Easy Creme Brulee Recipe {A Classic French Dessert}

I cherish making an Alton Brown Creme Brulee because every element counts. Smooth heavy cream mingles with a sublime vanilla bean infusion while fresh egg yolks and granulated sugar blend into a luxurious custard. Topped with a delicate, crackling sugar layer, this dish surprises with its timeless simplicity and refined allure.

I’ve always loved playing with classic French desserts and this Easy Creme Brulee recipe has quickly become one of my favorites. Its silky custard and brittle caramel top creates an incredible texture that really surprises you with every bite.

I first experimented with using 2 cups heavy cream and a split vanilla bean, or sometimes I swap it with 1 teaspoon vanilla extract when I’m in a rush. Mixing in 5 large egg yolks with 1/2 cup granulated sugar gives it a rich flavor that makes you forget about store-bought treats, and then a final sprinkle of 1/4 cup sugar on top is all you need for that signature crackly finish.

I even found a few cool hacks online like the no torch method that makes this recipe even more fun to try. Whether you’re into 3 ingredient versions or more indulgent tries like the ones featured in some Creme Brulee videos, this dessert is bound to impress.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really enjoy how the heavy cream and vanilla bean come together to make a cream custard that’s both rich and flavorful. It’s the kind of dessert that makes me feel like a fancy chef even though it’s pretty simple to prepare.

Second, I like that I can prepare it ahead of time. I’m always stressed trying to make something last minute and knowing I can chill it overnight takes a load off my mind. Plus, it gives me extra time to savor every step of the process.

Third, the texture is just amazing. I love that smooth custard mixed with that crisp, caramelized sugar top. When I tap it with my spoon, that satisfying crack gives me such a rush.

Finally, I appreciate how balanced it all is. The sweetness of the sugar doesn’t overpower the deep vanilla flavor at all, and it feels just right for a dessert that can impress my guests without being too complicated.

Ingredients

• Heavy cream offers richness, smooth texture and luxurious mouthfeel though high in calories.
• Vanilla bean delivers sweet aroma and extra flavor, enhancing the dessert’s overall taste.
• Egg yolks thicken the custard, contribute protein and bring richness with healthy fats.
• Sugar sweetens the smooth custard, balancing flavors though lacking significant nutrients.
• Extra sugar topping caramelizes into a crunchy layer that contrasts sharply with custard.
• Ingredients may lack fiber and vitamins but create an irresistible spot-on decadent dessert.
• Make sure you carefully caramelize the topping; underdone sugar might ruin the dessert’s iconic crack.
• The blend of creamy, sweet and rich creates an unforgettable dessert experience.

Ingredient Quantities

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise and scraped (or 1 teaspoon vanilla extract if you prefer)
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup granulated sugar for topping

How to Make this

1. Preheat your oven to 325°F and set up a baking dish that can hold a few ramekins.

2. In a small saucepan, heat the heavy cream with the split vanilla bean (and its seeds) over medium low, until it almost comes to a boil, then remove from heat.

3. In a separate bowl, whisk together the egg yolks and the 1/2 cup sugar until they are light in color.

4. Slowly add the warm cream to the egg mixture while whisking constantly to avoid cooking the eggs too quickly.

5. If you prefer to use vanilla extract instead, add it now and stir well, then strain the mixture to remove any solids.

6. Pour the custard evenly into your ramekins and carefully place them into the baking dish. Fill the dish with hot water until it comes about halfway up the sides of the ramekins.

7. Bake for about 30 to 35 minutes, or until the custard is just set but still has a slight wobble in the middle.

8. Remove the ramekins from the water bath and let them cool down at room temperature before refrigerating for at least 2 hours, preferably overnight.

9. Just before serving, evenly sprinkle about 1/4 cup granulated sugar over the top of each custard.

10. Use a kitchen torch to melt the sugar until it forms a crisp, caramelized top, let it cool for a few minutes, and then serve.

Equipment Needed

1. Preheated Oven – To bake the custards at 325°F properly.
2. Baking Dish – A big dish that fits multiple ramekins and holds a water bath.
3. Ramekins – These are needed for portioning the custard.
4. Small Saucepan – Used to heat the heavy cream with the vanilla bean.
5. Mixing Bowl – For whisking together egg yolks and sugar.
6. Whisk – Makes sure the eggs and sugar get blended evenly.
7. Fine Mesh Strainer – Helps remove any unwanted solids from the custard mix.
8. Measuring Cups and Spoons – Essential for getting the right amounts of cream and sugar.
9. Kitchen Torch – Needed at the end to melt and caramelize the sugar topping.

FAQ

Easy Creme Brulee Recipe {A Classic French Dessert} Substitutions and Variations

• If you don’t have heavy cream, try using whole milk mixed with a little melted butter (about 2 tablespoons per cup of milk) to thicken things up.
• If you’re short on a vanilla bean, you can use vanilla extract instead or even a touch of almond extract for a different note.
• Instead of 5 egg yolks, you can experiment using 4 whole eggs, but be careful it might change the texture a bit.
• If you’re out of granulated sugar, coconut sugar can be an interesting swap for a deeper flavor.

Pro Tips

1. When you heat the cream with the vanilla bean, keep a close eye on it so it doesn’t boil fully and lose its flavor; let it get hot enough to release the seeds but not full on boiling, its really key.

2. Be super careful when slowly adding the warm cream to your egg yolks; if you add it too quick you might end up scrambling the eggs, which ruins the custard’s smooth texture.

3. Straining your custard mix before pouring it into the ramekins makes a big difference by getting rid of any extra lumps or vanilla bean pieces, giving you a creamier finished dessert.

4. Although chilling overnight in the fridge is the best for texture, if you’re in a rush, don’t skip the at least two hours step so that your custard sets up nice and firm before you torch it for that crunchy top.