Would you like to save this?
We'll email this post to you, so you can come back to it later!
This classic Creme Brulee Recipe showcases a creamy vanilla custard that’s gently baked and crowned with a crackling sugar crust, torch-finished for that signature caramelized crunch.
Creme Brulee is one of those desserts that looks fancy but is surprisingly easy to make at home. With just a handful of ingredients—rich cream, fresh egg yolks, pure vanilla, granulated sugar—you get a silky custard that wows any crowd. I first discovered this classic baked dessert during a trip to a small café in New Orleans, and it instantly became my go-to for holiday dinners and cozy winter evenings.
What makes this recipe special? I’ve tweaked the traditional method to include a gentle vanilla steep and an ultra-smooth straining step that cuts down on extra sugar, so you enjoy all the flavor without feeling weighed down. Plus, if you’re curious about trying a dairy-free version, there’s an easy swap in the ingredients section. Honestly, there’s nothing more satisfying than hearing that sizzle when you torch the sugar right before serving—talk about a dramatic finale!
Why You’ll Love This Recipe
– Effortless elegance: Looks restaurant-level without the fuss
– Silky-smooth custard that’s richer than pudding
– Minimal ingredients: custard, cream, vanilla, sugar
– Baked for a classic texture, torch-fired for that perfect crunch
– Customizable flavors (see Variations below)
– Make-ahead friendly—ideal for busy holiday spreads
– Gluten-free and easy to adapt for dairy-free diets
– Crowd-pleasing finale: Instagram-worthy sugar crust
Ingredients
– 2 cups heavy cream (or substitute half-and-half for a lighter custard)
– 1 vanilla bean, split and seeds scraped (or 1½ tsp pure vanilla extract)
– 5 large egg yolks (pasture-raised eggs give a deeper color)
– ½ cup granulated sugar (use superfine sugar for smoother caramel)
– Pinch of fine sea salt (enhances vanilla notes)
– Extra sugar (about 2 Tbsp) for torching the top
– Optional: 1 Tbsp bourbon or rum (adds warmth—see Variations)
Tips:
• Choose a high-quality vanilla bean (Madagascar or Tahitian) for the best aroma.
• Let egg yolks come to room temperature to avoid shocking the custard.
• For dairy-free, swap half the cream for full-fat coconut milk.
Directions
1. Preheat and Prep
Preheat oven to 325°F (163°C). Arrange six 6-oz ramekins in a deep baking dish; set aside.
2. Infuse the Cream
In a saucepan, combine cream and vanilla bean (pod + seeds) over medium heat. Warm until steam rises—don’t let it boil.
3. Whisk the Yolks
In a bowl, whisk egg yolks, sugar, and salt until pale and smooth. Avoid over-aerating to keep custard dense.
4. Temper and Combine
Discard the vanilla pod, then slowly drizzle hot cream into yolks, whisking constantly to prevent scrambled eggs.
5. Strain for Silky Texture
Pour mixture through a fine-mesh sieve into a jug—this removes any bits for that velvety finish.
6. Bake in a Water Bath
Divide custard among ramekins. Pour hot water into the baking dish until it reaches halfway up the ramekins’ sides. Bake 35–40 min, until edges are set but centers still jiggle.
7. Chill Completely
Transfer ramekins to a wire rack. Let cool to room temp, cover loosely, then chill at least 2 hr (or overnight).
8. Torch the Tops
Pat ramekins dry, sprinkle 1 tsp sugar evenly on each, then torch in small circles until sugar melts and bubbles to a golden amber. Let rest 1–2 min before serving.
Servings & Timing
Makes 6 servings
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Chill Time: At least 2 hours (or overnight)
Total Time: About 3 hours (including chilling)
Variations
– Lavender Vanilla: Add 1 tsp dried lavender to cream during infusion.
– Citrus Zest: Stir in ½ tsp orange or lemon zest with yolks.
– Mocha Crunch: Mix 1 Tbsp instant espresso powder into hot cream.
– Chocolate Twist: Melt 2 oz dark chocolate into warm cream before adding yolks.
– Coconut Dream: Replace cream with full-fat coconut milk; top with toasted coconut flakes.
– Brown Sugar Top: Use light brown sugar for deeper caramel notes.
Storage & Reheating
Store custards covered in the fridge for up to 3 days—though they rarely last that long! Don’t freeze; it alters the texture. Torch the sugar just before serving for that satisfying crack. For dinner parties, make the custard up to 24 hr ahead and chill; caramelize at the last minute.
Notes
I once skipped the straining step and ended up with tiny flecks of cooked egg—lesson learned! A quick pass through a fine sieve elevates this dessert to five-star status. Also, if your sugar crust cracks unevenly, try using superfine sugar and moving the torch in steady circles. Warming ramekins briefly before pouring the custard helps everything bake more evenly, too.
FAQs
Q: Can I make creme brulee without a torch?
A: Yes—place ramekins under a hot broiler for 2–3 minutes, watching closely to avoid burning.
Q: Why did my custard crack?
A: Overbaking or too-high a temperature causes cracking—aim for a gentle jiggle in the center.
Q: Can I use milk instead of cream?
A: You can replace half the cream with whole milk, but the custard will be less rich and may set softer.
Q: How long can I chill creme brulee?
A: Up to 24 hours for the custard; torch sugar right before serving for best texture.
Q: Is creme brulee gluten-free?
A: Absolutely—there’s no gluten in the ingredients, so it’s safe for most gluten-free diets.
Q: Why is my sugar topping sticky?
A: Moisture on the surface makes sugar tacky—pat ramekins dry and torch immediately after chilling.
Q: Can I make this ahead for a party?
A: Definitely—prepare custard up to a day ahead; torch the sugar when guests arrive for maximum wow.
Conclusion
This Creme Brulee Recipe brings together a velvety vanilla custard and a satisfyingly crunchy sugar shell, making it the ultimate classic baked dessert for any occasion. Give it a whirl, and share your results in the comments below—your feedback warms my heart almost as much as that first caramelized crack. Looking for more creamy treats? Try my Lemon Meringue Tart or homemade Vanilla Bean Ice Cream next!
Creme Brulee
This classic Creme Brulee Recipe showcases a creamy vanilla custard that’s gently baked and crowned with a crackling sugar crust, torch-finished for that signature caramelized crunch.
- 2 cups heavy cream ((or substitute half-and-half for a lighter custard))
- 1 vanilla bean vanilla bean ((split and seeds scraped) (or 1½ tsp pure vanilla extract))
- 5 large egg yolks ((pasture-raised eggs give a deeper color))
- 1/2 cup granulated sugar ((use superfine sugar for smoother caramel))
- 1 Pinch fine sea salt ((enhances vanilla notes))
- 2 Tbsp Extra sugar ((about 2 Tbsp) for torching the top)
- 1 Tbsp Optional bourbon or rum ((adds warmth—see Variations))
- Preheat oven to 325°F (163°C). Arrange six 6-oz ramekins in a deep baking dish; set aside.
- In a saucepan, combine cream and vanilla bean (pod + seeds) over medium heat. Warm until steam rises—don’t let it boil.
- In a bowl, whisk egg yolks, sugar, and salt until pale and smooth. Avoid over-aerating to keep custard dense.
- Discard the vanilla pod, then slowly drizzle hot cream into yolks, whisking constantly to prevent scrambled eggs.
- Pour mixture through a fine-mesh sieve into a jug—this removes any bits for that velvety finish.
- Divide custard among ramekins. Pour hot water into the baking dish until it reaches halfway up the ramekins’ sides. Bake 35–40 min, until edges are set but centers still jiggle.
- Transfer ramekins to a wire rack. Let cool to room temp, cover loosely, then chill at least 2 hr (or overnight).
- Pat ramekins dry, sprinkle 1 tsp sugar evenly on each, then torch in small circles until sugar melts and bubbles to a golden amber. Let rest 1–2 min before serving.
For dinner parties, make the custard up to 24 hr ahead and chill; caramelize at the last minute. Choose a high-quality vanilla bean for the best aroma. Let egg yolks come to room temperature to avoid shocking the custard.
