Simple Creme Brulee Recipe
This Creme Brulee recipe is one of those desserts that feels incredibly fancy but is actually simple to make at home. The custard is rich, creamy, and full of vanilla flavor with that signature crisp caramelized sugar topping everyone loves cracking into with a spoon. It’s the perfect make-ahead dessert for birthdays, anniversaries, holidays, or anytime you want something extra special.
Ingredients
- 4 cups heavy cream chilled
- ⅔ cup granulated sugar
- Pinch of salt
- 1 vanilla bean split lengthwise
- 10 large egg yolks
- ¼ cup turbinado sugar
Instructions
- Adjust an oven rack to the lower-middle position and preheat the oven to 300°F. Place a dish towel in the bottom of a large roasting pan and arrange eight 6-ounce ramekins on top, making sure they are not touching.
- In a medium saucepan, combine 2 cups of the cream, granulated sugar, and salt. Scrape the seeds from the vanilla bean into the pan and add the pod as well. Bring the mixture just to a boil over medium heat, stirring occasionally until the sugar dissolves. Remove from the heat, cover, and let steep for 15 minutes.
- Stir in the remaining 2 cups of cream.
- Place the egg yolks in a large bowl. Slowly whisk in about 1 cup of the warm cream mixture until smooth, then gradually whisk in the remaining cream mixture. Strain the custard through a fine mesh strainer into a large measuring cup or pitcher. Divide evenly among the ramekins.
- Bring a kettle of water to a boil. Place the roasting pan in the oven and carefully pour the hot water into the pan until it reaches about two-thirds of the way up the sides of the ramekins.
- Bake until the custards are just barely set and no longer sloshy in the center when gently shaken, about 30 to 35 minutes for standard ramekins. Shallow dishes may cook a little faster, while deeper ramekins can take up to an hour.
- Transfer the ramekins to a wire rack and cool to room temperature, about 2 hours. Place on a baking sheet, cover tightly with plastic wrap, and refrigerate until fully chilled, at least 4 hours or overnight.
- Just before serving, uncover the ramekins and gently blot away any moisture from the tops with a paper towel. Sprinkle each custard evenly with 1 to 2 teaspoons of turbinado sugar, tilting the ramekin to coat the surface evenly. Use a kitchen torch to caramelize the sugar until deep golden brown and bubbling.
- Let the sugar topping cool and harden for a few minutes before serving.
Notes
- A vanilla bean gives the custard the richest flavor, but you can substitute 2 teaspoons vanilla extract if needed.
- Turbinado sugar works best for the crisp caramelized topping, but regular sugar can work in a pinch. It might be called sugar in the raw or coarse sanding sugar.
- For the best crackly topping, caramelize the sugar right before serving.
- When using the torch, keep the flame moving and work from the outside edges toward the center for even browning.
- If using smaller or shallow ramekins, you may end up with enough custard for an extra serving or two.
- This is one of my favorite desserts to make for birthdays and anniversaries because it feels bakery-worthy but is surprisingly easy to make at home.
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