Easy Creme Brulee Recipe

This crème brûlée recipe is a game-changer because it’s the perfect blend of creamy, vanilla-infused indulgence and that iconic caramelized sugar crunch that makes every bite utterly irresistible. Plus, there’s something so empowering about mastering a classic dessert that feels like a personal accomplishment with every perfectly-torched top!

There are classic desserts that I love to make, and my Easy Crème Brûlée recipe is one of them. A creamy custard flavored with aromatic vanilla bean, enriched with egg yolks, and sweetened with just the right amount of sugar, it is a dessert for the senses.

And while that description may make the custard seem fussy or decadent, I assure you it is not. Crème brûlée is a straight-up, simple treat.

Ingredients

Whipping cream: High-fat content, thick, whippable base
Vanilla bean/extract: Contributes flavor, a sweet, delicate aroma
Yolks of eggs: Custards are thickened with these protein-laden, creamy agents.

Sugar in Granulated Form: Contributes sweetness and provides the necessary ingredients for caramelization to form a crunchy top.

A Pinch of Salt: Enhances flavors; balances sweetness

Ingredient Quantities

• 2 cups heavy cream
• 1 vanilla bean, split and scraped or 1 teaspoon vanilla extract
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for topping
• 1 pinch of salt

Instructions

1. Set your oven to 325°F (163°C) for the preheating process.

2. In a medium saucepan, combine the vanilla bean (or vanilla extract) and the heavy cream. Heat over medium heat until it comes to a simmer. Remove from heat and let cool slightly.

3. Different bowl, different whisking. What goes on in the other bowl is quite different from what’s going on in this bowl. The two mixtures will meet later on in the cake-making process. Don’t mix up the bowls! Whisk together in this bowl: 3 egg yolks, 1/2 cup granulated sugar, a pinch of salt. Until well combined and slightly thickened.

4. Slowly incorporate the warm cream into the egg yolk mixture, whisking all the while to keep the yolks from scrambling.

5. Pour the mixture through a fine-mesh sieve into a clean bowl to separate the vanilla bean and any cooked bits of egg from the rest of the mixture.

6. Evenly divide the custard mixture between 4 to 6 ramekins and put them in a deep baking dish.

7. The baking dish should be filled with hot water so that the water reaches halfway up the sides of the ramekins, creating a water bath.

8. Take the baking dish and place it in the oven. Bake for 30-40 minutes, or until the custards are set yet still have a slight jiggle in the center.

9. Take the ramekins out of the water bath and allow them to cool to room temperature. Next, put the ramekins in a refrigerator and allow them to chill for a minimum of 2 hours—though overnight works just as well.

10. Right before serving, evenly sprinkle a fine layer of sugar over each custard and use a culinary torch to caramelize the sugar until it is just brown, not black. The topping should sizzle as you serve it and have a cracking quality when you break it.

Equipment Needed

1. Oven
2. Medium saucepan
3. Whisk
4. Mixing bowls (at least two)
5. Fine-mesh sieve
6. Ramekins (4 to 6)
7. Deep baking dish
8. Measuring cups and spoons
9. Culinary torch

FAQ

• Q: Can I use vanilla extract instead of a vanilla bean?You can replace the vanilla bean with an equal amount of vanilla extract.
• Q: How do I achieve the perfect caramelized sugar topping?A: Employ a culinary torch to softly melt and caramelize a thin, even layer of sugar, bringing it to a golden brown color.
• Q: Can this recipe be made ahead of time?Q: Can I make the custard in advance, or does it need to be made the day of serving?
• Q: Is there a substitute for heavy cream?A: You can use half-and-half or a combination of milk and cream, but the texture may not be as rich.
• Q: What if I don’t have a kitchen torch?A: Sugar can be caramelized using the broiler, with careful watching to avoid any burning.
• Q: Can I use a different type of sugar for the topping?Turbinado sugar does work well if you want a thicker layer of caramel, but if you want to make traditional pralines, granulated sugar is definitely the way to go.
• Q: How can I tell when the custard is done baking?A: The custard is prepared when it is established about the edges but a little jiggle in the center. It will be firm when it cools and is ready to eat.

Substitutions and Variations

For heavy cream, use 2 cups of half-and-half for a lighter version.
Vanilla bean: As an alternative to using the vanilla bean or extract, use 1 teaspoon of vanilla paste.
Coconut sugar can be used in place of granulated sugar, and the amount is the same. The sugar works well in baked goods, but the coconut flavor may alter the taste slightly.
Yolks from eggs: Use 4 large yolks from eggs and 2 tablespoons of cornstarch to achieve a thicker binding agent.

Pro Tips

1. Use Fresh Vanilla Bean: If possible, opt for a fresh vanilla bean over vanilla extract for a more intense and aromatic flavor. The flecks of vanilla seeds also add a beautiful visual touch to the custard.