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Creme Brulee Recipe

Crème Brûlée

This classic French dessert is surprisingly simple to make at home. Creamy custard, a crackly caramelized sugar top, and just a handful of ingredients — it’s elegant, indulgent, and unforgettable.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Servings: 4 ramekins
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large egg yolks
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract or 1/2 vanilla bean scraped
  • 1 cup heavy cream
Topping
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar optional, for deeper caramel flavor
Optional Flavor Twists
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon espresso powder
  • 1 splash brandy

Equipment

  • Mixing Bowl
  • Saucepan
  • Whisk
  • Wooden spoon
  • Ramekins
  • Baking Dish
  • Kitchen torch or oven broiler

Method
 

  1. Preheat oven to 300°F (150°C). Move rack to the lowest level. Set out 4 ramekins in a deep baking dish.
  2. In a heatproof bowl, whisk together egg yolks, 1/4 cup sugar, and vanilla until smooth.
  3. Gently heat cream in a saucepan until it begins to simmer. Slowly whisk hot cream into yolk mixture to temper.
  4. Optional: Set bowl over simmering water (double boiler) and stir with a wooden spoon until it thickens slightly.
  5. Pour custard into ramekins. Fill baking dish with boiling water halfway up sides. Bake for 25–30 minutes until just set with a slight jiggle.
  6. Cool to room temperature, then chill in fridge for at least 2 hours (or overnight).
  7. Mix topping sugars and sprinkle on chilled custard. Broil or torch until sugar melts and turns golden. Chill 15 mins before serving.

Notes

Use room temperature egg yolks for easier tempering. Shallow ramekins work best for a balanced custard-to-crack ratio. Caramelize the sugar topping right before serving for best texture.