Crème Brûlée is one of my favourite desserts. It may seem fancy, but with a few simple steps you can make this luxurious, silky custard topped with crisp caramel at home.
If you haven’t tasted true crème brûlée yet — a smooth, creamy custard with a thin, glass-like caramel shell — you’re in for a treat. This recipe keeps things straightforward: just a handful of ingredients and a bit of patience. You don’t even need a blowtorch; the oven’s broiler works fine if you prefer.
What ingredients are used in crème brûlée
- Heavy cream (35% or heavy whipping cream)
- Whole milk or 2% milk
- Granulated sugar
- Egg yolks
- Vanilla extract or a vanilla bean
What special tools you need
- Deep baking dish or roasting pan (for a water bath)
- Five taller 4 oz. ramekins (or four slightly larger ramekins)
- Kitchen torch (optional, for the perfect caramel top)
- Fine mesh sieve
- Whisk or electric hand mixer
How to make crème brûlée
This recipe relies on five core ingredients. I use a touch of milk with the heavy cream to slightly lighten the custard, but you can use all heavy cream for an even richer result. The method below yields a silky texture and a reliably smooth custard.
Step 1 — Prepare the custard base
Preheat the oven to 325°F (160°C). Separate the egg yolks from the whites; you will only need the yolks for the custard. Reserve the whites for another use (omelettes, meringues, etc.). In a saucepan, combine the heavy cream and milk and warm over medium heat. Stir frequently and heat until small bubbles form around the edges — do not let it boil hard.
Step 2 — Mix eggs and sugar
In a medium bowl, whisk the egg yolks with 1/4 cup (50 g) granulated sugar until the mixture is thick, pale, and slightly fluffy (about 3–5 minutes with an electric mixer or a bit longer by hand). Add 1 teaspoon of vanilla extract, or scrape the seeds from one vanilla bean into the yolks and add the pod to the warm cream while it heats.
Step 3 — Combine and strain
Temper the egg mixture by slowly pouring the hot cream into the yolks while whisking continuously. Add the cream gradually so the eggs don’t cook. Once combined, strain the custard through a fine mesh sieve to remove any cooked bits and to ensure a perfectly smooth texture.
Step 4 — Bake in a water bath
Divide the custard evenly among the ramekins, filling to about three-quarters full. Place the ramekins in a deep baking dish and carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins — avoid splashing water into the custards. Bake for 30–35 minutes, until the edges are set but the centers still have a slight jiggle. Remove the ramekins from the bath, cool on a rack, cover, and refrigerate at least 2 hours (longer is fine).
Torch or broil: both work well
Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard surface. You can use a mini torch to caramelize the sugar, which gives a crisp, glassy top while keeping the custard cold beneath. If you don’t have a torch, place the sugared ramekins on the top oven rack under the broiler and watch closely as the sugar melts and caramelizes — this may warm the custard slightly.
Torch method
Hold the torch a few inches above the sugar and move it in a circular motion until the sugar melts and turns amber. The torch creates the most authentic crunchy top in seconds. Serve within 20 minutes of caramelizing so the sugar stays crisp and you get that satisfying crack.
Broil method
Place the sugared ramekins under the broiler on the top rack for 3–10 minutes, depending on your oven. Keep a close eye to prevent burning. Remove once the sugar is melted and browned; allow to cool a minute before serving.
Recipe notes and tips
- Richer custard: For a richer result, omit the milk and use 2 cups of heavy cream instead of the cream + milk combination.
- Ramekin size: I use small 4 oz. ramekins; if your ramekins are larger, reduce the number of portions and leave about 1/2 inch at the top to prevent overflow during baking.
- Make-ahead: You can prepare the custards a day in advance and refrigerate. Caramelize the sugar right before serving for best texture.
Prep Time: 15 mins • Cook Time: 35 mins • Chill: 2 hrs • Total: ~2 hrs 50 mins
Servings: 5 • Calories: 288 kcal (approx.)
PIN THIS RECIPE FOR LATER!
Disclosure: some links in original posts may have been affiliate links. I recommend products and tools because they work well, not because of commissions.