I adore my classic Creme Brulee Recipe. The rich custard made with two cups heavy cream, a fragrant vanilla bean, and egg yolks is balanced with a pinch of salt and sugar. Its crisp caramel topping adds delightful charm, making this make-ahead dessert an irresistible treat for any special occasion.

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I always get excited when I whip up my Classic Crème Brûlée recipe Its one of those desserts that not only looks fancy but tastes incredible too. I start by carefully heating 2 cups of heavy cream with a vanilla bean to infuse a deep, aromatic flavor Its a trick I learned from a Brulee Recipe I stumbled upon a few years back.

Meanwhile, I whisk together 5 egg yolks, 1/2 cup granulated sugar and a pinch of salt until the mixture is smooth. Once the cream is just right, I slowly combine it with the egg mixture and pour it into ramekins.

What really sets it apart is the extra 1/4 cup of sugar I sprinkle on top before caramelizing to create that satisfying crisp topping. This mini dessert may look simple but its rich, creamy texture with a perfect crunch will definitely surprise your tastebuds and make any meal memorable.

Why I Like this Recipe

I like this recipe because it gives me a really rich and creamy texture that feels so indulgent even though it’s pretty simple to make. I also enjoy that the process of caramelizing the sugar on top is not too hard, but it still makes me feel like a chef when I see that crisp layer forming. Another reason is that I can make it ahead of time which makes hosting easier; I dont have to rush while my guests are there. Finally, the mix of vanilla, egg yolks, and heavy cream just creates this warm, comforting flavor that reminds me of home.

Ingredients

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Heavy cream gives a rich texture and healthy fat content making it super smooth.
Vanilla bean adds a unique aroma and sweet flavor that elevates the dessert taste.
Egg yolks deliver ample protein and fat, binding the custard while giving it body.
Granulated sugar sweetens the dish and caramelizes into a crunchy, burnt sugar topping.
A pinch of salt enhances flavors and balances the overwhelming sweetness of cream.
Extra sugar for topping creates an irresistible, crispy caramel layer on top.
These ingredients work together to create a balanced, rich, and unforgettable dessert experience.
It might not be the healthiest option but its an indulgent treat sometimes.

Ingredient Quantities

2 cups heavy cream

1 vanilla bean (or 1 teaspoon vanilla extract)

5 egg yolks

1/2 cup granulated sugar

A pinch of salt

Extra sugar (about 1/4 cup) for the topping

How to Make this

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1. Preheat your oven to 325°F.

2. In a small pot, heat the heavy cream over medium heat with the vanilla bean (split it open and scrape out the seeds) until it comes just to a simmer. If you’re using vanilla extract, add it in later.

3. In a bowl, whisk together the egg yolks, 1/2 cup granulated sugar and a pinch of salt until the mixture gets a bit lighter in color.

4. Once the cream is heated enough, take it off the heat and remove the vanilla bean pod.

5. Slowly pour the warm cream into the egg yolk mixture while stirring constantly, making sure not to cook the eggs too fast. If you’re using vanilla extract, add it now.

6. Strain the custard through a fine sieve into another container so you get rid of any bits and make it extra smooth.

7. Pour the custard evenly into ramekins or small baking dishes.

8. Place the ramekins in a large baking pan and carefully fill the pan with hot water until it comes about halfway up the sides of the ramekins.

9. Bake for about 40-45 minutes until the custards are just set in the center but still have a slight wobble.

10. Let them cool in the water bath, then chill in the fridge for at least 2 hours. When you’re ready to serve, sprinkle roughly 1/4 cup extra sugar evenly over each custard and use a kitchen torch (or broiler in your oven) to melt and caramelize the sugar until it forms a crisp topping. Enjoy!

Equipment Needed

1. Oven (Preheat to 325°F)
2. Small pot (for heating heavy cream with vanilla bean)
3. Mixing bowl (to whisk the egg yolks, sugar and salt)
4. Whisk (for mixing the custard base)
5. Fine sieve (to strain the custard for a smooth texture)
6. Second container or bowl (to receive the strained custard)
7. Ramekins or small baking dishes (to pour the custard into)
8. Large baking pan (to hold the ramekins in a water bath)
9. Kitchen torch (or you can use your oven’s broiler for caramelizing the sugar topping)

FAQ

What kind of cream should I use? You should stick with heavy cream since its higher fat content makes the custard creamier and richer in flavour.

Can I replace the vanilla bean with vanilla extract? Yes, you can use 1 teaspoon of vanilla extract if you dont have a vanilla bean, but the authentic flavour might be a tad less intense.

Do I need to preheat the oven? Yeah, its really important to preheat your oven to around 325°F and bake the custard in a water bath for even cooking.

How do I make that perfect crispy caramel top? Sprinkle about 1/4 cup of extra sugar evenly on top of the custard and use a kitchen torch or your broiler to melt it until it hardens into a crunchy layer.

Can I prepare it in advance? Sure thing, you can make it a day ahead and store it in the fridge, then just caramelize the top right before serving.

Classic Crème Brûlée Recipe Substitutions and Variations

Heavy cream: If you dont have heavy cream, you can mix half-and-half with a bit of melted unsalted butter or even use coconut cream for a slightly different flavor.
Vanilla bean: No vanilla bean? Its cool to use 1 teaspoon of vanilla extract instead, they work just fine.
Egg yolks: In a pinch, you could try using pasteurized egg yolks which are a bit safer, though the texture might be a tad different.
Granulated sugar: You can swap the granulated sugar with light brown sugar to give the custard a richer note, but be aware it might darken the final custard.
Extra sugar for topping: Turbinado or demerara sugar work well too for that crackly top, adding a slight crunch and a hint of molasses flavor.

Pro Tips

1. Make sure to heat the cream just until it starts simmerin, not boilin. Boilin can mess up the taste, and trust me, you really dont need that strong a flavor over your custard.
2. When mixin your egg yolks with sugar, try not to beat it too much, or you’ll lose that light, smooth texture. A gentle whisk works fine, even if it end up a bit lumpy sometimes.
3. While pourin the cream into your eggs, do it really slowly and keep stirring constantly. I’ve seen people rush it and end up with scrambled eggs instead of a silky custard, and that’s a bummer.
4. If you dont have a fancy torch, check that your oven broiler is on point and use it with caution. Broil for short bursts so you don’t burn the top, even if your sugar cracking isnt picture perfect.

Classic Crème Brûlée Recipe

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

310

kcal

Equipment: 1. Oven (Preheat to 325°F)
2. Small pot (for heating heavy cream with vanilla bean)
3. Mixing bowl (to whisk the egg yolks, sugar and salt)
4. Whisk (for mixing the custard base)
5. Fine sieve (to strain the custard for a smooth texture)
6. Second container or bowl (to receive the strained custard)
7. Ramekins or small baking dishes (to pour the custard into)
8. Large baking pan (to hold the ramekins in a water bath)
9. Kitchen torch (or you can use your oven’s broiler for caramelizing the sugar topping)

Ingredients

2 cups heavy cream
1 vanilla bean (or 1 teaspoon vanilla extract)
5 egg yolks
1/2 cup granulated sugar
A pinch of salt
Extra sugar (about 1/4 cup) for the topping

Directions

Preheat your oven to 325°F.
In a small pot, heat the heavy cream over medium heat with the vanilla bean (split it open and scrape out the seeds) until it comes just to a simmer. If you're using vanilla extract, add it in later.
In a bowl, whisk together the egg yolks, 1/2 cup granulated sugar and a pinch of salt until the mixture gets a bit lighter in color.
Once the cream is heated enough, take it off the heat and remove the vanilla bean pod.
Slowly pour the warm cream into the egg yolk mixture while stirring constantly, making sure not to cook the eggs too fast. If you’re using vanilla extract, add it now.
Strain the custard through a fine sieve into another container so you get rid of any bits and make it extra smooth.
Pour the custard evenly into ramekins or small baking dishes.
Place the ramekins in a large baking pan and carefully fill the pan with hot water until it comes about halfway up the sides of the ramekins.
Bake for about 40-45 minutes until the custards are just set in the center but still have a slight wobble.
Let them cool in the water bath, then chill in the fridge for at least 2 hours. When you're ready to serve, sprinkle roughly 1/4 cup extra sugar evenly over each custard and use a kitchen torch (or broiler in your oven) to melt and caramelize the sugar until it forms a crisp topping. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.