Crème Brûlée
Published Feb 09, 2026
This classic crème brûlée recipe uses 5 ingredients to create a rich vanilla custard with a caramelized sugar topping under a broiler or with a torch.
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This classic Crème Brûlée recipe is so easy!
Crème brûlée is one of the desserts people seem to really avoid making at home, bc it’s a common misconception that they need special tools to pull it off. Now, I do have a kitchen torch, but it’s definitely not a requirement for making the hard sugar layer.
What actually matters is the custard, and that part is way more straightforward than people think. Once it’s baked and chilled, the broiler works just as well for the sugar topping if you don’t have a torch, and you still get that hard crack you’re looking for when you tap it with a spoon. I really enjoy making crème brûlée at home because it looks impressive but isn’t complicated once you know what matters.
Happy Cooking!
– Yumna
Crème Brûlée Ingredients
There are only 5 ingredients in creme brulee, and none of them can be switched out or substituted. Make sure to use exactly what’s listed for the best outcome.
- Heavy cream: This is the base of the custard, so use full-fat heavy cream for the best texture. Lower-fat options won’t set the same way; do not substitute.
- Egg yolks: Let the egg yolks come to room temperature for easier blending. Save the whites for another recipe. You can freeze for later and make egg white bites or an egg white omelette.
- Vanilla extract: Use real vanilla extract here since it’s one of the main flavors. You don’t need anything fancy, just not imitation. Vanilla bean paste is also a great option.
- Granulated sugar: Used both in the custard and for the topping. Regular white sugar works best for brûlée since it melts evenly and caramelizes well.
- Salt: Just a small amount, but it’s important. It balances the sweetness and keeps the custard from tasting flat.
How to Make Crème Brûlée
Crème Brûlée Recipe
Ingredients
- 3 cups heavy cream
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cup granulated sugar divided
- 5 large egg yolks
Instructions
- Preheat the oven to 325°F.
- In a medium saucepan, heat the heavy cream and salt over medium heat. Just before it simmers, turn off the heat and add the vanilla extract. Set aside.
- In a small heat-proof bowl, whisk together egg yolks and ½ cup of sugar.
- Use a ladle to pour some hot cream into the egg yolk mixture and whisk to temper the egg yolks. Add that mixture back into the hot heavy cream, whisking the entire time.
- Pour the mixture into a liquid measuring cup and divide among 8 round ramekins. Place the ramekins in a large baking pan and pour boiling water halfway up the sides of the ramekins.
- Bake until the edges are set, about 30–35 minutes. The centers should still be jiggly.
- Remove the ramekins from the baking pan and cool at room temperature for at least an hour.
- Cover each ramekin with plastic wrap, poke some holes in the top, and transfer to the fridge to cool for at least 4 hours.
- Just before serving, sprinkle the remaining ¼ cup of sugar evenly over the tops.
- Torch method: Use a kitchen torch to caramelize the sugar.
- Broiler method: Place the ramekins on a baking sheet and broil on the top oven rack for 2–5 minutes, watching closely, until the sugar melts and turns golden. Rotate the sheet if needed.
- Let the sugar harden for 1–2 minutes, then serve immediately.
Notes
- My Top Tip: Temper and strain the custard when adding the hot cream to the egg yolks, keep whisking the entire time, and pour slowly to avoid scrambling the eggs. Before pouring the custard into the ramekins, run it through a fine-mesh sieve to catch any bits of cooked egg so the custard bakes up smooth and creamy.
- Storage: The crème brûlée tastes best when it’s fresh. But if you know you’re going to have leftovers, I recommend only torching the ramekins you plan to serve. Cover the baked, un-torched crème brûlée with plastic wrap and store in the fridge for up to 3 days. Torch just before serving. Freezing is not recommended.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Try a citrus twist: Add 1 tablespoon of orange, lemon, or lime zest to the cream while it heats.
- Make it chocolatey: Melt a little bit of dark or milk chocolate into the cream.
- Layer fruit on the bottom: Before you pour the crème brûlée mixture into the ramekins, add a layer of peaches, cherries, or apricots on the bottoms.
- Or, add a cookie crust: Place a thin layer of crushed cookie or biscotti crumbs on the bottoms of the ramekins.
Recipe Tips
- Use a liquid measuring cup to transfer the mixture. I use it twice: When I add the mixture back into the hot heavy cream, and when I pour it into the ramekins. It’s more precise and helps you distribute the mixture evenly into the ramekins without making a mess.
- Give it plenty of time to cool. You don’t want to rush cooling in this crème brûlée recipe. Give the ramekins plenty of time to cool at room temperature, then plenty of time to cool in the fridge.
- Don’t skip the boiling water step. If you do, the ramekins will get too hot in the oven, and the crème brûlée won’t cook evenly.
FAQs
crème brûlée didn’t set. What should I do?
The crème brûlée should be set around the edges and jiggly in the center. If it’s still liquid-y after cooling for 15–20 minutes, put it back in the water bath and bake 5–10 minutes at a time until set.
Tempering the egg yolks raises their temperature slowly so they incorporate into the cream mixture smoothly. You want to gradually whisk in a small amount of the heavy cream mixture into the egg mixture. If you combine both entirely at once, the mixture will scramble, and your crème brûlée won’t turn out smooth.
I use a ladle to pour the hot cream into the egg yolks, and I add about one ladle’s worth of liquid.
The boiling water creates a water bath that keeps the ramekins from getting too hot in the oven. It helps cook the crème brûlée evenly and prevents curdling, so don’t skip this step!
A kitchen torch is a handy tool, but there’s no need to buy one just for this recipe. Place the ramekins on a baking sheet and broil on the top oven rack for 2–5 minutes, or until the sugar melts and turns golden. Keep a close eye on them and rotate the baking sheet if needed so they caramelize evenly.
