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Creamy and smooth, the best Creme Brûlée is a classic vanilla custard baked low and slow in a gentle water bath, then finished with a thin, golden layer of caramelized sugar. My Vanilla Crème Brûlée recipe is easy to make with cream, eggs, sugar and vanilla. The burnt sugar topping is so fun to make.
This is hands down, the best creme Brulee recipe that I have found, and I’ve made about 7. My 6 year old daughter always asks for this and when I say I’m gonna try a new recipe she says, “no mommy, yours is the best.” I tell her it’s not my recipe but I am very thankful that a really nice lady shared it with us on the internet. Great job! We LOVE IT!
– Renee
Why This Is the Best Crème Brûlée
- Simple Tips: exact time range, water-bath depth, and an optional 170-176°F internal temperature target for consistent results.
- Reliable texture: bake until the center gently jiggles – smooth, never eggy.
- Crisp caramel top: superfine sugar melts into a thin, even crust.
There’s something so satisfying about taking the first crack at the top of Crème Brûlée. It’s a little therapeutic digging into this classic French dessert, like any bit of pent up aggression can be spent with one little whack of the spoon.
The Best Vanilla Crème Brûlée recipe is just that, the very best. And I say that because it’s creamy and light, sweet but not overly so, simple to prepare and, dare I say, fun to make. It’s also the most impressive dessert to serve for every occasion because it just seems so fancy, when it’s really not at all. Just a basic baked custard with a burnt sugar top. So simple, but so elegant.
Ingredients For Creme Brûlée
What I love about this easy Creme Brûlée recipe is made with simple ingredients and you probably already have them in your kitchen.
- Heavy Cream – As tempting as it may be to try and lighten things up a bit with something like milk or half and half, resist the urge. In order to have the creamiest, smoothest custard base possible heavy cream is the way to go. Heavy cream helps your custard become velvety and rich.
- Vanilla – Whole Vanilla beans are a bit spendy these days but it’s my preferred way to infuse flavor into your creme Brûlée. If you can’t find vanilla beans or are trying to keep costs down you can use a teaspoon of vanilla bean paste or pure vanilla extract. But since this is a special occasion dessert, you may want to try to seek out the beans.
- Sugar – For the custard base you can use regular granulated white sugar but for the topping, try to find Caster Sugar or superfine sugar as it melts a little smoother and much more quickly than granulated sugar. If you can’t find superfine sugar, you can use granulated sugar but your crust may be a little more granular.
- Eggs – Room temperature eggs will work best to ensure a creamy custard. To be sure your measurements are accurate use large eggs for this recipe. You will only be using the yolks for this recipe so save the egg whites for your favorite egg muffins or to make a fluffy meringue. If it’s around the holidays, make this Royal Icing! It’s amazing.
For the full ingredient list and instructions, see the recipe card below.
Equipment You Will Need
- Instant-read thermometer (optional but helpful)
- Six 4 – 6 oz ramekins
- Deep roasting pan (for the water bath)
- Kettle or saucepan (for hot water)
- Fine-mesh strainer
- Kitchen torch (preferred) or oven broiler
How To Make Creme Brulee
Classic Creme Brûlée can seem intimidating to make but it’s really simple and quick.
- Preheat oven to 300 degrees.
- Start the Custard – In a medium saucepan, whisk together the cream, vanilla and 1/4 cup of the sugar. Bring the mixture to a simmer over medium heat then remove from the heat and cool. Scrape the seeds out of the vanilla beans and stir into the cream.
- Temper the Eggs – In a medium bowl, whisk together the egg yolks and sugar until pale and frothy. While whisking, ladle 1/4 cup of the cream mixture into the egg yolk mixture until combined. Slowly add another 1/4 cup of the cream to the egg mixture to combine. Slowly whisk the egg mixture into the cream until combined.
- Fill the Ramekins – Arrange 6 shallow 6-ounce individual ramekins on a baking sheet or roasting pan. Divide the cream mixture evenly among the ramekins and place on the baking sheet.
- Make a Bain-Marie – A bain-marie is a water bath that ensures the custard bakes evenly. To do this, fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins.
- Cook the custard – Bake for 50 minutes or until set. Cool to room temperature then refrigerate.
- Make the topping – Sprinkle the top of the custard with the sugar covering the surface of the custard completely and melt with a kitchen blow torch until it hardens into caramelized sugar. Alternatively, you can melt the sugar under your oven broiler.
- Serve – Top with fresh berries and serve.
I made a Pumpkin Spice Creme Brûlée a couple years ago which I love just as much….it’s so great for Thanksgiving and Christmas!
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We love this Kitchen Torch for making creme brûlée but it’s also handy for so many other things like roasting peppers, toasting marshmallows, melting cheese and more.
Torch Safety:
- Let the sugar top cool 1-2 minutes before serving.
- Always brûlée on a heat-safe surface; don’t hold the ramekin while torching.
- Keep the flame moving in quick passes to avoid scorching.
Make-Ahead & Storage:
- Leftovers: Cover leftover Creme Brûlée and refrigerate 2–3 days. The topping softens as it sits.
- Make-ahead: Bake the custard and chill (without the sugar top) up to 2 days in advance.
- Before serving: Add sugar and torch within 1-2 hours for the crispiest top.
What is Creme Brûlée
Creme Brûlée is a dessert made up of a rich custard base topped with a crunchy shell of burnt sugar. Also known as Burnt Creme, burnt cream or Trinity Cream, classic creme Brûlée is normally served chilled and is warmed slightly by the creme Brûlée torch that is used to caramelize the sugar topping.
The most common is Vanilla Creme Brulee recipe which we’re making here today. It’s one of the easiest desserts to make and a fantastic make ahead dessert for holidays or special occasion….even if the special day is you survived a Monday.
Kellie’s Tips for Perfect Creme Brûlée
- Plan ahead – the Very Best Creme Brûlée recipe is best if made in advance. At least a day is optimal. This gives the custard time to chill and set up in the fridge. Just be sure to cover with plastic wrap before transferring to the refrigerator.
- Ramekins – Be mindful of the size of your custard cups. I used 6 6-ounce shallow ramekins with a baking time of approximately 50 minutes until they seemed set up. If you go bigger they will take longer to cook. So, if your custard is about 1 inch deep….baking time will be approximately 30 minutes…..2 inches deep and you’re looking at about approximately 50-60 minutes of baking time. Low and slow is the only way to go. The shallower your dishes, the better.
- Sugar – Don’t go too heavy handed when sprinkling the top with sugar for the brûlée step. And be sure to coat evenly for best results. You don’t want to leave the kitchen torch in one spot too long because it will begin to cook the custard beneath the sugar crust, and that’s no good.
- Bain Marie – aka the water bath for your creme brulee. It’s just a deep baking sheet, baking dish or roasting pan that is filled with a bit of water (only halfway up the sides of your ramekin). Don’t skip this step because it helps ensure your custard cooks gently without any hot spots that could scramble the eggs. AND be careful not to get any water in the custard mixture because it will cause your custard not to set up at all.
- Temper the Eggs – When adding the milk mixture to the eggs, be sure to do it slowly and whisking constantly so you don’t scramble the eggs. Pouring the hot milk into the eggs too quickly will result in very lumpy (and very egg-y tasting) creme Brûlée.
Variations and Flavor Ideas
- Vanilla-Bean Luxe: Use a scraped vanilla bean plus ½ teaspoon extract for layered aroma.
- Espresso: Stir in 1-2 teaspoon instant espresso powder to the warm cream.
- Citrus: Add 1-2 teaspoon finely grated orange or lemon zest; strain before baking.
- Chocolate: Whisk 2 ounces finely chopped dark chocolate into the warm cream until smooth.
- Bourbon: Add 1 teaspoon bourbon to the custard after tempering.
If you’re feeling really adventurous and maybe have some leftover Vanilla Creme Brûlée sitting around after your celebration, you should totally make these easy Creme Brûlée Chocolate Eggs.
And if you’re looking for a truly decadent vanilla dessert that’s more ready when you are, you should totally stock your freezer with this homemade Vanilla Ice Cream. It’s crazy insanely addicting. Rich, creamy and perfect, just like the Very Best Creme Brûlée recipe.
Want to see what else we’re testing out in our kitchen? Follow us over on Instagram.
More Easy Dessert Recipes
- The BEST New York Cheesecake Recipe
- Rich Chocolate Pot de Creme
- Easy Chocolate Covered Strawberries
- Super Rich Chocolate Cheesecake Recipe
- The Very Best Vanilla Pudding Recipe
Creme Brûlée Recipe
Equipment
- 1 kitchen torch
- 6 Ramekins
- roasting pan
- Instant Read Thermometer
- whisk
Ingredients
- 4 cups heavy cream
- 2 vanilla beans, split lengthwise (or 1 teaspoon vanilla extract)
- 1/2 cup granulated sugar
- 10 egg yolks
- 1/2 cup superfine sugar, granulated sugar can be used here but may increase cooking time
Instructions
- Preheat oven to 300 degrees.
- In a large saucepan, whisk together the cream, vanilla and 1/4 cup granulated sugar. Bring the mixture to a simmer over low heat (cream will begin to steam) then remove from the heat and cool to for 10-15 minutes.
- Scrape the seeds out of the vanilla beans and stir into the cream. Rinse the empty beans and reserve for another use.
- In a medium bowl, whisk together the egg yolks and remaining granulated sugar until pale and frothy. While whisking, ladle 1/4 cup of the cream mixture into the eggs until combined. Slowly add another 1/4 cup of the cream to the egg mixture to combine. (This step tempers the eggs and keeps them from scrambling when you mix them into the cream.)
- Slowly whisk the egg mixture into the cream mixture until thoroughly combined.
- Arrange 6 6-ounce ramekins on a deep baking sheet or roasting pan. Strain custard through a fine-mesh sieve before filling ramekins. Divide the cream mixture evenly among the ramekins and set ramekins in a roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the ramekins (BE SURE NOT to splash any water into the ramekins….POUR SLOWLY.)
- Bake the custard at 300°F for 25-35 minutes until edges set and the center gently jiggles (internal temperature will be 175°F on an instant read thermometer).
- Cool the custards to room temperature then chill 4–6 hours (or overnight). Brûlée with about 1 teaspoon sugar per ramekin just before serving.
- Before serving, sprinkle the custard with the superfine sugar and melt the sugar with a kitchen torch until caramelized. Alternatively, you can melt the sugar by placing the custard under the broiler until caramelized.
- Top with fruit, if desired. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The cream likely got too hot or the custard overbaked. Warm the cream just to steaming, temper slowly, and bake only to a gentle jiggle. Straining helps, too.
It needed a bit more time. Return to the oven in 2–3 minute bursts. Look for set edges and a soft wobble in the center (about 175°F internal if checking).
Superfine (caster) sugar melts the most evenly. If using regular granulated sugar, torch in quick passes and give brief rests so it doesn’t scorch.
Yes, use a shallow, oven-safe dish and extend the bake. Start checking around 35 minutes and use the same jiggle cue.
Absolutely, see my Variations below for espresso, citrus, chocolate, and bourbon ideas.
I was reading some of the comments and I want to apologize for the way people have become so unappreciative. I want to thank you for sharing your recipe with everyone on the internet. I have my ramekins in the oven right now! I can’t wait to try the finished result! I can already tell they’re going to be great! And I’m drying the vanilla bean pods for vanilla sugar! (Oh and a tip for vanilla beans: during the holiday season, my local costco stores -San Diego, CA- sells a package with 10 pods (2 glass tubes, with 5 pods each) for $20!!…such a steal!)
I also wanted to share with you that my dad recently had to have his stomach removed bc cancer had grown all over the lining of his stomach. He just finished undergoing his last round of chemo a week ago. Through this horrific cancer journey, he has lost almost 100 lbs and doesn’t have an appetite for much of anything…which is a result of the chemo, and a few other complications he has had. Anyway, THIS recipe is something he’s actually looking forward to trying!!!! So again, thank you so much! Any calories we can get in him (whether they’re “healthy” or not) are a major plus. And I’m guessing this recipe has a decent amount per serving (:
Oh and Kellie, don’t fret on the people who incapable of reading a recipe. Whether there are typo’s, or not, you’re sharing your recipes straight from your heart and soul. And if people want to be miserable and bring you down, let them be miserable on their own. I’ve found that when I feed into other’s negativity, they win. And you’re too beautiful to let the ugly in this world win!!
Sarah, you are so kind. I really appreciate your comment and love that you are able to share something delicious with your dad. This is my grandfather’s recipe so it is definitely near and dear to my heart, I hope it brings you as much joy as it brings to my family.
Came out great. First time making Creme brûlée, easy recipe to follow and tasted restaurant quality. Thank you!
Thank you so much! I’m happy you liked it!
You say to scrape the seeds out of the beans and rinse them to reserve for another use. How would you use them again? I was going to get vanilla beans but it was $16 for 2 beans.
Hi! I rinse them and then allow them to dry on a paper towel. You can, then, put them in a container of sugar to flavor the sugar or a bottle of cream for a simple vanilla cream. There are many other uses if you search online for them.
I was really looking forward to this recipe for Valentine’s Day but after 50 minutes I checked to see how it was cooking and it was still liquid. I watched the video and it shows to cook the custard but in the recipe it goes from combining the eggs vanilla and sugar with the cream mixture but says nothing about cooking it before placing in ramekin dish
The recipe works both ways but if you’re having some trouble getting the custard to thicken, put it in a saucepan and cook over low heat stirring constantly until it coats the back of the spoon. Then transfer to the ramekins and bake. It will get thicker when you bake it too but I like to get it to be pretty thick before I move on to the oven.
Did you cover it tightly with foil? That always works and is what I do! Also helps steam it so it doesn’t curdle 🙂 I hope that helps. I do it and they come iut perfect every time but I would check after 40 mins if you use foil
This recipe has a lot of errors and is frustrating to follow, especially if a beginner is reading it. First issue starts in step 2 where it says to cool cream to room temp – why then in step 4 are we slowly mixing the cream into egg mixture if it’s room temp? Step 5 doesn’t make sense either if all the cream is already mixed into the egg. Step 6 would mix up a beginner using a baking sheet because what baking sheet goes half way up a ramekin? You need a deep dish like what would fit a casserole. Last fix that needs to be made is we baked at 40 minutes and it was a couple minutes too long. Can you go wrong with egg yolks sugar vanilla and cream? Likely not. It turned out great but I am an intermediate baker and corrected these errors as I went along.
Hi Celeste, there are no errors in this recipe and it’s worked well for many others that are even beginner cooks. I even included a guide on cooking times for different size ramekins. Also, I mentioned a deep sided baking sheet OR a roasting pan for the Bain Marie. The cooling of the cream to room temperature is to ensure that anyone making the recipe doesn’t accidentally scramble the eggs. There’s a full recipe video showing how to make it should you need further assurance this recipe works well as written. Thanks for your comment!
Saw that you updated and fixed the recipe!
I pointed out errors and she deleted my post. I made the crème brûlée. It was very good so I will give it 4 stars. Attitude 0 stars
I didn’t delete your post, it went into moderation due to trolling. So, maybe you have the attitude. Merry Christmas, glad you liked the recipe that was riddled with errors according to you.
Step 2 says to put the cream VANILLA and sugar in pan……Step 3 says to scrape vanilla beans and put in cream mixture? I am taking step 2 as a misprint and will add the Vanilla in step 3. I hope this is correct? We shall see
So; I watched the video and you didn’t use vanilla beans; you used the paste and added it in step 2? So I am now assuming step 3 is not needed? More confused now. Lmao
I talk about using a vanilla bean and how they’re expensive so you can use vanilla or vanilla bean paste. Sorry for the confusion and your selective hearing.
It’s not a misprint if you used vanilla extract or vanilla bean paste, obviously you don’t have to scrape the vanilla beans and put in the mixture. If you’re using a vanilla bean, you put it in the cream and simmer….THEN you scrape the caviar out of the vanilla bean pod and add it to the cream mixture but remove the pod.
This is hands down, the best creme Brulee recipe that I have found, and I’ve made about 7. My 6 year old daughter always asks for this and when I say I’m gonna try a new recipe she says, “no mommy, yours is the best.” I tell her it’s not my recipe but I am very thankful that a really nice lady shared it with us on the internet. Great job! We LOVE IT!
Awww, thank you so much! I’m so happy you all love it!
Truly amazing! I have made this as one of 7 desserts for upscale restaurant for owner to try and it was amazing!! Vanilla beans definitely recommended. And once again thank you for sharing this treasure. Would u think I could add TBS of lemon custard instead of vanilla to make it lemon blueberry on top creme brulee? Any insight of how that would alter recipe would be welcome. How much would u need of lemon curd to make 6 ramekins? Thanks for any advice!!!
Hi Gosia, I haven’t tried it with lemon curd so I can’t be sure but I’m so thrilled you loved the recipe. My recommendation would be to test it with lemon curd swirled into the custard, not mixed in completely. The way you would make a chocolate swirl cheesecake. And maybe 1 tablespoon of lemon curd for each would be my guess. Again, I can’t say for sure because I haven’t tested it but that’s the route I would begin with. The berries can be plopped into the bottom of the ramekin and the curd poured on top before swirling in the curd or just serve it with the fresh berries on top as a garnish.
Our chef made Burlee every Easter and he must have used this recipe,it was the best and so was the batch I made.Thank you for his secret
Thank you so much! It’s a pretty basic recipe that many people use and can be tweaked as per the personal preference of anyone making it.
I’ve made other crème brûlée recipes and the texture/consistency just wasn’t right. Gave this one a try and it’s PERFECTION!!! Not too fluffy, not too dense, simply fabulous.
I used whole vanilla beans because it enhances the flavor much more than an extract…just wish I could figure out how to keep the vanilla “crystals” from sinking to the bottom of the ramekins.
I made 16 individual servings for a group function, and every single person asked which restaurant catered them for the event
I’m so glad you loved it! I can’t figure out how to keep the vanilla bean flecks from sinking but I will look into that. Thank you for your comment!
I love this recipe. I followed this directions exactly. It was so yummy. We had this on a cruise for the first time and loved it. I have been wanting to try it ever since. Amazing.
I’m so glad you enjoyed it! It’s so good and a personal favorite of mine.
I have made this a few times and it came out amazing each time. I wonder if an ice bath could bring the cooling time down further (being careful not to cool too fast so the glass doesn’t shatter). Also I use a propane plumbing torch to brûlée and that works great even with plain old sugar so if you got one laying around (or want an excuse to get one) it’s a fine alternative to a kitchen torch and super fine!
You could try the ice bath method but I like to let the custard cool on it’s own slowly so it doesn’t mess with the consistency. I’m so glad you enjoyed it!