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!

4.6 from 8 reviews
Creme Brûlée
 
This is one of THE BEST Creme Brûlées I have ever had! Melt in your mouth delicious!
Recipe type: Dessert
Ingredients
  • 1 quart heavy cream
  • 2 tsp. vanilla extract
  • ½ cup sugar
  • 6 large egg yolks
  • 2 quarts hot water
  • ½ cup sugar
Instructions
  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.

Enjoy!
(recipe slightly adapted from Food Network)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: custard, dessert

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Comments

  1. Averie @Averie Cooks

    I love creme brulee too and I love that you have a torch JUST for making it - now that's a creme brulee lover :)

  2. Laura

    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

    1. Chef in Training

      1 quart is equal to .95 liters, so yes it is about 1 liter.

  3. 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!

    1. 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.

  4. Brooke Brown

    I have a torch and never knew what to do with it. Now, I do! Woo Hoo!!! Thanks!

  5. 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!

    1. 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.

  6. Patrice

    Yum!!!! I love Creme Brule!e`!!! I can't wait to make this! Your picture is georgous!

  7. tijuana (po' man meals)

    i have to admit, my friend gave me a creme brulee set a couple of years ago and i never used it. silly, huh? well, let me dust it off and get to cooking! gorgeous pics, by the way! :)

  8. Kathryn

    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?

    1. Bev

      One of the pleasures of crème brulee is the contrast between the cold custard and the warm crisp sugar topping.

    2. Bev

      One of the pleasures of this dessert is the contrast between the cold custard and the warm crisp top but to each his own.

  9. Gina Gresch

    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!!

  10. katie

    I've always been afraid to make creme brulee... but you really do make it look easy. I think I must give this a try soon!

  11. Laura Dembowski

    I love creme brulee and totally have to try making it at home. Yours is gorgeous!

  12. angela@anotherbiteplease

    I would feel like a real chef having a torch...I am so impressed!!! My husband would not be to thrilled if I had a torch...he'd be a bit worried. lol...this sounds so good like eat every bowl myself!

    1. 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. :)

  13. 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.

  14. 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.

  15. Yvearl

    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. :)

  16. hannah

    do you have to let it refrigerate for 2 hours? Will it mess up if I don't?

  17. Jen

    Sounds delicious!! Creme brulee is my all-time favorite!!!

  18. Margaret

    My favourite dessert as well. Can't wait to try it but I will have to invest in a torch.

  19. Niema

    Can I use whipping cream instead of heavy cream ??

  20. 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?

  21. SHONA

    Hi

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

  22. 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!

  23. Sherry

    Can we use a heavy cream substitute if we don't have heavy cream at our stores?

  24. VishannaJaimungal

    5

    I don't have a torch... any other suggestion you can give me for the last step??

    1. 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!

  25. Diana J.

    3

    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

  26. 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.

    Thanks!

    1. Chef in Training

      heavy whipping cream :)

  27. Janet

    5

    What can I do with the egg whites and no meringue please.

  28. 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?

  29. Nancy

    How long after removing it from the oven do you wait until you put it in the fridge?

  30. 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.

  31. miera

    5

    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..

  32. Nishu

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

  33. mary

    how hard would it be to make it chocolate ?could you just add coco?

  34. Lucinda Hasterlik

    5

    Love your Creme Brulee

  35. Linda

    5

    According to our guests, as well as my husband and I, this is the BEST Creme Brulee we've ever tasted. So easy to make as well. Upon request, I've shared the recipe twice.

  36. Cydney

    I would recommend pouring the mixture through a fine wire strainer before pouring it into the ramekins. It ensures a smoother custard with less chance of chunks of egg floating about.

  37. Jerry

    4

    I, too, found it came out a little soupier than I remember, although it was very good. Any ideas what I may have done wrong?

  38. Rena

    If you don't have a torch it can be done in the oven on the broil setting. You just have to keep a real close eye on it.

  39. Sharen

    Can you use a lighter that you use for a barbque instead of a torch?