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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. keviniscooking.com
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5 from 34 votes

How To Make Creme Brulee + Video

Make vanilla creme brulee for a delicious, impressive, 4-ingredient dessert. See my recipe and video to learn how to make creme brulee!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: French
Keyword: brulee, creme, custard dessert
Servings: 8
Calories: 406kcal


  • 10 large 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, about 30 seconds.
  • 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), but this is optional. 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 50 minutes.
  • Carefully remove pan from oven and leave in the water bath until cooled.
  • Remove ramekins from water bath, wipe water off ramekins and place in refrigerator to chill for at least 2 hours.
  • Prior to serving, remove from refrigerator and sprinkle about 1-2 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 ramekins under broiler 2 to 3 inches from the heat source. Turn on broiler and cook until sugar melts and browns or even blackens a bit, about 5 minutes. *Optionally - Re-chill the ramekins to harden the sugar for 5 minutes then serve. (See Note 3)



  1. The size I use here are 3 1/4" in diameter, 1 1/4" deep and hold roughly a 1/2 cup.
  2. I find pouring through a strainer eliminates any foam and leaves a smooth surface. This is purely optional.
  3. 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.


Calories: 406kcal | Carbohydrates: 21g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 346mg | Sodium: 39mg | Potassium: 80mg | Sugar: 19g | Vitamin A: 1420IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 0.6mg