Easy Crème Brûlée Recipe

I’m sharing my Creme Brulee Custard because it’s a make-ahead classic that’s much easier to pull off at home than you might think.

I’m that person who makes desserts that look impressive but are actually simple. Creme Brulee is one of those tricks; a silky Creme Brulee Custard with a brittle top that makes grown adults go quiet.

I use rich heavy cream and a split vanilla bean when I can, but I wont make you hunt for fancy stuff. It’s the kind of dessert I keep calling my Best Creme Brulee Recipe French try, even though its not perfect, my torch sometimes sputters or a ramekin runs over.

Try it ahead, you’ll be glad you did.

Ingredients

• Heavy cream: Rich in fat and calories, low protein, gives the custard a silky mouthfeel.
• Vanilla bean or extract: Adds warm aromatic sweetness, almost no nutrients, makes the flavor more complex.
• Egg yolks: Loaded with protein, vitamins and healthy fats, they help thicken and enrich custard.
• Granulated sugar (custard): Pure carbohydrate, fuels sweetness and texture, too much equals empty calories, so be careful.
• Granulated sugar (topping): Caramelizes into a brittle glassy crust, adds crunch and deep burnt sugar notes.
• Pinch of fine sea salt: Tiny amount balances sweetness, boosts flavors, and rounds out the custard’s profile.
• Optional fresh berries: Provide fiber, vitamin C and bright acidity, they cut richness and add freshness.

Ingredient Quantities

• 2 cups (480 ml) heavy cream
• 1 vanilla bean, split and seeds scraped, or 1 tsp pure vanilla extract if you dont have a bean
• 4 large egg yolks
• 1/2 cup (100 g) granulated sugar for the custard
• pinch of fine sea salt
• 2 to 4 tbsp granulated sugar for caramelizing the tops
• optional: fresh berries for serving

How to Make this

1. Preheat the oven to 325°F (160°C) and place a rack in the middle. Have 4 six-ounce ramekins ready, or use similar small ovenproof dishes.

2. Pour 2 cups (480 ml) heavy cream into a small saucepan. Add the split vanilla bean with seeds scraped in, or if you’re using extract wait to add 1 tsp pure vanilla until after heating. Warm the cream over medium heat just until it starts to steam and tiny bubbles form around the edge, do not let it boil. Remove from heat and if you used a vanilla bean let it sit and steep 10 minutes, then fish out the pod.

3. In a bowl whisk 4 large egg yolks with 1/2 cup (100 g) granulated sugar and a pinch of fine sea salt until the mixture is a bit paler and smooth. Don’t overbeat or you’ll whip in air.

4. Temper the yolks: while whisking constantly, slowly pour about a third of the hot cream into the yolk mixture to warm it up, then continue streaming the rest while whisking until fully combined. If you used vanilla extract stir it in now.

5. Pour the custard through a fine mesh sieve into a large measuring cup or bowl to catch any bits of cooked egg or vanilla pod bits. This makes the custard silky.

6. Arrange the ramekins in a baking dish or roasting pan. Divide the strained custard among the ramekins. Carefully pour enough hot water into the pan to come about halfway up the sides of the ramekins to create a water bath.

7. Bake for about 30 to 40 minutes, check at 25 minutes. The edges should be set and the center still slightly jiggly, like gelatin. Remove ramekins from the water bath and let cool to room temperature, then refrigerate at least 2 hours or up to overnight, this is the make-ahead step that really helps texture.

8. When ready to serve, sprinkle about 1/2 to 1 tablespoon granulated sugar evenly over each custard (2 to 4 tbsp total, depending how sweet you like the crust). Use a kitchen torch to melt and caramelize the sugar by moving the flame evenly until it bubbles and turns a deep amber, then let it sit 1 to 2 minutes to harden. If you don’t have a torch place the ramekins under a very hot broiler on the top rack for 1 to 4 minutes watching constantly so it doesn’t burn, rotate if needed for even color.

9. Let the caramel harden briefly, then serve immediately with optional fresh berries. If you beat the egg yolks too much you’ll get tiny air holes so be gentle, and if your caramel gets sticky just torch again for a quick fix.

Equipment Needed

1. Oven with middle rack (preheat to 325 F)
2. Four 6‑oz ramekins or similar small ovenproof dishes
3. Large baking dish or roasting pan for the water bath
4. Small saucepan for heating the cream
5. Mixing bowl and whisk (a separate small bowl for the yolks helps)
6. Measuring cups and measuring spoons
7. Fine mesh sieve and a large measuring cup or bowl to catch the custard
8. Kitchen torch (or use the broiler) and a spoon to evenly sprinkle the sugar

FAQ

Easy Crème Brûlée Recipe Substitutions and Variations

• Heavy cream: swap with full fat canned coconut milk, 1:1 (for 2 cups heavy cream use 2 cups coconut milk, chill and use the thick part), you’ll get a faint coconut note. Or make a quick substitute by mixing 1 1/2 cups whole milk with 1/2 cup melted unsalted butter for the same volume, it’s not quite as silky but works in a pinch.
• Vanilla bean: use 1 tsp pure vanilla extract or 1 tbsp vanilla paste instead of one bean, same flavor punch without the scraping. Vanilla powder also works if you have it, use about 1/2 to 1 tsp depending on strength.
• Egg yolks: if you don’t want to separate eggs use 3 large whole eggs in place of 4 yolks, note the custard will be a bit firmer and less rich. For a closer match use pasteurized liquid egg yolks from the carton, replace by equal weight.
• Sugar for the top: swap granulated with demerara or turbinado sugar 1:1 for a crunchier, deeper flavored crust. You can also use superfine (caster) sugar for a faster, more even caramelization if you’re torching or broiling.

Pro Tips

1) Temper and strain like it’s your job. Slowly stream the hot cream into the yolks while whisking, then pour the whole mix through a fine mesh sieve. If you rush you’ll get little cooked bits or a grainy texture, and double-strain if you want it super silky.

2) Use a proper water bath and avoid splashing. Set ramekins in the pan then pour in boiling water to about halfway up the sides, and put a folded kitchen towel under the pan so ramekins dont rock and water wont slosh in. Check at 25 minutes, the edges should be set and the center still a bit jiggly.

3) Caramelize with care. Use superfine or caster sugar for an even melt, sprinkle a thin, even layer and tap off excess or the crust gets clumpy. If you’re torching keep the flame moving and a few inches away, dont hold it in one spot; under the broiler watch constantly and rotate so it doesnt burn.

4) Little make-ahead and flavor hacks. Chill at least 2 hours, overnight is better for clean slicing and texture. Save the emptied vanilla pod in your sugar jar to make vanilla sugar. And dont overbeat the yolks or you’ll trap air and end up with tiny holes in the custard.