Creme Brulee Recipe delivers silky vanilla custard with a glassy caramelized sugar top. It suits beginners and dinner party pros, and the total time runs about 15 minutes hands-on, 30 to 35 minutes in the oven, plus a 2-hour chill. I learned this method at a tiny bistro station and still keep a torch in my kitchen drawer.
Why Choose This Creme Brulee Recipe
This Creme Brulee Recipe gives you a lush, smooth vanilla custard and a shatter-thin caramel top without fuss. I dialed in the ratio of cream to yolks so the custard sets gently and stays creamy, not eggy.
You use a simple water bath, a quick strain, and a consistent sugar layer. You also get both torch and broiler methods, so no special gear stands between you and that crackly top.
Ingredients You Need
- Heavy cream, 2 cups or 480 ml (36 percent milk fat gives the best texture; I like any fresh, non-ultra pasteurized brand when I can find it)
- Whole milk, 1/2 cup or 120 ml (optional, for a slightly lighter custard)
- Large egg yolks, 5, room temperature
- Granulated sugar, 1/2 cup or 100 g for the custard, plus 6 to 8 teaspoons for topping (use superfine for topping if you have it; pulse regular sugar in a blender for 10 seconds as a shortcut)
- Vanilla bean paste, 1 teaspoon, or seeds from 1 vanilla bean, or pure vanilla extract, 1.5 teaspoons (paste gives great speckling without the cost of a whole bean)
- Fine sea salt, a pinch
Substitutions and notes:
- Dairy options: use all heavy cream for extra richness, or 1.5 cups cream plus 1 cup half-and-half for a lighter profile.
- Sweetener swaps: coconut sugar adds a toasty note but darkens the custard; I prefer it only for the topping.
- Flavor swaps: orange zest, instant espresso, Earl Grey, or bourbon all work. See the variations section for exact amounts.
Equipment:
- 6 shallow 4-ounce ramekins, or 4 to 5 deeper 6-ounce ramekins
- 9×13 metal or glass baking pan
- Kettle or pot for hot water
- Medium saucepan
- Mixing bowl and whisk
- Fine-mesh sieve
- Heatproof pitcher or large measuring cup
- Kitchen torch or your oven broiler
- Aluminum foil
- Digital thermometer, optional but helpful
How to Make Creme Brulee Recipe
Step 1: Heat the oven and set up the water bath, 10 minutes
- Set the oven to 325 F. Place the ramekins in a 9×13 pan.
- Bring a kettle of water to a boil. You will pour it around the ramekins to make a bain-marie.
Step 2: Warm the dairy with vanilla, 5 minutes
- Add heavy cream and milk to a saucepan with vanilla and the pinch of salt.
- Heat over medium until steam rises and tiny bubbles hug the edge, about 160 to 170 F. Do not let it boil.
Step 3: Whisk yolks with sugar, 2 minutes
- In a bowl, whisk yolks with 1/2 cup sugar until the mixture looks smooth and slightly lighter in color.
- Keep the whisk gentle so you avoid a foamy top.
Step 4: Temper and strain, 3 minutes
- Slowly pour the hot cream into the yolk mixture while you whisk. Aim for a steady, thin stream.
- Strain the custard through a fine-mesh sieve into a pitcher to catch any bits of cooked egg or vanilla fiber.
Step 5: Fill the dishes and bake, 30 to 35 minutes
- Divide the custard among the ramekins, leaving a little headspace. Pop any surface bubbles with a torch kiss or a toothpick.
- Place the pan on the oven rack. Pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake until the edges look set and the centers wobble like soft jelly when you nudge a ramekin, about 30 to 35 minutes for shallow dishes and 35 to 45 minutes for deeper ones.
Step 6: Cool and chill, 2 hours to overnight
- Lift the ramekins out of the water bath with tongs and a towel. Set them on a rack.
- Cool to room temperature, about 30 to 45 minutes. Cover and chill at least 2 hours, up to 4 days.
Step 7: Torch or broil the sugar top, 5 minutes
- Blot any condensation from the custard surface with a paper towel. Sprinkle 1 to 1.5 teaspoons sugar over each custard in an even, thin layer.
- Torch method: move the flame in small circles until the sugar melts and turns amber with a few darker flecks. Let it stand 1 minute, then repeat for a thicker shell, if you like.
- Broiler method: set ramekins on a sheet and place them 2 to 3 inches under a screaming hot broiler. Rotate as the sugar melts and browns, 1 to 3 minutes total. Chill 5 minutes to set the top.
Tips & Common Mistakes
- Use shallow ramekins for the most even bake and best wobble.
- Keep the cream below a simmer to avoid curdled texture.
- Whisk yolks and sugar gently. You want smooth, not foamy.
- Strain the custard for a fine, restaurant-style finish.
- Remove the ramekins from the water bath right away so carryover heat does not overcook them.
- Bake to a slight center jiggle. If the center stands firm, you went too far; if it sloshes, give it a few more minutes.
- Chill before torching so the sugar hardens into a crisp shell instead of melting into the custard.
- Use a thin, even sugar layer. Thick piles burn on the outside and stay sandy underneath.
- Keep a dry surface. Blot condensation so the sugar does not clump.
- If you use the broiler, start with very cold custards to protect the texture.
Variations I’ve Tried
- Espresso: whisk 2 teaspoons instant espresso into the warm dairy.
- Orange vanilla: add 1 teaspoon finely grated orange zest and a few drops of orange extract.
- Earl Grey: steep 2 tea bags in the warm dairy for 10 minutes, then strain.
- Maple brulee: swap 2 tablespoons of the granulated sugar in the custard for pure maple syrup, and top with maple sugar.
- Chocolate: whisk in 3 ounces finely chopped dark chocolate after warming the cream, then temper as usual.
- Coconut: replace the milk with full-fat coconut milk and add 1 tablespoon shredded coconut to the sugar topping.
- Bourbon: stir in 1 tablespoon bourbon after tempering, then strain.
How to Serve
Serve the creme brulee chilled with a freshly torched caramelized sugar top. Tap the surface with your spoon to hear that satisfying crack, then scoop creamy custard with crisp shards in each bite. Add a few fresh berries or a little lightly sweetened whipped cream for color and contrast. Pair it with espresso, a small pour of Sauternes, or a crisp sparkling wine.
Make-Ahead and Storage
Chill baked custards, uncovered, until cold, then cover each with plastic wrap. Store in the fridge up to 4 days without the sugar top. For longer storage, freeze the baked, un-torched custards well wrapped for up to 1 month; thaw in the fridge overnight.
Torch or broil the sugar right before serving so the top stays crackly. If the custards feel too cold, let them sit at room temperature for 10 minutes before you add the sugar and torch.
Creme Brulee Recipe
Creme Brulee is a classic, silky-smooth custard dessert topped with a crisp caramelized sugar crust.
Ingredients
Instructions
- Preheat the oven to 300°F (150°C). Place 6 small ramekins in a deep baking dish or roasting pan.
- In a small saucepan, heat the heavy cream and vanilla over medium heat until just steaming and small bubbles appear at the edges. Do not let it boil. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the egg yolks, 1/2 cup sugar, and salt until the mixture is pale and slightly thickened.
- Slowly pour the warm cream into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Strain the custard through a fine-mesh sieve into a jug or bowl to remove any cooked egg bits, then divide evenly among the ramekins.
- Pour hot water into the baking dish to come about halfway up the sides of the ramekins, creating a water bath.
- Bake for 30–40 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken.
- Remove the ramekins from the water bath and let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled and set.
- Just before serving, sprinkle about 2 teaspoons of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until deep golden and crisp, or place under a broiler for 2–4 minutes watching carefully.
- Allow the caramelized tops to cool and harden for a minute or two, then serve immediately.
Notes
Nutrition Information
Approximate per serving (1 of 6): 320 calories; fat 26 g; saturated fat 15 g; carbohydrates 18 g; fiber 0 g; sugars 17 g; protein 4 g; sodium 85 mg. Values will vary based on brands, add-ins, and portion size.
Approximate per serving (1 of 6): 320 calories; fat 26 g; saturated fat 15 g; carbohydrates 18 g; fiber 0 g; sugars 17 g; protein 4 g; sodium 85 mg. Values will vary based on brands, add-ins, and portion size.