Savor a classic French dessert featuring a luxurious blend of heavy cream, whole milk, and pure vanilla that creates a velvety custard enriched by the sweetness of granulated sugar and richness of egg yolks. The tantalizing crisp sugar topping offers a delightful contrast to the smooth, creamy base, inviting endless flavor twists.

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I love sharing my own twist on the classic French dessert and this Creme Brulee recipe is one of my favorites. I start with a careful blend of 2 cups heavy cream and 1 cup whole milk that gives the custard its super smooth texture.

Into that I stir 1/2 cup granulated sugar along with 5 large egg yolks, which help create that famously creamy consistency. The recipe wouldn’t be complete without a split and scraped vanilla bean and a pinch of salt, adding a natural depth of flavor you dont get from extracts.

The secret to a perfectly caramelized top is the extra sugar that you sprinkle before serving. I first discovered this Easy Cream Brulee Recipe when exploring unique flavors on Foodal, and it quickly become one of my go-to Vanilla Bean Recipes.

If you love experimenting like I do, you might even try shifting to Creme Brulee Recipe No Torch methods for a fun twist.

Why I Like this Recipe

I really love this recipe because it turns out super creamy and rich every time. The heavy cream and egg yolks mix together to give it a smooth texture that I just can’t get enough of.

I also like how the caramelized sugar topping adds a crunchy layer that contrasts with the smooth custard underneath. It’s so satisfying to tap on the top and then dig in.

Another reason is that it doesn’t feel too complicated even though it seems fancy. I enjoy making it for friends when I wanna impress them without spending hours in the kitchen.

Finally, I like that it’s super versatile. I can stick with the vanilla bean or mix it up with some dark chocolate or coffee, and it always tastes awesome.

Ingredients

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Heavy cream: Rich, high-fat ingredient that creates a luxurious and smooth custard base.
Whole milk: Provides extra protein, vitamins, and moisture for a lighter, balanced texture.
Granulated sugar: Sweetens the dessert perfectly with essential carbohydrates and a satisfying finish.
Egg yolks: Deliver natural thickness, rich proteins and healthy fats for an indulgent custard.
Vanilla bean: Provides a strong aromatic note that elevates the overall flavor profile.
Salt: A hint that intensifies all flavors without compromising the dessert’s sweetness.

Ingredient Quantities

2 cups heavy cream

1 cup whole milk

1/2 cup granulated sugar (plus extra for topping)

5 large egg yolks

1 vanilla bean (split and scraped)

A pinch of salt

How to Make this

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1. Preheat your oven to 325°F and get your ramekins ready.

2. In a saucepan, heat 2 cups of heavy cream, 1 cup of whole milk, the split vanilla bean with its seeds, and a pinch of salt over medium heat until it just starts to simmer.

3. Meanwhile, whisk 5 large egg yolks with 1/2 cup granulated sugar in a bowl until the mix gets a bit lighter in color.

4. Slowly pour the hot cream mixture into the egg yolk mixture while stirring constantly to avoid scrambling the eggs.

5. Once mixed, strain the mixture into a clean bowl to get rid of any bits of cooked egg or vanilla pod.

6. Pour the strained custard evenly into your ramekins.

7. Place the ramekins in a baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins.

8. Bake in the preheated oven for about 40-45 minutes, or until the custard sets but still has a slight wobble in the middle.

9. Remove the ramekins from the water bath and let them cool to room temperature, then chill in the fridge for at least 2 hours.

10. Right before serving, sprinkle a thin, even layer of granulated sugar on each custard and use a kitchen torch to melt and caramelize the sugar until it turns nicely crispy and golden brown. Enjoy!

Equipment Needed

1. Preheated oven
2. Ramekins
3. Saucepan
4. Whisk
5. Mixing bowl
6. Strainer
7. Baking dish
8. Kitchen torch

FAQ

How long does it take to bake the custard?

It usually takes about 30-35 minutes in a water bath until its set. Keep an eye on it coz ovens can vary a lot.

Do I need a blow torch for the sugar topping?

Yes, a blow torch is ideal for a perfect caramelized top. If you dont have one, you can broil it in the oven, but its a bit trickier.

Can I make the dessert ahead of time?

Yup, you can prepare it the day before, refrigerate it, and then caramelize the sugar right before serving.

What if the custard cracks or seems too runny?

Cracks usually happen if its baked too long or if the water bath isnt set up right. If its runny, it might need a few extra minutes in the oven.

Are there any ingredient substitutions i can use?

You can try using all heavy cream instead of a cream and milk mix, though the texture might be a little different from the classic recipe.

How To Make The Creamiest Creme Brulee Recipe Substitutions and Variations

For heavy cream, try using coconut cream if you want a dairy-free option. It brings a little coconut flavor, so only do it if you’re cool with that.
If you don’t have whole milk, almond milk or soy milk works fine. The texture might change a bit but it’ll still be yummy.
If you’re short on granulated sugar, you can use turbinado sugar for both the mix and topping. It melts a bit different so keep an eye on it.
Instead of using only egg yolks, you can substitute with whole eggs. Just reduce the number a bit so the custard doesn’t get too runny.
If a vanilla bean isn’t around, about 1 1/2 teaspoons of pure vanilla extract is a good swap and saves you a trip to the store.

Pro Tips

1. When you heat up the cream and milk, dont let it boil hard—just bring it to a gentle simmer so you dont risk curdling the egg yolks later on.
2. Temper the eggs by slowly whisking in the warm mixture; if you add it too fast the eggs might scramble and ruin the texture.
3. Strain your mix into another bowl to get rid of any clumps or stray bits from the vanilla bean, this step makes a huge diff in getting that smooth custard feel.
4. Be careful with your water bath; double-check that it reaches about halfway up the sides of the ramekins so your custard cooks evenly and doesnt dry out at the edges.