This is the Perfect Vanilla Creme Brulee Recipe: silky, creamy, and luscious with a thin and crispy caramel coating worthy of a fancy restaurant's dessert menu. And although Creme Brulee is often touted as a posh dessert sold, you'd be surprised to learn that it is actually extremely simple! You need just 5 ingredients including salt and vanilla, and 10 minutes of active work.
In recent years, Creme Brulee fusion desserts have become wildly popular on social media, such as Creme Brulee donuts (you should definitely check out mine!), cookies, cheesecake, and even pizza! Everyone always loves the ASMR videos of cracking the crust. But I feel like not enough people are making the actual dessert, and I'm here to change that. So if you've always been curious about Creme Brulee, this is your sign to actually make it.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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WHAT IS CREME BRULEE?
Creme Brulee is a popular French dessert which translates to "burnt cream", and proof of how good desserts don't have to be complicated. At the core, it is a velvety smooth custard made from egg yolks, cream, and sugar, subtly infused with vanilla. What makes it different is its signature crispy caramelized sugar topping, achieved by torching or broiling a thin layer of sugar until it forms a delicate crust. The creamy, rich custard contrasts beautifully with the crispy, slightly burnt caramel coating to create a wonderful blend of flavors and textures.
WHAT YOU WILL NEED
INGREDIENTS
For this recipe, you need just 5 basic ingredients which you should already have in your pantry (as always, exact quantities are in the recipe card at the bottom of this post):
- 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
- Egg yolks - I have tried making this dessert 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!
- Granulated sugar
- Salt
- Vanilla - this is the primary flavor in 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 instead
EQUIPMENT
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 ramekins, but the number of ramekins and baking time will vary
- A blowtorch. This is the best way to get the perfect crispy coating on Creme Brulee, and this is the one I used. I know blowtorches are intimidating - I myself have always avoided them until I made this recipe. But I found it quite easy (and actually exciting) to use. Just make sure to read and follow all instructions carefully
HOW TO MAKE THE PERFECT VANILLA CREME BRULEE
Now, let's get into the method. First, watch this quick video tutorial:
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Here are some important tips to make the perfect creme brulee:
- Make sure the cream isn't boiling all the way or too hot. You just need to bring it to a simmer
- Add the cream to the eggs slowly while whisking so the eggs get tempered and don't scramble
- Whisk gently and don't overmix! You don't want to whisk aggressively as that will add lots of little air bubbles and the texture won't be as creamy. You just need to whisk enough to get a homogenous mixture
- Pass the custard through a fine sieve mesh to remove any little lumps and get the silkiest texture
- Fill your ramekins almost to the top so the sugar can be easily torched. If you end up with some bubbles in your ramekins, you can gently place a paper towel on top to absorb them (this will also waste a little bit of the batter)
- Don't overbake! Creme Brulee should be jiggly in the middle and set around the edges when you take it out of the oven. Baking longer will result in a more eggy texture
- 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
WHAT TO DO IF YOU DON'T HAVE A BLOWTORCH
If you can't get your hands on a blowtorch, there are three alternate options for you:
- Use the broiler. Sprinkle the sugar on the creme brulee, and place in the top rack of your oven with the broiler on. You will need to watch closely, and potentially turn the ramekin so the sugar gets torched evenly. This is the next best method, but it does take 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 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!
FREQUENTLY ASKED QUESTIONS
Absolutely! Creme Brulee is an excellent make-ahead dessert. You can bake the custard a day or two in advance and refrigerate it, but it’s best to caramelize the sugar topping just before serving to maintain its crisp texture.
Absolutely! Creme Brulee is versatile. You can infuse different flavors into the custard base by steeping ingredients like lavender, citrus zest, spices, teas or coffee in the cream before making the custard.
This can happen due to the eggs cooking, or even due to the texture of the cream itself. Don't worry, just strain the custard and it should be good to go!
This is most likely due to underbaking. Creme Brulee is perfectly baked when it is set and firm around the edges but still has a wobble / jiggle in the middle when shaken. Additionally, it is important to chill thoroughly, ideally overnight, before diving in.
This is a sign of overbaking. Make sure you stop baking when the Creme Brulee is set on the edges but still wobbly in the middle.
While granulated sugar is commonly used, you can also experiment with brown sugar, demerara sugar, or even powdered sugar. Each sugar type will bring a slightly different flavor and texture to the caramelized crust.
Store the baked custards in their ramekins in the fridge for 4-5 days, well covered. After torching the sugar, you should consume the Creme Brulee within a few hours (keep refrigerated).
RELATED RECIPES
If you like this recipe, also check these out:
THE PERFECT VANILLA CREME BRULEE RECIPE
- Total Time: 40 min + cooling
- Yield: 4-6 servings
Description
The Perfect Vanilla Creme Brulee: silky, creamy, and luscious with a thin and crispy caramel coating worthy of a fancy restaurant's dessert menu!
Ingredients
- 1.5 cups heavy cream (360g)
- 4 large egg yolks
- ¼ cup granulated sugar (55g) + more for the crispy coating
- Pinch of salt
- ½ vanilla bean pod, or 1 tsp vanilla bean paste
Instructions
- Pre-heat oven to 300F (conventional), and put a few cups of water to boil. This will be used for the water bath
- Add the heavy cream and vanilla to 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
- 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 eggs 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
- Divide the mixture equally between 3 8oz Creme Brulee ramekins, filling almost to the top
- Place the ramekins inside a larger baking tray, and carefully add boiling water to the tray, 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 and place inside the oven
- Bake for ~30-40 minutes, until the creme brulees are set around the edges but still have a wobble in the middle when gently shaken
- Immediately transfer the ramekins to the fridge, and cool overnight (or at least for 4 hours)
- The next day, sprinkle a thin layer of granulated sugar on each ramekin, and use a blowtorch to caramelize the sugar. It should become a deep brown color. I find it best to hold the blowtorch at a 45 degree angle
- Serve & enjoy!
Notes
- I strongly recommend using Creme Brulee ramekins for this recipe. If you can't find them, you can also use regular 8oz ramekins, but I would suggest dividing the mixture between 4-6 ramekins so the creme brulee isn't too thick. The baking time may need to be adjusted depending on what type of ramekin you use, look for the firm edges and wobble in the middle
- If you don't have a blowtorch, read the alternate options provided in the blog post above
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Cuisine: French
Note: This post contains affiliate links.
Zee says
Thanks for such a detailed recipe with tips! This looks really easy and delicious, I am excited to try.
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!
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!
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!
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!
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!