I know, I know. You're thinking "Crème Brûlée? Really?" But hear me out before you scroll down. This is a fail-proof crème brûlée recipe that will blow your mind and change your life! Easy to make and... oh, and soo delicious! A classy dessert by far.
I remember a few years back we were going to this West End restaurant in London, belonging to one of the top chefs, just for this crème brûlée. It was the most amazing one I have ever had in any restaurant. Well, allow me to say, my version reminds me of that, exactly.
I have discovered the secret to why this is the best crème brûlée after only a few years of making it at home. Do you want to know the secret? I will reveal that a little later.
Crème brûlée, crème brûlée the love of my life, the love of my life. Oh, yes!
My love for custard is known and I could actually say very easily that I can never, but never, refuse anything with custard.
Have you seen that French movie Amélie? Well, you should watch it and I'm pretty sure you will develop a love for this beautiful dessert and that magical sound of a crème brûlée top cracking and then sink into that velvety, silky and so smooth custard. Hmmmmm, are you with me?!
What is Crème Brûlée?
Crème brûlée is that irresistible French vanilla dessert, silky, smooth, rich custard topped with a thin brittle pane of toffee, definitely a chic, fine representation of a dessert, no doubt about it.
The name comes from the French words 'Krem Bru Lei' which means burnt cream and other names of crème brulee are burnt cream, crema Catalana, or Trinity cream ( I love this one and I agree with this the most - it should be Holy Trinity).
Who invented this wonderful dessert?
The French chef Francois Massialot is the creator of crème brûlée and we are talking about 1691 (making it one of the oldest desserts). Francois was clearly a genius, he is definitely in heaven and will be blessed forever!
I mean..... look at this beauty, it cannot get any better in terms of a dessert, can it?
How to make Crème Brûlée
- Prepare egg mixture - Mix egg yolks with the sugar
- Scrape vanilla bean - To scrape the vanilla bean you will need to make a lengthwise incision. Using the back of a butter knife or any small knife, scrape the inside to remove the bean seeds.
- Infuse cream - simmer the cream and vanilla seeds over low heat for approximately ten minutes and set aside to rest for 40-50 minutes to get cool. This will avoid egg curdling.
- Make custard - Pour the cream into the egg and sugar mixture and whisk until combined.
- Fill ramekins - Fill the small ramekins or....some larger (restaurant style) oven-proof dishes and this is simply to get more joy in crackling the caramel, the best bit, right? Clever!!
- Water bath - Place ramekins in a deeper roasting pan and fill the pan with boiling water- the water level should be approximately halfway up the side of the ramekins.
- Bake 35 - 40 minutes - until the custard looks and feels set but still wobbly when gently shaken.
Tips for making a good creme brulee :
- Crème brûlée can be made in small ramekins, larger ramekins, or in a large ovenproof dish. It really depends on how you want it to be and look when serving it. Personally, this dessert should always be made in a fairly large dish. Large enough for me to dip my head into or even go for a dive. Haha - I do love it!
- use the best cream available, the more fat the better this one comes out. Please don't even think for a second about cutting any corners or any fat percentage. This is a lush, indulgent, and totally delicious dessert and it should stay this way.
- if you don't have a blowtorch (most people don't own one but if you do I'm impressed) the oven grill will work perfectly. Set this on and place all the ramekins or the oven dish under the grill after sprinkling the sugar on top.
- Keep an eye on it all but it should not take longer than 2 min. It all depends on how high the grill has been set to but also how close this is to the actual grill, I recommend a good 5 to 10 cm distance. Definitely keeping an eye on this it's a great idea as the sugar does caramelize pretty quickly.
FAQs
Please do not be put off making this amazing creamy dessert at home because you don't have the right tool for caramelizing the sugar topping. Don't worry for a second if you don't have a blowtorch, it can easily be done by using an oven grill. See recipe notes for more details.
The custard is made with heavy cream, eggs, sugar, and vanilla but the main ingredient is heavy cream or double cream. This has to be a good one, the quality of the heavy cream in this dessert is paramount.
Since this recipe only uses egg yolks, keep the egg whites for later use and there are many things you can make with egg whites such as meringue, marshmallows, or an omelet or a quiche where extra egg whites are always welcome.
Oh, absolutely! crème brûlée can be made quite ahead of time, even the day before so if you decide to make it ahead at step 6 you just place it in the refrigerator and serve it whenever needed.
When it comes to the taste of crème brulee there are variations but traditionally, this dessert only contains milk, eggs, cream, sugar, and vanilla, but sometimes flavored with lemon, coffee, butterscotch, or even cinnamon.
The flavor of crème brulee is very similar to crème caramel or baked custard but this is definitely the richest in terms of texture and taste.
There is not much you can change about a dessert like this apart from flavors but there is something that you should never forget to add. That is salt. A pinch of salt. I totally believe it is the salt that makes this a complete divinity. Salt is what makes the difference giving it a proper definition and enhancing the flavors. Mmmm Perfection!
And, the best part
I'm so sure you will totally agree with me on this one...
The best part of a crème brûlée, to begin with, is the cracking of the caramelized sugar on top… Mmmmm!!!
Creme Brulee is an excellent make-ahead 4 main ingredients dessert to make for any occasion, especially an elegant dinner party, it will definitely impress.
Indulging in this creamy deliciousness....how good is this?
It is amazing what a few ingredients can deliver and this dessert is definitely a stunner. Simple and beautifully creamy and so velvety, decadent and LUSH.
Other desserts you may like:
- 17 ultimate chocolate desserts for all tastes
- Gorgeous cake pops
- Banana caramel cream dessert by Glorious Treats
- Mascarpone tiramisu dessert
Grab a spoon now and let's get on with preparing this cracking dessert. Enjoy!
Crème brûlée -the best and the simplest dessert
Equipment
- pan
- Whisker
- glass bowl
- ramekins
Ingredients
- 500 ml double cream (6.91 fl oz)
- 1-2 vanilla pod I used 2 smaller ones
- 80 g of sugar plus 40 extra for topping (2.82 oz)
- 5 eggs yolks * see recipe notes
- 1 pinch salt
Instructions
- Start by preheating the oven at 150°C or 300°F.
- Separate the egg yolks from the egg whites.
- Into a bowl whisk the egg yolks, a pinch of salt and the sugar together until it's nice and homogeneous. Do not overmix. Set aside.
- Split the vanilla pod(s) with a sharp knife all the way down through the middle and scrape the seeds out with the blade of the knife. Cut the vanilla beans pods into chunks. Add to the cream.
- Place a pan over medium heat and pour in the cream. Bring this to boiling point but do not allow it to boil.
- Pour the cream over the egg and sugar mixture. Whisk this together until it feels that the sugar has completely dissolved. Discard the vanilla pods at this point if you have used them.
- Pour the crème brûlée mixture into ramekins (or one dish) and put those into a deep baking tray.
- Pour hot water until the water will reach halfway up the ramekins (submerging these or the one dish). This is called a bain-marie. It is best to pour the water after placing the tray into the oven - it may be easier.
- Bake these for about 35-40 minutes at 150°C /300°F or until they are set firm but still jiggle in the middle.
- Allow to cool and if you don't serve them immediately refrigerate them right up until serving.
- Just before serving sprinkle over the rest of the sugar and use a blowtorch to caramelize the sugar into a thin top layer.
Nicole says
I love, love, love Creme Brulee! If I see it on the menu somewhere, I get it, no matter what. My experience with making Creme Brulee has never been successful, so I might just have to try yours, as you make it sound so simple! Plus, I'll take any excuse to use my kitchen torch!
Brianna says
I am obsessed with creme brulee and your recipe turned out great! The fresh vanilla beans really make this speacial.
Naiby says
When you think of crème brûlée, you always think it's difficult to make.. But now I know it's not at all. Just 4 ingredients and in one bowl? My kind of recipes.
Jen says
This really is the best dessert and it is so easy to get wrong but, with this recipe, I felt like such a pro. My guests were delighted and begged me for the recipe! Thanks for sharing
Katie Crenshaw says
Creme brûlée is one of my favorite desserts. Great tips on how to make it perfectly. Your recipe is perfect! There is no reason not to make it at home.
Amanda Dixon says
Creme brulee is my absolute favorite, and this was fabulous! The custard was so luscious and creamy. It's the perfect dessert when you need something impressive, but it really wasn't hard to make.
Amy Liu Dong says
I have never made a Crème brûlée ever. Crème brûlée is one of my favorites desserts and I am glad that I can now make this at home. Thank you
Linda says
I have a love and hate relationship when it comes to creme brulee; however, you make this sounds so easy to make. Can't wait to try this recipe!
Ramona says
Haha, I wish I had an I'd love to hate relationship with creme Brulee - yep, sadly I love it too much.;-)
Amanda says
Hi, I had some double cream about to expire and crème brûlée is one of my favourite restaurant desserts so it’s in the over as I write. Reading the list of ingredients I realise I forgot the pinch of salt. Probably because it isn’t included in the step by step. Do you add it to the heating cream or to the eggs with the sugar? Or doesn’t it matter?
Ramona says
Hi Amanda,
I am so sorry I have not seen your message until now, it was sent to spam for some odd reason. Thanks for pointing that out, I will add the salt to the step-by-step now. To be honest you can add it any time but I suggest adding it to the eggs and sugar. I hope it all came out beautifully for you - it is my favorite dessert.
Amanda says
It turned out well but next time (I have double cream again that was meant for scones I didn’t make) I will try the salt addition. Something was different from my restaurant experiences (I am French) and I have now realised what it is. They serve crème brûlée in shallow dishes (2-3cm deep) that are maybe 3 times the diameter of a ramekin (see link) That of course increases the ratio caramelised top to cream, not to mention the caramelised surface. You might want to try...
https://www.kochform.de/Kuechenprofi-Creme-Brulee-Schalen-6er-Set.htm
Ramona says
Thanks Amanda,
I know exactly what you are saying. I am more after the custard but the caramelized top is to die for too 😉 and it makes perfect sense to increase its surface.
Effie says
I never considered even making my own creme brulee despite being my favorite dessert until I came across your recipe with the stunning pictures when I actually decided to give it a try. It is a shame I cannot share my picture with you here but it came out amazing. Texture-wise and set really nicely. WOW I was soo impressed but it is actually your recipe that has now given me the confidence to try again and give a surprise to my mum and my partner. They are bot crazy about creme brulee too. Thank you so much for sharing this wonderful recipe Ramona! So easy to make, to follow and unbelievably delicious. I'd give it a 10* if I could for sure!
Ramona says
Thank you so much dear Effie. It is very easy to make dessert and probably the best dessert ever if you ask me too. I am a custard head myself so it is an easy one to judge here too. Thank you again.
Helan says
Thanks for sharing this. What an easy and amazing dessert! My family absolutely loved it and I will be sharing this creme brulee recipe now with my friends too. They will love it.
Sharon says
I haven't seen Amelie but I agree with her on custard! This recipe was fab - I splurged on the BEST cream and you were right about that one. Thanks!
Deborah says
I made this over the Christmas holiday with a few minor adjustments to suit my diet and it came out spectacular. Your photos are also so beautiful. I couldn't be happier with this recipe.
Ramona says
Thank you soo much for your feedback dear Deborah, I’m so glad you liked the recipe and you could adjust it to your dietary needs 🤗 Happy holidays!
Amanda Dixon says
This creme brulee was perfect! The custard had the most wonderful silky texture. It was the perfect decadent dessert! I'm already looking forward to making it again.
Ramona says
Thank you so much, I am so glad you liked the recipe 😉
Cindy says
I love how easy it is to follow your recipe. This looks so delicious - my mouth is seriously watering right now and I'm debating if I should start making this right now even though it's late haha. I also love the glass ramekins you use! Where did you get them?
Jar of Lemons says
This is a fantastic recipe! So simple, yet so delicious! It doesn't get much better than this!
Ben M says
Everything about this recipe is spectacular. Who doesn't like Creme Brulee? I do and this recipe is easy to make and follow. Best of all, it is super tasty. Thanks for sharing.
Marisa F. Stewart says
I always thought that this custard dessert would be a bit fussy to make but was I ever wrong. I made it the other evening -- and yes I have one of those cooking torches -- and it was a breeze. My daughter and husband were over for dinner and I made it for dessert. It was a huge success. This is a go-to dessert that impresses but is simple.
Mama Maggie's Kitchen says
Yummy. Yummy. My mouth is watering right now! I want to eat this Creme Brulee right at this moment!
Eva says
Yes! YES! I blame Amelie now for justifying the pleasure I feel when cracking the top of creme brulee!! Didn't that movie unify all of us lovers of small little pleasures? But also, yes - the contrast of the creamy custard after that crunch. Honestly I don't know which one is better. Can't wait to try your recipe, got my mother-in-law coming over for the holidays and this requires a great dessert. Gonna buy that 40% fat cream and enjoy it!
Anna says
Creme brulee is one of my all-time favourite desserts, and your version was one of the best ones I've ever made! The texture was super smooth and so wonderfully creamy! The whole family enjoyed them and we are definitely going to be making it again very soon!
Ramona says
Thank you so much dear Anna! You have made my day! I am soo glad you have liked the recipe, it is a great creme brulee recipe that I have been using for years and it comes out perfect every time.
Aleta says
Wow, crème brûlée is really this easy to make?! How have I never done it for myself before?! I know exactly what I'm making for Christmas dessert this year, especially because it will just be my husband and I (and our two littles). It will be an extra special treat for a lonelier Christmas.
Ramona says
Thank you Aleta, anything to make our Christmas a truly jolly one this year- we really deserve it!
Candice says
This really is the best dessert... and it's so simple! I really appreciated your instructions. It came out perfect and was so good!
Marta says
My daughter LOVES crème brûlée. I'm planning to work through this recipe with her so she can learn to satisfy her craving (and mine) whenever she chooses. Thanks for sharing.
Halimeh Salem says
That looks and sounds so delicious.
Kay says
The picture sold this recipe to me straight away, amazing photo 😉
Now for the recipe, it was delicious, using the vanilla pods just gives so much flavour, I and the family absolutely loved this recipe and we will be making this again very soon!!
Thanks for sharing:)
Ramona says
Thank you so much Kay!
Sharon says
So delicious! I can't decide which is my favourite part though- eating it or blow torching the sugar. 😉
Ramona says
HAha! I am with you Sharon!
Choclette says
I've seen the movie, but I don't remember the dessert. Shocking I know as I adore crème brûlée. Yours looks so delectable I want to tuck right in. But it also looks almost too beautiful to break into - what a dilemma!
Ramona says
Ha ha, thank you Choclette, most kind!
Chandice Probst says
This is my favorite dessert recipe in the whole world! You are so right, easy but absolutely delicious!
Neha says
Oh I always thought creme brulee was super tough to make, but you make it sound so easy! I can't wait to give this a go.
Lori | The Kitchen Whisperer says
Oh how we love creme brulee here! That first crack of the sugar coating with the spoon is the best ever! Your photos are stunning and so beautiful! This is always the most perfect dessert and always a crowd pleaser. Thank you so much for sharing!
Eileen Kelly says
This creme brulee is absolutely delicious. It was super creamy and a big hit at our family party last night.
Ramona says
Yay, success! Thanks you so much dear Eileen!
Leslie says
I could not agree more with you on the fat content with the cream! Definitely NOT worth cutting corners on that! Your recipe looks DIVINE!!!
Beth says
This creme brulee would make such a perfect ending to a festive meal - and I love how easy it sounds from your recipe. I don't have a torch so was happy to see the broiler instructions.
Amy says
Absolutely gorgeous photography and it just made me want to jump into the screen to grab one! I have never attempted creme brulee but have always wanted to and your recipe looks very manageable. And yes, the best part truly is when you crack the caramelised sugar on the top!
Andrea says
I’ve always been afraid to try creme brûlée since it seems so intimidating, but you’ve given me courage to give it a try. It’s one of my favorite dessert! Thank you!
Kerri says
Creme Brûlée will forever and always be my favorite dessert! I love your version and cannot wait to try it!
Ramona says
Thank you Kerri.
Shelley says
I absolutely adore creme brulee and custard desserts, too! I love that your recipe is so very simple and straight-forward but yields such wonderfully gorgeous results (OMG your photos are lovely)! Just divine!
Ramona says
Thank you so much dear Shelley 😉
Katerina says
These do look lush indeed, Ramona! I love a good creme brulee and these ones look so good! Your photography is just mouthwatering! Thanks so much for sharing this recipe.
Stine Mari says
I never refuse any kind of custard either, and this crème brûlée looks so inviting and utterly DELICIOUS. Can't wait to crack it open 🙂
Deb says
Creme Brûlée looks amazing. My family just loves it. I love your glass serving dishes. Where are they from?
Ramona says
Hi Deb,
Thank you so much. It’s such a beautiful dessert, right?
Here in the UK I got these from Gu desserts or have a look at supermarkets they might have some desserts sold in these glass dishes. ?
Cheese Curd In Paradise says
One of my all-time favorite desserts! I love the hard crackled topping it the creamy custard under. Yum! I have not tried this at home, but would love to!
Ramona says
Thank you Ashley 😉
Sandhya Ramakrishnan says
The creme brulee looks so tempting and I love your pictures! Makes me want to dig in and hear the top caramelized sugar crackle. This is perfect to serve as individual dessert during the holidays. Happy Holidays to you and your family!
Ben Myhre says
Simple is often the best, isn't it? That is one thing I love about this classic dessert. Thank you so much for sharing and this looks beautiful. I am loving the recipe and the photos.
Ramona says
Thank you so much dear Ben, I really appreciate your feedback. 😉
Michelle Cannon says
I have never had creme brulee, but it always looks so appealing! The ingredients make me think of egg nog. ? I'll have to try this one. Pinning it!
Denay DeGuzman says
What stunning food images! Creme brulee tops my list for delicious, special-occasion recipes for celebrating life. Yours looks amazing: creamy with a beautifully textured surface. Yum. Yum.
Ramona says
Thank you so very much dear Denay! Your comment has made my day! Absolutely! Creme brulee does top my list of fine desserts, delicious and super fit for special occasions but you know what? Every day it’s a special occasion isn’t it? 😉
Danielle says
Fabulous dessert that is great for a small group party! It looks amazing and I am sure it tastes like heaven!
Ramona says
Hi
Danielle, It really does taste amazing, definitely a must make and have 😉
Mahy says
I have been really excited about exploring the flavors of custard - every recipe that I've tried always turned out to be so delicious. Can't wait to try this crème brûlée!
Ramona says
Thank you so much Mahy, I love custard as much as you do but creme brulee goes a step beyond perfection 😉 I hope you will enjoy it as much as we do 😉
Leslie says
I have never made Crème brûlée bc I had this assumption that it was super difficult to make. I had no idea it was this easy!
Ramona says
Thank you dear Leslie, it is not hard to make but like with any custard, things can go wrong. The cream quality is important and it’s done ??
Pinelopi Kyriazi says
Your photography is stunning!! It makes wanna buy the ingredients and cook it nOW! 🙂
Ramona says
Thank you so much for your lovely feedback Pinelopi, I really appreciate it and I’m so, so glad you like it. ?