This super easy vanilla creme brûlée recipe is one of the most impressive desserts to serve. It’s thick and custardy, full of vanilla flavor and topped with crunchy caramelized sugar.

close up of vanilla creme brulee showing the inside texture

Creme Brulee is one of those recipes that I avoided making for YEARS because I thought it was complicated. It turns out, it’s one of the absolute easiest recipes I’ve ever made and quite literally everyone is always obsessed with it.

If you love creme brûlée, I have a lovely Creme Brûlée Cake and anything made with homemade pastry cream gives the custard vibes!

Pro Tip: I also made an espresso version by subbing 60 mL (1/4 cup) of the heavy cream with a double shot of espresso (my double shots are 60mL as well).

How To Make Creme Brûlée, Step-by-Step Photos

Vanilla Custard

Whisk together the egg yolks, sugar, vanilla and salt until they’re completely smooth.
Heat the cream to a simmer and then use it to temper the eggs by streaming it into the bowl of egg yolks while whisking.
Whisk until it’s completely smooth and combined and then pour into 6 ramekins.
Place the ramekins in a tray and fill halfway with boiling water.
Bake for about 40 minutes – the exact time will depend on the size of your ramekins and your oven of course.
1. If you want to test with an instant thermometer, the eggs are safe to eat at 170F (77C) but I like my custard set more around 185F-195F (85C – 90C). I don’t usually test the temperature, I just go based off the edges are more set and the center still looks a little jiggly (kind of skeptical but once it cools, the whole thing is set).
Let the custard cool completely and then refrigerate for at least 4-6 hours (or overnight) until it’s completely set.
Top with granulated sugar and use a culinary torch to caramelize the sugar.

egg yolks whisked with sugar, vanilla and salt

heavy cream mixed into egg yolk mixture — egg yolks whisked with sugar, vanilla and salt

How To Store Creme Brûlée

Creme brulee definitely needs to be refrigerated for a few hours before serving but make sure to also store it in the refrigerator when not serving. You can make it a couple days in advance and top fresh with the sugar.

If it’s already topped with the sugar, you should still store it in the fridge but it the sugar on top will get more chewy/less crackly over a couple of days.

I haven’t tried freezing creme brûlée but I wouldn’t be surprised if it separated a little bit so I don’t recommend it.

Let me know what you think of this classic.

If you have any questions, please comment down below – those will get answered much quicker than email or through social media.

If you’ve tried this, I would very much appreciate a star rating or review as well.

As always, have a blessed day and happy baking!

Love, B

The Creamiest 5-Ingredient Vanilla Creme Brûlée