Published: · Modified: by Stephanie @ Pretty.Simple.Sweet. · This post may contain affiliate links · 42 Comments
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Creme brulee is a classic French custard dessert made of rich and creamy vanilla custard and crunchy caramelized topping. This recipe is easy to follow and tastes incredible. Here’s a full step-by-step guide on how to make it perfectly!
What is creme brulee? A classic French custard dessert that involves caramelizing a crunchy glass-like layer of sugar on top of the baked, creamy custard, creating awesome texture. Nothing beats cracking into that perfectly caramelized sugar with a spoon!
Speaking of caramelized sugar on top… when I was a 17 year-old waitress, I learned how to brûlée my first crème with a kitchen torch. I was terrified and absolutely awful at it. The giant restaurant torch scared me, but I never burned my hand and learned to torch like a pro. Practice makes perfect, I promise!
Table of contents
- Ingredients needed
- Before you start
- How to make the custard
- How to bake the custard
- How to brulee the creme (burn the cream)
- Helpful tips
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Ingredients needed
The ingredients are incredibly simple: heavy cream, egg yolks, sugar, and vanilla extract or vanilla beans. That’s all you need!
- For a slightly lighter custard, substitute some whole milk for heavy cream. You can substitute up to ⅔ cup of cream with whole milk.
- Add liquor for extra flavor. Add 2-3 teaspoons of either rum, brandy, or a flavored liqueur of your choice. Add it to the custard after all other ingredients have been combined.
Before you start
Set up your space. Put the empty ramekins on the bottom of a large roasting pan, which will be used as the water bath. Set this aside for now. Place a fine mesh strainer over a bowl so it’s ready for straining the custard as soon as you have cooked it on the stovetop. Finally, preheat the oven to 300°F/150°C.
What kind of ramekins should I use?
I’ve tried using both classic ramekins and traditional shallow dishes. I liked the shallow ones better, but 4 oz, 5 oz, or 6-ounce ramekins can be used. This recipe will produce 4-6 servings, depending on the size of the dish and how much you fill them.
Why use a water bath?
Water baths help ensure that delicate custard desserts, including classic cheesecakes, bake evenly and without curdling. When egg is hit with direct heat, it curdles. A water bath creates a sort of barrier between the heat and the custard, so the heat distributes slower and more evenly. This produces an ultra creamy texture with no cracks on the top.
How to make the custard
Combine the egg yolks and sugar. Whisk together in a medium-sized bowl and place next to the stovetop.
Heat the cream.Pour the heavy cream into a medium saucepan with vanilla extract, vanilla pod, or vanilla paste. Heat on medium heat until the cream starts to lightly simmer. Don’t bring it to a full boil.
Temper the cream with the egg yolks.Use one hand to whisk the egg yolk-sugar mixture, and the other to slowly pour half of the heavy cream into it. This is a process called tempering, which is the best way to emulsify eggs and warm liquid together to prevent curdling.
Return to the stovetop.Turn the heat on low and slowly pour the entire mixture back into the pot with the remaining cream. Use a whisk or rubber spatula to continuously stir.The goal here is to melt the sugar and emulsify the eggs, but not to cook the eggs completely. Only heat it until the sugar is dissolved and the mixture is slightly thickened. The cream will be steaming slightly.
Strain the custard.Once the mixture has thickened slightly and the sugar is dissolved, turn off the heat. Strain the mixture through the strainer to remove any curdled egg.
Pour the custard. Use a measuring cup or a pitcher with a spout to pour the custard into each ramekin, leaving a small lip of space at the top.
How to bake the custard
Make the water bath: Place the baking pan with the filled ramekins inside the oven. With the door open, use a pitcher to pour boiling water into the large pan to fill it halfway up the sides of the ramekins. Bake for 25-30 minutes or until the custard appears set in the middle but is still wobbly when you give the ramekins a light tap.
Remove from the oven.The water bath will be very hot. Gently remove the entire pan from the oven, being careful not to splash the water. Allow the custard to cool slightly.
Remove the ramekins from the hot water bath as soon as they are cool enough to handle.This will also help prevent the custard from overcooking and curdling.
Place on a wire rack to cool. Once they cool to room temperature, place them in the refrigerator to chill and set for a minimum of 4 hours.
How to brulee the creme (burn the cream)
Only brulee your custards after they are completely chilled and you are ready to serve them. If you brulee them and place them back in the fridge, the crunchy topping will become soggy.
- Sprinkle a thin layer of sugar over the top of each custard and shake it around to evenly disperse the sugar. Shake any excess off. If the sugar layer is too thick, this won’t turn out as well.
- Burn the cream. Place the ramekin on the countertop or on a stainless steel sheet pan. Then, use a handheld torch on low to gently heat the sugar. Start from the outer sides of the ramekins and slowly move your way to the center, moving your hand in a circular motion around the top of the ramekin. Do this until all the sugar is caramelized, turning golden brown. Pro tip: To create a perfect, glassy top, give it a swirl immediately after all the sugar melts. The sugar will set within seconds.
- Serve immediately.
Note: If some of the sugar burns a bit (or a lot), it’s okay! It actually tastes amazing.
Helpful tips
- Keep the heat low and slow.This is the key to perfectly light, smooth, and creamy creme brulee. Cooking on a low temperature, keeps the egg from curdling and creates a silky-smooth texture.
- Brulee the custard immediately before serving.Do not torch the tops in advance.
- Experiment with different flavors. During the fall, I always make pumpkin creme brulee and it is divine!
4.72 from 7 votes
Crème Brûlée Recipe
Creamy, rich vanilla creme brulee topped with crunchy, caramelized sugar topping. This delicious recipe requires five ingredients and is simple to make!
Prep Time 20 minutes
Cook Time 35 minutes
Chilling time 4 hours
Total Time 4 hours 55 minutes
YIELD 4 6 oz servings
Author Stephanie @ Pretty.Simple.Sweet.
Ingredients
- 2cups(500 ml) heavy whipping cream
- 1vanilla bean, split and seeded (or 1.5-2 teaspoons pure vanilla extract or paste)
- 4large egg yolks
- ¼cup(50g) granulated sugar
- about 6 teaspoons demerara or granulated sugar, for the caramelized topping
Instructions
Preheat oven to 300°F/150°C. Place 4 6-ounce ramekins, 6 4-ounce ramekins, or 4 shallow fluted dishes in a large roasting pan or baking dish to prepare for the waterbath.
In a saucepan, heat cream, vanilla pod and seeds on medium heat until steamy. Do not boil. Meanwhile, whisk together eggs and sugar in a medium heatproof bowl until well blended, but not airy. Remove vanilla bean from the hot cream mixture, then pour the half the hot cream slowly and gradually into the egg mixture while simultaneously whisking the egg mixture constantly to prevent curdling.
Pour egg and half cream mixture back into the saucepan with remaining cream and use a whisk to continuously stir the mixture over a low heat until the sugar is dissolved and the mixture has very slightly thickened. Do not boil. Strain the mixture, then pour evenly among the dishes.
Place roasting pan in the oven and pour in boiling water until it reaches halfway up the ramekins. Bake for 25-30 minutes until the custard has set and is just slightly wobbly when gently shaked. Remove from water bath as soon as you can. Let ramekins cool on a wire rack to room temperature, then chill in the refrigerator for at least 4 hours to set, preferably longer, and up to 2 days.
To serve, sprinkle 1-2 teaspoons of sugar on each dish. Shake the ramekins gently from side to side until evenly coated in a single layer. Using a torch, start caramelizing the top until nicely browned. Serve immediately.
Recipe Notes
Carefully review the helpful tips in detail with my how-to guide at www.prettysimplesweet.com/creme-brulee-ultimate-guide
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Reader Interactions
Comments
Erez says
Hey, I was an equal partner in the making of this dessert 🙂
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Shiran says
Of course you were 🙂
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Angie (@angiesrecipess) says
I bought a torch years ago and it just sits somewhere in my cabinet…shame on me. Your creme brulee looks amazing!
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Shiran says
So it’s time you make them! It’s really not that hard 🙂 And thank you!
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Barbara says
Hi, Do you have to put a towel in the baking dish?
thanks:)Reply
Shiran says
Hi Barbara 🙂 You don’t have to put a towel, but I like to do it so that the ramekins don’t touch the hot pan directly.
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Bernadette says
Followed your recipe exactly but the vanilla beans cuz I only had the liquid extra but it turned out amazing!!! I’m a first timer to making creme brûlée but I’m so impressed and proud that it turned out so well I’m patting myself in the back haha! Thanks for your recipe!
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Tinly says
Hi, so I just made creme brulee and it turned out to rich and eggy. I used 8 egg yolks and 1/3 cup sugar. Would you suggest less egg?
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Shiran says
Hi Tinly, how much heavy cream do you use in your recipe? If it’s 2 cups like in my recipe, then 8 egg yolks is a lot, and the result will turn out too eggy. Read my post above, I talk about all the ingredients, including the number of egg yolks I recommend to use.
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Tinly says
I used 1 cup of cream and 1 cup of milk.
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Chequita Cowherd says
Hi tinly , I make this dessert all the time, mine is better than the restaurant so I’ve been told .I use 5 well beaten fresh egg yolks to 1 c sugar, 1 Tbsp of
Madagascar bourbon pure vanilla bean paste.
Bake 325 45 -50 min only, let set 5 hrs or overnt.
For topping I use sugar in the raw with torch rather than white sugar, trust me on this enjoyReply
Natalya Gruntkovskiy says
How much cream?
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Evelyn Fried says
Can I make it ussing only full fat milk?
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Shiran says
Hi Evelyn. I don’t recommend using milk. It will lack the flavor and texture of creme brulee.
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Angela Parker says
Read the recipe. She suggested 4 egg yolks and 1/4 c sugar and 2 c cream.
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Jackie says
Hi,
I followed your instructions exactly and they taste heavenly. My husband asked if I can make the creme brulee slightly more firm. How can I make it more firm by adjusting the ingredients?
Thanks
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Shiran says
Hi Jackie! I’m so glad you like the recipe 🙂 Since creme brulee is a custard, it’s not very firm. It shouldn’t be too liquid though. You might need to bake it for longer next time. If you still want to make it more firm, either reduce the amount of heavy cream or increase the amount of egg yolks.
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Angela says
Hi Shiran!! That brulee just looks sensational!! How do you caramelise the top without using a torch?? Do you have any methods to suggest??
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Shiran says
Hi Angela 🙂 The one method I’d suggest if you don’t have a torch is the broiler. First, make sure the custard is completely cold. Place it in the fridge for a few hours. Heat the broiler so that it’s super hot and place a rack underneath it. Sprinkle custard with the sugar and place on the rack until caramelized. With this method you’ll get less caramelization than with the torch, but it works.
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Angela says
Thanks a bunch, Shiran!! ? ??
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Tracey says
What will happen if you whip the egg yolks and sugar too much? One recipe I saw said to whip them until pale
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Shiran says
Hi Tracey, just whip the eggs and sugar until they’re blended well and the mixture is smooth, it should be enough.
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Erin says
I can’t say which restaurant but we would whip until it turned pale. The art is in the tempering without creating too many bubbles. I loved making these I just needed a home recipe with home ovens and not large batch recipe. Can’t wait to try it!
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Steve says
Just made these over the weekend. They turned out delicious, However, as you pointed out in an earlier response I probably should bake a little longer since the custard was a little runny after I had caramelized the sugar using a torch. We’ve eaten three and I’m going to try the other three this evening, This time I’ve put the ramekins back in the fridge to chill after the caramelization step. Let’s see if this helps with the “runny” custard at all, Great site by the way.
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Shiran says
Thank you Steve! It should be soft but not runny. Try to cook it more next time, or give it enough time to chill, at least a few hours.
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Kyriacos says
Hi Shiran! Your fame has reached Greece as well! Just found your website and I am impressed! I would like to bake this in a large pan for many people, let’s say 15. Could you please recommend how to adjust the ingredients and what size of pan should I use along with baking time? Thank you very much!
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Shiran says
Hi Kyriacos! That’s sweet of you, thank you so much! 🙂 While you can make creme brulee in one large dish, I haven’t tried it myself. It’s a delicate dessert and heat sensitive, so, unfortunately, without testing it, I don’t know the exact baking temperature, baking time, or quantities.
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Bella says
Hi Shiran, nice site and the creme brulee looks tempting. Can you recommend how many eggs for a litre of milk? We run out of cream thats why we substitute with milk. Thanks
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Shiran says
Hi Bella, personally I don’t recommend using milk because the higher fat content of heavy cream makes it rich, stable and less likely to curdle. If you must, substitute up to 2/3 cup of the cream with milk at a 1:1 ratio.
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sari says
שירן
fabulous Clear explanation. Question: Instead of baking, is it poss to continue cooking the mix over bain marie on sthe stove – would it set as a thick custard? Or does it HAVE to be baked? If I don’t have an oven is there some kind of stovetop method? תודהReply
Shiran says
Classic creme brulee is baked. If you don’t have an oven at all, you can cook the mixture like a custard. It will taste good, but the final result and texture won’t be the same.
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zakirah says
hi, you can steam it for 15 min . just cover the top of the ramekins with foil so that the water droplets wont go in.
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sari says
Ok, tnx. Next question: does this travel well? I’m doing a 3 hour drive and want to take one with me to family. If i pack it in a box on, say, bubble wrap…? some other idea? or will it completely come apart by the end of 3 hours on the road?
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Shiran says
You can keep it in a cool place in the car and it will be ok, but you’ll need to refrigerate it when you get there until it’s set. Then caramelize the top before serving.
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sari says
fabulous! tnx so much.
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bob says
love it so much I followed your exact recipe and it turned out delicious
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Debbie says
I made the crème Brulee over the weekend and I thought it was pretty good, the only thing I noticed was an aftertaste of the heavy cream. I’m not sure how to get around that.
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Laila says
Hi Shiran,
The time has come. My friend bought me a cook’s blowtorch, so I can finally, FINALLY make this.
A little stupid question – I notice you’ve mentioned multiple baking options in terms of ramekins/fluted dishes. I was wondering if I could just make it in one dish? Like one pie dish or something? Just because I haven’t got ramekins and stuff…Reply
Aparna says
Hi Shiran,
I’m a fan all the way from India. Your tiramisu is always a hit in my parties (also fool-proof).
I’m planning to try the creme brulee and wanted to know how and when to incorporate lemon grass and kaffir lime in the recipe.
ThanksReply
Shiran says
Thank you, Aparna! 🙂 Add the lime and lemongrass to the cream, and then bring to a boil. Turn off the heat, cover the pan and allow the flavous to infuse for 10 minutes. Then continue with the recipe. Also, when straining the mixture, discard the solids. Enjoy!
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Meg says
This is a super easy and delicious recipe. I doubled it and it worked out perfectly. I used all heavy cream and then added one extra egg yolk (9 all together for a doubled batch) just for some extra custard-y goodness. It is absolutely DELICIOUS. Thank you!
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carrie reilly says
Hi, just wanted to say your sugar amount is perfect. For milk I use the sweetened almond milk, add 6 egg yolks to 2 cups of liquid. My mom made excellent creme brûlée she learned while living in France and never heated the milk and eggs. Just used room temp milk. Hence, I’ve never heated the milk then tempered it in with the eggs. I spent a summer in France while in college and this is exactly how the family I stayed with made it. I think people are put off by heating the milk and then tempering the egg yolks. You can end up with scrambled eggs!
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