Crème Brûlée Recipe

An oval dish of crème brûlée with a caramelized sugar crust sits on a tiled surface, surrounded by scattered dried rosebuds and two partial dishes of crème brûlée. A beige cloth is partially visible in the corner.

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5 from 2 votes

Crème Brûlée Recipe

This creme brûlée recipe is luscious, creamy, and so easy to make!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: French

Keyword: 10 minute dip recipe, classic crème brûlée, creme brûlée, creme brûlée recipe, easy crème brûlée, easy creme brûlée recipe, french dessert, homemade creme brûlée

Servings: servings

Equipment

1 Large Pot
1 Whisk
1 Mixing Bowl
1 Whisk
1 Kitchen Torch
(4) 8 oz Ramekins

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

US Customary - Metric

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

Notes

Yields 4 - 8 oz ramekins. Feel free to use 6 - 6 oz ramekins.

Nutrition