This Easy Crème Brûlée is a classic dessert known for its creamy custard base and signature caramelized sugar top. This easy version of crème brûlée brings all the elegance of the original while being simple enough to make at home. With just a few ingredients and minimal hands-on time, I can create a treat that feels indulgent and luxurious. Whether it’s a special occasion or just a sweet craving, this dessert is sure to impress.
Ingredients
2 cups heavy cream
1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
5 large egg yolks
½ cup granulated sugar
¼ cup light brown sugar (for topping)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C).
In a saucepan over medium heat, combine the heavy cream and vanilla (scraped seeds and pod if using a vanilla bean). Heat until it just begins to simmer, then remove from heat and let it cool slightly.
In a separate bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale.
Gradually pour the warm cream mixture into the egg yolks while constantly whisking to prevent curdling.
Strain the custard through a fine-mesh sieve into another bowl to remove any curdled egg bits or vanilla pod pieces.
Divide the custard mixture evenly among 4-6 ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center.
Remove from the water and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Just before serving, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy golden top. If you don't have a torch, broil in the oven for 2-3 minutes, watching closely.
Servings and Timing
Servings: 4-6 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 2 hours 55 minutes
Variations
If I want to mix things up, I can try these variations:
Flavored Crème Brûlée: I can infuse the cream with different flavors like lavender, orange zest, or coffee beans. Just add the flavoring to the cream and strain it out before mixing with the egg yolks.
Chocolate Crème Brûlée: Adding melted chocolate to the custard mixture creates a rich chocolate version of this dessert.
Caramel Crème Brûlée: For an extra touch of caramel, I can drizzle homemade caramel sauce over the custard before adding the sugar top.
Storage/Reheating
Once I’ve made this crème brûlée, I store it in the refrigerator, covered with plastic wrap, for up to 2-3 days. It’s best to caramelize the sugar right before serving, as the crispy topping will lose its texture if left for too long. If I want to reheat it, I gently warm the custard in the oven at a low temperature (about 200°F or 93°C) until warmed through, but I don’t recommend reheating the caramelized sugar as it will melt.
FAQs
How long does it take to make crème brûlée?
It takes about 10 minutes of prep time and 45 minutes of baking time, but since it needs to cool and chill in the refrigerator for at least 2 hours, the total time is around 3 hours.
Can I make crème brûlée without a torch?
Yes, if I don’t have a kitchen torch, I can use the broiler in my oven to caramelize the sugar. Just sprinkle a thin layer of brown sugar on top and place the ramekins under the broiler for 2-3 minutes, watching closely.
Can I use vanilla extract instead of a vanilla bean?
Yes, I can easily substitute vanilla extract for the vanilla bean. I’d use 1 tablespoon of vanilla extract instead of the vanilla bean. Both options work wonderfully in this recipe.
What should the texture of crème brûlée be like?
The texture of crème brûlée should be smooth and creamy with a custard-like consistency. It should be set but slightly wobbly in the center, not runny.
Can I make crème brûlée ahead of time?
Yes, I can make the custard and refrigerate it for up to 2-3 days before serving. Just be sure to caramelize the sugar right before serving for the best results.
Conclusion
I always find crème brûlée to be the perfect dessert for any occasion. It’s elegant, creamy, and indulgent, but surprisingly simple to make. I love the balance of textures—the smooth custard combined with the crunchy caramelized sugar top. This recipe is a must-try for anyone looking to impress guests or simply treat themselves to something delicious!
Recipe:
Easy Crème Brûlée
- Total Time: 2 hours 55 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
A simple and elegant crème brûlée dessert with a creamy custard base and a crispy, caramelized sugar top. Easy to make and sure to impress.
Ingredients
2 cups heavy cream
1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
5 large egg yolks
½ cup granulated sugar
¼ cup light brown sugar (for topping)
Instructions
- Preheat the oven to 325°F (163°C).
- In a saucepan over medium heat, combine the heavy cream and vanilla (scraped seeds and pod if using a vanilla bean). Heat until it just begins to simmer, then remove from heat and let it cool slightly.
- In a separate bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale.
- Gradually pour the warm cream mixture into the egg yolks while constantly whisking to prevent curdling.
- Strain the custard through a fine-mesh sieve into another bowl to remove any curdled egg bits or vanilla pod pieces.
- Divide the custard mixture evenly among 4-6 ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove from the water and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Just before serving, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy golden top. If you don't have a torch, broil in the oven for 2-3 minutes, watching closely.
Notes
For best results, caramelize the sugar just before serving to maintain its crunchy texture.
If you don't have a kitchen torch, the broiler can be used to achieve the crispy top.
Refrigerate the custard for at least 2 hours or overnight before serving.
Use 1 tablespoon vanilla extract as a substitute for the vanilla bean.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 26g
- Sodium: 60mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg
