This Creme Brulee Recipe is incredibly smooth and creamy with a delicate layer of caramelized sugar on top. This sweet treat is perfect for any occasion.
If you love creme brulee, then you should try this White Chocolate Creme Brulee or this Pumpkin Creme Brulee.
Table Of Contents
Recipe Details
I love this Creme Brulee recipe because it’s not as hard as people think and it’s just so delicious. Made in individual ramekins, it’s great for wowing your dinner guests.
- TASTE: Sweet with hints of vanilla and cream, this is one dessert that will satisfy your sweet tooth.
- TEXTURE: The custard is thick, creamy, and smooth. And it’s topped with a thin crust of caramelized sugar.
- TIME: This recipe takes about 45 minutes to make.
- EASE: Just follow my step-by-step instructions and you’ll find making creme brulee a lot easier than you think.
What You’ll Need
Ingredient Notes
- Heavy cream- This is essential to the creamy, thick, and delicious custard in this Creme Brulee.
- Eggs-This ingredient gives your creme brulee its thickness and distinct custardy texture. Separate out the egg whites carefully for the best results.
- Sugar- This is used to sweeten the dish and is caramelized on top. The delicate shell of sugar is what this dish is known for.
- Vanilla extract- Adds the delicious flavor of vanilla to this dessert.
- Salt- This acts as a counterbalance to the sweetness, emphasizing it more.
Add-ins and Substitutions
- Add chocolate- Melt some chocolate into the heavy cream for a delicious Chocolate Creme Brulee.
- Substitute other extracts- Make this with other flavor profiles, such as coffee, orange, caramel, or lemon.
- Substitute vanilla bean- This is a pricey ingredient, but it adds wonderful vanilla flavor in place of the vanilla extract.
- Bake the sugar crust on- If you don’t have a chef torch, just put the cold creme brulee ramekins in a baking dish, then add the sugar on top and broil them in the oven for 3-5 minutes.
How to Make Creme Brulee
- Combine egg yolks, sugar, and salt. Start off by separating the egg yolks from the whites. Then add the granulated sugar and pinch of salt to the egg yolks and whisk thoroughly with a large balloon whisk. Then set them aside.
- Simmer the heavy cream. In a medium saucepan, simmer the heavy cream over medium heat. Then remove the hot cream from the cooktop and VERY slowly pour the cream over the egg mixture while constantly mixing with a whisk.
- Add the vanilla. Once the cream is mixed in, whisk in the vanilla extract.
- Sieve the custard. Then pour the custard into a spouted measuring cup while straining it through a fine-mesh sieve. This will catch any clumps of eggs that might have cooked.
Pro Tip: Sieve the custard into a measuring cup because this will be a mess-free way to pour it into the ramekins.
- Prep the ramekins. Line the bottom of a deep 9×13 inch baking dish with a tea towel and place the ramekins on top. Boil water, then carefully pour it into the baking dish. Now evenly distribute the custard between the ramekins.
- Bake. Preheat your oven to 325 degrees Fahrenheit and gently transfer the baking dish to the middle rack of the oven. Bake for about 25-30 minutes. The edges will be set and the center of the creme brulee should still have a little jiggle when shaken.
- Cool. Once the custards are cooled to room temperate, cover them with plastic wrap and let them chill in the fridge for at least 4 hours, or up to 4 days.
- Add sugar to the custard. Add a thin layer of sugar to the custard, tapping and shaking the ramekin to evenly distribute it.
- Torch the top. Now begin caramelizing the sugar with a chefs torch, making sure to constantly move the torch to avoid burning one area. Once you have a deep amber color, you are done! Give the sugar a minute to harden before cracking into the creme brulee with a spoon.
Recipe Tips
- Separate the egg whites and yolks carefully- The easiest way to do this is by cracking the egg over a bowl and pressing your thumbs in the center which will divide the eggshell in half. Then ladle the egg yolk back in forth from one shell to the other until all of the whites have dripped into a bowl.
- Don’t scramble the eggs- When adding the hot cream to the eggs, whisk constantly so that the hot cream does not scramble them.
- Keep the sugar topping light- You want a pretty thin layer of sugar on the custard because otherwise it will be too thick, not the delicate layer you want.
- Keep the torch moving- You don’t want to burn any one area, so to get an even coating of amber, keep the torch moving as you brulee.
FAQs
How to caramelize a creme brulee without a torch?
In a saucepan, mix 2 Tbsp sugar, 1/2 tsp honey, and a splash of water and cook on medium heat until it starts turning an amber-golden color. There is no stirring needed at any point during this process. Then quickly pour the mixture over your creme brûlée and angle the ramekin in a circular motion to spread it evenly over the top.
What is the secret to crème brûlée?
The secret to creme brulee is cooking the ramekins of custard in a water bath, or bain-marie. Doing this evenly distributes the heat and keeps the eggs from scrambling.
Can you use milk instead of heavy cream for creme brulee?
For a slightly lighter custard in your Creme Brulee, you can substitute whole milk for 2/3 of the cream. This will still give it the much-needed fat for a creamy custard, but it will be a lighter version.
Serving Suggestions
This Creme Brulee recipe is very versatile and serves well with other desserts. Here are some ideas of what to serve it with.
- Cookies: Pair this dessert with some White Chocolate Macadamia Nut Cookies, Lace Cookies with Chocolate (Florentine Cookies), Raspberry Thumbprint Cookies (VIDEO), or Pecan Shortbread Cookies.
- Cakes: Serve it with a slice of Chocolate Mousse Cake, New York Style Cheesecake, Tiramisu Cake (VIDEO), or Chocolate Honey Cake (Spartak Cake).
- Sweet treats: Enjoy this Creme Brulee alongside a Dessert Charcuterie Board, Apricot Rugelach (VIDEO), Baklava, or Chocolate Covered Dates.
- Beverages: Serve this with a hot coffee, tea, or Hot Chocolate. You can also enjoy it with a Pumpkin Spice Latte or Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: You can chill the custard of this creme brulee for up to 4 days, so if you want to make them ahead, just bake and cool, then store them in the fridge covered in plastic wrap. You can torch the sugar on top when you’re ready to serve.
Storing: You can store this creme brulee custard in the refrigerator, covered with plastic wrap for up to 4 days. But once you caramelize the sugar on top, it’s best to eat it immediately.
Freeze: You can freeze these ramekins of custard for up tp 2 months. Just wrap them with foil and then plastic wrap. Thaw for about 20 minutes when you’re ready, add the sugar, caramelize, and serve.
More Delicious Desserts!
Watch VIDEO Recipe Here
Full Recipe Instructions
Creme Brulee Recipe
This Creme Brulee Recipe is incredibly smooth and creamy with a delicate layer of caramelized sugar on top. This sweet treat is perfect for any occasion.
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Servings: 6
Calories: 361kcal
Equipment
Ingredients
- 5 egg yolks
- 1/3 cup granulated sugar plus extra for the top
- Pinch of salt
- 2 cups heavy cream
- 1 tsp good quailty vanilla extract
Instructions
- Start off by separating the egg yolks from the whites. The easiest way to do this is by cracking the egg over a bowl and pressing your thumbs in the center which will divide the eggshell in half. Then ladle the egg yolk back in forth from one shell to the other until all of the whites have dripped into a bowl. Place the yolks in a separate large prep bowl. For the leftover egg whites- you can discard them or use them for pavlovas or coffee macarons later.
- Now add the granulated sugar and pinch of salt to the egg yolks and whisk thoroughly with a large balloon whisk. Then set them aside.
- In a medium saucepan, bring the heavy cream over medium heat and let it come to a simmer (not a boil).
- Remove the hot cream from the cooktop and VERY slowly pour the cream over the egg yolks while constantly mixing with a whisk. You want to maintain movement so that the hot cream does not scramble the eggs.
- Once the cream is mixed in, whisk in the vanilla extract.
- Then pour the custard into a spouted measuring cup while straining it through a fine-mesh sieve. This will catch any clumps of eggs that might have cooked.
- Line the bottom of a deep 9×13 inch baking dish with a tea towel and place 6 (4 oz) ramekins on top.
- Bring about 7 cups of water to boil in a tea kettle or on the stove, then carefully pour the hot water into the baking dish. Try to avoid getting any water into the empty ramekins. Now evenly distribute the custard between the ramekins.
- Preheat your oven to 325 degrees Fahrenheit and gently transfer the baking dish to the middle rack of the oven. Bake for about 25-30 minutes. The edges will be set and the center of the creme brulee should still have a little giggle when shaken. Once the custards are cooled at room temperate, cover them with plastic wrap and let them chill in the fridge for at least 4 hours or up to 4 days.
- To torch the top of the creme brulee with sugar, start by adding about 1 tsp of sugar and tapping and shaking the ramekin to evenly distribute the sugar. You want a pretty thin layer of sugar.
- Now begin caramelizing the sugar with a chefs torch making sure to constantly move the torch to avoid burning one area. Once you have a deep amber color, you are done! Give the sugar a minute to harden before cracking into the creme brulee with a spoon.
Notes
- Don’t scramble the eggs- When adding the hot cream to the eggs, whisk constantly so that the hot cream does not scramble them.
- Keep the sugar topping light- You want a pretty thin layer of sugar on the custard because otherwise it will be too thick, not the delicate layer you want.
- Keep the torch moving- You don’t want to burn any one area, so to get an even coating of amber, keep the torch moving as you brulee.
- How to caramelize Creme Brulee without a torch– In a saucepan, mix 2 Tbsp sugar, 1/2 tsp honey, and a splash of water and cook on medium heat until it starts turning an amber-golden color. There is no stirring needed at any point during this process. Then quickly pour the mixture over your creme brûlée and angle the ramekin in a circular motion to spread it evenly over the top.
Nutrition
Calories: 361kcal | Carbohydrates: 14g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 252mg | Sodium: 29mg | Potassium: 92mg | Sugar: 13g | Vitamin A: 1383IU | Vitamin C: 0.5mg | Calcium: 72mg | Iron: 0.5mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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