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This easy Crème Brûlée recipe features creamy vanilla custard topped with a caramelized sugar crust. Perfect for dinner parties or special occasions, it’s a classic French dessert that can be prepared ahead of time. Made with simple ingredients like cream, egg yolks, and vanilla, this dessert delivers a smooth, rich texture and a crisp, golden topping.

Ingredients

2 cups heavy whipping cream
5 large egg yolks
1/2 cup sugar, plus extra for caramelizing
1 pinch fine sea salt
1 tsp vanilla extract or vanilla bean paste

Instructions

1. Preheat Oven and Prepare Cream

Preheat oven to 300°F (150°C).
Pour heavy cream into a medium saucepan over medium heat. Stir frequently until steaming and almost at a simmer. Remove from heat and stir in vanilla.

2. Whisk Egg Mixture

In a medium bowl, whisk together egg yolks, 1/2 cup sugar, and salt until blended.
Gradually drizzle in the hot cream while whisking constantly to prevent the eggs from curdling.

3. Strain and Bake

Strain the mixture through a fine-mesh sieve into a large measuring cup. Discard any solids.
Divide evenly among six 4-oz ramekins.
Place ramekins in a 9×13-inch baking dish and pour boiling water until it reaches halfway up the sides of the ramekins.
Bake for 30–35 minutes, until centers are nearly set with a slight jiggle.

4. Chill

Carefully remove ramekins from the water bath and cool to room temperature.
Cover and refrigerate for at least 2 hours or up to 3 days.

5. Caramelize the Top

Sprinkle 1 1/2 to 2 tsp sugar evenly over each custard.
Use a kitchen torch to caramelize the sugar in a circular motion until it forms a deep amber crust.

Why You’ll Love This Recipe

Classic French dessert with creamy custard and crisp caramelized top.
Simple ingredients that create a rich, elegant dessert.
Can be made ahead of time for parties or special occasions.
Minimal equipment needed for a restaurant-quality treat at home.

Tips

Use a fine-mesh sieve to ensure a smooth, silky custard.
Gradually add hot cream to eggs to prevent curdling.
Chill custards fully before caramelizing for best results.
If you don’t have a torch, broil briefly in the oven, watching carefully.

Variations and Substitutions

Flavor: Add citrus zest, espresso, or liqueur to the cream for a twist.
Milk Alternative: Use half-and-half for a lighter version.
Sweetener: Swap sugar for coconut sugar or maple sugar for a different caramel flavor.
Vanilla: Vanilla bean seeds create a more intense vanilla flavor than extract.

FAQs

Can Crème Brûlée be made ahead?
Yes, it can be prepared and chilled up to 3 days in advance. Caramelize the sugar just before serving.

How do I know when it’s done baking?
The custard is ready when the edges are set and the center has a slight jiggle.

Can I use a broiler instead of a torch?
Yes, place ramekins under a preheated broiler for 1–3 minutes until sugar caramelizes, watching closely.

Why is my custard grainy?
Overheating the eggs or curdling during mixing can cause graininess. Whisk constantly and strain to prevent this.

Serving and Suggestions

Serve immediately after caramelizing for the perfect crunchy top.
Garnish with fresh berries or a mint sprig for presentation.
Pair with coffee or dessert wine for a refined experience.
Offer in small ramekins for portion-controlled indulgence at dinner parties.