With the holidays around the corner I thought I’d share How to Make Creme Brulee. It’s not a flan or a pudding, it’s a rich custard topped with a hard caramel. The fun part in reaching that thick vanilla custard is breaking through that hard caramel topping!
Some people would think this to be a difficult dessert to make, but it is seriously easy with minimal ingredients and hands down is one of my top 5 desserts. And this is coming from a tried and true chocoholic.
My Creme Brulee is extremely easy to make, is super rich in texture and is such an amazingly delicious dessert.
Creme Brulee is a classic French recipe with four simple ingredients. I have experimented with adding cinnamon or other flavorings in lieu of the vanilla to the liquid mixture prior to baking, but the vanilla is still the classic king.
Let me show you how to make creme brulee and see that there is no big mystery or special tools needed. If you don’t have a hand kitchen torch, you can place the entire tray of the ramekins under the broiler and watch the sugar caramelize. That’s what the French term “brulee” comes from and the recipe name basically translates to burned cream.
If you like French desserts like this, try my Chocolate Creme Brulee, Cinnamon Creme Brulee, or one of my all time favorite desserts, Piret’s Chocolate Mousse. Enjoy!
Creme Brulee is a classic French dessert with a rich custard topped with a hard layer of caramel. I'll show you how to make Creme Brulee with 4 ingredients.
- 10 egg yolks (room temperature)
- 1/2 cup sugar
- 2 1/2 cups whipping cream (room temperature)
- 1 tbsp pure vanilla extract
- 1/4 cup sugar for caramelizing tops after cooking
Preheat oven 300°F. Separate egg yolks from whites and save egg whites for another use.
- In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.
- Add the whipping cream and vanilla, and beat on low until well blended.
I pour the mixture through a strainer into your 8 ramekins (See Note 1) or custard cups to get rid of any foam or bubbles (See Note 2). Pour up to a 1/4 inch from top of ramekin or cup.
Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 55 minutes.
Carefully remove pan from oven and leave in the water bath until cooled.
Remove ramekins from water bath, wipe water off and place in refrigerator to chill for at least 2 hours.
Prior to serving, remove from refrigerator and sprinkle about 2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place under the broiler until sugar melts. *Optionally - Re-chill the ramekins to harden the sugar for 15 minutes then serve. (See Note 3)
- The size I use here are 3 1/4" in diameter, 1 1/4" deep and hold roughly a 1/2 cup.
- I find pouring through a strainer eliminates any foam and leaves a smooth surface. This is purely optional.
- If not serving right away, do not do the sugar topping part. Cover with plastic wrap and refrigerate up to 2 days. Top with sugar and torch/broil before serving. It will not stay completely hard if done more than 3 hours prior.
Couldn’t wait til they were completely cool. My husband took 2 out of the refrigerator, sprinkled on the sugar and browned them w a kitchen torch. We ate them in record time! Absolutely delicious!!! Tasted just like the one we order at our favorite restaurant!!
This recipe is a delicious and easy keeper! Thank you!!!
Just love reading comments like this, thanks so much Judy! It’s funny how some recipes that are so simple and easy can STILL deliver. This is a favorite of mine, too. 🙂
They are in the oven now…can’t wait! The recipe was easy. I’ll let you know how they taste in a while!
I wish I had a batch in the oven right now myself! Enjoy Judy! 🙂
Me and my husband just tried this in Mississippi and was blown away, so I’m gonna make it tonight, what meal would pair well with creme brulee…I’m thinking a beef and wine dish? Any ideas? Thank you!
I think it goes well with every meal. But I’m a sucker for creme brulee Annette. 🙂
Please notice he said pure vanilla. Please do not use imitation vanilla. There is no comparison in the difference in the flavor. This is true for all liquid flavorings. I don’t know why they make the imitation stuff. Creme Brulee is my favorite all time dessert. Have never made it but I have a new stove so I may need to try it.
Completely agree Donna, thanks!
Do I have to use individual cups or can I use a different glass dish that goes in the oven?
You can use a larger one, but note it needs to steam in a water bath, so the larger dish needs to fit inside it Naomi. Let me know!
Oh my goodness! I have only had Creme Brulee 2 times and adore it. I cannot wait to try this. Sounds too easy. Thank you for posting. YUM!!
ps. Can use egg whites for egg white cookies also.
Glad you found me, enjoy!
Have you ever made marsala wine cream Burlee. I saw it on tv today but didn’t get recipe.
No I have not, but I think I need to look into that one Gae. Thanks!
Have you ever made marsala wine cream burlee. I saw it on tv today but didnt get recipe.
Hey Kevin
Made this for my family and loved it, all fighting to eat the left over one. Awesome it’s soo easy to make thanks
So glad you tried this and took the time to come back and comment. Much appreciated Jaimee!
Rather than cut the recipe in half, can I save some of the custard until some of my cups are empty?
I would have no idea how long that would be to say Frank. I have never done that. I would just cut the recipe in half or find some more cups.
The recipe is great! As someone who idolizes a slightly warm custard in my crème brulee, I prefer starting a room temp and using the broiler for the sugar. It is riskier than a torch, but the warm custard is double the reward.
There you go Susan! I’m a fan of either! 🙂
Kevin, you’ve made this so easy and yet it still tastes indulgent and like I spent a lot of time putting it together. Thank you for making my favorite dessert so easy and yummy! I added some raspberries and mint to the top. Beautiful and tasty.
Thanks so much for the thumbs up Lori. One of my favorites! 🙂
I just have to make this! I can’t get it to actually Print. I tap the icon for print and the page I want to Print, has no other icon to select Printer, etc. HELP
Sorry you had printer issues there Carolyn! I just emailed you a PDF. 🙂
sounds wonderful but what could i use the egg whites for?
I love to save them for either meringues or this incredibly easy breakfast, Savory Egg Clouds. Hope you give them a try! 🙂
I love meringues so double win for me
Exactly Shelia! 🙂
I love Creme Brûlée and the best part is cracking the caramelized sugar on top
I agree! So good. Thanks Alexa. 🙂
[…] Creme brulée from Kevin is Cooking […]
Hey Kevin!
We’re making this tomorrow!
Any pointers?
Pressley
Just follow the instructions as is and you should be quite happy Anedra. Sometimes I put cinnamon or cocoa powder in the mix too. 🙂
How do you make this Keto friendly?
I’m on Keto diet. Can I use a sugar substitute? If so, what one would you recommend? This is one of my favorite deserts! I would really like to be able to enjoy it on the Keto diet!
I am not food dietitian so I would have no idea on that one Theresa. I am sorry, but would never assume to know and give you false info. I would hit up a keto site and see if there is a section for questions etc. Sorry I couldn’t give you an easy answer and hope you find a solution. If you do, I would love it if you would come back and let us all know! Cheers! 🙂
I’m pretty sure you can use Monk Fruit Sugar instead of the regular sugar. All the other ingredients are mostly Keto. I ❤️ It ! ?
How high do you fill the cups prior to baking? Do they rise much?
Hi there Erin. Pour up to a 1/4 inch from top of ramekin or cup. I’ve updated recipe card to reflect. Thanks and enjoy!
[…] if you are not careful you can scorch the cream and/or end up with scrambled eggs. This recipe from Kevin is Cooking uses room temperature cream and eggs. You just beat everything together and that’s it. […]
Thanks for the recipe, I will try it out soon.
Thanks you Klozet, hope you enjoy it. 🙂
This recipe is the best we have ever tasted. My husband loves to cook deserts, he made this cream brulee a few weeks ago and will be making again today. Our Grandson even likes it. It is so good and creamy, also easy to cook. You won’t go wrong serving for the holidays. Your guests will comment how good it is and beg for the recipe. Thank you Kevin. Maritt Family in Arizona
Thanks for making my day reading this Ann, always love it when people enjoy the recipe!
I’ve never made creme brulee before, but this I will have to try! I don’t have a torch, but it’s good to know I can try this under the broiler. I think this would be awesome paired with some Champagne or other sparkling wine with vanilla custard notes! Cheers 🙂
I like your thinking Amanda! 😉
Ant excuse to use a torch is always going to be fun. This is a deliciously simple dessert, but I think it takes experience to make a good one. Anyone can make a custard, but to make a perfect one, you really have to know exactly where to stop the cooking.
I say give it a try and let me know. It is one of those easy ones and delivers on a thick custard like treat. Break out that torch Jeff. Do it!
My favorite. Glad this was on my page. Will check out your other recipes.???
Please do Barbara, lots to see and try! Cheers! 🙂
It doesn’t say anywhere in here what size ramekins you use for this recipe? Since baking times would vary exponentially with different size/shaped ramekins, could you please specify what size you use when making this creme brûlée? Thanks very much.
Hi there Kyla! The size I use here are 3 1/4″ in diameter, 1 1/4″ deep and hold roughly a 1/2 cup. I added that to the instructions. Thanks for stopping by and I hope you try this. Cheers!
I love Creme Brûlée and haven’t made it in quite awhile. I think it’s time to get back in there and make some!
I highly recommend it Cathy! 😉
Hey Kevin! I love custards and, of course, that caramel just takes it over the top! I’ve only had creme brulee a few times, always at restaurants. I believe it’s time to change that. Your custard is very similar to what I use to make a custard pie which is one of Gary’s favorites. Enjoy your eary fall weekend my friend!
Thanks so much Dorothy. As for a Fall weekend, it’s now 93° at 4:30 pm in the afternoon. No great cool weather here yet! 😉