The Best Crème Brûlée Recipe is easier than it looks with creamy custard, caramelized sugar, and a pastry chef’s touch.
author’s note
Recipe Straight From A Pastry Chef!
During my years working in a fine dining restaurant, I was lucky enough to learn from a pastry chef who was famous for his crème brûlée. I’ll never forget the first night he let me torch the sugar topping. It felt intimidating at first, but with a few pointers, I realized just how simple and fun it really is.
That same chef shared the secrets to his “foolproof” recipe, and I’ve carried them with me ever since. What surprised me most was how uncomplicated the process really is: just five ingredients, a gentle bake, and a quick torching at the end. Now, this recipe is my go-to whenever I want to impress without spending hours in the kitchen.
It’s also the ultimate make-ahead dessert. Prepare the custard in advance, then add the iconic crackly sugar top right before serving. Elegant, easy, and always a crowd-pleaser!
Best Creme Brûlée Recipe Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Heavy Cream | Creates the silky, rich custard. Avoid half-and-half, which won’t set as well. |
| Egg Yolks | Give the custard body and richness. Use leftover whites in my Meringue Cookies. |
| Sugar | Sweetens the custard and caramelizes on top. Superfine sugar makes the best crisp layer. |
| Vanilla | A real vanilla bean adds amazing flavor, but vanilla paste or extract works too. |
| Salt | Just a pinch balances the sweetness. |
How To Make The Best Creme Brûlée Recipe
- Prep Vanilla: Split and scrape a vanilla bean, or measure paste/extract.
- Infuse Cream: Heat the cream with vanilla and a pinch of salt until warm and fragrant.
- Mix Base: Whisk yolks with sugar, then slowly pour in the warm cream while whisking.
- Water Bath: Pour into ramekins, place in a 9×13 pan, and surround with hot water halfway up the ramekins. Bake until just set with a slight jiggle.
- Chill: Refrigerate for 6–8 hours, or overnight. Sprinkle with sugar and torch until crisp.
Quick Tip
Crème Brûlée Texture: Crème Brûlée should have a thick custard-like consistency similar to thick full-fat Greek yogurt. Its taste should be velvety, creamy, and melt-in-your-mouth rich.
Tips For Success
- Ramekin Size: Use 4-, 5-, or 6-ounce ramekins. Larger ones make thicker custards and take longer to bake.
- Egg Yolks: Organic yolks with deep color give the custard a richer look.
- Vanilla: A vanilla bean gives the best flavor and look, but extract or paste also work.
- Tempering Eggs: Slowly add hot cream to eggs to prevent curdling.
- Sugar Topping: Use superfine sugar for the crispiest caramel layer.
- Water Bath: Bake in a water bath for even cooking and no cracks. Keep water out of the custards.
- Chilling: Chill at least 6–8 hours (overnight is best) for perfect texture.
Créme Brûleé tools
Créme Brûleé does require a few specialty tools, and below are exactly what I use:
What To Serve With Créme Brûleé:
Best Crème Brûlée Recipe
Video
Equipment
- ramekins see note 1
- Kitchen torch or oven, see note 1
- 9 x 13-inch baking pan 9 x 13-inch
Ingredients
- 1 full vanilla bean or 1/2 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 2 cups heavy cream
- 5 large egg yolks must be at room temperature, see note 2
- 3/4 cup granulated sugar divided, or superfine sugar if you have it!
- 6 cups water
- Fresh berries optional, for serving
Instructions
- Preheat oven to 325°F.
- If using a vanilla bean, slice it open and scrape out the seeds. Put the seeds in a large bowl. Place the empty pod in a pot and combine with salt and heavy cream.
- Heat the cream mixture on the stove until it simmers, without boiling (low heat for about 10 minutes). Remove from heat; discard the vanilla pod. Stir in vanilla extract or paste if you’re using those instead.
- Meanwhile, in your bowl with vanilla seeds, add egg yolks and 1/2 cup sugar. Whisk (by hand) until combined. Simultaneously, bring 6 cups of water to a boil.
- Do not whisk too briskly or you’ll end up with a custard that rises and falls or has lots of bubbles on the surface. While whisking at a slow and steady pace, gradually pour in 1/4 of the warmed cream mixture into the egg and sugar blend. Mix until combined, then continue to add remaining cream mixture, while whisking consistently.
- Position ramekins in a 9×13-inch pan. Pour the custard mixture into the ramekins, filling almost to the top. Carefully (using a glass liquid measuring cup) scoop boiling water into the pan until it’s halfway up the sides of the ramekins.
- Carefully transfer to oven and bake 30–35 minutes until the custards are set (with a slight jiggle in the center when you gently shake). Remove from water bath and allow to cool at room temperature, then chill in fridge for 6–8 hours (or up to 4–5 days).
- When ready to serve, sprinkle remaining 1/4 cup sugar evenly over the custards. Swirl the sugar for even coverage, tipping excess into the next ramekin. Caramelize the sugar using a kitchen torch until it’s golden or slightly charred. Garnish with fresh berries and serve immediately.
- Alternative Caramelization (no torch): Ensure brûlées are chilled for at least 24 hours. Adjust oven rack to topmost and set to high broil. Broil sugar-topped custards for 1–3 minutes, watching very closely. Then refrigerate for 10–20 minutes to re-firm custard.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best Crème Brûlée Recipe FAQs
Crème Brûlée is served cool or at room temperature. The custard is chilled, and the sugar topping is caramelized just before serving, creating a warm, crispy layer. It’s not served hot.
Crème Brûlée is done when the edges are set but the center slightly jiggles; it will firm up when cooled and refrigerated.
To caramelize Crème Brûlée in the oven, position the rack at the top and broil on high. Place custards sprinkled with superfine sugar on a tray on the top shelf, and broil for 1-3 minutes, watching closely to avoid burning.
What is vanilla seeds
The insides of a vanilla bean!
I made this recipe for Christmas and it was delicious! The only thing, I used vanilla bean paste and the vanilla beans sunk to the bottom of the ramekin. I was hoping it would have been distributed evenly throughout the custard. Next time, I will use vanilla extract. I am already sharing this recipe.
I’m so thrilled to hear this was a hit! Thanks so much for sharing!
When I clicked the 3x recipe the sugar quantity in the ingredients vs. the instructions don’t align.. It told me to stir in 1/2 a cup of sugar and use 1/4 cup for topping. Where does the extra go? Can you clarify?
Hmm i’m not sure what’s going on, here’s the recipe tripled showing how the sugar is broken up;
-3 full vanilla beans or 1½ tablespoons vanilla extract or 1 tablespoon vanilla bean paste
-¾ teaspoon salt
-6 cups heavy cream
-15 large egg yolks, at room temperature
-2¼ cups granulated sugar, divided
-1½ cups sugar for the custard
-¾ cup sugar for the brûlée topping
-18 cups water (for water bath)