Easy Crème Brûlée

My Easy Crème Brûlée recipe may look fancy but it is very simple to make. With its smooth vanilla custard and a crispy caramelized top, it’s perfect for a quick treat or formal dinner party. Quick, easy, and tastes amazing!

Crème Brûlée in white ramekins

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Crème brûlée is a classic French dessert that combines a velvety custard with a crispy caramelized sugar top. It might sound fancy, but it’s surprisingly simple to make and tastes as if it came straight from a French bistro.

With just a few simple ingredients and easy steps, you can impress friends and family with this dessert. It’s a wonderful way to finish any meal on a sweet note!

Why I love this recipe

I love the contrast between the silky custard and the crisp caramelized sugar on top. Cracking that crunchy caramelized sugar crust never gets old!

It is also perfect for entertaining, because it is easy to prepare in advance. I like to pair it with other make-ahead party foods like blueberry caprese skewers, mini cheeseballs, and boursin puff pastry bites.

Ingredients

Crème Brûlée ingredients in bowls on countertop
  • heavy cream
  • vanilla extract
  • egg yolks
  • granulated white sugar
  • salt
  • granulated sugar for caramelizing

Step by step

  1. Preheat your oven to 325°F.
  2. In a saucepan, over medium heat, pour the heavy cream and heat it until it starts to simmer. Do not let it boil. Remove from the heat and stir in vanilla extract.
  3. In a large bowl, whisk together the egg yolks, 1/4 cup of granulated sugar, and salt until pale and thick. Slowly pour the warm cream into the yolks while whisking.
  4. Strain the mixture through a sieve into a large measuring cup or bowl to remove cooked egg bits. Divide the custard evenly into 4 ramekins.
  1. Place ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  2. Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until just set but still slightly jiggly in the center.
  3. Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours.
  4. Before serving, sprinkle granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown.
  5. Let the caramelized sugar cool and harden for a few minutes before serving.

No kitchen torch? Place the ramekins under a broiler set on high for 1-2 minutes, watch carefully to prevent burning.

gif of stirring bowl

Tips for best results

  • Slow and Steady: When adding the warm cream to the egg mixture, pour slowly and whisk vigorously to avoid scrambling the egg mixture.
  • Don’t Overbake: The custards should be slightly jiggly in the center when baking.
  • Chill Time: Ensure the custards are well chilled before caramelizing the sugar for the best texture.
  • Watch the Sugar: Caramelize the sugar carefully to avoid burning.
3 ramekins of Crème Brûlée

Variations

You can infuse the cream with different flavors before making the custard. Try to add cinnamon sticks, some fresh mint leaves, or even a few coffee beans to the cream as it heats. Just strain them out before mixing them with the egg yolks.

Storage

Crème brûlée can be stored in the refrigerator for up to 3 days, covered with plastic wrap. It is best to store them before caramelizing the sugar when possible.

If you need to re-caramelize the sugar, simply add a fresh layer of sugar and use a kitchen torch or broiler before serving again. Avoid reheating the custard itself, as it can affect the texture.

If you try this recipe please comment and rate it below, I love hearing from you!

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3 ramekins of Crème Brûlée

Easy Crème Brûlée


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  • Author: Melissa Riker
  • Total Time: 2 hours and 55 minutes
  • Yield: 4 1x

Description

Enjoy a classic dessert with Easy Crème Brûlée, featuring a smooth custard and a crispy caramelized top. Quick, easy, and tastes amazing!


Ingredients

Units Scale

Ingredients

  • 2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 12 tablespoons granulated sugar, for caramelizing

Instructions

Instructions

  1. Preheat your oven to 325°F.
  2. In a saucepan, over medium heat, pour the heavy cream and heat it until it starts to simmer. Do not let it boil. Remove from the heat and stir in vanilla extract. Set aside.
  3. In a large bowl, whisk together the egg yolks, 1/4 cup of granulated sugar, and salt until pale and thick. Slowly pour the warm cream into the yolks while whisking vigorously to avoid cooking the eggs.
  4. Strain the mixture through a sieve into a large measuring cup or bowl to remove any cooked egg bits. Divide the custard evenly into 4 (6-ounce) ramekins.
  5. Place ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  6. Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until just set but still slightly jiggly in the center.
  7. Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours.
  8. Before serving, sprinkle 2 tablespoons of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown.  Alternatively, you can place the ramekins under a broiler set on high for 1-2 minutes. Watch carefully to prevent burning.
  9. Let the caramelized sugar cool and harden for a few minutes before serving.
  • Prep Time: 15 minutes
  • Cooling Time: 2 hours
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: French

Nutrition

  • Serving Size:
  • Calories: 1477
  • Sugar: 120 g
  • Sodium: 389.4 mg
  • Fat: 104.6 g
  • Carbohydrates: 121.9 g
  • Fiber: 0 g
  • Protein: 17.6 g
  • Cholesterol: 1009 mg

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