Classic Crème Brûlée Recipe

Crème Brûlée is one of those classic French desserts that feels fancy but is secretly super easy to make. With just 4 ingredients—egg yolks, heavy cream, sugar, and vanilla—you can create a creamy vanilla custard with that signature crunchy toffee topping.

It’s the perfect make-ahead dessert for dinner parties or when you want to treat yourself.

If you love flan or pudding, you’ll adore crème brûlée. It’s similar in texture but richer in flavor—and yes, you can make crème brûlée without a blow torch!

What Is Crème Brûlée?

Crème brûlée (pronounced krehm broo-LAY) is a French vanilla custard dessert with a caramelized sugar topping. It’s creamy, elegant, and surprisingly simple. It’s served in ramekins and topped with a thin layer of burnt sugar, either with a kitchen torch or broiled under the oven burner.

How to Make Crème Brûlée at Home

You don’t need fancy tools—just follow these steps for the best crème brûlée recipe for beginners.

Step 1: Prepare the Custard

1. Preheat your oven to 320°F (160°C). You’ll need two ramekins about 7” long, 5” wide, and 1.5” deep.
2. In a bowl, whisk egg yolks with granulated sugar and vanilla extract until pale and slightly thickened.
3. In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. If using a vanilla pod, scrape the seeds into the cream before heating.

Step 2: Temper the Eggs

Tempering keeps the yolks from scrambling. Here’s how:

1. Slowly add 1/2 cup of hot cream to the egg mixture while whisking constantly.
2. Pour in the rest of the cream and whisk until smooth.

This gives your vanilla custard a rich, silky-smooth texture.

Step 3: Bake in a Water Bath

1. Pour the custard mixture into the ramekins.
2. Place them in a deep baking dish and pour hot water halfway up the sides (a water bath).
3. Bake for about 30 minutes—the centers should still jiggle slightly.

Chill and Caramelize the Topping

Let the crème cool at room temperature, then refrigerate for at least 4 hours—or overnight—for best results. Right before serving:

1. Sprinkle 1 tablespoon caster sugar evenly over the top.
2. Caramelize using a kitchen torch or place under the oven broiler until golden and crisp.

Let sit for 10 minutes to set that crunchy toffee topping.

Can I Make Crème Brûlée in Advance?

Absolutely! This is a perfect make-ahead dessert. You can bake and chill the custards a day ahead. Just add the sugar topping and brûlée it right before serving for the best texture and wow factor.

Watch me make Creme Brulee

Loved This Recipe?

Try pairing it with fresh berries or enjoy as-is. If you’re looking for more easy make-ahead desserts or classic French recipes, this one’s a must-bookmark!

Save for later

Print

Creme Brulee Recipe

An easy to make dessert that will impress your guests, Creme Brulee is a delicious dessert that’s made using 4 ingredients only. 

Course Dessert

Cuisine French

Dish: creme brulee

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Author Muna Kenny

Ingredients

• 5 large egg yolks
• ¼ cup + 1 tablespoon sugar
• 2 teaspoon vanilla
• 2 cup heavy cream

Instructions

• Preheat oven to 320F/160C. You will need two ramekins that are 7” long, 5” wide, and 1.5” deep.
• Separate the egg yolks from the whites and place the yolks in a mixing bowl.
• Add the sugar and vanilla to the yolks and beat until lighter in color.
• In a saucepan, add the heavy cream and bring it to a simmer.
• Pour half a cup from the heavy cream to the egg mixture while whisking. Pour the rest of the cream to the egg yolk mixture and whisk to combine.
• Pour the crème in the ramekins and place in a water bath. Bake the creme for 30 minutes.
• Let the crème cool completely, cover with plastic wrap and place in the fridge for at least four hours.
• Before serving the crème make the Brulee, sprinkle one tablespoon sugar on the top of the crème and burn the sugar using a torch or place it under your oven’s burner until the sugar is caramelized.
• Let the crème Brulee set for 10 minutes before serving.

Notes

• Use room temperature egg yolks – Cold yolks can cause the custard to curdle when hot cream is added. Let them sit out for 10–15 minutes before mixing.
• Don’t skip the water bath – Baking in a water bath (bain-marie) ensures gentle, even cooking, preventing the custard from cracking or curdling.
• Check for doneness – The custard should be mostly set with a slight jiggle in the center. If it’s completely firm, it’s likely overbaked.
• Orange zest tip – Use a microplane or fine grater to avoid the bitter white pith. A little zest goes a long way in adding a fresh, citrusy twist.
• Torch alternative – If you don’t have a kitchen torch, place the ramekins under a very hot broiler for 1–2 minutes. Watch closely so the sugar doesn’t burn.

Nutrition

Serving: 1 Serving | Calories: 540kcal | Carbohydrates: 19g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 43mg | Potassium: 141mg | Sugar: 19g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg