Creme Brûlée

Do you have that one dessert, that when you see it, your heart skips a beat? That one that makes you have to closely monitor yourself to make sure you are not drooling in front of everyone? The one you catch yourself dreaming and day-dreaming about?

That is Creme Brûlée for me.

Typically, I am a chocolate girl through and through… and while Chili’s Hot Chocolate Molten Lava Cakes (not sure if that is even its correct name, that is just what I call it) places a close second, I just LOVE Creme brûlée!

I recently purchased a torch, PURELY for the purpose of making my own Creme Brûlée!… Of course I will use it for other things, but Creme Brûlée has been on the mind lately and I couldn’t wait to try making it myself. It turned out fantastic. Seriously when you take a bite of this, it will be make you feel like you are eating a million bucks! Each and every bite is so creamy, rich and sweet. The top is crisped over with the melted sugar and adds such a nice touch to the creamy custard.  Make this, because you will be so happy you did.

This recipe is still delicious even if you don’t have a torch to caramelize sugar on top. In fact, my husband prefers it without. Go figure :)

EASY Creme Brûlée.... this recipe is seriously SO simple and is THE BEST Creme Brûlée I have had! This is a MUST MAKE recipe!

4.5 from 4 reviews
Creme Brûlée
This is one of THE BEST Creme Brûlées I have ever had! Melt in your mouth delicious!
Recipe type: Dessert
  • 1 quart heavy cream
  • 2 tsp. vanilla extract
  • ½ cup sugar
  • 6 large egg yolks
  • 2 quarts hot water
  • ½ cup sugar
  1. Preheat the oven to 325 degrees F.
  2. In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.
  3. Remove saucepan from heat. Cover and let set for 15 minutes.
  4. In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.
  5. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  6. Bake at 325 degrees F, just until the creme brulee is set, but still trembling in the center. Bake approximately 40 to 45 minutes.
  7. Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.
  8. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
  9. Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.

(recipe slightly adapted from Food Network)

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  1. Hi your Creme Brûlée looks delicious :-)
    I have just one question please. How many liters is one quart? About 1 liter?
    Thank you very much.
    Greetings from Morocco

  2. Jeannette

    This sounds Much easier than my recipe and I’m Going to try it! but when you say ‘bring it to a boil’, do you mean a ‘simmer’ or a full boil? I won’t be the only one eating this, so I want to make it right! Thanks for the recipe!

    • Chef in Training

      Not a full boil. I guess it is closer to a simmer. I will update the directions. Thank you for bringing the need for clarification to my attention.

  3. Lois

    Creme Brûlée is one of my all time favorite desserts, though I have never made it! Thank you for sharing this recipe!
    I just have one question:
    Do you mix 1/2 cup sugar with the cream, and another 1/2 cup sugar with the eggs? And then use yet another 1/2 cup of sugar for the topping? The ingredients list only two 1/2 cups of sugar, but the directions make it sound like a total of three 1/2 cups of sugar.
    Just want to make sure I get it right!
    Thank you!

    • Chef in Training

      Oh, thank you so much for catching that. No the VANILLA should be mixed with the heavy cream. 1/2 cup of sugar is mixed with the egg yolks and then sugar for the topping. Only (2) 1/2 cup measurements of sugar.

  4. I LOVE creme brulee, and have only made the kind in a box :(. I’ll definitely be trying this! I prefer my creme brulee warm, so I’m wondering if it can be reheated before carmelizing the sugar on top?

  5. Your first paragraph totally nailed exactly how I feel about Creme Brulee!!! It really is THAT dessert. To me, the best part of eating Creme Brulee is when you take your spoon and crack the hardened sugar on top and take that first bite. I love it, thanks for posting!!

    • Angeline

      Try broiling them with the sugar on top is a great alternative. Just watch it turn a little bubbly then remove from the oven. :)

  6. Nat

    Heavy cream-sigh.Who ever comes up with a creme brulee that uses skim milk and still tastes great could make a fortune-and would own my love forever.Until then this will do.Breakfast,lunch and dinner are over rated anyhow.

  7. Martha

    I had chocolate creme brulee on a cruise ship. It was the most memorable dessert I have ever had! I’ve never seen a recipe. Thank you for this one.

  8. I may be shot on the spot for this one, but {wait for it} I am not a huge fan of Creme Brûlée. I’m sorry! I guess I need to try your recipe, though, because it looks divine! Maybe, just maybe, I’ll sing a different tune. :)

  9. simha

    If I dont have a torch but still want the crispied top – how do u suggest I do it?
    U think the grill might work? Or better in the oven?

  10. SHONA


    I am wanting to try this recipe but what is “heavy cream”? i am in south africa dont think we have such a thing.

  11. Brianna

    I made this for my mother on Mothers Day because it is her favorite dessert, and i like to try new things. I didn’t
    go out and buy a torch. i put the ramekins under the broiler for a few minutes. She said it was good! I thought the custard was a little loose, but what do i know. Her friend loved it as well. Thanks for the great recipe. I will keep it!

    • April Miles

      I am going to try my lighter stick that I use to light the fireplace with since I dont have a torch..if that dont work then the broiler on my toaster oven will have to do!

  12. Diana J.

    Alton Brown has this same recipe. I swear I did everything in the directions, but it came out a soupy mess??? What could I have done wrong? I love creme brulee and I want to do it well it is my fav!!!! Thanks, Diana

  13. Christine D

    I’m curious, when you say HEAVY CREAM, do you mean half and half or whipping cream (both found in the dairy case at the grocery store)? I was leaning towards whipping cream but, wanted to make sure.


  14. Pat Butler

    The ingredients list for Easy Creme Brulee call for 1/2 cup of sugar; however, the instructions use this measurement twice….once for adding to the eggs and, again, for sprinkling over the top of the finished custard. How much sugar is in this recipe?

  15. Barbara

    There was once a restaurant in Dallas that served Butterfinger Creme Brûlée. So good. Can’t even describe. After reading your recipe, I can’t figure out how they would get that incredible Butterfinger flavor in the very creamy texture. Would love to hear your thoughts.

  16. miera

    hi..just wanna asking..can i change the heavy cream with other type of creams? because at my place is quite hard to get this ingredient..

  17. Nishu

    Looking forward to trying this recipe. I’m in love with those ramekins! May I ask where you got them from?