The Best Crème Brûlée

This post may contain affiliate links. Please read my disclosure policy.
The ultimate BEST EVER easy creme brulee! So easy to make at home and makes for a gorgeous fancy dessert! Plus NO special kitchen torch required (oven instructions). Video tutorial included. via chelseasmessyapron.com #cremebrulee #creme #brulee #dessert #easy #video #tutorial #custard #dessert #helpful #tips #valentines #day #treat #desserts

Crème Brûlée looks fancy, but is actually incredibly easy to make! This dessert has creamy custard filling and a caramelized sugar topping. Top this dessert with fresh berries for a delicious, show-stopping dessert. This Crème Brûlée Recipe is from a pastry chef who was renowned for crafting the best around!

Looking for other elegant yet effortlessly prepared desserts? Give our Cheesecake Bars, Cannoli Dip, or Tiramisu a try!

Golden creme brûlées with a crisp sugary top, garnished with fresh fruit.

Crème Brûlée

During my years working in a fine dining restaurant, I was privileged to learn how to make Crème Brûlée from a pastry chef who was renowned for crafting the best Crème Brûlée there. He generously shared his “secrets” and to my surprise, showed how truly simple it is to prepare!

This dessert is among the easiest to create, requiring just 5 ingredients and minimal hands-on preparation time. Its association with sophistication might stem from the use of ramekins and a kitchen torch. But once you have those tools, you’ll be surprised at how easily this dessert comes together. 

Also, Crème Brûlée is the ultimate make-ahead dessert. You can prepare the custard well in advance, store it in the fridge, and then add the signature caramelized sugar topping just before serving.

In this post, I’ll walk you through the process and share my top tips. Let’s get started!

QUICK TIP

Here’s how to pronounce Crème Brûlée: krem broo-LAY.

Ingredients spread out for making the creme brûlée recipe, including eggs, sugar, and cream.

Ingredients in Creme Brûlée

Create the most delicious Crème Brûlée with just five simple ingredients.

  • Vanilla: You can use a vanilla bean, vanilla paste, or vanilla extract. Vanilla adds a really nice flavor.
  • Salt: Just a pinch of sea salt for flavor and to balance the sweetness.
  • Heavy Cream: This makes the custard creamy and rich.
  • Egg Yolks: The yellow part of large eggs. They make the custard thick. Use leftover whites in our Meringue Cookies recipe; they pair wonderfully with this dessert!
  • Sugar: You’ll need some sugar for sweetness and to create the caramelized top.

QUICK TIP

Crème Brûlée is French for ‘burnt cream‘ due to its crispy, caramelized sugar topping on the custard. While the topping may appear browned, and even slightly blackened, take care not to burn it!

Separating egg yolks into a bowl and adding sugar, in preparation for making Crème Brûlée.Tempering the eggs with cream for this dessert.How To Make Creme Brulee

  1. Prepare Vanilla: Scrape seeds from the bean.
  2. Infuse Cream: Heat cream with the vanilla pod for flavor. Add in salt.
  3. Mix: Whisk vanilla seeds, egg yolks, and sugar. Slowly add the warm cream, stirring until smooth.
  4. Bake: Pour mixture into ramekins. Use a water bath (a larger pan with hot water) for baking. Bake until the custards are just set with a slight jiggle in the center. 
  5. Chill: Cool and refrigerate Crème Brûlées for 6-8 hours.
  6. Caramelize: Before serving, sprinkle sugar atop each custard and torch until golden.

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.

Use a torch to caramelize the sugar on top, resulting in a golden and crisp surface.

Tips For Success

  1. Ramekin Size: You can use 4-ounce, 5-ounce, or 6-ounce ramekins based on your preference. Larger ramekins will yield thicker custards and take slightly longer to bake.
  2. Egg Yolks: Organic eggs with deep-colored yolks work best to give your Crème Brûlée custard a rich and vibrant color.
  3. Vanilla Bean vs. Extract: Using a real vanilla bean adds both visual appeal and an incredible flavor to your custard. However, high-quality vanilla extract or vanilla bean paste are good alternatives.
  4. Tempering Eggs: To avoid curdling when mixing the hot cream into the eggs, temper the eggs by adding the hot liquid slowly.
  5. Superfine Sugar: For the sugar topping, use superfine sugar as it caramelizes better and forms a delicious crispy layer.
  6. Water Bath: Baking the custards in a water bath ensures even cooking and prevents cracking. Be careful not to get any water into the custard cups. Read more about water baths here.
  7. Chilling Time: Allow the custards to chill for at least 6-8 hours (overnight is best!) in the fridge. This step is crucial for achieving the perfect texture.

Delicious easy creme brûlée with a caramelized top, garnished with fresh fruit.

Crème Brûlée FAQs

1Can You Make Crème Brûlée Without A Torch?

Yes, you can also caramelize Crème Brûlée in the oven. To do this, move your oven rack to the top position and set it to a high broil. Place the custards with superfine sugar on a tray, then position the tray on the top shelf. Keep a close eye on them as they broil; it typically takes only 1-3 minutes, so watch to prevent burning.

2Is Creme Brulee Spanish Or French?

Crème Brûlée is a French dessert. The name itself is French and translates to “burnt cream.” It consists of a creamy custard base with a caramelized sugar topping. While it has become popular worldwide and may be found in various cuisines and regions, its origins are firmly rooted in French cuisine.

3Is Creme Brulee Hot?

Crème Brûlée is served cool or at room temperature. The custard is chilled, and the sugar topping is caramelized just before serving, giving it a warm and crispy layer. It is not served hot.

4When Is Custard Done Baking?

Crème Brûlée is done baking when the edges of the custard are set, but the center still has a slight jiggle when gently shaken. The custards will continue to firm up as they cool and set in the refrigerator.

Finished creme brûlée with a perfectly caramelized top, spoon revealing its creamy center.

Créme Brûleé tools

 Créme Brûleé does require a few specialty tools, and below are exactly what I use:

What To Serve With Créme Brûleé

Crème Brûlée is a decadent dessert on its own, but you can elevate it even more by pairing it with one or a couple of the following:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

The Best Crème Brûlée

4.94 from 58 votes
The best ever easy Crème Brûlée. This recipe is adapted from an award-winning 5-star restaurant's recipe! Video tutorial and helpful tips included.
Golden creme brûlées with a crisp sugary top, garnished with fresh fruit.
Print Recipe

The Best Crème Brûlée

Golden creme brûlées with a crisp sugary top, garnished with fresh fruit.
4.94 from 58 votes
The best ever easy Crème Brûlée. This recipe is adapted from an award-winning 5-star restaurant's recipe! Video tutorial and helpful tips included.
Course Dessert
Cuisine American
Keyword creme brulee, creme brulee recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 50 minutes
Servings 5 5-ounce ramekins (6 4-ounce ramekins, 4 6-ounce ramekins)
Chelsea Lords
Calories 500kcal

Equipment

  • Ramekins & Kitchen Torch (Note 1)

Ingredients

  • 1 full vanilla bean (or 1/2 tbsp pure vanilla extract or 1 tsp vanilla bean paste)
  • 1/4 teaspoon sea salt
  • 2 cups heavy cream
  • 5 large egg yolks, must be at room temperature (Note 2)
  • 3/4 cup white sugar, divided (superfine sugar if you have it!)
  • 6 cups water
  • Optional: fresh berries for serving

Instructions

  • PREP: Preheat oven to 325°F.
  • VANILLA: 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, combined with salt and heavy cream.
  • CREAM: Heat the cream mixture on the stove until it simmers, without boiling. (Low heat for about 10 mins.) Remove from heat, discard the vanilla pod. Stir in vanilla extract or paste if you're using those instead.
  • EGG YOLKS: 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.
  • TEMPER EGGS: Do not whisk too briskly or you'll end up with a custard that rises and falls or 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 the remaining cream mixture, while whisking consistently.
  • ADD TO RAMEKINS: Position ramekins in a 9x13-inch pan. Pour the custard mixture into the ramekins, filling almost to the top. Carefully (using a glass liquid measuring cup) scoop boiling water from pot to the pan until it's halfway up the sides of the ramekins.
  • BAKE: Carefully transfer to oven and bake for 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 and then chill in fridge for 6-8 hours (or up to 4-5 days).
  • TORCH TOPS: When ready to serve, sprinkle the 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.

Video

Recipe Notes

Note 1: Tools: Here are the ramekins I use and love. This is our favorite kitchen torch.
Note 2: Eggs: For quick room temperature eggs, immerse un-cracked eggs in warm water for 3-5 minutes. Alternatively, separate cold eggs and allow the yolks to reach room temperature in a bowl.

Nutrition Facts

Calories: 500kcal | Carbohydrates: 33g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 315mg | Sodium: 175mg | Potassium: 90mg | Sugar: 30g | Vitamin A: 1645IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

[gravityform id="2" title="false" description="false"]

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




136 Comments

  1. 5 stars
    This looks fabulous. I have vanilla beans but I don’t have superfine sugar. Can I just put regular white sugar in the food processor?

    Also, not to be weird, but I have been a subscriber for a long time but had never seen a video, and you (and your kitchen!) are gorgeous. 🙂

    1. Go to Whole Foods.. down baking aisle.. it’s called ‘Caster Sugar’. A very fine grind, and Worth it for this recipe.

    2. I baked these and you said they were supposed to slightly jiggle, but mine seems a little runny in the center but a little firmer on the outer edges. Is this supposed to happen?

  2. I made this and the creme brulee was too sweet. Had to throw it away. I’ll try again with very little sugar.

    1. Oh no! I’m so sorry to hear that! Did you make sure to separate the sugar? Only 1/2 cup goes in the brûlées and the rest is used as topping (which you can always use less of depending on how crunchy you like the top!)

    2. 5 stars
      Second time making these
      Had a friend who is very picky about his creme brûlée
      He couldn’t get enough
      Very tasty and a perfect end to a good meal

  3. 5 stars
    My mom has long talked about her grandmother’s custard and loving creme brulee .They took a trip to Bonaire two years ago and still tell the tale of trekking all the way across an island to eat at the French restaurant – the highlight of that meal? Creme brulee. I decided to make this for a family meal recently, and my mom and sister both asked for the recipe. It was a definite hit!

  4. 5 stars
    The creme brulee was awesome, I made 4 ramekins and used 2 separate pans to cook them. 2 of them turned out perfect and 2 were runny. What happened??? This was my first time making this. Could it have happened when I torched the sugar in the end? All four seemed fine before I did that.

    1. So happy to hear you enjoyed it! Strange about the different pans. Were they on different racks in your oven? Also were they both chilled long enough? It seems like it might be different/varied heating in your oven, but could also be a too short of chill time.

  5. 5 stars
    This must be the recipe I’ve been looking for. Your brulees look amazing, and the recipe looks easy. I’m gonna make them this morning and hopefully they’ll be ready by this afternoon when my friend is coming by. I’ll report back later as to how successful I was. Thanks so much, Chelsea. Including a video is a fantastic idea!

  6. When you are letting it cool completely to room temperature is it suppose to cool in the water bath ? Or outside the water bath ?

  7. 5 stars
    This looks so delicious! I forgot about creme brûlée until I had it in Spain about a year & a half ago & thought whoa this is SO good. I might need to make this for dessert the next time we have another couple over for dinner!

  8. This truly *is* the best creme brulee everyone in my family has ever eaten. 1) We’ve eaten a lot of them before and 2) my teenage son made this for Mother’s Day! Quite easy.

    1. Ahhh I’m soo happy to hear this! Also what an awesome son! You must be proud. Thanks for your comment! 🙂

  9. 5 stars
    I love creme brulee, but have always been afraid of making it – I thought it was super difficult. You explained it so well, and it wasn’t hard at all! Turned out super yummy, I look forward to making them again!

  10. 5 stars
    Made this for my wife and mom on Mother’s Day. It was a big hit! One small change was suggested to me which I did – added 1/16 cup Grand Marnier to the egg and sugar mixture. Thanks for a great recipe and excellent instructions and video!

    1. Ahhh what a good husband and son!! I’m sooo glad they enjoyed it! That sub sounds awesome, thanks for the tip! Thanks!!

  11. 5 stars
    You really need to make sure the ramekins are deep enough. 1 inch deep is what I use. The issue is that when you “brulee” the dessert, too shallow ramekin will allow the creme to warm and separate into a nasty goo.

  12. Baked them for 35 min ~ added 10, still runny, 10 more, STILL runny 10 more STILL RUNNY ~ JUST took out of oven and hoping they’ll firm up ~ UGH

    1. Hey Shelley, did you make any recipe substitutions? Did they end up firming up ok? And is your oven calibrated correctly? We make these often and haven’t ever had a problem with runny brulees!

    1. Honestly I’m not sure; I’ve never lived in a very humid climate so don’t have experience with that. Sorry, wish I could be of more help but hopefully someone else can chime in!

    1. I’m sure they can, I haven’t personally tested a time and temperature though. Sorry to not be of more help, hopefully someone else can chime in.

  13. 5 stars
    Great recipe! Si simple. Taking it a step further,
    I plan to use this as the custard for a brioche bread pudding.

  14. Hi Chelsea,

    I enjoyed your video about making creme brulee! I’m trying to work up the courage to make this lovely, tasty dessert for my family Thanksgiving. My siblings are excellent cooks and I really want to contribute a memorable, delicious dessert. I hope your Thanksgiving is marvelous!

    1. Hey Michelle, Thanks for your comment! You seriously have nothing to worry about! This recipe is sooo simple and SOOO DELICIOUS! It’ll be a total hit and you’ll wow your family!! 🙂

  15. 5 stars
    If I could give you more than 5 stars I would! I’ve made this a couple times now, it it comes out perfectly each time. My thanks to you…and your video! that really made a difference for me!
    I have to say that I added a touch more vanilla..only because I like it, but your recipe, and technique is spot on. I follow it to a T; the consistency of the custard was absolutely sublime.
    Thanks so much, your creme brûlée will be the star of my dinner party!

    1. Awe thank you so much Janice! So thrilled to hear you’ve had great results with this recipe 🙂 Thank you for the kind comment and review!

  16. 5 stars
    I used this recipe to make creme brûlée for Christmas dessert – my first time ever attempting it. My whole family agreed it was the best creme brûlée any of us had ever had! I added in some sugar in the raw for the topping. It was perfection. Thanks for the great recipe!

    1. I’m so thrilled to hear this was the best one ever! 🙂 Thank you so much for your comment and review Sarah!!

  17. 5 stars
    Making this for the second time in three days lol! My fiancé loves creme brûlée and said this is the best she has ever had! Thanks

  18. Hi!

    Could you double this recipe? I am wanting to make 6-6 ounce ramekins and am okay with getting rid of whatever is extra. I just don’t want to mess up the recipe!

    1. I’ve kept them (covered tightly) in the fridge for 4 days in advance before with no adverse reactions; I’ve never done longer than that so I’m not sure if it can stretch more.

  19. 5 stars
    It had been years since I had made creme brulee, and all of my cookbooks are put away in storage. So I chose this recipe and it was fantastic! The final product turned out just like I used to make. My only regret is that I can’t (or shouldn’t) have it every day. ☹️

    1. Hahaha I’m soo happy to hear this!! I definitely share the same regret! Thanks so much for your comment! 🙂

  20. 5 stars
    These are on another level amazing! Simple, yet so elegant! I like a thick layer of the sugar so I torch one layer, let cool for 30-60 secs then add another small sprinkle of sugar and torch again. Thank u so much for this recipe!

  21. I only have two 4 oz. ramekins. Can I store the extra filling in the fridge and then bake it the next day?

  22. I have a dairy allergy and I’m wondering if I could use coconut milk or coconut cream instead. Have you ever tried this and are there other modifications I would need to make if using coconut milk or cream? Thanks so much! So excited to try it as I love creme brûlée.

  23. 5 stars
    I’ve made this twice and it legitimately is the best! First time I didn’t realize you should get rid of bubbles, and learned that a quick torch over the surface before they go into the oven works like magic. They set beautifully both times otherwise and tasted superb – better than any I’ve been served in a restaurant. I followed the recipe exactly, only using a double boiler to heat the cream/vanilla/salt, and went with 6 4oz ramekins. Perfection, with just the right ratio of custard to crust. Thanks for making this intimidating dessert accessible and still excellent.

  24. The foam from beating the sugar and yolks together formed a crust on top.
    It’s a good idea to strain the mixture into a jug for easy pouring…I remembered that from a previous recipe. It’s a very sweet custard so next time I try it I will use less sugar. Thanks for sharing

  25. 5 stars
    Creme brûlée is one of my favorite dessserts but like you said, so expensive in restaurants and most disappointing when you get one with not enough topping or worse, it tastes eggy. I made this last night and it was the BEST!! I finally opened up my vanilla beans (and then made 6 jars of vanilla) and it was the most delicious and perfect dessert!!!

  26. 5 stars
    I am a classically trained chef, apprenticed in New Orleans, have worked in French Quarter restaurants as well as fine dining restaurants in Santa Cruz, Ca and Park City, Ut, but always shyed away from attempting to make creme brûlée’s, believing it was One of those things only an experienced pastry chef could properly prepare. Tried your recipe and was quite pleasantly proven wrong. I’m retired now, but enjoy cooking more now than when I used it as a means of making a living. I cook for friends and family now, and must admit that when they rave over my creme brûlées, I don’t let on how easily they were produced. Thanks for adding a great recipe to my repitaurie.

  27. 5 stars
    It’s my girlfriend Birthday and this is her favorite. So I am going to make it today. Question: Most recipes but foil on the water bath I see you do not right?

  28. 5 stars
    My daughter made this for her cooking class and neither she or myself had made this before. It was super easy and was absolutely delicious!

  29. 5 stars
    This is the BEST creme brûlée recipe! This dessert is a family favorite so I’ve made it quite a bit. Everyone agreed that this recipe was, by far, the best I’d ever made and better than any they’d had in a restaurant. Thank you!

  30. Hi, this recipe looks amazing. A couple of questions for you– I have various size ramekins but not enough of one size. Would it be okay to use various size ramekins? It looks like the baking time in the recipe is the same whether you do 4, 5, or 6 oz ramekins. I’m guessing perhaps the depth is more important to be consistent versus the amount of ounces it holds? Thanks and looking forward to making these!

  31. Miss Chelsea, my wife and I had a mocha/chocolate flavor creme brulee once. Do you have any modifications to achieve this flavor with your recipe?

    Great recipe btw! Voted the best by my Family. I have tried at least 2 others and it was unanimously agreed that yours was best!

    1. Oooh that sounds delicious! I’ll add it to my list to experiment 🙂 So glad this was enjoyed I’m thrilled to hear it was the best 🙂

  32. 5 stars
    This recipe is amazing! My husband used his bbq torch and it’s perfect! My son ask if we can make this for breakfast! Lol 😂

  33. Terrible video. I don’t know about other people however I don’t want to watch you I want to see what you are doing. Please close ups of your techniques.

  34. 5 stars
    Your recipe was the first crème brûlée recipe I ever tried, and it was SO EASY. I couldn’t believe I mastered this dessert in one try, and now I make it all the time. I’ve used vanilla pods, and also extract when I ran out. I whisk everything by hand, but that’s just personal preference. The key is all about the “temp” – use room temperature eggs, don’t boil the cream, and be sure to temper when adding it to the eggs. I add a little less than your recipe states at a time, whisking constantly, and it turns out great every time! Thanks for the details in this – it really helps!

    1. So thrilled to hear you’ve loved and been successful with this recipe! Thank you so much for taking the time to leave a comment 🙂

  35. 5 stars
    Amazing recipe! First time making creme brûlée, and this recipe was so easy to follow, and has so much flavor! Thank you!!

  36. I’m getting ready to make the recipe for the first time and I’m so excited but I’m bummed because I could only find 9 oz ramekins at the store. Any suggestions for using such a big ramekin? More cooking time maybe?

    1. I’d watch bake time carefully! I’ve never tried creme brulee in that big of a ramekin so I’m not sure how it will do; sorry!

  37. 5 stars
    My very favorite dessert and one that I make frequently. Gives that sense of a little taste of sweet without being over filling

  38. 5 stars
    This was so good! Better than any restaurants cream brûlée that I have had, this will be my go to recipe for sure.

  39. Hi Chelsea, First and foremost I love your recipes. Chelsea, if I wanted to add grand marnier for that extra orange flavour, would you recommend and if so how much?

  40. 5 stars
    After having creme brûlée on a Caribbean cruise, I was determined to find a recipe to make amazing creme brûlée at home. I finally found it!
    This recipe, made with fresh, organic ingredients makes an incredible creme brûlée.

  41. 5 stars
    Forgot to rate the recipe before, but truly fantastic. Made for thanksgiving, even my 14 yo stepson loves it. Just curious though, how do you keep the vanilla seeds suspended, mine all sink to the bottom of the ramekins.

  42. 5 stars
    I have been making this recipe for a few years now. It is my boyfriend’s favorite! I’ve also brought it to a few events and people are always so impressed! This recipe is full proof and so easy, in my opinion!

  43. 5 stars
    I’ve made this recipe a bunch of times and always get so many compliments on it. Love it!! Thank you for sharing

  44. 5 stars
    Quite literally the best creme brulee!
    I always make this when we have company coming over and let them all torch their own sugar on top, it’s always a huge hit! I also have to make it for many loved ones birthdays because it’s everyone’s favorite. All creme brulee recipes seem intimidating but Chelsea’s recipe and comments make it so easy!

  45. 5 stars
    I make the Crème Brûlée with my Boss! I find out Easy and delicious ! Very Appropriate for
    Special Occasion!!!

Never Miss a Recipe

[gravityform id="3" title="false" description="false"]