Crème Brûlée
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The best part of Crème Brûlée is cracking through that burnt sugar on top to reach the smooth custard below. I use real vanilla beans that make it taste so much richer than extract. The custard sets up perfectly creamy, wobbling in the center and melting instantly on your tongue with every spoonful.
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I make this dessert for dinner parties, date nights, Valentine’s Day, and holiday gatherings because it looks fancy but is surprisingly simple, perfect for impressing guests without last-minute stress. You can prep the custards a few days in advance and just torch the sugar right before serving. The custards store well in the fridge for 2 to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Crème Brûlée with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making creme brulee at home is easier than you think using only 4 simple ingredients.
Preheat and Prep the Ramekins
Preheat your oven to 325°F and place four ramekins in a deep baking pan. You’ll want a pan or dish with high sides so the water bath reaches halfway up the ramekins without spilling over.
Ceramic ramekins work best because they distribute heat evenly and give you that perfect custard texture, and I think they perfectly match the elegance of this dessert.
Prepare the Vanilla Bean
Split the vanilla bean lengthwise with a sharp knife and use the back of the blade to scrape out all those tiny black seeds.
Don’t toss the pod; you can add it to the cream while it warms for even more vanilla flavor, then fish it out before mixing with the eggs.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Heat the Cream
On the stove, warm the heavy cream in a saucepan over medium heat until you see small bubbles forming around the edges, but don’t let it boil. This step infuses the cream with warmth so it blends smoothly with the egg yolks without scrambling them.
A heavy-bottomed saucepan prevents uneven hot spots and keeps the cream from scorching on the bottom.
Mix the Custard Base
Whisk the egg yolks with ¼ cup sugar in a bowl until the mixture turns pale yellow and slightly thick. Slowly pour the warm cream into the yolks while whisking continuously. This tempering technique keeps the eggs from curdling.
Stir in the vanilla seeds, then strain everything through a fine mesh sieve to remove any bits of any cooked egg or vanilla pod. Pour the smooth custard evenly into your ramekins.
Bake in a Water Bath
Fill the baking pan with hot water until it reaches halfway up the sides of the ramekins. The water bath insulates the custards so they bake gently and evenly without cracking or curdling.
Bake for 35 to 40 minutes. The edges should look set, but the centers will still jiggle when you gently shake the pan.
Chill the Custards
Remove the ramekins from the water bath carefully (they’re hot) and let them cool to room temperature on the counter.
Once cooled, cover them with plastic wrap and chill for at least 2 hours or overnight to let each custard set properly. The custards need this time to fully set and develop that creamy, spoonable texture, so don’t skip this step.
Caramelize the Sugar Topping
Right before serving, sprinkle 1 to 2 teaspoons of sugar evenly over each chilled custard. Use a kitchen torch to caramelize the sugar, moving the flame in small circles until the sugar melts and turns golden brown.
Let the topping harden for a minute or two before serving so you get that signature crack when your spoon breaks through. Serve immediately and enjoy!
Equipment
- Ceramic ramekins set on a deep baking pan
Instructions
- Preheat the oven to 325°F (160°C). Place four ramekins in a deep baking dish.
- Split the vanilla bean lengthwise and scrape out the seeds. Set aside.1 vanilla bean
- Warm the heavy cream in a saucepan over medium heat until it just starts to simmer (don’t let it boil). Remove from heat.2 cups heavy cream
- In a bowl, whisk the egg yolks with ¼ cup sugar until pale and slightly thick. Slowly pour the warm cream into the yolk mixture, whisking constantly so the eggs don’t curdle. Stir in the vanilla seeds. Strain the custard through a fine mesh sieve, then pour evenly into the ramekins.½ cup sugar, 4 egg yolks
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 35–40 minutes, until the edges are set but the centers still jiggle slightly.
- Remove the ramekins from the water bath and cool to room temperature. Chill for at least 2 hours or overnight until fully set.
- Sprinkle 1–2 teaspoons of sugar over each custard and use a kitchen torch to caramelize the tops until crisp and golden.
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Store the custards covered tightly in the refrigerator for 2 to 3 days before adding and torching the sugar topping. You can use plastic wrap, but I like using my stretchable silicone lids that perfectly fit my ramekins.
Once you’ve caramelized the sugar on top, the creme brûlée is best eaten within an hour or two because the sugar shell will start to soften, lose its crisp texture, and basically dissolve into the custard.
If you’d need to freeze them, technically, you can do that, but just like other crème brûlée recipes, I don’t recommend doing that because the custard’s texture won’t just be the same.
What to Serve With Crème Brûlée
It’s creamy and rich, so I like to serve it with fresh berries like raspberries, strawberries, or blackberries on the side. A small butter cookie or shortbread biscuit works well too if you want something crunchy alongside the custard.
Coffee or espresso is my go-to pairing because the bitterness balances the caramelized sugar perfectly. You could also serve it with hot tea or a cappuccino for a cozy finish to your dinner party. Keep the sides simple; the custard is the star here.
More Easy Recipes for You to Try at Home
If you love this, you’ll also enjoy my other elegant desserts, perfect for dinner parties and special occasions.
