Crème brûlée is one of those desserts that manages to feel fancy and comforting all at once. With its silky, custard-like base and the irresistible crackle of caramelized sugar on top, it’s no wonder this French classic has stood the test of time. Every spoonful is a study in contrast, cool and creamy underneath, crisp and warm on top.
At its heart, crème brûlée is simple: cream, egg yolks, sugar, and vanilla. But it’s the balance and technique that make it so special. The custard is baked low and slow, often in a water bath, until it sets into a smooth, luxurious texture. It’s then chilled until perfectly cool and firm. Just before serving, a thin layer of sugar is sprinkled over the surface and torched (or broiled) until it melts and hardens into a golden, glassy crust.
The best part of the experience? Tapping your spoon against that crisp sugar shell and breaking through to the creamy custard below. It’s theatrical, a little indulgent, and incredibly satisfying.
Vanilla is the traditional flavor for crème brûlée, but there’s room for creativity. You might find versions infused with espresso, citrus zest, lavender, or even dark chocolate. Despite its refined reputation, it’s a dessert that invites playful twists and can be tailored to your personal taste.
Crème brûlée is often found on upscale restaurant menus, but it’s just as impressive when made at home. It can be prepped ahead of time, chilled overnight, and brûléed just before serving. That means less stress when entertaining, with all the rewards of a show-stopping dessert.
Whether you’re celebrating something special or just treating yourself, crème brûlée delivers sophistication with a touch of fun, simple ingredients, timeless technique, and that unforgettable crackle.
Ingredients
- 2 cups heavy cream Ensure it is fresh.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 5 egg yolks large, at room temperature.
- 1/2 cup granulated sugar For the custard base.
- 2 tablespoons granulated sugar For the caramelized top.
Instructions
- Preheat your oven to 325°F (165°C).
- In a saucepan, heat the heavy cream and vanilla extract over medium heat until it begins to simmer.
- In a separate bowl, whisk together the egg yolks and 1/2 cup of sugar until well blended.
- Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly.
- Pour the mixture into ramekins and place them in a baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 40-45 minutes, until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours.
- Before serving, sprinkle 2 tablespoons of sugar evenly over the top of each custard and caramelize with a kitchen torch until the sugar turns into a golden brown crust.
Nutrition
Just okay… I like chocolate desserts better.
Sounds fancy but kinda hard. Is there an easier version?
I get where you’re coming from! Maybe you could try a simple pudding instead? It’s less fussy and still delicious!
Very bad! Mine ended up looking like soup. Followed the recipe steps but it did not set. 1 star.
Cream brulee? More like cream blah… not impressed.
I think it’s amazing! The caramelized sugar on top is the best part! You might just need to taste it a bit differently. 😄
Honestly, I don’t get what the fuss is about either. It’s just sweet cream, what’s the big deal? 🤷♂️
I followed the recipe exactly but it turned out too runny. What’s the point if it doesn’t set? Disappointed. 2 stars.
I had the same issue! I think it might be the oven temperature or the baking time. Next time, I’ll try letting it bake a little longer. Don’t give up!
Why do you have to use fresh cream? Isn’t all cream the same? 🤔
Why do they even call it ‘.brulee’? It’s just burnt sugar on top. My kids didn’t even eat it. 1 star.
Yum! I ate it all in one go. Best dessert ever!!
I loved it! Took it to a family gathering and people loved it! A little time-consuming but worth it! 5 stars.
I’m so glad to hear that! Creme Brulee is a classic. I’ve always thought the caramelized sugar on top is like magic! ✨
I didn’t have a torch so I just used the broiler. It burned… a lot. 😅
I’ve done that too! It’s all about keeping an eye on it. 😅 Next time you’ll nail it!
Great recipe! I used almond extract instead, tasted interesting.
It was alright but I think it could use more vanilla. Also, what’s the point of the torch? Mine didn’t caramelize enough. 3 stars.
I added some crushed strawberries to the mix and it was soooo good. Seriously recommend! Lots of flavor! 5 stars.
This was my first time making creme brulee and it turned out amazing! Thank you!
Congrats on your first creme brulee! It’s a tricky recipe, but you nailed it! 🎉
Wow, I tried this too, but mine turned out like scrambled eggs. What did you do different?
Too much sugar for my taste. Next time I’ll cut it down.
Great recipe! Thought it was gonna be harder but it’s not. Just gotta pay attention while cooking! 4 stars.
But like, isn’t it hard to get that crispy part right? I tried once, and it just melted away. How’d you tackle that?
I’m so glad you found it easy! Creme brulee can seem fancy, but it really is just about patience and following the steps. What did you think of that crunchy top? Yum!
This is the best dessert ever! It looks fancy and is so delicious. I used coconut cream instead for a twist. Yum! 5 stars!
I was skeptical at first. I mean, 5 yolks? Seems excessive. But I gave it a try, and it was okay, not that great. 3 stars.
This recipe was amazing! I’ve never made creme brulee before but it turned out perfect. Just like a restaurant! 5 stars!
5 stars? Really? I find it hard to believe it could be that good. Maybe I should give it a shot though.
I’m so glad it turned out well for you! I’ve been nervous to try it myself. Any tips for beginners?