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If you think making incredible creme brulee at home is out of your reach, that’s about to change. When you follow my 8 easy steps, you can turn 5 simple ingredients into a dessert packed with wow-factor, and you will be amazed at how easy it was.
What makes this the Best Creme Brûlée Recipe
If you think creme brulee is a dessert you can only get at a fancy restaurant, you are not alone. Many people think this is a dessert only pastry chefs can master. I’m about to expand your homemade dessert horizons, though, because I’m teaching you the best creme brulee recipe and giving you all my best tips to make you successful the first time.
This vanilla creme brulee recipe makes a smooth and creamy custard with a rich vanilla flavor and a crispy caramelized sugar crust. Plus, we do that with just 5 simple ingredients!
It’s dessert magic! It’s so good, my mouth waters just describing it to you. Keep reading for all my tips and tricks.
What is Creme Brulee?
Crème brulee is a classic French dessert traditionally made with a creamy vanilla custard and a burnt-sugar crust on top. Crème brûlée recipes are made in a variety of flavors, but classic crème brûlée is flavored with vanilla.
Vanilla Creme Brulee Ingredients
This is an easy dessert that does not disappoint! If you’re looking to wow a crowd or even just one special person, this is the dessert to do it with. Keep reading for the full recipe with measurements and instructions in the recipe card below. Here are the 5 ingredients you’ll need:
- Egg yolks
- Granulated sugar
- Heavy whipping cream
- Vanilla extract
- Salt
- Granulated sugar: to caramelize the top of each ramekin
Tools & Equipment You’ll Need
- Torch and fuel
- Ramekins – Any of these will work:
How to Make Vanilla Bean Creme Brulee
This easy crème brûlée is perfect for Valentine’s Day, special occasions or just because! Get the full recipe with ingredients in the recipe card below. Here are the 8 simple steps to dessert perfection:
- Prep oven. Preheat the oven to 325 F degrees.
- Prep pan. Place the ramekins inside a 9 x 13 inch or larger pan. Set aside.
- Mix eggs and sugar. In a mixing bowl, combine the egg yolks and sugar with a spatula until you have a thick paste. Set aside.
- Make creme brulee mixture. In a small saucepan over medium heat, combine the heavy cream, vanilla extract, and salt stirring, until the mixture shows a few bubbles. Slowly pour this mixture into the egg sugar mixture. Stir with a spatula to combine.
- Add mixture to pans and bake. Evenly divide the creme brûlée mixture among the ramekins, filling them almost to the top. Carefully fill the 9 x 13 inch pan with water, making sure to not get any water inside the ramekins. The water should be about half way up the side of the ramekins. Place ramekins in the oven and bake for 30-40 minutes. Creme brûlée is done when the edges are set (they look more firm) and the center of the creme brûlée only jiggles slightly when the pan is moved. If the center looks liquidy, the creme brûlée is not done.
- Cool and chill. Allow the creme brûlée to cool for 30 minutes before moving them into the refrigerator. Refrigerate for at least 3 hours, or cover with plastic wrap and refrigerate overnight.
- Take out. Remove the creme brûlée from the refrigerator to caramelize the top.
- Caramelize the top. Evenly sprinkle 1/2 tbsp sugar on top of each creme brûlée. Use a kitchen blow torch to caramelize the sugar on the surface of the custard. Alternative: Dust each creme brûlée with sugar, place them on a baking sheet and put them in the oven under the broiler. Check them every minute to make sure the sugar isn’t burning, however the process to crystalize the sugar may take a few minutes.
How to tell when Creme Brulee is done
You can tell your creme brulee is done cooking by checking for these things:
- Custard is set: When done, the custard mixture should appear set around the edges but still slightly wobbly in the center.
- Touch: If you gently tap the sides of the ramekins with a spoon, the custard should jiggle slightly in the center but not be liquidy.
- Temperature: If you still aren’t sure, you can check for doneness with a kitchen thermometer inserted into one of the custards. Check for a temp of around 170°F (77°C).
Vanilla Creme Brulee Topping Ideas
Another great thing about vanilla creme brulee is that it pairs well with so many different toppings. Here are some topping ideas:
- Fresh berries (blueberries, raspberries, strawberries)
- Fresh mint leaves
- Fruit compote
- A fresh vanilla bean with the seeds scraped out
- Homemade whipped cream
- Crushed nuts
- Citrus zest
- Chocolate whipped cream
How to serve this Recipe for Creme Brulee
The best way to serve creme brulee is in individual ramekins. Not only do the shallow ramekins ensure even cooking of the custard, but they also make for a great dessert presentation.
I recommend doing the caramelized sugar topping right before serving so it’s nice and crispy and has that delicious contrast of warm, crispy sugar on top of cold, creamy custard. Once you finish caramelizing the sugar, you can finish each ramekin with any toppings you want (see ideas above) and serve with a spoon.
Is Creme Brulee served hot or cold?
Creme brulee is best served cold, after it has been chilled for at least 3 hours or overnight. This allows the custard to set properly and helps it develop its rich, creamy texture.
Best Creme Brulee Recipe Storage
Creme brulee will last in the refrigerator for up to 3 days. Simply cover the ramekins tightly with plastic wrap until you’re ready to use it. Don’t add the caramelized topping until you’re ready to serve. I don’t recommend refrigerating it with the topping on, as it will lose its crunchy texture.
Crème Brûlée Recipe FAQs
If your creme brulee is not setting, it likely has not cooked long enough. Be sure to use small ramekins and cook for the recommended time in the recipe.
Yes, you can overmix creme brulee and change its texture by doing so. For best results, mix just until combined.
Unfortunately, there is not a great way to dix creme brulee that did not set. The best way to fix it is to start over and make sure you follow the recipe steps.
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Creme Brulee
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 2 ½ cups heavy whipping cream
- ½ tbsp vanilla extract
- ¼ tsp salt
- Granulated sugar, to caramelize the top of each ramekin
Instructions
- Preheat the oven to 325 F degrees.
- Place the ramekins inside a 9 x 13 inch or larger pan. Set aside.
- In a mixing bowl, combine the egg yolks and sugar with a spatula until you have a thick paste. Set aside.
- In a small saucepan over medium heat, combine the heavy cream, vanilla extract, and salt stirring, until the mixture shows a few bubbles. Slowly pour this mixture into the egg sugar mixture. Stir with a spatula until everything is combined.
- Evenly divide the creme brûlée mixture among the ramekins, they should be filled almost to the top. Carefully fill the 9 x 13 inch pan with water, making sure to not get any water inside the ramekins. The water should be about half way up the side of the ramekins. Place the creme brûlée in the oven and bake for 30-40 minutes. Creme brûlée is done when the edges are set (they look more firm) and the center of the creme brûlée only jiggles slightly when the pan is moved. If the center looks liquidy, the creme brûlée is not done.
- Allow the creme brûlée to cool for 30 minutes before moving them into the refrigerator. Refrigerate for at least 3 hours. The creme brûlée can be covered with plastic wrap and refrigerated overnight.
- Remove the creme brûlée from the refrigerator to caramelize the top.
- Evenly sprinkle 1/2 tbsp sugar on top of each creme brûlée. Use a kitchen blow torch to caramelize the sugar. Alternative: Dust each creme brûlée with sugar, place them on a baking sheet and put them in the oven under the broiler. Check them every minute to make sure the sugar isn’t burning, however the process to crystalize the sugar may take a few minutes.
