heavy cream. Then, stir in vanilla and salt, and set aside to cool.
3. Whisk Yolks & Sugar – Mix until smooth and pale.
4. Temper the Eggs – Slowly whisk the warm cream into the yolk mixture.
5. Strain & Pour – Strain through a sieve, and divide between ramekins.
6. Water Bath – Add hot tap water to the baking dish, about halfway up the ramekins.
7. Bake – Lightly tent with foil, and bake for 35-40 minutes.
8. Cool & Chill – Cool to room temp. Then, refrigerate for at least 4 hours.
9. Torch – Sprinkle sugar on top, and use a kitchen torch to caramelize. Enjoy!
Tips
- Don’t Skip the Water Bath – It helps the custard cook evenly and gently.
- Use Hot Tap Water, Not Boiling – Boiling water can cook the eggs too fast and curdle the custard, which we definitely don’t want!
- Strain the Custard – This step ensures an ultra-smooth texture.
- Use Room Temperature Yolks – This helps everything mix more smoothly for a creamy consistency.
- Torch or Broil – A kitchen torch gives the best results, but a broiler will work in a pinch if you don’t have a torch on hand.
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Variations
We love a classic crème brûlée but also have fun experimenting with different variations. If you’re looking for something new, here are a few fun ways to switch things up:
- Flavored Cream – Infuse the cream with flavor by adding 1-2 teaspoons of espresso powder, orange zest, lemon zest, or lavender.
- Chocolate – Stir in 2–3 ounces of finely chopped semi-sweet or dark chocolate into the hot cream before mixing with the egg yolks. Let it melt completely, and whisk until smooth.
- Spiced – Add ¼ teaspoon of ground cinnamon or a pinch of nutmeg to the egg yolk and sugar mixture for a warm, spiced flavor.
- Fruity – Top each ramekin with ¼–⅓ cup of fresh berries, or add a spoonful of fruit compote (about 2 tablespoons) on the side before serving.
How to Store
Store any leftover crème brûlée in the fridge for up to 3 days. Keep the ramekins covered with plastic wrap to prevent condensation and keep the dessert fresh. If you haven’t torched the sugar topping yet, wait to do that right before serving for the crispiest texture!
More Easy Dessert Recipes You’ll Love
- Banana Cream Pie
- Cherry Delight
- Buttermilk Pie Bars
- Coconut Custard Pie
- Churro Cheesecake Bars
- Lemon Chess Pie
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Easy Crème Brûlée Recipe
Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- tiny pinch sea salt about 1/8 teaspoon
- 4 large egg yolks at room temperature
- 1/3 cup plus 4 teaspoons granulated sugar divided
Instructions
- Preheat the oven to 325°F. Place 4 (6-ounce ramekins) into an 8-inch square pan. Set aside.
- Bring heavy cream to a simmer over medium-high in a small pot. Turn off the heat.
- Whisk in the vanilla and salt. Let sit for 10 minutes to cool slightly.
- In a large bowl, whisk egg yolks with 1/3 cup sugar for 1 minute until smooth.
- Slowly stream the hot cream into the egg mixture and whisk quickly until combined for 1 minute.
- Pour the mixture through a fine mesh sieve into a large glass measuring cup or bowl with a spout.
- Divide the batter between the 4 ramekins.
- Pour hot water into the bottom of the square baking dish so it comes halfway up the sides of the ramekins.
- Place the pan of ramekins into the oven and lightly drape a larger piece of foil over the entire pan to prevent browning on top.
- Bake for about 35-40 minutes. The center of each creme brulee should be set with the slightest jiggle.
- Remove the pan from the oven and transfer ramekins to a wire rack to cool completely.
- Refrigerate ramekins for at least 4 hours or overnight.
- When ready to serve, sprinkle 1 teaspoon sugar over each creme brulee ramekins. Swirl the ramekin to evenly distribute the sugar. Torch the top for a few seconds until caramelized and golden brown. Serve right away.
Notes
- Don’t use boiling water in the baking dish since it can cause the custard to curdle too quickly early on in the cooking process.
- You can also place the ramekins on a pan under the broiler for 2 to 3 minutes to caramelize the sugar, but it might not get as golden a color.
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