The Easiest Crème Brûlée

by Sofi | Broma Bakery

This five-ingredient easy crème brûlée recipe is the simplest, fanciest dessert you’ll ever make. We’re talking silky smooth vanilla custard topped with a crisp layer of caramelized sugar that cracks dramatically with every spoonful.

Incredible homemade crème brûlée

Now I know you may be thinking crème brûlée is something best enjoyed at fancy restaurants or while sitting at a tiny café in Paris, but it’s actually shockingly easy to make at home. Made with just 5 simple ingredients, 20 minutes of hands on time and perfect for prepping ahead, this easy crème brûlée recipe is about to be on rotation in your home.

What is crème brûlée?

If you speak any french, then you might know that crème brûlée literally means “burnt cream.” Which admittedly does not sound nearly as nice in English. Classic crème brûlée is made with a rich, creamy, vanilla-forward custard topped with a layer of torched granulated sugar that hardens into a crisp shell. The contrast between the deeply caramelized, slightly bitter sugar topping and the cool, silky custard beneath is what makes this dessert so iconic. It’s cream. It’s crunchy. It’s dramatic.

And want to know a little secret? Despite it’s status as a fancy-schmancy French dessert recipe, crème brûlée is sneaky, very easy to make at home.

There’s a reason crème brûlée has stood the test of time.

• You only need 5 simple ingredients: No weird stabilizers. No complicated techniques. Just pantry staples working overtime.
• It looks wildly impressive: People lose their minds over a torched sugar top. Every single time.
• The texture is unreal: Silky, creamy custard with a crisp caramelized shell? Elite dessert behavior.
• It’s perfect for entertaining: You can make crème brûlée ahead of time, then torch the tops right before serving.
• It tastes like a restaurant dessert: But for a fraction of the price. Love that for us.

What ingredients do you need to make crème brûlée

You might be shocked to hear that you only need five simple ingredients to make homemade crème brûlée.

• Heavy cream: This creates the rich, luscious texture crème brûlée is known for. Use full-fat heavy cream for the creamiest custard possible.
• Granulated sugar: Used both in the custard and for the signature brûléed topping.
• Egg yolks: Egg yolks thicken the custard and create that dreamy silky consistency.
• Vanilla extract or vanilla bean paste: Vanilla is the star flavor here, so use the good stuff if you can. Vanilla bean paste gives gorgeous specks of vanilla throughout the custard and an even richer flavor. Don’t skimp on the vanilla. It’s integral to the flavor of your crème brûlée and basically makes it taste like ice cream. Flavorless creme brûlée? Le sad.
• Salt: Just a pinch helps balance the sweetness and deepen the vanilla flavor.

Do I actually need a kitchen torch to make Crème Brûlée

Technically, no. but realistically… kind of.

A kitchen torch will give you best control and create that classic crisp, caramelized top without overheating the custard or sending the sugar up in flames.

If you don’t have a torch, you can place the ramekins under the broiler for a minute or two, but keep a very close eye on them because the sugar can go from caramelized to fully on fire in approximately six seconds.

Our top tips for making creamy, dreamy crème brûlée

We already covered how sneaky easy this is to make, but there are a few specific tricks to ensure your crème brûlée comes out perfect every time.

• Make sure you keep whisking while you temper the egg yolks: The first time I tempered egg yolks I was convinced I was moments away from making sweet scrambled eggs, but I promise it’s significantly easier than it sounds. You’ll want to slowly stream some of the warm cream into the yolk while whisking constantly (I mean it–don’t stop whisking!). This gradually raised the temperate of the eggs without cooking them, so they stay smooth with no chunks of scramble egg yolks. Ew.
• Don’t skimp on the vanilla: Vanilla is the main flavorer in this recipe and it’s delicate flavor perfectly compliments the creamy custard. We like to use a high quality pure vanilla extract or vanilla bean paste (those little flecks are stunning in the finished product). If you have vanilla beans on hand, you can also steep them in the cream for a more intense vanilla flavor.
• Don’t over bake the custard: More on this below, but crème brûlée should still jiggle in the center when you remove it from the oven. We’re looking for Jell-O, not soup or a rubber.
• Let the custard set and cool completely: Warm crème brûlée is simply not right. Chilling allows the custard to set completely and settle into the signature creamy texture.
• Cover the entire surface with sugar: If parts of the custard are exposed while torching, the direct heat can curdle the custard underneath, so be sure to sprinkle sugar all the way to the edges of your ramekins.
• Use multiple thin layers of sugar: Instead of one thick layer, brûlée thin layers one at a time for the crispiest, glassiest topping.

How to Make Crème Brûlée at Home

One of the best things about this easy crème brûlée recipe is that the process is surprisingly straightforward.

Step 1: Separate the egg yolks and whites. Place the yolks in a bowl and add the sugar. Beat the egg yolks with the sugar until pale yellow.

Step 2: Warm the heavy cream until it’s steaming, but not boiling.

I like to do this in a sauce pan, but you can also do it in a microwave-safe bowl!

Step 3: Temper the egg yolks. After tempering, whisk the rest of the cream into the egg yolks.

Slowly whisk about 1/2 cup of the warm cream into the egg yolks and sugar to gently raise the temperature of the eggs without scrambling them.

Step 4: Divide between your ramekins. Use a spoon to skim off any frothy parts of custard on the top.

Step 5: Fill a large baking pan with a few inches of boiling water. Bake custards until they are set, but still jiggle in the middle. Remove from the oven and chill completely.

Pour the custard into ramekins and bake in a water bath until the centers are just set but still slightly jiggly. This part is non-negotiable. Crème brûlée needs several hours in the fridge to fully set and develop its silky texture.

Step 7: When ready to serve, sprinkle the tops evenly with sugar and torch until golden brown and crackly.

Then comes the best part: aggressively tapping the top with a spoon before taking your first bite.

How to Know When Crème Brûlée Is Done

You’ll know the crème brûlées are done baking when:

• The edges look set
• The centers still jiggle slightly
• The tops are pale with just a hint of golden color

If you’re using a thermometer, the centers should register around 170°F.

How to prep and store crème brûlée ahead of time

One of the best things about crème brûlée is that it’s an incredible make-ahead dessert. In my opinion, this is the ultimate dinner party dessert. Minimal stress, maximum drama.

You can prepare the custards up to three days in advance and keep them covered in the refrigerator. Then simply sprinkle the tops with sugar and torch right before serving.

How to Store Crème Brûlée

Store the custards covered in the fridge for up to 3 days. For the best texture, wait to brûlée the sugar topping until just before serving. Once torched, the sugar top will gradually soften in the refrigerator. Still delicious. Just less dramatically crunchy.

This homemade crème brûlée recipe is rich, creamy, elegant, and secretly so easy to make. Between the silky vanilla custard and crisp caramelized sugar topping, it’s one of those classic desserts that never goes out of style.

And once you realize you can make restaurant-quality crème brûlée at home whenever you want, life gets a whole lot better.

Happy baking, my friends!

XXX

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