Easy Crème Brûlée Recipe
After five years of blogging and a couple cookbooks, many days I feel like I’ve made every dessert there is. But I recently asked my family, “If you could have any dessert under the sun, what would it be?” The reply was crème brûlée. I was not expecting that, at all. I was expecting idunno’s and notsure’s. I said, since when do you like crème brûlée, knowing his outright distaste for cheesecake, and he’s very picky about pies and custardy things. I’ve written off most of those type of recipes since I don’t need a cheesecake or a pie just for me. He said that ever since he started going out for fancy business lunches and dinners again he’s become a big crème brûlée fan. So I knew I had to make it, but when I started to research crème brûlée recipes, talk about fussy, picky, tedious and very un-fun recipes. Why is it that the best things can often be the most fussy? Worth it, but you’ve earned it once you finally dig in.
This very do-able and classic crème brûlée is so good, so decadent, creamy, and rich, and it’s a must-make. Key word here, classic. It was requested I don’t do anything ‘fancy’ or goofy to it, i.e. don’t be a food blogger and try to improve upon perfection by adding flavorings, liquors, zests, etc. Just classic crème brûlée, please. I mixed and matched so many recipes I saw and came up with something that’s a straightforward recipe everyone can make, it doesn’t require a candy thermometer, stand mixer, and it’s not overly fussy. Baking should be fun. This crème brûlée recipe serves 4 to 6. I made 6 portions and did so on purpose for portion control and to stretch the recipe, but we ended up eating all 6 portions the first day anyway. Whoops. As you puncture the firm top layer of crystallized sugar with your spoon, it gives way to the creamiest, smoothest, richest, sweet custardy layer. It’s velvety soft and smooth, and worth every minute of cardio. My family said this blows away all the fancy restaurant crème brûlée and has asked when I’m making it again.
What’s in Crème Brûlée?
To make the best crème brûlée recipe, you’ll need:
Heavy cream Egg yolks Granulated sugar Vanilla extract Salt Superfine sugar
How to Make Crème Brûlée
This homemade crème brûlée couldn’t be easier to make! First, place 6 small ramekins inside a 9×13-inch baking dish (you’ll fill this later with water to make a water bath). Next, heat the cream until it just starts to bubble — don’t let it come to a boil! Meanwhile, whisk together the egg yolks and sugar until fluffy and pale in color. Slowly pour the warm cream over the eggs, whisking constantly the entire time. Stir in the vanilla and salt, then divide the mixture between the ramekins. Fill the 9×13-inch baking dish with hot water until it almost reaches the top of the ramekins. Then, bake the crème brûlée until they’re set with a slight jiggle to them. Once they come out of the oven, they’ll need to cool on your counter for an hour before being transferred to the fridge.
Can I Prep This in Advance?
Yes! Crème brûlée is a great party dessert because you can make it up to three days in advance, keep it chilled in the fridge, and sprinkle with sugar right before serving and torch them in front of your guests. Super impressive and memorable for them, but easy for you.
Do I Have to Use a Kitchen Torch?
You could try to caramelize the top sugar layer under the broiler, but it’s unreliable and you can easily burn all your precious work in seconds. I recommend a torch.
Tips for Making the Best Crème Brûlée
There are a couple things that will make your life easier when making this recipe. Ramekins and a small kitchen torch. I used these Le Creuset 8-Ounce Round Covered Ramekins or here’s a gift set in a slightly different color. Keep your eyes open for small oven-safe ramekins at places like Bed Bath & Beyond, Target, Marshall’s, or TJ Maxx for a couple bucks each. They’re handy to have around and as much as I’d love to collect Le Creuset in every size and color, it’s not exactly practical. You can also use a larger but shallow baking dish, adjusting baking time as necessary, and although you won’t have individual portions, it’ll work. Read the recipe over a couple times before beginning, have everything organized (mise en place) before beginning, and you’ll be rewarded with the best crème brûlée that’s ever passed your lips. And the easiest.
More Special Occasion Desserts:
Crack Pie — There’s a reason this pie has the name it has and it definitely lives up to the hype! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Caramelized Banana Upside Down Cake — This upside down cake is super moist thanks to the combination of sour cream, buttermilk, and vegetable oil. It’s so easy to make, and the caramelized banana flavor is impossible to resist!
Banana Cream Pudding Pie with Cream Cheese Crust — You’re going to love this quintessential comfort food dessert. It tastes like you slaved over it but it’s one of the easiest pies ever.
The Best Chocolate Cake with Chocolate Ganache — This truly is the best chocolate cake EVER. It’s topped with a silky smooth chocolate ganache frosting, and it takes just 10 minutes of hands-on prep!
Sugar Cream Pie — This sugar cream pie reminds me a bit of crème brûlée. The filling is custard-like, and when topped with a sprinkle of cinnamon it’s irresistable!
The Best Triple Chocolate Layer Cake — This is the chocolate layer cake to beat out all others. It’s rich, decadent, and everything you want in a triple chocolate cake!
