Don’t be intimidated by this classic egg custard’s fancy perception. With this easy recipe, homemade crème brûlée really is a simple dessert to master.
Crème Brûlée Is One of Those Desserts That Looks SO Much Fancier Than It Is
There are just certain dessert dishes every home cook should be able to master and crème brûlée. Just like tiramisu and brownies, crème brûlée is a total classic that will make any dinner guest swoon.
This easy crème brûlée recipe comes from the cookbook The Perfect Egg by Jenny and Teri Lyn—the bloggers behind one of my favorite blogs, Spoon Fork Bacon. Their genius book is all about eggs, featuring 70 recipes that celebrate eggs in every form, including recipes for snacks, entrees, and of course, desserts like this surprisingly easy crème brûlée.
Crème brûlée is one of those desserts where if I see it on a menu, I’m rendered helpless and 9 times out of 10 will order it (and regret nothing!). You just can’t go wrong.
And this recipe is so simple to make with a big payoff—perfectly creamy, rich vanilla bean custard, topped with a caramelized sugar topping. Is there anything more satisfying than the experience of taking a spoon and cracking that dreamy shell?
Enjoy!
Heidi’s Tips for Recipe Success
You could use standard-issue ramekins like these, but I discovered these cute ramekins and snatched them right up. They’re just a bit more festive, but either will work swell.
Allow the hot cream and sugar mixture to cool down just a bit before adding it to the egg mixture, and to add slowly while whisking constantly. Because while we do love eggs, we don’t love scrambled egg brûlée.
To achieve that signature crackling crust, you’ll need sugar. I use sanding sugar (coarse crystals) because it melts easier than the finer sugar, but you can try what you have on hand. I often ask the grocery store bakery if I can buy a little container from their supply and they are usually most agreeable.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Heavy cream — Creates the silkiest vanilla custard. Don’t sub with whole milk or half and half.
- Superfine sugar — Has smaller sugar crystals than granulated sugar, which translates to ultra smooth and creamy crème brûlée.
- Vanilla bean — You might be tempted to use vanilla extract here, but don’t. Vanilla bean is key to this crème brûlée’s amazing, rich flavor.)
- Egg yolks — Egg whites make the custard rubbery, so save those for a different recipe.
- Sanding sugar (coarse crystals) — This is what you’ll use as your sugar topping. Sanding sugar is ideal because these larger sugar granules melt easier than the finer sugar.
How to Make Vanilla Bean Crème Brûlée
- Bring the cream and sugar to a simmer. You’ll first need to combine the heavy cream with half of the superfine sugar in a medium saucepan. Then, scrape in the seeds from the vanilla bean pod. Bring the mixture to a simmer over medium-low heat while whisking constantly. Remove the mixture from the heat and let cool for 10 or so minutes.
- Whisk the egg yolks with the superfine sugar. Meanwhile, in a mixing bowl, whisk together the egg yolks with the remaining superfine sugar. Once slightly cooled, pour the hot cream mixture over the egg yolks, whisking constantly.
- Prepare your water bath. Ladle the custard mixture into high-sided ramekins that have been placed in a roasting pan or baking dish. Place the baking pan in the oven, then pour hot water into it so it reaches about ⅔ of the way up the pan.
- Bake the crème brûlée. You’ll know it’s ready when the tops are set but still slightly jiggly. Once out of the oven, let them cool for an hour on the counter, then pop them in the fridge to cool for another hour.
- Torch that top! Just before serving, sprinkle the crème brûlée with sanding sugar. Slowly wave a kitchen blowtorch back and forth over the sugar one custard at a time until the sugar melts and changes to an amber color.
Don’t own a kitchen torch? You could go ahead and try to broil these babies, but you’ll be hard-pressed to get the same effect. If you’re going to be making these often, invest in a hand-held kitchen culinary torch.
Make-Ahead Tip
You can bake the vanilla crème brûlée and keep it in the fridge for up to 3 days before enjoying it. Wait to torch the top until just before serving it.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Easy Crème Brûlée Recipe
Ingredients
- 3 cups heavy cream
- 1 cup superfine sugar
- 1 vanilla bean , halved lengthwise
- 5 egg yolks
- ¼ to ⅓ cup sanding sugar
Instructions
- Preheat the oven to 325°F and position a rack in the lower third of the oven.
- Stir together the cream and ½ cup of the superfine sugar in a heavy-bottomed saucepan. Scrape the vanilla seeds from the inside of the pod halves and add them to the pan along with the pod halves. Bring to a simmer over medium-low heat, whisking constantly, until the edges of the mixture just start to bubble. Remove from the heat and allow the mixture to cool for 10-15 minutes then discard the vanilla bean pod.
- Meanwhile, whisk the egg yolks with the remaining ½ cup of superfine sugar until light and pale yellow.
- Strain the cream mixture into a 4-cup Pyrex measuring cup or another bowl then slowly pour about ¼ of the hot cream mixture (about ¾ cup) into the yolks in a slow, steady stream while whisking constantly. Slowly whisk the rest of the cream mixture into the egg mixture, whisking constantly.
- Place the ramekins on a high-sided baking pan and ladle the custard, dividing it equally among the ramekins. Place the baking pan in the oven and carefully pour hot water into the pan to reach ⅔ of the ay of the sides of the ramekins.
- Bake for 35-40 minutes until the custards are mostly set but still a bit wobbly in the center. Tent the ramekins with aluminum foil if they begin to brown.
- Carefully remove the baking pan from the oven, and then carefully remove the custards from the water bath. Cool for 1 hour then refrigerate for 1 hour or up to 3 days.
- To serve, sprinkle 1 generous tablespoon of the sugar evenly over the top of each custard. Slowly wave a kitchen torch back and forth over the sugar one custard at a time until the sugar melts and changes to an amber color. Let the custards sit just until the sugar hardens then serve immediately.
Notes
Nutrition
More Make-Ahead Desserts You’ll Love
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Christina
These look so delicious! As well as all the other recipes you have shared! YUM :) Thanks for the tips…and I agree about brownies. I don’t like them too cakey because like you said I will just have cake if that is the case :) And no frosting!! My recent post was titled “Cake Please. Hold the Frosting.” I think we are one the same page ;)
Ashley @ Foodie Crush
Thanks for reading! Definitely hold the frosting ;)
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Constance sanders
What is used to strain mixture? Cheesecloth or mesh strainer?
Stacy Brown
Amazing recipe. I made this over the weekend for dinner company and absolutely loved it!! Thank you!!
Laura (Tutti Dolci)
Absolutely gorgeous creme brûlée!
Gaby Dalkin
any recipe I get to use my culinary torch, I’m in!
Sarah | Broma Bakery
Spoon Fork Bacon has been one of my favorite blogs for years. Jenny and Teri Lyn are masters!