Dreamy vanilla creamy custard, topped with a crunchy caramelized topping, this must be the most perfect crème brûlée recipe. I first tried this in a restaurant in Paris many years ago, of course, I had to try making it and over the years have perfected our recipe.
Why you’ll love this easy creme brûlée recipe
What is creme brulee?
Crème brulée or crème brulée is a French creamy baked chilled custard dessert made with a cream and egg yolk mixture, with a vanilla flavor, with a caramelized sugar topping, that when you tap it with a spoon, it cracks.
If you like creme brulee then you’re going to LOVE our creme brulee cheesecake!
And why not treat yourself to a classy passion fruit cocktail before your creme brulee?
How do I know when it’s cooked?
When your creme brûlée is cooked, it should wobble a little, a bit like when you shake a jelly.
Be careful not to overcook it, or it’ll end up being like scrambled eggs!
Whenever I serve creme brulee for our guests, I always feel a little guilty, they are in awe of them, thinking them very difficult to make, when they are, in reality, really quite easy!
Can I use vanilla extract instead of a pod?
Yes, you can use vanilla extract or vanilla bean paste, just use a teaspoon instead of the fresh vanilla pod.
How do you store it?
If you plan to eat your crème brûlée within a few hours of making it, then it’s perfectly fine to leave it at room temperature, but if you prefer your dessert to be chilled then place it in the fridge.
Our creme brûlée recipe stores well in the fridge for up to 3 days, but don’t add the caramelized topping until you are about to serve it.
When serving your chilled crème brûlée, take it out of the fridge for approximately and bring it to room temperature.
Recipe notes and expert tips
More delicious recipes for you to try
If you love our crème brûlée recipe, then why not take a look at these delicious recipes; creme brulee cheesecake, Biscoff cheesecake, Malteser cheesecake, apple crumble, and rhubarb crumble.
How to make creme brulee with step-by-step instructions
Making our easy creme brûlée recipe is easy if you follow our simple instructions.
Preheat your oven to 360°F/180°C.
In a large baking dish or baking pan, one where the side of the tray will be higher than the ramekins, place your ramekins.
In a medium pan, pour your milk and heavy cream.
Split a vanilla pod in two and scrape the seeds out with the back of a knife and place the seeds and vanilla bean pod in the pan with the milk and heavy cream, then set aside.
In a mixing bowl, add your egg yolks and golden castor sugar and, using an electric mixer, whisk until it looks fluffy and slightly pale, approximately 1 minute.
Heat the pan of heavy cream, milk, and vanilla on medium heat, keep a close eye on it, and bring it almost to a boil, when you see bubbles forming around the edge of the pan, remove it from the heat.
Remove the vanilla pod from the pan and add the mixture to your egg yolks and sugar mixture, stir with a handheld whisk as you add it.
Then, pass the mixture through a sieve into a large jug, and press any remaining vanilla seeds through the sieve, so you get as many into the mixture as possible.
Remove with a spoon, any of the foam that is sitting on top of the sieved mixture.
Now, pour hot tap water into the baking dish, you need approximately ½ inch/1½ cm high for the water bath.
Next, pour the hot cream mixture right to the top of the ramekins, and carefully place the tray into the oven, placing a baking sheet over the top of the tray, but leaving just a small gap, so it’s not completely covered, so that the air can circulate.
Bake for 30/35 minutes, when cooked, they will wobble a little, they shouldn’t be firm, but equally, they shouldn’t be runny like cream.
Remove the ramekins from the dish and place them on a cooling rack to cool to room temperature.
If you are not eating them within a few hours then let them cool for a couple of minutes before transferring them to the fridge to cool.
When you are about to serve, ensure they are room temperature, gently sprinkle golden caster sugar over, and then, using a kitchen blow torch, caramelize the sugar until it turns golden brown.
Serve immediately and enjoy your creme brulee!
We hope you enjoy making and eating our creme brûlée recipe and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you may have.
5 Ingredient creme brulee recipe
Utensils
Ingredients
- 100 ml Whole milk
- 425 ml Heavy cream (double cream)
- 1 Vanilla pod
- 5 Large Egg yolks
- 50 g Golden castor sugar plus additional for topping
Instructions
- Preheat your oven to 360°F/180°C
- In a large baking dish or baking pan, one where the side of the tray will be higher than the ramekins, place your ramekins
- In a medium pan, pour your milk and heavy cream. Split a vanilla pod in two and scrape the seeds out with the back of a knife and place the seeds and vanilla bean pod in the pan with the milk and heavy cream, then set aside100 ml Whole milk, 425 ml Heavy cream (double cream), 1 Vanilla pod
- In a mixing bowl, add your egg yolks and golden castor sugar and, using an electric mixer, whisk until it looks fluffy and slightly pale, approximately 1 minute5 Large Egg yolks, 50 g Golden castor sugar
- Heat the pan of heavy cream, milk, and vanilla on medium heat, keep a close eye on it, and bring it almost to a boil, when you see bubbles forming around the edge of the pan, remove it from the heat. Remove the vanilla pod from the pan and add the mixture to your egg yolks and sugar mixture, stir with a handheld whisk as you add it. Then, pass the mixture through a sieve into a large jug, and press any remaining vanilla seeds through the sieve, so you get as many into the mixture as possible. Remove with a spoon, any of the foam that is sitting on top of the sieved mixture
- Now, pour tap hot water into the baking dish, you need approximately ½ inch/1½ cm high for the water bath. Next, pour the hot cream mixture right to the top of the ramekins, and carefully place the tray into the oven, placing a baking sheet over the top of the tray, but leaving just a small gap, so it's not completely covered and the air can circulate
- Bake for 30/35 minutes, when cooked, they will wobble a little, they shouldn't be firm, but equally, they shouldn't be runny like cream. Remove the ramekins from the baking tray and place them on a cooling rack to cool to room temperature. If you are not eating them within a few hours then let them cool for a couple of minutes before transferring them to the fridge to cool. When you are about to serve, ensure they are at room temperature, gently sprinkle the additional golden caster sugar over, and using a kitchen blow torch, caramelize the sugar until it turns golden brown
- Serve immediately and enjoy your creme brulee!
Notes
- Sugar
You can also use granulated sugar for the topping - Water
When you pour your custard mixture into the ramekins, be careful not to get any water in them, or they won’t set properly - Be careful
When removing the ramekins from the baking dish, use oven gloves as they will be incredibly hot and you could burn yourself. - Chill out
It’s perfectly fine to leave your creme brûlée to cool in the fridge overnight - Make-ahead
Make your crème brûlée up until the point of the caramelized topping and store it in the fridge for up to 3 days, adding the topping just before you serve - Can’t get your hands on a vanilla pod?
Try a teaspoon of quality vanilla extract or vanilla bean paste instead - Moisture?
If you notice that your crème brûlée has a little moisture on the top after chilling, then just use a kitchen towel to gently blot it off
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Jenn says
I never knew I could make this at home! My favorite restaurant dessert was a big hit in our house – I nailed it! Thanks for the recipe and the tips!
Mandy from Splash of Taste says
I’m so pleased that you made it and that it was a hit! There’s nothing like serving creme brulee to amazed family and friends!
Donna says
Whipped these up for an impromptu dessert last night, can’t believe how easy they were to make! And simple ingredients too, always a winner!
Mandy from Splash of Taste says
We’re so pleased you enjoyed them – creme brulee is always a winner in our house too!
Shelby says
Probably the best dessert ever! I loved that I could make half of it ahead of time and just finish it off!
Glenda says
I’m so glad I tried this. I’ve never made it because I assumed it was too difficult and fussy. Your recipe made it so simple. It was absolutely scrumptious!
Lisa says
I had no idea creme brulee was so easy to make! Will be making it again.
Rupali says
This is just perfect!