Easiest Ever Crème Brûlée

Name: Easiest Ever Crème Brûlée
Prep time: 10 min
Cook time: 40 min
Total time: 230 min
Ingredients: 1 qt (4 cups or 960g) heavy whipping cream; 1 cup (200g) granulated sugar; 10 large egg yolks; 1 tsp vanilla bean paste ((or 1 tbsp vanilla extract or the seeds of one vanilla bean)); sugar for caramelizing ((I like to use turbinado sugar, but granulated or brown sugar will also work)); fresh berries for serving, if desired

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Just four ingredients are standing between you and crème brûlée, the classic French dessert of silky smooth custard hidden under a layer of caramelized sugar. It's a lot easier than you think, so grab a blow torch and get "cracklin'"!

Crème brûlée was originally posted on July 21, 2020 and has been updated with new pictures, new tips and tricks, and an entirely new video.

To say that crème brûlée is one of my absolute favorite desserts on the planet is a very bold statement because there are SO many desserts that could be in the running. But every time I have it, I marvel at how simple yet sophisticated it is. And how silky-smooth and creamy it is. And it makes me fall in love with it all over again. As a bonus for us, it's also naturally gluten free so that's a win win!

What is Crème Brûlée?

If you’ve never had crème brûlée, you really are missing out on one of life’s most incredible treasures. Crème brûlée is a baked silky-smooth custard underneath a layer of caramelized sugar. It is a longstanding tradition in my family, using this simple recipe, and it never fails to impress everyone all over again.

Crème brûlée is known for being intimidating. But I’m here to tell ya you can make it at home with no worries and no intimidation. You will be wowing everyone with your skills and no one has to know just how easy it is. Even my sister, who admits that she's a horrible baker, can make this recipe. There are a couple of techniques you need to know and a few tools to have on hand. But soon you will be on your way to crème brûlée bliss!

here's what you'll need

ingredients for creme brulee measured out and labeled on white marble.

Heavy cream - heavy cream is essential to making crème brûlée.
Egg yolks - I'm not gonna lie. You will need a LOT of egg yolks (10 to be exact) to make this whole recipe. You can halve the recipe, but you won't want to once you make it. See below for ways to use the leftover egg whites.
Sugar - the custard part of crème brûlée is not where the sweetness lies. The sugar caramelized on top is what gives it its sweetness, although it's still not an overly sweet or rich dessert.

Equipment You'll Need

Making crème brûlée isn't hard at all, but you will need a few things to get started. Here's a list of the essential tools required for making it (and some alternatives):

Ramekins--I like a deeper custard and less brûlée, so I like ramekins like these (affiliate link). However, the traditional crème brûlée ramekins are shallow to allow more caramelized sugar surface, like these (affiliate link). Just note, you'll need to change the baking time depending on the depth of your ramekins.
Blow torch--to caramelize the sugar on top, you'll need a blow torch like this one here (affiliate link). Some professional chefs use large blow torches (and I do, too, from time to time), but note that these can't be stored in a kitchen drawer. These little guys are just as effective and easier to work with. You can make crème brûlée without a blow torch by putting it under the broiler. If you're planning on making it more than once, however, (and you will once you try this recipe) invest in a blow torch. They're cheap enough.
Bain marie--a bain marie is just a fancy French term for a water bath. This creates a gentle and uniform heat around the ramekins as the custards bake. Otherwise, you'll end up with sweetened scrambled eggs (ewww!). I use an old roasting pan that I keep on hand just for making crème brûlée. It needs to be deep enough to allow the water to rise halfway up the sides of the ramekins. I've also used a disposable roasting pan that works just as well.

Making This Perfect French Dessert

Most crème brûlée recipes start by first cooking a custard on the stovetop. This recipe is different, but in no way inferior. In fact, to me this is the ultimate crème brûlée recipe because it's SO much easier to make and yet, you'll never know the difference.

whisking egg yolks and sugar in large glass pitcher.

Whisk together egg yolks, sugar, and vanilla in a large pitcher with a spout vigorously until smooth and thick.

pouring heavy cream into egg yolk mixture in glass pitcher.

Add heavy cream and continue whisking until fully combined.

pouring creme brulee mixture into ramekins.

Place ramekins in larger, tall-sided roasting pan. Pour cream mixture into each ramekin evenly.

pouring boiling water into large metal baking dish that's holding ramekins.

Place in preheated oven and pour boiling water into roasting pan to come about halfway up the sides of the ramekins.

Cover roasting pan loosely with foil and bake for 40 minutes.

baked ramekins ready to be removed from oven.

Crème brûlée is done when the centers still jiggle slightly in the middle. Let cool in pan for 10 minutes and then refrigerate for at least 2-3 hours.

swirling sugar around on top of creme brulee.

Sprinkle sugar evenly over the surface of the chilled custards, tapping and rolling the sugar around to cover the top completely.

Use a kitchen torch or blow torch to carefully caramelize the sugar on top. Alternatively, place under a broiler, watching carefully, until the sugar is caramelized.

tips for crème brûlée success

Make sure the roasting pan you're baking them in is deep enough that the water comes halfway up the sides of the ramekins.
Before pouring the water into the roasting pan, remove one of the ramekins and pour the water where that ramekin was. This makes it easier to avoid splashing water into the custards. Replace the ramekin when all the water has been added.
Pour the water in the pan after you've placed the pan on the oven rack.
Cover the top of the pan loosely with foil.
To test for doneness, remove the foil and very gently shake the pan. If the movement ripples further outward than the very center of the custards, they're not done yet. Replace the cover and bake for another 10 minutes before checking again.
An easy way to remove the ramekins from the water is to wrap a few rubber bands around both sides of a pair of tongs and gently lift the ramekins. The rubber bands will keep the tongs from slipping.
Keep un-caramelized baked custards in the fridge until ready to serve. If the caramel is made more than an hour before serving, it will melt.

Flavor Variations

After making several different flavors of crème brûlée, I can honestly say my favorite is good 'ole classic vanilla bean. But there are some close seconds:

Pumpkin spice--best for the fall and winter, I gave this flavor its very own post (here).
Maple--reminiscent of a favorite dessert at Disney's Le Cellier, reduce the sugar to ¾ cup (150 g) and add ¼ cup of pure maple syrup to the custard. Yum, eh?
Milk or dark chocolate--Add a few pieces of chocolate (chunks or chips) to the bottom of the ramekins. Pour the custard on top. You can also make the entire custard chocolate by melting chocolate and whisking it into the custard before filling the ramekins.
Lemon berry--grate lemon zest and add the juice of one lemon to the custard. Place a few berries into the bottom of the ramekins and pour the custard in. The berries will bake into the custard.
Chai--I love chai in all forms and this will be the flavor I make next. Heat the cream to just below simmering, remove from the heat and add 4 chai tea bags. Steep the tea in the cream for at least 30 minutes. Remove the tea bags and add the cream to the egg mixture.

what to do with all those egg whites?

There's plenty of recipes that use a LOT of egg whites. Here are just a few examples>

frequently asked questions

Can I make crème brûlée without ramekins?

Yes, you can actually make it as one large baked custard.

What type of sugar is used for the caramelization on top?

You can use granulated, caster, brown, demerara, or turbinado sugar. Each will have its own special characteristics and it's just a matter of personal preference.

Can crème brûlée be made in advance?

Mostly. You can bake the custards up to 2-3 days in advance of serving and brûlée the tops just before serving. If caramelized too soon, the crisp caramel will melt.

more easy gluten free desserts and Sweets

up close shot of spoonful of silky smooth creme brulee with crackling sugar on top.

Crème brûlée never fails to impress and this recipe is so easy, even a non baker can successfully make one of the most well-known and loved French desserts of all time!