Easy Creme Brulee
If you love a dessert that feels super fancy but doesn’t come with a mile-long list of ingredients or a whole afternoon in the kitchen. This crème brûlée is exactly that. It’s creamy, rich, and has that dreamy crackly sugar top that’s basically magic. Best part? It’s totally easy to whip up.
This recipe is my go-to for dinner parties, holiday gatherings, or even just a quiet night in with Netflix.
What is Crème Brûlée, Anyway?
Okay, fancy name aside, crème brûlée is just a baked vanilla custard with a crispy, caramelized sugar topping. That’s it! The texture of the the creamy inside paired with that crunchy sugar top is delicious!
Ingredients You’ll Need:
How to Make this Easy Creme Brulee
1. Preheat the Oven
Set your oven to 325°F (160°C). I like to do this first so it’s nice and hot by the time we’re ready to bake the custards.
2. Heat the Cream
- Pour your 2 cups of heavy cream into a medium saucepan.
- Warm it over medium heat until it just starts to simmer. You’ll see little bubbles forming around the edges.
- Important: Don’t let it boil! We’re warming it, not cooking it.
- Once it’s warm, remove it from the heat and stir in your ½ teaspoon of vanilla extract.
3. Mix the Egg Yolks
- In a large mixing bowl, whisk together:
- 4 large egg yolks
- ¼ cup of granulated sugar
- ⅛ teaspoon of salt
Whisk it until the mixture looks pale and thick. It’ll take a minute or two, but it’s worth it. You’re creating that silky base that makes crème brûlée so luscious.
4. Temper the Eggs
Now we combine the warm cream with the egg mixture, but slooooowly.
- Start by adding a little bit of the warm cream while whisking constantly.
- Then slowly add the rest, still whisking.
This keeps the eggs from scrambling. (We want custard, not sweet scrambled eggs!)
5. Strain the Mixture
Pour your custard through a fine mesh sieve into a large measuring cup or bowl. This catches any bits of cooked egg and makes sure your custard is super smooth.
6. Fill the Ramekins
Grab 4 ramekins (6-ounce size) and divide the mixture evenly between them.
Pro tip: Put the ramekins in a big baking dish before you fill them. Way less mess.
7. Water Bath Time
This part sounds fancy but it’s easy:
- Pour hot water into the baking dish (carefully!) until it comes halfway up the sides of the ramekins.
- This gentle water bath helps the custards cook evenly and keeps them from cracking.
Now pop the whole dish into your preheated oven.
8. Bake
Bake for 35–40 minutes, or until the custards are just set but still a tiny bit wobbly in the center. You want them to jiggle like Jello, not slosh around like soup.
9. Cool and Chill
- Take the ramekins out of the water bath.
- Let them cool on the counter to room temperature.
- Then cover with plastic wrap and refrigerate for at least 2 hours, or until chilled.
You can make these a day ahead and just do the sugar topping right before serving!
Caramelize the Sugar
Right before serving, sprinkle a thin, even layer of sugar (about 1–2 teaspoons per ramekin) over the top.
Now for the magic:
Option 1: Use a kitchen torch
- Gently move the flame over the sugar until it melts and turns golden brown.
- Be careful not to linger too long in one spot or it can burn.
Option 2: Use the broiler
- Place ramekins under a high broiler for 1–2 minutes, watching them like a hawk.
- Rotate as needed so the sugar caramelizes evenly.
Let the sugar cool and harden for a couple of minutes, this is where it turns into that crisp, glassy top we all love.
Serve and Crack That Crust!
That crack when your spoon hits the sugar top? It never gets old.
Serve your crème brûlée as-is, or dress it up with a couple of berries or a little sprig of mint if you’re feeling extra. But honestly, it’s so good on its own, it doesn’t need anything else.
Tips and Tricks
- No ramekins? You can use any small, oven-safe dishes. Just make sure they’re all the same size so they cook evenly.
- No kitchen torch? The broiler works just fine! Just keep a close eye on it.
- Make ahead tip: These custards can chill in the fridge for up to 2 days before caramelizing the tops. Perfect for party prep!
- Wanna mix it up? Add a splash of orange extract, a sprinkle of cinnamon, or even some espresso powder to the cream for fun flavor twists.
If you’ve never made crème brûlée before, this is your sign. Give it a try! It’s easy, elegant, and always a hit. And once you’ve made it once, you’ll want to make it again and again.
View More Easy Dessert Recipes
Easy Creme Brulee
Ingredients
- 2 cups heavy cream
- ½ teaspoon vanilla extract
- 4 large egg yolks
- ½ cup granulated sugar divided
- ⅛ teaspoon salt
- 1-2 tablespoons granulated sugar for that sugar crust magic
Instructions
- Set your oven to 325°F (160°C). I like to do this first so it’s nice and hot by the time we’re ready to bake the custards.
- Pour your 2 cups of heavy cream into a medium saucepan. Warm it over medium heat until it just starts to simmer. You’ll see little bubbles forming around the edges.Important: Don’t let it boil! We’re warming it, not cooking it.
- Once it’s warm, remove it from the heat and stir in your ½ teaspoon of vanilla extract.
- In a large mixing bowl, whisk together: 4 large egg yolks, ¼ cup of granulated sugar, and ⅛ teaspoon of salt
- Whisk it until the mixture looks pale and thick. It’ll take a minute or two, but it’s worth it. You’re creating that silky base that makes crème brûlée so luscious.
- Now we combine the warm cream with the egg mixture, but slowly. Start by adding a little bit of the warm cream while whisking constantly.
- Then slowly add the rest, still whisking. This keeps the eggs from scrambling. (We want custard, not sweet scrambled eggs!)
- Pour your custard through a fine mesh sieve into a large measuring cup or bowl. This catches any bits of cooked egg and makes sure your custard is super smooth.
- Grab 4 ramekins (6-ounce size) and divide the mixture evenly between them.Pro tip: Put the ramekins in a big baking dish before you fill them. Way less mess.
- Pour hot water into the baking dish (carefully!) until it comes halfway up the sides of the ramekins. This gentle water bath helps the custards cook evenly and keeps them from cracking.
- Now pop the whole dish into your preheated oven.
- Bake for 35–40 minutes, or until the custards are just set but still a tiny bit wobbly in the center. You want them to jiggle like Jello, not slosh around like soup.
- Take the ramekins out of the water bath. Let them cool on the counter to room temperature.
- Then cover with plastic wrap and refrigerate for at least 2 hours, or until chilled.
