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    You are here: Home / Desserts / Crème Brûlée Recipe

    Crème Brûlée Recipe

    February 13, 2019 Updated March 5, 2020 BySam 22 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Creme Brulee

    How to make homemade Creme Brulee with just 5 simple ingredients! This is a simple smooth vanilla custard served beneath a caramelized sugar shell; a sophisticated dessert that you can make in your own kitchen. Today I’ll be walking you through all the steps complete with plenty of tips and tricks. Be sure to check out my how-to video at the bottom of the recipe!

    Creme Brulee Recipe

    I’m adding Creme Brulee to my list of recipes that looks fancy and sophisticated (that caramelized sugar topping! Those elegant accents over the letters!) and that you would think are complicated to make, but are really quite simple.

    This recipe is going straight to the top, right next to my deceivingly simple Chocolate Lava Cakes (another must-try this Valentine’s Day!).

    While it may appear elite and intimidating, Creme Brulee really isn’t that difficult to make. There is some technique involved and a few tools you will need (ramekins and a kitchen torch, both listed in the recipe, and I’ve linked to the exact ones I use!), but I’ll be walking you through every step of the process. I’ve even included a step-by-step video at the bottom of the recipe.

    Step-by-step photos showing how to make creme brulee

    How to Make Crème Brûlée

    Making the custard is similar to making pastry cream.

    1. Combine 1 ½ cups of cream, sugar, salt, and a vanilla bean in a pot and bring to a boil. Remove from heat and let cool for 15 minutes.
    2. Pour in remaining ½ cup heavy cream and discard vanilla bean pod.
    3. Meanwhile, whisk together egg yolks.
    4. Temper the egg yolks by gradually drizzling a small amount of the cream into the egg mixture while whisking. Continue to slowly add all cream, whisking nonstop until combined.
    5. Pour mixture through a strainer for completely smooth custard.
    6. A photo of the strained cream mixture for you to admire, not much to discuss here 🤷🏼‍♀️
    7. Prepare shallow ramekins (I linked to the ones I used in the recipe below) by lining with foil (to protect from any splash from the water bath). Make sure the foil covers all sides of the ramekin and extends at least 2″ above the top of each ramekin to prevent any water from the water bath from ruining your Creme Brulee.
    8. Place ramekins in a large roasting pan (or you can use two 9×13 pans). and fill ⅔ of the way with the custard. Fill pan with enough water that it reaches about ⅔ of the way up each ramekin (not the foil, the foil should be much higher). Bake, remove from waterbath, and then chill several hours.
    9. Sprinkle generously with sugar then use a kitchen torch to brulee the tops. I’ve linked to my kitchen torch in the recipe.

    Water Bath Tips

    I’m not a fan of water baths when baking. I never use one for my cheesecake or for my flourless chocolate cake. However, despite a series of my best attempts, I had to accept the fact that you really need a water bath for this recipe. If you want a smooth, creamy, crack-free Creme Brulee (which, um, yes, you do), anyway.

    Because I like using shallow ramekins, it’s really important to protect the custard so that no water can splash in when you’re transferring your pan to and from the oven. The easiest way to do this is to take a square of foil and fold that around each ramekin, providing at least two inches of a protective shield. This also makes it easy to lift the ramekins out of the water bath once they’re finished baking. So maybe baking with a water bath isn’t all that bad, after all.

    Creme Brulee with bruleed sugar topping

    How to Caramelize Sugar

    Once your Creme Brulee has chilled and you are ready to serve, generously sprinkle the top of the custard with granulated sugar. Shake the ramekin from side to side gently to evenly distribute the sugar — you want an even coating. Next you’ll need a culinary torch (this is the culinary torch I use, affiliate). Turn on your torch and barely touch the tip of the flame to the sugar, moving constantly in a circular motion until all of the sugar is melted and caramelized.

    Make sure you keep that torch moving to avoid burning your sugar and cooking your custard!

    Which Sugar is Best?

    I’ve tried this recipe with everything from superfine (caster) sugar to coarse turbinado sugar, and honestly all of them have worked for me. However, my preference for an even sugar coating is just regular granulated sugar. Thank goodness for keeping it simple and not having to run out and buy more sugar!

    Creme Brulee with shattered sugar surface giving way to cream beneath

    How to Store

    Creme brulee will keep in the refrigerator for up to 3 days. I recommend storing in an airtight container to keep the custard from absorbing any odors that might be in your fridge. Don’t add the sugar topping until you are ready to serve, as it will soften and even dissolve in the refrigerator.

    Enjoy!

    More Recipes You May Like:

    • Cream Puffs
    • Eclairs
    • Chocolate Pie
    • Tres Leches Cake

    More of a visual learner? Check out the how-to video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded hundreds recipe videos that you can watch for free!

    Creme brûlée

    Creme Brulee

    A simple recipe for homemade Creme Brulee! Be sure to check out the recipe video at the bottom of the post! 
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Resting Time: 4 hours
    Total Time: 5 hours
    Servings: 6 servings
    Calories: 377kcal
    Author: Sam Merritt

    Ingredients

    TOOLS

    • 6 shallow ramekins¹ (see notes for a link to the ones I used)
    • Culinary Torch² (see notes for a link to the ones I used)
    • Instant read thermometer recommended

    Creme Brulee

    • 2 cups heavy cream divided (475ml)
    • ⅓ cup granulated sugar (66g)
    • ⅛ teaspoon finely ground sea salt
    • 1 vanilla bean³
    • 6 large egg yolks room temperature
    • Hot water
    • Additional granulated sugar for bruleeing
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 300F (150C). Prepare 6 ramekins by wrapping the bottom and sides with foil (see video below or images in post for a visual, the foil should be reaching at least 2” up the sides of each ramekin to protect the creme brulee from the water bath). Set prepared ramekins inside a large roasting pan⁴ and set aside.
    • Combine 1 ½ cups (355ml) heavy cream cream, sugar, and sea salt in a medium-sized saucepan. Split vanilla bean, scrape out seeds and add to saucepan and then toss in the vanilla bean as well. Stir mixture well and bring to boil over medium heat, stirring occasionally.
    • Once mixture comes to a boil, remove from heat and allow it to cool for 15 minutes.
    • Meanwhile, combine your egg yolks in a separate medium-sized bowl and whisk well.
    • Once cream has cooled, retrieve vanilla bean and discard. Pour remaining ½ cup (115ml) heavy cream into warm cream mixture and stir well.
    • Take approximately ⅓ cup of the cream mixture and slowly drizzle it into egg mixture while whisking yolks constantly (this gradual addition while whisking will keep the hot cream mixture from cooking your eggs)
    • While whisking, drizzle remaining cream mixture into egg yolks until mixture is combined.
    • Pour mixture through a strainer into a separate bowl.
    • Divide mixture evenly into prepared ramekins, filling each ⅔-¾ full (do not overfill, if you have any extra mixture discard).
    • Carefully, making sure to not get get any water into the ramekins, pour hot water into the roasting pan, using enough so that the water height is about ⅔-¾ as high as the top of the ramekins (not the foil!).
    • Carefully transfer to oven and bake on 300F (150C) for 25-35 minutes or until center is set on top but still jiggling, I recommend using an instant read thermometer to check that the temperature is at 175F (80C).
    • Gripping the foil, carefully lift each creme brulee out of the roasting pan and set on a cooling rack to cool for at least 20 minutes. Discard foil, transfer to refrigerator and allow to chill for at least 4-6 hours.
    • When ready to serve, generously sprinkle the top of each creme brulee with about 1 teaspoon of granulated sugar. Holding a culinary torch several inches from the sugar, cook the sugar (moving the torch constantly) until sugar is melted and golden browned (about 90 seconds). 
    • Serve and enjoy! 
      Hint: Creme Brulee is great topped with fresh fruit! 

    Notes

    ¹Ramekins (these are the ones I use, affiliate link). You can use ramekins of a different size, measure a little over ⅓ cup of liquid per ramekin and note that the baking time will likely vary (be longer) for smaller ramekins, so keep an eye on them!
    ²Culinary Torch (this is the one I use, affiliate link)
    ³If you don't have a vanilla bean, you can substitute vanilla extract. You would use 1 ½ teaspoons of vanilla extract and stir this into your cream mixture in step 5.
    ⁴If you don't have a roasting pan, you can use two 9x13 pans instead.

    Here are a few ideas for your leftover egg whites!

    • Meringues
    • Angel Food Cake
    • White Cake
    • Swiss Meringue Buttercream
    • Funfetti cake

    Nutrition

    Serving: 1creme brulee (assuming 2 teaspoons of sugar are used for topping each serving) | Calories: 377kcal | Carbohydrates: 14g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 304mg | Sodium: 87mg | Potassium: 79mg | Sugar: 11g | Vitamin A: 1426IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

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    Reader Interactions

    Comments

    1. Bruce

      May 20, 2022 at 9:17 pm

      5 stars
      This happens to be the recipe I have been using since Christmas Eve, so I know it is excellent. However, now they will be easier to make, because of Sam’s genius use of foil. If you don’t want to get a culinary torch, a regular propane torch works just fine – just don’t burn the house down.
      I kept looking in the bakeware section of Meijer to find the shallow ramekins that are traditional for this, and I finally looked one aisle over, with the dishes, and there they were!

      Reply
    2. Cecilia

      November 13, 2021 at 1:11 pm

      5 stars
      I love the way you teach, you make it seems very easy!!

      Reply
      • Sam

        November 13, 2021 at 4:08 pm

        Thank you so much! 🙂

        Reply
      • Bruce

        May 20, 2022 at 9:11 pm

        Cecilia, Baking is easy, if you pay attention to what you are doing, and follow the recipe. What Sam does so expertly is tell and show what to do, while explaining the importance of various aspects. Of course, the fact that she painstakingly tests (MANY times) each recipe, so that she knows the results will be as good as possible gives her a head start.

        Reply
    3. Alexandria Magash

      October 06, 2021 at 8:09 am

      5 stars
      Delicious!

      Reply
      • Emily @ Sugar Spun Run

        October 06, 2021 at 10:42 am

        So glad you loved it, Alexandria! ❤️

        Reply
    4. Rosey

      August 31, 2020 at 7:25 pm

      5 stars
      Of course another recipe I love!!

      Reply
      • Sam

        September 01, 2020 at 10:07 am

        I am so glad you enjoyed it, Rosey! 🙂

        Reply
    5. Maria

      July 22, 2020 at 9:30 am

      5 stars
      I tried this! It turned out perfect ❤ thank you so much for sharing this recipe! Did not expect making creme brulee to be this simple!

      Reply
      • Sam

        July 22, 2020 at 11:42 am

        I am so glad you enjoyed it so much, Maria! 🙂

        Reply
    6. Fifi

      February 22, 2019 at 2:44 pm

      5 stars
      I tried and it’s excellent thank u

      Reply
      • Sam

        February 23, 2019 at 12:45 am

        I’m so glad you enjoyed, Fifi!

        Reply
        • Mathias gomes

          April 15, 2020 at 2:34 pm

          I was very interested on your cream brulee

        • Sugar Spun Run

          April 15, 2020 at 2:43 pm

          I am glad that you found the recipe, Mathias! I hope that you enjoy it. You can find more of my recipes by searching on my site: sugarspunrun.com
          🙂

        • chris evans

          October 14, 2020 at 6:18 pm

          Turbo sugar works the best, regular sugar is horrible.

        • Sam

          October 15, 2020 at 10:03 am

          Hmm, I haven’t had any issue with regular granulated.

    7. Suzanne

      February 14, 2019 at 10:26 pm

      5 stars
      I made this for Valentines Day and served with fresh blueberries and strawberries. Everyone loves watching the table side torching if the sugar. Deliciousness! The recipe was easy to follow. I watched the video twice before starting. I’m going to invest in some ramekins like yours! Thank you for a terrific recipe-it was a crowd pleaser!

      Reply
      • Sam

        February 15, 2019 at 8:29 am

        I’m so happy to hear this, Suzanne! Thank you so much for letting me know how it turned out for you, I appreciate it. Sounds like everyone had a great Valentine’s Day! <3

        Reply
    8. Maram Patterson

      February 13, 2019 at 8:15 pm

      5 stars
      The links for the culinary torch and ramekins are reversed. Besides that, I made this and it was amazing! Didn’t torch it, but it sure looks delicious! Well I’ll chill it overnight and see what happens!

      Reply
      • Sam

        February 13, 2019 at 9:09 pm

        They should be fixed now, thank you for letting me know, Maram! I think you’re going to LOVE it! 🙂

        Reply
    9. Barbaraa Sullivan

      February 13, 2019 at 7:04 pm

      Ooops! Both links go to the torch.

      Reply
      • Sam

        February 13, 2019 at 7:18 pm

        Whoops! Fixed! Thanks for pointing that out 🙂

        Reply

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