If you’ve ever wanted to master a foolproof Classic Crème Brûlée, this one delivers smooth, creamy custard and that iconic sugar crack every time. It’s elegant, cozy, and so much easier than it looks!
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What is Crème Brûlée?
Classic crème brûlée is a baked custard made from cream, egg yolks, sugar, and vanilla, all finished with a thin layer of caramelized sugar that hardens into a crisp shell. That dramatic crack when you tap the spoon is part of the fun, and it’s what sets this dessert apart from other custards.
Despite its fancy reputation, crème brûlée is simply a gently baked vanilla custard that relies on technique more than complexity. The water bath keeps the texture smooth, while the sugar topping adds a warm, toasty finish that balances the creamy base.
As an added bonus, this crème brûlée recipe is also naturally gluten-free, making it perfect for entertaining groups of guests with diverse dietary needs!
Ingredients You Need for This Easy Crème Brûlée Recipe
- Egg Yolks – We use just the yolks because they create a rich, smooth custard without making it dense. Separating them carefully helps keep the texture consistent from edge to center.
- Granulated Sugar – Sugar adds sweetness to the crème brûlée and transforms into that signature crackly topping when caramelized. Using regular granulated sugar keeps the flavor clean and classic.
- Heavy Cream – We love using heavy cream because it gives the crème brûlée its lush, spoonable texture. The higher fat content also helps prevent curdling during baking.
- Vanilla Bean Paste – This brings deep vanilla flavor along with those gorgeous specks throughout the custard! It’s an easy way to get vanilla bean vibes without splitting a whole pod.
- Salt – A small pinch of salt rounds out the sweetness and keeps the flavors from tasting flat.
How to Make Homemade Crème Brûlée
- Prepare the Custard Base. Whisk the egg yolks with sugar until the mixture looks lighter and slightly thickened, creating a smooth foundation for the custard.
- Warm the Cream. Gently heat the cream with vanilla and salt until it’s steaming and fragrant, making sure it doesn’t bubble or boil.
- Temper the Eggs. Slowly stream the warm cream into the egg mixture while whisking steadily, easing the eggs into the heat so they stay silky instead of scrambling. While whisking is necessary, avoid doing it too aggressively to avoid having bubbles form.
- Fill the Ramekins. If there is any froth on top of the mixture, skim it off to prevent bubbles in the custard. Then, pour the custard into shallow ramekins and set them into a baking dish, spacing them so the heat can circulate evenly.
- Bake Gently. Add hot water around the ramekins to create a water bath. Then, bake until the custards are set around the edges with a soft jiggle in the center, similar to gelatin. Using the water bath and keeping the temperature relatively low will prevent the crème brûlée from over-baking or turning out grainy.
- Chill and Set. Remove the ramekins from the water bath and let them cool before refrigerating so the custard fully firms up.
- Caramelize the Top. Sprinkle sugar evenly over each custard and caramelize it with a torch until melted and golden. Prevent burnt sugar by moving the flame continuously and stop as soon as the sugar melts and turns golden brown.
- Serve. Let the sugar topping harden briefly, then serve your classic crème brûlée and enjoy that first satisfying crack!
Variations on this Crème Brûlée Recipe
- Citrus Zest – A touch of orange or lemon zest brightens the crème brûlée and adds a fresh aromatic note.
- Espresso – Stir in a little espresso for a subtle coffee flavor that pairs perfectly with vanilla.
- Chocolate – Melt dark chocolate into the warm cream for a deeper, cocoa-forward version.
- Coconut – Swap part of the cream for coconut cream to add a gentle tropical twist.
- Lavender – Infuse the cream with culinary lavender for a lightly floral finish.
- Vanilla Bean – Use a split vanilla bean instead of paste for an even more classic presentation.
Can I Store Leftovers?
Once the sugar topping is torched, it will soften over time, so serve crème brûlée right after caramelizing the top.
Store refrigerated custards (without the sugar topping) for up to 3 days — it’s a great make-ahead dessert for dinner parties.
Freezing isn’t ideal for crème brûlée since the custard can become watery once thawed. However, you can freeze it for up to 1 month if needed—just expect a slight texture change.
Common Questions about Crème Brûlée
Yes, the sugar can be caramelized under a broiler, but it requires close watching since the sugar can burn quickly.
A runny custard usually needs more time to set, while an overcooked one may look puffed or grainy from too much heat.
Yes, any shallow, oven-safe dish can work, though ramekins help with even baking and make for a pretty presentation!
Granulated sugar is most common for classic crème brûlée, but superfine sugar melts a bit faster and can create a thinner crust.
More Dessert Recipes
If you’re in the mood for more creamy, cozy desserts that are just as irresistible as this easy crème brûlée, we’ve got plenty to keep your spoon busy. These favorites bring big flavor — you’ll want to make these again and again!
Chocolate Pots de Crème
Muhallebi Amardeen Pudding
No-Bake Strawberry Cheesecake Squares
Creme Caramel (Flan)
Crème Brûlée Recipe
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Ingredients
- 5 large egg yolks room temperature
- 1/2 cup granulated sugar
- 2 3/4 cup heavy cream
- 2 teaspoons vanilla bean paste
- Pinch of salt
Instructions
- In a medium mixing bowl, whisk egg yolks and sugar.5 large egg yolks, 1/2 cup granulated sugar
- In a pot, combine heavy cream, vanilla bean paste, and a pinch of salt. Heat up over medium-high heat just until scalded. Do not boil.2 3/4 cup heavy cream, 2 teaspoons vanilla bean paste, Pinch of salt
- Transfer the hot heavy cream into a vessel with a spout. This will make the next step easier!
- Slowly pour the heated cream into the egg yolk and sugar mixture. Make sure to whisk constantly throughout this process to prevent the egg yolks from curdling.
- Note: the sugar in the egg yolk mixture will help the eggs withstand the heat, but it is extremely important to pour slowly and whisk the entire time. Egg yolks need to be exposed to the heat gently in order to prevent them from turning into scrambled eggs.
- Distribute the creme mixture into shallow ramekins (8 oz) and arrange them in an oven safe baking dish.
- Pour water into the baking dish around the ramekins. You want the water to come about halfway up the side of the ramekins. Be careful not to get any water in with the custard base.
- Place in the oven at 300 degrees Fahrenheit, and bake until set about 30 minutes. Careful not to over bake, you want them to have a a slight jiggle. *If it jiggles too much then it will be runny, if it does not jiggle at all then it is over baked!
- Remove the creme brûlée from the oven and carefully remove out of the water bath (otherwise it will continue to cook) let cool completely. Refrigerate for at least 1 hour or overnight.
- Sprinkle sugar on top of each individual creme brûlée.
- Toast the sugar with a blow torch until the sugar turns a deep golden brown.
- Serve!
Video
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I noticed that you started with 6 (not 5) egg yolks…any special reason? Thank you
Hi Jennifer,
Thanks for your question! We have adjusted the recipe card since we made the video so we do recommend using 5 eggs, but you can still use the video as a reference for technique. We hope that helps!
xo,
Alia & Radwa