Go Back
+ servings

Crème Brûlée Recipe

Print Recipe
This easy to make Crème Brûlée recipe comes together with 6 pantry-staple ingredients for a decadent dessert that everyone is sure to enjoy!
Course Dessert
Cuisine French
Prep Time 45 mins
Cook Time 35 mins
Resting time 6 hrs 55 mins
Total Time 8 hrs 55 mins
Servings 8 servings
Calories 579
Author Michelle


  • 4 cups heavy cream, chilled
  • cup granulated sugar
  • Pinch of table salt
  • 1 vanilla bean halved lengthwise
  • 12 egg yolks
  • 8-12 teaspoons turbinado or Demerara sugar


  • Adjust oven rack to lower-middle position and heat oven to 300 degrees F.
  • Combine 2 cups of the cream, the sugar, and salt in medium saucepan; with a paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to a boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
  • Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.
  • After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
  • Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.
  • Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
  • Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1½ teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite kitchen torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.



  • Equipment: Ramekins / Kitchen torch / Instant-read thermometer
  • Vanilla Bean: You can also substitute 2 teaspoons of vanilla extract or vanilla bean paste, whisked into the yolks in step 4.
  • Egg Yolks: Separate the eggs and whisk the yolks after the cream has finished steeping; if let to sit, the surface of the yolks will dry and form a film.
  • Turbinado Sugar: Also known as raw cane sugar or demerara sugar. You can substitute regular granulated sugar but only use 1 scant teaspoon on each ramekin.
  • Kitchen Torch Alternative: If you do not have a kitchen torch, you can use your oven's broiler to caramelize the sugar. Be sure that your custard is thoroughly chilled (overnight is best here), then place the ramekins on a baking sheet on a rack directly below the broiler. Keep a very close eye on it so it doesn't burn, as it will only take a minute or so to caramelize.
  • Ramekin Alternative: Ramekins are truly ideal for this recipe, however, you can substitute a large, wide pan (ceramic is best), just be sure it can still fit in a water bath inside a larger pan and, depending on the size, you may need to adjust the baking time.
  • Make-Ahead: This crème brûlée recipe can be made up to 4 days in advance. Prepare it through chilling the custard, then proceed with the sugar topping just prior to serving.
  • Freezing Instructions: Make the recipe as directed, preparing and baking the custard-filled ramekins. Once cooled to room temperature and chilled, cover tightly and freeze for up to 1 month. Thaw in the refrigerator overnight and then proceed with sprinkling with sugar and torching.
  • Storage: This is best eaten shortly after torching the top, but leftovers can be stored in the refrigerator for up to 2 days.
Nutritional values are based on one serving


Calories: 579kcal | Carbohydrates: 25g | Protein: 6g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 455mg | Sodium: 62mg | Potassium: 118mg | Sugar: 20g | Vitamin A: 2140IU | Vitamin C: 0.7mg | Calcium: 112mg | Iron: 0.8mg