If you've ever cracked through that perfectly caramelized sugar crust at a restaurant and thought I wish I could make this at home, this crème brûlée recipe is about to make your dream a reality. With just a handful of simple ingredients and a few easy techniques, you'll be pulling off restaurant-worthy crème brûlée in no time.
Crème brûlée has been one of my favorite desserts for as long as I can remember, but for years I wrote it off as a "fancy restaurant only" kind of dish. That all changed when I finally tried making it at home and realized just how shockingly simple it actually is. If you've been intimidated by this classic French dessert, I'm here to tell you: you've got this.
Here's why crème brûlée is the ultimate entertaining dessert: you can bake the custard completely ahead of time, then torch the sugar right before serving for that iconic, dramatic crack. It's a total crowd moment every single time. I've made it for book clubs, Christmas, Easter, New Year's, honestly any occasion that calls for something a little special. And because it's naturally gluten-free, it's one of those rare elegant desserts that almost everyone at the table can enjoy. Top it with seasonal fruit and you've got something that looks as beautiful as it tastes. Hope you enjoy!
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Equipment
While crème brûlée is incredibly easy to make, it does require a few specific tools. But I find them to be well worth having in your kitchen.
- Ramekins - For this recipe I recommend using six 4-ounce ramekins, such as these I got on Amazon.
- Torch - You'll need a kitchen torch to caramelize the sugar, and I recommend this refillable blow torch. Be sure to also grab some compatible butane fuel.
- Pot - I recommend using a standard 2-3 quarter saucepan.
- Whisk - I'm obsessed with this Oxo Good Grips flat whisk, but any whisk will do.
- Measuring cups and spoons
- Fine mesh sieve - This is optional but I do recommend pouring your custard through a fine mesh sieve it to strain out any cooked egg bits and ensure a silky smooth bite.
- Large pan or roasting dish - You'll need a large roasting pan big enough to fit all your ramekins with water reaching halfway up their sides for the bain-marie. I just use a large sheet pan or casserole dish.
Ingredients & Substitutions
- Heavy cream - You want to use a full fat heavy or double cream for this recipe.
- Vanilla bean paste - I love the look and flavor of vanilla bean paste but you could also scrape in some vanilla bean seeds or substitute with a good quality vanilla extract.
- Egg yolks - Don't waste the whites! You can make meringue cookies or an angel food cake.
- Sugar - For the topping you will need to use white granulated sugar. But you can use white or brown sugar in the cream.
- Salt - A pinch of salt adds so much flavor.
Step-by-Step Photos
Recipe FAQs
You can broil the sugar in the oven instead! Sprinkle the sugar on top and place the ramekins under the broiler on the top rack for a few minutes, watching closely until the sugar bubbles and caramelizes. Just keep a close eye on it. It can go from perfect to burnt and curdled very quickly.
A bain-marie (also called a water bath) is a technique where you place your ramekins inside a large roasting pan filled with hot water. The water surrounds the custard with gentle, even heat while it bakes which prevents it from cracking or overcooking.
The custards should be mostly set but still have a slight jiggle in the center when you gently shake the pan. They will continue to firm up as they cool and chill in the refrigerator.
Yes! That's one of the best things about this dessert. You can bake the custards up to two days ahead and store them covered in the refrigerator. Just torch the sugar right before serving.
For the best texture, let the custards chill for at least 4 hours, though overnight is even better. This allows the custard to fully set and develop its smooth, creamy consistency.
If the sugar layer is too thick or didn't fully melt, it may stay grainy. Use a thin, even layer of sugar and make sure it melts completely so it forms that signature crisp shell.
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Made this classic homemade crème brûlée recipe? Let me know what you think in the comments!
Recipe
Crème Brûlée
Equipment
- 6 4-oz ramekins
- kitchen torch
- medium saucepan
- Measuring cups and spoons
- whisk
- fine mesh sieve optional
- large roasting pan or baking dish
Ingredients
- 2 cups heavy cream
- 2 teaspoon vanilla bean paste Can substitute with vanilla extract.
- pinch of salt
- 5 egg yolks
- ½ cup white granulated sugar
- 3 teaspoon white granulated sugar (for the topping)
Optional
- Berries for serving
Instructions
- Preheat the oven to 325 degrees F. Add the egg yolks to a heat-safe bowl and whisk until smooth. Set aside.
- Combine the heavy cream, vanilla, and salt in a saucepan over low to medium heat. Warm until the cream is just hot. Do not let it boil. Remove from heat.
- Slowly ladle a small amount of the warm cream into the egg yolks, whisking constantly to temper them. Slowly pour the egg mixture back into the saucepan and stir to combine.*Optional* Strain the custard through a fine mesh sieve into a large measuring cup or bowl to catch any cooked egg bits and ensure a silky smooth finish.
- Divide the custard evenly among your 4-oz ramekins. Place them in a large roasting pan. Then carefully pour boiling water into the pan until it reaches about halfway up the sides of the ramekins.
- Bake at 325 degrees F for 30-35 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.Remove from the oven and let the custards cool to room temperature. Then transfer them to the refrigerator and chill completely, a minimum of 4 hours.
- When ready to serve, sprinkle about ½ teaspoon of white granulated sugar in an even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it melts into a golden, crackly crust. Top with fresh fruit and serve immediately. Enjoy!
Jena
This Creme Brulee turned out just perfect. I have been wanting to make it ever since I had it on a cruise and didn't know it was so easy to make them. All the tips were handy and I enjoyed making and having it!
jamjarkitchen
This makes my day! I'm so glad you liked it. 🙂
Lora
I made this and that crisp caramelized top with the creamy custard is just perfect. It honestly tastes like something straight from a restaurant.
Leslie
This Creme Brulee recipe was perfection. So creamy and delicious with the best topping! Such a classic recipe!
Ben
This is so good, and it was much easier to make than I would have thought. It only SEEMS fancy.
Nicole
Soooo yummy. Creme brulee is one of those desserts that takes a certain touch, and this reciep has that built in.