Creme Brulee Recipe
The Easy Creme Brulee Recipe delivers a luxurious dessert with minimal effort and maximum elegance. Indulge in its creamy custard and satisfyingly crisp caramelized sugar crust.
This classic treat transforms four simple ingredients into a restaurant-quality experience at home. Each bite melts on your tongue, offering rich vanilla flavor balanced with a hint of caramel sweetness.
Creme Brulee Essentials
- Heavy whipping cream – Forms the luscious, silky base of the custard, giving it that unmistakable richness.
- Egg yolks – The secret to a velvety texture, adding body and depth to every spoonful.
- Sugar – Sweetens the custard and creates the iconic caramelized topping for that perfect crack.
- Vanilla extract or vanilla bean paste – Infuses warmth and aromatic notes that elevate the entire dessert.
Quick Steps for Making Easy Creme Brulee
Start by gently heating heavy cream until it’s steaming, then blend it slowly into a whisked mixture of egg yolks, sugar, and a pinch of salt. Strain for a flawless custard, then pour into ramekins nestled in a warm water bath.
Bake until just set with a slight jiggle in the center, then chill thoroughly. Right before serving, sprinkle sugar generously on top and torch it into a crisp, golden crust that cracks with the tap of a spoon.
Tips for the Perfect Creme Brulee
For the creamiest texture, whisk your egg yolks and sugar until smooth but not frothy. When adding the hot cream, drizzle slowly to temper the yolks without scrambling. Always strain your custard mixture to catch any cooked bits and ensure a silky finish.
Allow plenty of chill time — at least two hours — so the custard sets beautifully. For an extra touch, top with fresh raspberries or a few berries of choice to cut through the richness with a bright note.
Storing and Savoring Leftover Creme Brulee
Cover ramekins tightly with plastic wrap and keep them refrigerated for up to three days. Always caramelize the sugar topping just before serving to maintain that delightful crunch — reheating the sugar crust later won’t yield the same satisfying crack.
Avoid freezing as it can ruin the creamy texture, but enjoy knowing you can make this showstopper ahead of time and impress guests effortlessly.
Creme Brulee Recipe
Ingredients
- 1 pinch fine sea salt
- 2 cups heavy whipping cream
- 1 tsp vanilla extract or vanilla bean paste
- 5 large egg yolks
- 1/2 cup granulated sugar plus extra for bruleeing
Instructions
- Preheat your oven to 300°F. Warm the heavy cream in a medium saucepan over medium heat, stirring often until it steams and approaches a simmer; incorporate the vanilla, then remove from heat. In a separate bowl, whisk the egg yolks, 1/2 cup sugar, and salt together until fully combined. While continuously whisking, slowly drizzle in the heated cream to temper the eggs, starting gradually to prevent curdling. Pass the custard base through a fine-mesh sieve into a large measuring cup with a spout, discarding any solids left behind. Evenly pour the custard into six 4-ounce ramekins and arrange them in a 9×13-inch baking dish. Carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–35 minutes, or until the centers are mostly set with a slight jiggle remaining. Transfer the ramekins to a wire rack to cool to room temperature, then cover and refrigerate for at least 2 hours or up to 3 days until thoroughly chilled. When ready to serve, sprinkle each custard with 1 1/2 to 2 teaspoons of sugar, tilting to coat the surface evenly. Using a kitchen torch, melt the sugar in a circular motion until it forms a deep golden c
