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 20 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)

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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  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


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

    1. Rebecca

      It's the cream that is on top of the milk from the cow. Not sure what they call it there. You make whipped topping from it.

  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


    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.


    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.


    1. Chef in Training

      heavy whipping cream :)

  27. Janet


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

    1. Lyndy

      Angel food cake! That's what I make with the leftover egg whites. My daughters likes to use few to make French Macaroons. Yum!

  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


    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


    Love your Creme Brulee

  35. Linda


    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.

    1. Rebecca

      If you have chunks of eggs you've done something wrong.

  37. Jerry


    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. R swartz

    Creme brûlée is my favorite desert. Making this one with my 12yr old. He thinks dads a chef :).

  40. Sharen

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

    1. Rebecca

      Use your broiler in your oven, just watch carefully.

  41. Rebecca

    I was a pastry chef for years and always used vanilla beans with my Creme brûlée. Very easy to use and makes a world of difference in the flavor!!

  42. Jean

    I absolutely LOVE creme brulee; this recipe sounds like one I can manage!! I have been looking at torches for a while now but have not purchased one. (My daughter has named me the "Kitchen Priss" because I have a knack for acquiring gadgets for every little task!! ) With this recipe I think I would get a lot of use out of one. Would you share exactly which torch you have? Thank you!!

  43. Tiffany

    Ok so I don't have a torch. How do I just use the oven to brown the sugar?

  44. Chris

    Can you make ahead of time for Christmas and still have it taste great ?

  45. Don

    What's a ramken?

  46. Kendal

    Thank you so so SO much for this recipe! Like you, I LOVE creme brulee and this was super simple and turned out absolutely perfect. You may also want to let people know that if they don't have a torch they can set their oven to broil for 2-4 mins (i found it was done after 2) to create the crispy sugar layer! :)

  47. Karen


    I made this for the first time and it is so delicious I am having 15people for Christmas eve and I am making this for dessert

  48. Helen Small


    My granddaughter made this for turned out just wonderful! We didn't have the ramekins so we put it in one large dish and kept checking for the just trembling in the center. I guess it took about 2 1/2 to 3 turned out beautifully.

  49. Joana


    I made this for my family this Christmas, and it was a huge hit with everyone--including my one year old grandson! I loved being able to make it well in advance, and the instructions were easy to follow. New family tradition--it's already on the menu for next Christmas. Thanks for the great recipe!

  50. benazir

    can i use full cream milk instead of heavy cream/whipping cream

  51. Karissa


    This is my absolute favorite dessert, and this recipe is amazing! Thank you so much!

  52. Sandra Hunter

    This recipe looks amazing! Love your recipes.

  53. Emily

    Oh my gosh! This was soooo good!!! I've tried lots of creme brûlée and tried making it several times. Thank you for making this easy and so dang good!!!

  54. Mbak Rabu


    I tried this recipe and looooveeeed it ❤️
    Thanks!! Definitely will keep this recipe n will make it again!

  55. Felicity


    Oh dear! Mine is in the oven and has just gone 45 minutes. It hasn't set (very wobbly) and has shrunk! It looks like it's nearly halved in volume. I wonder what I did wrong?

  56. Regina

    I made this for Easter dessert this past weekend and my family LOVED it! Such an easy recipes to follow and my goodness the taste is so delicious. I had done it two weekends ago and my custard was too thin, but this time was perfect!! Thank you so much! I will definitely be using this again!

  57. Anel Guccio


    Hi, Nikki
    Your Creme Brulee looks simply divine!
    Quick question do you have to use 1 quart of cream or can you use a bit less?
    Thank you!!

  58. Criaig J. LaFollette


    My life philsophy is " life is short eat creme brulee as often as possible". When I eat out and the restaurant serves creme brulee, no matter how full, it is a requirement to have desert. I wanted to make my own and have made this recipe numerous times, have never had better.

  59. Jessica Phalen


    I made this last week as the recipe says except that I used 12 mini ramekins. Oddly enough, the time was the same so that it was only a slight jiggle when taking it out. It was such a big hit (and husband wanted to take more to his co-workers) that I made it again today. This time I put about 1/8 cup of strong coffee in with the cream. I also added 7 jumbo egg yolks because the texture was slightly runnier than I preferred last time. This time they turned out perfect! The coffee added some complexity to the flavor.

  60. Guiyion Mallory


    This recipe has to much cream. Cut in half and it will set up in about 2hrs, everything else is good.

  61. Va.

    Bring cream to the point that you see a bubble as with tapioca pudding and remove from heat

  62. Loy Miller


    Here's my little easy add on to this great recipe -- before you pour the mixture in, drop a dollop of that caramel apple dip (you can get at the grocery store). Double yum.

  63. Sylvia limbag

    What is heavy cream?

  64. Linda

    Can you cook this in a regular glass pie plate?

  65. Shannon


    Wow, this is going to be so much easier than the last time I made them. They look so yummy! Due to the fact I rarely make them i decided not to purchase a torch and just used my broiler. Perfection!

  66. Leeann

    Made this for my family. They loved it. Even made for a wedding shower and used redneck ramikins( tiny 3 oz jelly jars). It was a hit there too.