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    Home » Recipes » Dessert » Pudding

    Homemade Creme Brule

    Published by Melissa on February 1, 2023 | Updated February 1, 2023 | 55 Comments

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    Creme Brulee is a very simple rich vanilla custards that is baked and once chilled, a sugar layer is melted over the top. Easy to make and so fancy! via @barbarabakesCreme Brulee is a very simple rich vanilla custards that is baked and once chilled, a sugar layer is melted over the top. Easy to make and so fancy! via @barbarabakesCreme Brulee is a very simple rich vanilla custards that is baked and once chilled, a sugar layer is melted over the top. Easy to make and so fancy! via @barbarabakesCreme Brulee is a very simple rich vanilla custards that is baked and once chilled, a sugar layer is melted over the top. Easy to make and so fancy! via @barbarabakes

    Creme Brulee is a fancy dessert that tastes lovely and doesn’t require much effort. Your guest will be so impressed when you serve this classic dessert. 

    I know some of you are intimidated by the thought of making creme brulee but it isn’t as hard as you think. It consists of a rich vanilla custard base with a thin crisp caramelized sugar top and is usually served in individual ramekins.

    cooked creme brulle in white dish with tan sugar on top

    Easy Creme Brulee

    Can you believe you only need four ingredients to make this. You will only need heavy cream, egg yolks, sugar and vanilla. That is it!

    I am always surprised just how easy this impressive dessert is to make. The hardest part is just sprinkling the sugar evenly over the top so it would caramelize evenly. If you haven’t given it a try yet, you should.

    I make this recipe for birthdays and our anniversary because it’s easy but feels so fancy.

    creme brulle without the crispy sugar topping on a cooling rack

    Ingredients

    • Heavy cream: this helps to make a nice and thick custard
    • Granulated sugar: the sweetness for the custard and you’ll use some to toast on the top
    • 1 vanilla bean: this adds so much rich flavor, I love splurging on a vanilla bean but you can read in the notes how to use vanilla extract instead
    • Egg yolks: this recipe uses loads of egg yolks! Save those whites to make something like macrons or meringue cookies.

    How to Make Creme Brulee

    1. Your are going to LOVE how easy this recipe is.
    2. Just mix up your cream and sugar and let it warm on the stove. Throw in that vanilla bean and let it steep so all that vanilla flavor infuses into the liquid.
    3. Beat up your egg yolks and add some of the warm cream and then stir it all back intogether.
    4. Place this custard base in your ramekins on a baking sheet.
    5. Place them in the oven and add water to the pan so that the ramekins are sitting in it. Bake.
    6. Let cool and then stick in the fridge.
    7. When you want to serve, add sugar on top, use a torch to cook the sugar, and serve. SO much fun!
    spoon holding a bit of caramelized sugar from the creme brulee

    Frequently Asked Questions

    How Do I Get a Crisp, Caramelized Topping on Creme Brulee?

    To get that highly desired creme brulee top you can do a couple of things. You can put the creme brulee on a baking sheet and set the oven to broil for a couple of minutes. Or you can use a kitchen torch to get a nice even top. 

    Is creme brulee eaten hot or cold?

    Creme brulee is typically served cold but has a warm top. 

    How long will creme brulee last in the fridge?

    Creme brulee is a dessert that can be made ahead of time. However, it is best if eaten within 3 days. Just save doing the sugar topping until no more than 30 minutes before you plan to serve it.

    Does creme brulee have raw eggs?

    The eggs are completely cooked in creme brulee. They are baked in a water bath instead of being cooked on the stove.

    creme brulee in white dish with caramelized sugar on top

    Why is it called creme brulee?

    Creme brûlée is a French word that means “burnt cream”. Sign. Me. Up.

    Brulee torch information:

    You’ll need a brulee torch for this recipe and while it’s a specialty kitchen gadget, I make creme brulee often enough to justify it! I have this creme brulee torch from Amazon. You can find them in most kitchen supplies stores and even Target. Look for one that use butane as the fuel, is refillable, and has options to adjust the flame. My kids love helping with step, it’s very exciting for everyone.

    cooked creme brulee in white ramekin with a scoop taken out

    More custard desserts

    • Chocolate Eclairs
    • Banana Bread Pudding
    • Very Chocolate Pudding
    • Strawberry Panna Cotta

    If you’ve tried this creme brule recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

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    Creme Brulee Recipe

    Prep Time40 mins
    Cook Time1 d 6 hrs
    Total Time8 hrs
    Course: Dessert
    Cuisine: American
    Keyword: creme brulee
    Servings: 8
    Calories: 495kcal
    Author: Melissa Griffiths
    Prevent your screen from going to sleep

    Ingredients

    • 4 cups heavy cream chilled
    • ⅔ cup granulated sugar
    • Pinch salt
    • 1 vanilla bean halved lengthwise
    • 10 large egg yolks
    • ¼ cup turbinado sugar

    Instructions

    • Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cover the bottom of a roasting pan with a dish towel.
    • Arrange eight 6-ounce ramekins in the pan, making sure they don't touch.
    • Combine 2 cups of the cream, the granulated sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean and add to the pan with the pod. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Off the heat, cover and let steep for 15 minutes.
    • Stir in the remaining 2 cups cream.
    • Place the yolks in a large bowl and slowly whisk in 1 cup of the cream mixture until smooth. Whisk in the remaining cream mixture until thoroughly combined. Strain through a fine-mesh strainer into a large measuring cup or pitcher. Pour the custard evenly into the ramekins.
    • Bring a kettle of water to a boil
    • Place the pan in the oven and carefully pour enough boiling water into the pan to reach two-thirds of the way up the sides of the ramekins. Bake until the centers of the custards are just barely set and are no longer sloshy, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes) and up to an hour for deeper dishes, just make sure the middles don't slosh when you gently move the pan).
    • Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours. Set the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until cold, about 4 hours.
    • Just before serving, uncover the ramekins and gently blot the tops dry with a paper towel. Sprinkle each ramekin with 1-2 teaspoons turbinado sugar, then shake the ramekin to spread the sugar in an even layer. Pour out any excess sugar and wipe away from the inside rim of the ramekin. Ignite a torch and caramelize the sugar. Refrigerate the ramekins, uncovered, to rechill the custards, 30 to 45 minutes (but no longer). Serve.
    • e sure to burn the sugar topping on the creme brulee just before serving. If done too far in advance (more than a half hour or so), the caramelized sugar topping will soften and eventually turn to liquid caramel. For a real show, do it in front of your guests and don't worry about chilling a second time.
    • After sprinkling the sugar over the surface of the custard, tilt and tap the ramekin to distribute the sugar in a thin, even layer
    • To caramelize the sugar, sweep the flame from the perimeter of the custard toward the middle, keeping the flame about 2 inches above the ramekin. The sugar is properly caramelized when bubbling and deep golden brown.

    Notes

    • Not surprisingly, a vanilla bean imparts the deepest amount of flavor to custard, but 2 teaspoons of extract, whisked into the yolks in step 3, can be used instead. I skip the steaming step if I’m not using a vanilla bean.
    • For the caramelized sugar crust, we recommend turbinado sugar (sometimes sold as Sugar in the Raw), which is available at most grocery stores and gourmet food shops. Regular granulated sugar will work in a pinch, but use only 1 teaspoon per custard.
    • If using shallow ramekins, which normally hold 4 to 5 ounces, you may find that you have enough custard base for an extra one or two custards.

    Nutrition

    Calories: 495kcal | Carbohydrates: 26g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 32mg | Potassium: 115mg | Sugar: 26g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.2mg
    pin of creme brulee recipe with text

    I hope you try your hand at making Easy Creme Brulee with its delicious custard and cartelized sugar top. It is surprisingly simple and is sure to impress your friends. 

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Lisa McB

      September 11, 2010 at 7:39 am

      I’ve wanted to do a Viking class too… You really enjoyed? There is zip in the way of cooking classes, supplies, ingredients, etc., near me.

      Reply
    2. Becky

      August 26, 2010 at 8:53 pm

      How fun. I love cooking with friends. I am a sucker for creme brulee!

      I'm so incredibly sad I was out of town for that viking school cooking night. Looks like it was so much fun.

      Reply
    3. Mardi @eatlivetravelwrite

      August 20, 2010 at 8:36 pm

      Your crème brûlée is perfect and that cooking school experience sounds fun. I would have wanted the best looking tart also!

      Reply
    4. Sophie

      August 19, 2010 at 9:28 pm

      Oooh what I love the French classics like this one!

      Your Crème brûlée is looking grand & ooh so tasty too!

      fab food, Barbara!

      Reply
    5. Bunnee

      August 19, 2010 at 3:41 am

      Barbara –

      One of my son's friends had problems with creme brulee, so I shared your recipe with her. I know the next time it will turn out great!

      Reply
    6. naomi

      August 18, 2010 at 6:18 am

      This looks fabulous! Creme brulee is one of my favorite desserts to make and enjoy-can't wait to try your recipe

      Reply
    7. Juliana

      August 17, 2010 at 1:15 am

      Barbara, I love creme brulee…yours look so pretty. So much fun at cooking school 🙂

      Reply
    8. Julie

      August 16, 2010 at 8:27 pm

      Your creme brulee is lovely 🙂 I've get to get a kitchen torch and give it a try myself someday 🙂

      Reply
    9. Foodessa

      August 16, 2010 at 3:01 pm

      Barbara…my very first question at any fine restaurant…even before ordering my meal is: How fabulous is your crème brulée? I just can't help myself for seeking out the very best.

      Oh, how I envy you for enjoying this fabulous cooking course. Looking mighty with that torch ;o)

      Ciao for now,
      Claudia

      Reply
    10. Heavenly Housewife

      August 16, 2010 at 2:47 pm

      What a fun opportunity to get to go to the cooking school!
      Creme brulee looks fab daaaaahling, its a favourite of my hubby's.
      *kisses* HH

      Reply
    11. Chow and Chatter

      August 16, 2010 at 1:44 pm

      wow love food finery and the cooking school looks like so much fun adore creme brulee how cool

      Reply
    12. Sanjeeta kk

      August 16, 2010 at 4:19 am

      Lovely recipe, great clicks. Good to be here. Best wishes.

      Reply
    13. Josh

      August 16, 2010 at 2:32 am

      Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

      Reply
    14. Chef Bee

      August 16, 2010 at 1:33 am

      I love this dish but haven't made it before. I'll try your recipe. Thanks for sharing.

      Plan B

      Reply
    15. Laura @ Let's Get Homey, Homies!

      August 16, 2010 at 1:21 am

      Yum. I love creme brulee, definitely the dessert I order when I go out to eat. I have a little creme brulee kit that my mother in law gave me, but I've never used it. I'll have to dust it off.

      Reply
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