Easy Creme Brulee Recipe
This Easy Crème Brûlée Recipe creates a silky smooth vanilla custard topped with a crisp, caramelized sugar crust. Made with just cream, egg yolks, sugar, and vanilla, this classic French dessert is simple, elegant, and perfect for dinner parties or special occasions.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 –4 tablespoons granulated sugar for topping
- Optional Garnish:
- Fresh berries
- Pinch of sea salt
Instructions
- Prep
- Preheat oven to 325°F (160°C).
- Place 4–6 ramekins in a deep baking dish.
- Heat water for a water bath.
- Heat the Cream
- In a saucepan, warm heavy cream over medium heat until steaming (do not boil).
- Remove from heat and stir in vanilla extract.
- Mix the Custard
- In a bowl, whisk egg yolks and sugar until pale and smooth.
- Slowly pour warm cream into egg mixture while whisking gently.
- Strain mixture through a fine mesh sieve for ultra-smooth texture.
- Bake in Water Bath
- Pour custard evenly into ramekins.
- Carefully pour hot water into baking dish until it reaches halfway up the ramekins.
- Bake 30–40 minutes, until edges are set but centers slightly jiggle.
- Chill
- Remove ramekins from water bath.
- Cool to room temperature.
- Refrigerate at least 4 hours or overnight.
- Caramelize the Top
- Sprinkle 1 teaspoon sugar evenly over each custard.
- Use a kitchen torch to melt sugar until golden brown.
- Let sit 1–2 minutes to harden.
- Tap the top with a spoon to crack the caramelized sugar before serving.
Notes
- Do not boil the cream — it can affect texture.
- Always use a water bath for even cooking.
- Do not overbake; custard should slightly jiggle in the center.
- Torch sugar just before serving for best crunch.
- Store refrigerated up to 3 days (without caramelized top).