Easy Crème Brûlée Recipe

Indulging in a luxurious dessert doesn’t have to mean hours slaving away in the kitchen.

Enter the exquisite world of Crème Brûlée – a classic French dessert that combines creamy custard with a crisp caramelized sugar topping.

In this article, we’ll explore a simple yet delightful Crème Brûlée recipe that will have you savoring every spoonful of this decadent treat.

1. Getting Started: Ingredients You’ll Need

Before diving into the culinary adventure of making Crème Brûlée, let’s gather our ingredients:

  • 2 cups heavy cream
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Additional sugar for caramelizing

2. Preparing Your Kitchen

Ensure your kitchen is ready for the magic of Crème Brûlée.

Preheat your oven to 325°F (160°C) and position the rack in the center.

Place six ramekins in a baking dish and set aside.

3. Creating the Custard Base

In a saucepan over medium heat, pour the heavy cream and add vanilla extract.

Heat the mixture until it’s just about to boil, then remove it from the heat and let it cool slightly.

4. Whisking the Egg Yolks

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

5. Combining the Ingredients

Slowly pour the warm cream into the egg yolk mixture, whisking continuously to prevent curdling.

Strain the mixture through a fine-mesh sieve to ensure a smooth consistency.

6. Filling the Ramekins

Evenly distribute the custard mixture among the prepared ramekins.

Carefully pour hot water into the baking dish, surrounding the ramekins.

This water bath technique ensures gentle and even cooking of the custard.

7. Baking to Perfection

Place the baking dish in the preheated oven and bake for about 30-35 minutes or until the edges are set, but the centers still jiggle slightly when shaken.

8. Chilling and Setting

Once baked, remove the ramekins from the water bath and let them cool to room temperature.

Then, cover them with plastic wrap and refrigerate for at least 2 hours or overnight to allow the custard to set.

9. Caramelizing the Sugar

Just before serving, sprinkle a thin, even layer of granulated sugar over each custard.

Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust.

10. Serving and Enjoying

Gently tap the top of each Crème Brûlée with a spoon to crack the caramelized sugar crust.

Dive into the creamy goodness beneath and savor the symphony of flavors and textures.


With this easy Crème Brûlée recipe, you can effortlessly elevate any occasion with a touch of elegance and indulgence.

Treat yourself and your loved ones to this delightful dessert, and let every spoonful transport you to culinary bliss.

FAQs (Frequently Asked Questions)

Q1: Can I use a different flavor besides vanilla in my Crème Brûlée?

A1: Absolutely! Experiment with different extracts like almond, citrus zest, or even a hint of espresso to customize your Crème Brûlée to suit your taste preferences.

Q2: Can I make Crème Brûlée without a kitchen torch?

A2: While a kitchen torch is ideal for caramelizing the sugar, you can achieve similar results by placing the custard under a broiler for a few minutes.

Keep a close eye to prevent burning.

Q3: How far in advance can I make Crème Brûlée?

A3: Crème Brûlée is best served within 1-2 days of preparation to ensure the caramelized sugar crust retains its crisp texture.

Q4: Can I use low-fat milk instead of heavy cream for a lighter version?

A4: While you can substitute heavy cream with low-fat milk, keep in mind that it will result in a lighter and less creamy texture.

For the best flavor and consistency, it’s recommended to stick with heavy cream.

Q5: How can I prevent my Crème Brûlée from curdling?

A5: To prevent curdling, ensure the cream is heated gently and not brought to a boil.

Additionally, temper the egg yolks by gradually adding the warm cream mixture while whisking continuously.

Straining the mixture through a sieve can also help remove any lumps.

Leave a Comment