Crème Brûlée is on the top of almost everyone’s dessert list when they go out to dinner. It’s this magical, delicious dessert that everyone thinks is too hard to make at home. And that my friends is not true.
Well my friends, I’m here to dispel that myth and show you just how easy it is to make this OMG delicious Restaurant Style Dessert in your own home. You could be enjoying this creamy dessert for dinner tonight with just a few simple ingredients. Heavy cream, sugar, egg yolks and vanilla is all you need to make my creme brulee recipe.
If you love custard desserts, my Authentic Spanish Flan is amazing!
What Ingredients do I need to make Creme Brulee?
Let’s start by gathering the ingredients we need to make Creme Brulee. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Creme Brulee?
- Add the eggs and sugar into a mixing bowl.
- Whisk the egg yolks and sugar until thick and pale, about 2-3 minutes (You can do this with a wire whisk or hand mixer on a low setting).
- In a medium saucepan, over medium-high heat, bring the cream to the scalding point (the cream should just begin to bubble around the edges. You don’t want burnt cream). Remove the pan from the heat and allow it to cool slightly.
- Gradually pour the scalded cream into the egg mixture, making sure you keep whisking constantly so the eggs don’t curdle.
- Stir in the vanilla extract.
- Strain the custard mixture into a large measuring cup.
- Place four, one cup ramekins in a roasting pan and pour the custard mixture into the ramekins.
- Prepare a water bath for the creme brûlée by carefully pouring enough hot or boiling water into the roasting pan, to halfway up the sides of the ramekins.
- Bake for about 30 – 40 minutes (baking time can vary depending on size of ramekins and temperature of water) or just until the custards are set (a slight jiggle is okay).
- Immediately remove the custards from the water bath and cool to room temperature on a wire rack for about 15 minutes. When cooled, refrigerate the creme brulee uncovered for at least 2 hours or until cold and firm (after they are chilled they can be covered and stored in the refrigerator for about three days).
- Remove the custards from the refrigerator and sprinkle an even layer (about 1 tablespoon) of granulated sugar over the top of the custard.
- Using a handheld kitchen torch, caramelize the sugar until it is golden brown and bubbly. Place the torch about 2 inches, at an angle, over the custard and move the torch around until the sugar melts and caramelizes into a thin layer.
- Allow the sugar to cool so it firms up and serve.
This is my favorite kitchen torch and creme brulee set.
I love cracking the caramelized sugar crust on the creme brulee, it’s all part of the experience.
Then it’s time to enjoy this delicious, oh so creamy and decadent dessert. And you don’t have to tell your friends and family how easy it was to make, that will be our little secret.
Recipe FAQ’s:
Creme Brulee is made of a few simple ingredients, heavy cream, egg yolks, sugar and vanilla. It’s a creamy, pudding-like, baked custard with a top of melted sugar that cracks when you tap it with a spoon.
Yes, it does. Creme brulee should be made in either a wide shallow dish, or 6 ounce ramekins. Anything larger will require too long to bake and affect the consistency of the custard. The ramekins should be made of porcelain.
Yes, you do. Baking the custards in a water bath keeps the air in the oven moist, and prevents the crème brûlées from cracking. The water should come about halfway up the ramekins.
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Crème Brûlée
Ingredients
- 1½ cups heavy cream
- 1½ teaspoons pure vanilla extract
- 5 large egg yolks room temperature
- ¼ cup granulated white sugar
- 4 tablespoons granulated white sugar for the topping
Instructions
- Preheat oven to 300 degrees and place rack in center of oven.
- Add the eggs and sugar into a mixing bowl.
- Whisk the egg yolks and sugar until thick and pale, about 2-3 minutes (You can do this with a wire whisk or hand mixer on a low setting).
- In a saucepan, over medium-high heat, bring the cream to the scalding point (the cream should just begin to bubble around the edges). Remove the pan from the heat and allow to cool slightly.
- Gradually pour the scalded cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle.
- Stir in the vanilla extract.
- Strain the mixture into a large measuring cup.
- Place four, 6-ounce ramekins in a roasting pan and pour the custard mixture into the ramekins.
- Prepare a water bath for the creme brûlée by carefully pouring enough hot or boiling water into the roasting pan, to halfway up the sides of the ramekins.
- Bake for about 30 – 40 minutes (baking time can vary depending on size of ramekins and temperature of water) or just until the custards are set (a slight jiggle is okay)..
- Immediately remove the custards from the water bath and cool to room temperature on a wire rack for about 15 minutes.
- When cooled, refrigerate the creme brulee uncovered for at least 2 hours or until cold and firm (after they are chilled they can be covered and stored in the refrigerator for about three days).
- Remove the custards from the refrigerator and sprinkle an even layer (about 1 tablespoon) of granulated sugar over the custards.
- Using a handheld kitchen torch, caramelize the sugar until it is golden brown and bubbly. Place the torch about 2 inches, at an angle, over the custard and move the torch around until the sugar melts and caramelizes
- Allow the sugar to cool and serve.
Saif says
may I use whole eggs instead of yolk only?
Chef Dennis Littley says
You can, but it won’t be creme brulee, it will egg custard.
Molly P. says
I made this with my teenage daughter who was tired of baking and wanted to expand her kitchen skills – oh, and use the kitchen torch. I basically sat back and watched her go. She had no trouble at all thanks to your directions. The results were amazing! Just as described, I felt like we were at a restaurant. It was rich, full of vanilla flavor, and so elegant. Will make this one again for sure.
Chef Dennis Littley says
I’m happy to hear you enjoyed the creme brulee Molly! Has your daughter tried my tiramisu yet? I also have an amazing chocolate mousse recipe.
Marianne says
Absolutely perfect!!! First time I made this for Easter dinner and the consensus was that it tasted like it was from a restaurant. I did not have a torch but used the broiler in the oven. It worked fine but I am sure the torch would be easier. Thank you, Chef Dennis!
Kayle (The Cooking Actress) says
I just got a creme brulee torch amd I can’t wait to try them out!
Chef Dennis Littley says
I couldn’t find my small torch and ended up using my plumbing torch. Have fun with yours!
jennai says
These look so good and I would like to try them this weekend.
Judy says
This has always been my favorite dessert, but like you said, you only had it when you went out to dinner. It was so delicious that I always thought that it would be difficult to make. One day I decided to give it a shot and was astonished at how easy it was to prepare. Every since then, it has been my “go to” dessert for special dinners, and sometimes just for the heck of it. Thanks for sharing.
Chef Dennis Littley says
Creme Brulee is a wonderful thing, I’m happy to hear you agree on how easy it is to make Judy! Thanks so much for stopping by!
Adam J. Holland says
Beautiful. Wonderful. (What else needs to be said?) This is the quintessential dessert. Thank you, Chef Dennis.
Chef Dennis Littley says
It’s love at first bite Adam! Thanks for stopping by!