The Creamiest 5-Ingredient Vanilla Creme Brûlée
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.
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.
- 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.
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
Super Easy Vanilla Creme Brulee Recipe
This super easy vanilla creme brulee 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.
Equipment
- 1 small pot
- 6 small ramekins
- 1 9×13" pan
- 1 Whisk
Ingredients
- 480 mL (2 cups) heavy whipping cream
- 6 large egg yolks
- 100 grams (1/2 cup) granulated sugar
- tiny pinch fine sea salt
- 2 tsp vanilla bean paste or extract
- water for a water bath
- granulated sugar for topping
Instructions
- Preheat the oven to 300F (149C) and set 6 ramekins inside a 9×13" pan.
- Place the heavy whipping cream in a small pot over medium heat. Bring to a simmer.480 mL (2 cups) heavy whipping cream
- Meanwhile, in a medium bowl (preferably with a spout so a large measuring cup is good too) whisk together the egg yolks with the sugar, vanilla salt. Whisk until the egg yolks and sugar are completely combined and smooth and the color of the egg yolks lightens slightly.6 large egg yolks, 100 grams (1/2 cup) granulated sugar, tiny pinch fine sea salt, 2 tsp vanilla bean paste
- Once the heavy cream is simmering and the egg yolks are whisked, stream in the heavy whipping cream into the egg yolk mixture while whisking continuously. It's easiest if you place the bowl on a wet towel.
- Once all the heavy whipping cream is mixed into the egg yolk mixture, make sure it mixed completely. Then distribute the mixture evenly into the 6 ramekins.
- Bring a pot of water to light boil and pour water into the 9×13" pan, around the ramekins. Immediately place into the preheated oven and bake for about 40 minutes. 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).water for a water bath
- 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.
Nutrition
Calories: 399kcalCarbohydrates: 20gProtein: 5gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 275mgSodium: 30mgPotassium: 95mgSugar: 20gVitamin A: 1428IUVitamin C: 0.5mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!