Easy Crème Brûlée Recipe

Easy Crème Brûlée recipe is made with just 5 simple ingredients. This decadent dessert is so simple to make!

A spoon scooping up a bite of creme bruhlee from a ramekin.

Crème Brûlée is a classic French dessert that consists of creamy vanilla custard topped with a thin layer of crackly, caramelized sugar.

This easy crème brûlée recipe takes just 5 ingredients to make. It makes an impressive, restaurant-quality dessert that is perfect for special occasions.

The recipe is very easy to make. Check out the step-by-step photos and recipe tips to help you make perfect crème brûlée!

How to make crème brûlée

Here you’ll find step-by-step photos showing how to make the recipe. The full recipe is below.

Step 1: Preheat the oven to 325 F.

Egg yolks sugar and vanilla extract in a glass mixing bowl.

Step 2: Add the egg yolks, 1/4 cup sugar, and vanilla extract to a large mixing bowl.

Egg and sugar mixture whisked in a glass mixing bowl.

Step 3: Whisk until the egg mixture is thick and well-combined. Set aside.

Step 4: Add the cream to a medium saucepan. Heat over low heat, stirring occasionally, until the cream just comes to a low boil.

Step 5: Carefully stream in the cream while whisking it into the egg mixture.

Two ramekins with uncooked creme bruhlee in them.

Step 6: Divide the egg mixture between the ramekins.

Step 7: Place the ramekins in a roasting pan and pour enough hot water to come halfway up the ramekin.

Step 8: Carefully put the roasting pan in the oven and bake until the custard is set at the edges and barely jiggly in the center, about 20-30 minutes.

Step 9: Carefully remove the ramekins from the water bath and let the ramekins cool to room temperature.

Step 10: Chill for at least 1 hour.

Step 11: When you’re ready to serve, set the ramekins out while you preheat the broiler.

Step 12: Divide the remaining ¼ cup turbinado sugar and sprinkle over the top of each ramekin.

A dish of creme bruhlee on a baking sheet pan.

Step 13: Broil until the sugar melts and caramelizes, about 2 minutes. Keep an eye on it so it doesn’t burn.

Recipe Tips!

Three dishes of creme bruhlee on a baking sheet with a spoon and a dish of raspberries.

It’s really important to whisk the cream in while adding it to the egg mixture. Otherwise, you can get scrambled eggs.
If you’re having trouble whisking the hot cream in, you can scoop out small amounts of cream and stream it in a little at a time.
A kitchen torch makes it easier to caramelize the sugar, but if you don’t have a kitchen torch, broiling also works.
I used 8 ounce ramekins for these photos. Six ounce ramekins would also work for this recipe.

A ramekin with creme bruhlee with two raspberries on top.

Recipe FAQs

What is the secret to making crème brûlée?

There are two secrets. First, be sure to whisk while adding the hot cream to the egg mixture. Otherwise, you can end up with bits of scrambled egg in the crème brûlée. Second, it’s important to place the ramekins in the water bath when baking. This helps to gently bake the crème brûlée and avoid it splitting.

Can I use granulated sugar for the topping?

You can! Turbinado works well to create a crackly crust, but granulated sugar can also be used.

Can I make it sweeter?

Sure! You can increase the amount of granulated sugar to 1/3 cup if you’d prefer.

A ramekin full of creme bruhlee with a silver spoon in it.

Storage

Store any leftover crème brûlée, loosely covered, in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.

More easy dessert recipes!

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5 from 3 votes