This Vanilla Creme Brulee is surprisingly easy to make! It starts with a simple, not-too-sweet custard made with 5 ingredients: heavy cream, egg yolks, sugar, salt and vanilla (I recommend vanilla beans or vanilla bean paste, but extract works too). The custard is divided between ramekins, baked low and slow in a water bath, and chilled. To finish, a thin layer of sugar is blowtorched into a crispy caramel coating on top, and the contrast with the rich, creamy custard is honestly unreal. It is the ultimate make-ahead party dessert - all you need is 10 minutes of active work and a little patience!
I've made this recipe four times over the past few months, and it's become a go-to whenever we have guests. Each time I make this, it turns out perfectly and gets rave reviews. I haven't messed it up once (which is saying something!). Huge thanks for such a fantastic recipe!
- Rosemarie, ★★★★★
Not only is this one of my most popular recipes, it is also a personal favorite. I even made it on live TV recently, and when I tell you everyone on set was fighting over it, you best believe me! It is my go to dessert when I am short on time, but when I really want to impress, I take it up a notch with my incredile Creme Brulee Cheesecake instead.
Video tutorial
Here's a video tutorial in which you can see this recipe in action:
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5 simple ingredients
Here are the ingredients you need, and what to look for:
- Heavy cream - some recipes use a combination of milk and cream but I like to use just cream! You can use heavy cream, heavy whipping cream, whipping cream, double cream or fresh cream - as long as it has 35%+ fat content
- Egg yolks - I have tried making creme brulee with whole eggs to avoid waste, but it just doesn't work as well. So save those egg whites for a meringue, macarons, or an omelette! Cold or room temperature egg yolks both work
- Granulated sugar - or caster sugar works too
- Salt
- Vanilla - this is the primary flavor in this creme brulee, so I strongly recommend using good quality vanilla! The best option is to use a vanilla bean (cut it in half and scrape the seeds). The next best option is vanilla bean paste, but if you're unable to find it, a regular vanilla extract will do
Equipment you need
To make the perfect Creme Brulee, you will need two things you may not already have at home:
- Creme Brulee ramekins. These are different from regular ramekins as they are shallow and wider, giving a larger surface area for the sugar coating, so I do recommend getting them! These are the exact ones I used from Amazon. If you aren't able to get them, you can use regular 6 or 8oz ramekins, but the number of ramekins and baking time will vary
- Blowtorch. This is the best way to get the perfect crispy coating on Creme Brulee, and this is the one I used (under $20!). I know blowtorches are intimidating - I myself have always avoided them until I made this recipe. But they're actually pretty simple (and actually exciting) to use. Just make sure to read and follow all instructions carefully
Step by step photos
Let's quickly go over the steps with photos to help you visualize this quick and easy recipe:
What to do if you don't have a blowtorch
Blowtorching really is the ideal way to make Creme Brulee, but if you're in a pinch, here are three alternate options for you:
- Use the broiler. Pre-heat your oven with the broil / grill setting. Sprinkle a thin layer of sugar on the creme brulee, and place in the top rack of the oven. You will need to watch closely for a few minutes, and potentially turn the ramekin so the sugar gets torched evenly. This is the next best method, but it takes longer than using a blowtorch, which means the custard ends up getting a bit warm
- Use a hot spoon. For this method, sprinkle the sugar on the creme brulee in a thin layer. Then heat the back of a spoon on your stove, directly on the flame, and gently press onto the sugar. The heat from the spoon will melt and caramelize the sugar, but this will take a while and you will have to go back and forth
- Make a caramel instead. This is a bit more involved, but you can also make a wet caramel (see the one I made in my Creme Brulee donuts) and carefully pour onto the chilled creme brulee. Spread into a thin layer by tilting the ramekin in different directions. This method works best when the creme brulees are very cold but the caramel is hot, and the thinner the caramel layer, the better!
Pro tips before you make it
Here are some tips that will help you perfect this simple recipe:
- Whisk the custard gently! Over-mixing can introduce lots of little air bubbles which we don't want
- Pass the custard through a fine sieve mesh before adding to the ramekins. This will remove any little lumps and get the silkiest texture
- Use a paper towel to remove air bubbles. Air bubbles on top of the ramekins are not a big deal but you can gently dab with a paper towel if you want to be a perfectionist
- Don't overbake! Creme Brulee should be set around the edges but slightly jiggly in the middle when you gently shake it (straight out of the oven). Baking longer will result in a more eggy texture, while underbaking will result in a runny custard
- Don't be afraid to torch the sugar properly. It should become a deep golden color, and smell like caramel. It's ok even if it gets slightly burnt!
- Serve within 1-2 hours of torching. The crispy coating will eventually become more moist and chewy as it absorbs moisture from the custard underneath
The Perfect Vanilla Creme Brulee Recipe
- Total Time: 2 hours, 40 minutes
- Yield: 4 to 6 servings
Description
Easy, foolproof Vanilla Creme Brulee made with 5 ingredients and 10 minutes of work! Silky, creamy and not-too-sweet with a thin and crispy caramel coating.
Ingredients
- 1 ½ cups heavy cream or heavy whipping cream (360g)
- ½ vanilla bean pod (cut in half and scrape out the seeds) or 1 tsp vanilla bean paste (vanilla extract works in a pinch)
- 4 large egg yolks
- ¼ cup granulated sugar (50g) + more for the brulee coating
- Pinch of salt
Instructions
- Pre-heat oven to 300F (conventional / no fan), and put a few cups of water to boil. This will be used for the water bath
- Add the heavy cream and vanilla bean seeds or vanilla bean paste into a saucepan and stir. Place on the stove on low heat until the cream starts to simmer (not a full boil)
- Add egg yolks, sugar and salt to a bowl and whisk until the yolks break down (30-60 seconds)
- Once the cream is simmering, slowly pour about a fourth of it into the egg yolk mixture while continuing to whisk. This will temper the egg yolks so they don't curdle. Then add the remaining cream and whisk gently until combined. Don't overmix or whisk too aggressively as that will add too many air bubbles in the mixture
- Pass the custard through a fine mesh sieve to remove any lumps, and divide it equally between 3 8oz Creme Brulee ramekins, filling almost to the top (see notes for regular ramekins)
- Place the ramekins inside a larger baking tray, and carefully add boiling water to the tray (not cold!), avoiding the ramekins. I fill enough water so it goes halfway up the height of the ramekins
- Carefully lift the tray with the water and ramekins in it and place inside the oven. Bake for ~30-35 minutes, until the creme brulees are set around the edges but still have a wobble in the middle when you gently shake the ramekins
- Carefully lift the ramekins from the tray, and immediately transfer them to the fridge. Cool overnight (or at least for 2 hours)
- The next day, sprinkle a thin layer of granulated sugar on each ramekin so the custard is completely coated, and use a blowtorch to caramelize the sugar. Hold the blowtorch at a 45 degree angle and gently swirl it in little circles. Work one area at a time until the sugar melts and caramelizes into a deep brown color before moving to the next area
- Serve & enjoy! Creme Brulee is best eaten within 1-2 hours after torching; the caramel coating becomes sticky over time
Notes
- Ramekins: I strongly recommend using shallow Creme Brulee ramekins for this recipe. If you can't find them, you can also use regular 6oz or 8oz ramekins, but I would suggest dividing the mixture between 4-6 ramekins so the Creme Brulee is around 1" thick. This thickness gives the ideal ratio of caramel coating to custard. The baking time will need to be adjusted depending on what size of ramekin you use. Check for the set edges and wobble in the middle around the 20 minute mark for 6oz ramekins and 25 minute mark for 8oz ramekins, and bake longer as needed
- Make ahead and storage: Creme Brulee is an excellent make-ahead dessert. You can bake the custard and keep it in the fridge for up to 4 days, well covered. Then add the sugar and blowtorch it right before serving to maintain its crisp texture. After torching the sugar, you should consume the Creme Brulee within a few hours (keep refrigerated).
- Scaling the recipe: This recipe makes around 24oz of custard (enough for 3 8oz ramekins). You can easily double or triple all quantities to make more creme brulee - I recommend keeping each individual serving around 1" thick
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Zoha says
I hope you love it!
Joy says
Hello! Has anyone doubled this recipe - using 6- 8oz flat ramekins? 3 is an odd number for my party size. Thanks!
Gloria says
I tripled the recipe. I got 10
8oz ramekins filled!
Tammy says
Crème brûlée is very forgiving about ramekin size. I’ve had it in thin ramekins and bowls!
Izzy says
Hi! Would I be able to make this in a 9x11 tray instead? If so, what changes should be made to the cook time and temperature?
Zoha says
Hi! A 9x11 would be a much bigger quantity than this recipe. You will probably have to multiply all ingredients with 2.5x!
Sue says
Love it! Wish you had a cookbook!
Ani says
Wow
Pri says
This was insanely yum to make! I always thought that creme brulee would be hard to make but you made the recipe so easy to follow!!
Zoha says
SO glad to hear you enjoyed it!
Chef.manny says
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i love you chef manny
Michael Schertz says
I tend to like to torch right at the table before serving. number one it's part of the fun you can even give one of the guests to the privilege. number two just as the crispy top complement the creamy interior the heat of the top complements the coolness of the cream.
I like to add a little or both in fact of kahlua and bourbon to the cream. sometimes cognac will do as well
lastly I tend to add some of the sugar to the cream when I boil it first and then the rest of it to the yolks
it never fails to please
Zoha says
Thanks for all the helpful tips, Michael!
Amina says
I have made this recipe at least 6 times and it’s easy and delicious. Every raves about it and with Zoha’s detailed tips and tricks, it always turns out creamy and smooth.
Zoha says
Awww, this makes me so so happy. Thank you!
Rawley says
Thanks for the recipe. Any guess on cooking time for 4 oz ramekins? I’m basically tripling the recipe for a party.
Thanks!
Deb says
how do make a little thicken consistency?
Stephanie Espinal says
Great recipe! It came out so custardy, it was delicious and the perfect quantity.
Rachel says
Fantastic and simple. I messed up a little by over stirring and it still came out amazing.
Cindy says
I used this recipe to make crème brûlée for the first time and it came out almost perfect! I did over bake, I think, but the flavor was delicious. The recipe does not state to bring the eggs to room temperature before making, but is a rule of thumb. Overall, it was easier than I thought - but read through the recipe a few times before starting.
Leo says
I have made this recipe multiple times, it is so delicious. Absolutely a 10/10
_____ says
If I don't have a ramekin, what else can I make it in?
Jackie says
Hi! Can I use vanilla extract instead of the paste or bean? If so, would it be the same amount? Thanks!
Zoha says
Yes and same amount 🙂
JR says
I’ve made it many times and it is good
Zoha says
Thank you so much!
ANTOINETTE WYATT says
I can't wait to try this recipe. I've made egg custard pies for 30 yrs. for every family holiday, everyone looks forward to that treat, however I'm uncertain...do you serve the custard cold? If course I understand the crunchy topping but I've never tasted this dessert.
Thank You in advance
Happy Holidays- (they're on the way!)
Imagine Christmas is less than 90 days away! 😉
A.Wyatt
Kal-El says
Decent process. I’ve had better, but there is also many worse options.
Kelley says
Love making crème brûlée and this recipe is perfect if you want a delicious at home crème brûlée ❤️ everyone in my house demolished them 😂
Zoha says
Aww thank you so much, Kelley!!
Robert says
turned out great, if you just have liquid vanilla extract no vanilla paste or vanilla bean don't worry i just used the paste measurements for the vanilla extract and it came out great
Zoha says
Thank you, Robert!
Houston says
Pretty sure I’ve left a comment but just incase, anyway this is my go to recipe for creme brûlée cause this recipe guarantees a delicious end result if you do it correctly. I double this recipe cause I make larger batches when making this. It still turns out perfect. I also refuse to try any other recipes now cause this one is perfect 😂❤️
Zoha says
Aw, thank you SO much, Houston! 🙂 Means the world to me!
Rosemarie Dhavale says
I've made this recipe four times over the past few months, and it's become a go-to whenever we have guests—especially our kids' friends. It's always a delicious and fun experience for everyone!
Before this, I had never made crème brûlée, but the clear, straightforward instructions made it completely approachable. I even decided to invest in a blowtorch and some vanilla bean paste, and both were absolutely worth it. The depth of flavor from the vanilla bean paste is on another level compared to extract—undeniable and totally worth the extra cost.
Each time I make this, it turns out perfectly and gets rave reviews. I haven’t messed it up once (which is saying something!). Huge thanks for such a fantastic recipe!
Zoha says
I am so glad you like this recipe, thank you SO much, Rosemarie! Means the world to me!
Gia says
I made this recipe 3x and always easy and yum! Thanks for sharing!
Rachel says
Excellent recipe! I made twice and each time it tasted better and better! Everyone loved it!
Lydia says
Awesome!!! Just finished and it came out great!! Everyone loved it.
Scott Dorval says
I was using 4 ounce ramekins and I could only get three out of the recipe is written.
RR says
Do we have to cover the ramekin to put in refrigerator or open is fine too
S. B. says
just made the recipe, its currently setting in the fridge and looks excellent. I'll get back to everyone who might care about my not so important opinion
Zoha says
Your opinion is certainly important! How was it?
Alexis says
Wouldn't putting the hot ramekin from the oven directly in the fridge cause it to shatter?
Zoha says
Hasn't been an issue for me! 🙂
Michael says
Made this to impress a girl and we both agreed it’s the best crème brûlée we’ve ever had
Zoha says
ah I am so glad to be of service!
Irving k ubri says
incredible recipe, make it yesterday!!
I used vanilla extract since im not sure where to find the other stuff and i used a bit more than I wanted and it came out perfect.
Zoha says
Amazing! 🙂
Sophie David says
This recipe looks amazing and I just wanted to inquire about how I must change the measurements. I am making this for me and a friend, so I will use imitation vanilla instead of vanilla extract (she cannot have alcohol, it is not halal). What way should I change it from the vanilla bean paste to adapt for this? Thank you.
Zoha says
Hi Sophie! You can use the same quantities and it should be totally ok 🙂 Also, Trader Joe's has a great alcohol free vanilla flavor with vanilla beans!
Beth H says
This was fantastic! Creme Brulee has always been my favorite dessert but! I thought it was difficult to make. It wasn't! We've made this several times since discovering it! We double the recipe because everyone wants more than one ramekin! Thank you so much for sharing this simple but delicious dessert.
Zoha says
It's so easy, isn't it!? So glad you liked it 🙂
Judy R Richardson says
Absolutely delish! Easy to follow. Will definitely make again.
Zoha says
Amazing, thank you so much!
idk says
tasty
Bryan says
PSA: please do not hold the ramekin while torching the Creme Brulee (like the lovely woman in the video). Human skin does not respond well to being torched 🤪
Zoha says
You're right, thank you haha
Katie says
it turned out amazing 👏
Zoha says
Wooo!!
Nana says
I have been looking for the perfect Creme Brulee recipe and I just found it!
Perfectly creamy and so delicious. I doubled it and added one extra teaspoon of vanilla. Thank you so much!
Zoha says
Aw, thank you so much! Glad you liked it 🙂
Sofia Figlar says
Fantastic and super easy!
Zoha says
Great description! hah, thank you 🙂
David says
300 degrees for over an hour and they were still liquid. Followed to the tee. Cooling them now. I hope they at least taste good.
Zoha says
Hi David! They shouldn't be liquid after over an hour. Are you sure your oven is working fine? Did you use boiling or cold water for the water bath?
Raegan says
I have made this so many times it’s so good and easy to follow!!! Thank you!!
Zoha says
Making it 'so many times' — that is the ultimate compliment!! Thank you so much Raegan 🙏😍
Samina Dossaji says
hello ma'am..if don't have a blowtorch..please guide
Zoha Malik says
Hi Samina! There's a section in the blog post above which provides 3 ideas for what you can do if you don't have a blowtorch 🙂
Katie says
This was the creamiest, most delicious crème brûlée ever! This is a must try recipe! Anyone can do it! Thank you for your recipes!
Zoha Malik says
Thank you so much, Katie!
Sameen Khan says
Just made this for 20 people yesterday, tripled the quantity and it turned out perfect!!!!
Star of the show honestly, and so simple and quick to make.
Asma @ Bake with Zoha says
So so happy that you trusted the recipe so much that scaled the recipe to three times more without fearing a failure. That kind of trust keeps us going. 🙂
Mano says
Best crème brûlée of my life!
Michelle says
I’ve use this as my go to crème brûlée recipe. When making it dairy free, I use Country Crock dairy free heavy whipping cream and increase the egg yolks by 2 for the regular recipe. When making with dairy I make as is or add in some lemon zest for a change.
Zoha Malik says
Hi Michelle, that's very helpful information for any one who wants to make this dairy free - thank you 🙂