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close up of vanilla creme brulee showing the inside texture

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.
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Prep Time 10 minutes
Cook Time 40 minutes
6 hours
Total Time 6 hours 50 minutes
Course Dessert
Cuisine French
Servings 6 servings
Calories 399 kcal

Equipment

  • 1 small pot
  • 6 small ramekins
  • 1 9x13" 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 9x13" 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 9x13" 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
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