Creme Brulee Recipe
Silky vanilla custard topped with a thin, crisp layer of caramelized sugar, baked gently in a water bath for an even set.
Contains: Milk · Egg
Contains milk and egg. If you are cooking for someone with an allergy, check the label of the vanilla extract you use.
WHY IT WORKS
Why This Recipe Works
01
Warm the Cream Gently
Heating the cream only until steaming infuses the vanilla without boiling away moisture or creating a cooked flavor.
02
Use a Water Bath
Hot water surrounds the ramekins with gentler, more even heat so the custard sets smoothly instead of curdling at the edges.
03
Chill Before Bruleeing
A thorough chill firms the custard before the sugar is torched, giving you a cold, silky center beneath the crisp caramel top.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
-
Tools
-
Tools
-
-
-
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Heat the oven to 325°F. Arrange six 4-ounce shallow ramekins in a deep roasting pan. Bring enough water to a boil to reach about halfway up the sides of the ramekins.
-
Pour the heavy cream into a medium saucepan and heat over medium-low heat until steaming and small bubbles appear around the edge. Do not let it boil. Remove from the heat, stir in the vanilla extract and let the cream stand for 5 minutes.
-
In a large mixing bowl, whisk the egg yolks and 1/3 US cup granulated sugar until smooth and evenly combined. Avoid whisking in lots of air.
-
While whisking constantly, slowly pour about one-quarter of the warm cream into the yolk mixture. Continue adding the remaining cream in a steady stream until fully combined.
-
Pour the custard through a fine-mesh sieve into a heatproof pitcher or bowl, then divide it evenly among the ramekins. Skim off any obvious foam from the surface.
-
Carefully pour the hot water into the roasting pan until it reaches about halfway up the ramekins. Transfer the pan to the oven and bake for 30 to 35 minutes, until the edges are set but the centers still wobble gently when nudged.
-
Lift the ramekins out of the water bath and cool for about 30 minutes. Refrigerate until thoroughly cold and set, at least 4 hours. Once cold, cover if chilling for longer.
-
Just before serving, blot any condensation from the tops. Sprinkle about 1 teaspoon (tsp) of the topping sugar in a thin, even layer over each custard. Caramelize with a kitchen torch until amber and glassy, then let the sugar harden for about 2 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
170°F / 77°C
The edges should look set while the center still jiggles gently when nudged. If checking with a thermometer, aim for about 170°F in the center rather than baking until completely firm.
Make Ahead
Bake and chill the custards up to 2 days ahead. Cover them once cold and keep refrigerated, then add and caramelize the sugar shortly before serving.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace2 US cups heavy cream
With2 US cups plant-based cream
Replace475 millilitres (ml) whipping cream
With475 millilitres (ml) plant-based cream
Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Heavy cream gives the custard its rich texture, while egg yolks provide the set. Use pure vanilla extract for a straightforward classic version; the planned vanilla-focused variation can take the flavor further with vanilla bean or paste.
Useful Substitutions
Superfine sugar can replace granulated sugar for the topping and may melt a little faster under the torch. If you prefer vanilla bean paste, use it in place of the extract in the same measured amount.
INGREDIENT QUALITY
Quality Note
Use shallow ramekins of similar size and stop baking while the centers still wobble gently. The custards continue to set as they cool, so baking until completely firm can make them grainy.
SPEND LESS
Cost-Saving Tip
Pure vanilla extract keeps this canonical version simple and is usually more economical than a whole vanilla bean while still giving the custard a clear vanilla flavor.
COOKING TIPS
Tips
Avoid Boiling the Cream
Warm the cream until it is steaming with small bubbles at the edge, then take it off the heat. A hard boil can give the custard a less delicate texture.
Temper Gradually
Add the warm cream to the yolks slowly while whisking. This raises their temperature gently and reduces the chance of scrambled-egg flecks.
Strain Before Baking
Pouring the custard through a fine-mesh sieve removes any small cooked egg pieces and helps give the finished custard a smooth surface.
Keep the Surface Dry
Before adding the topping, blot away any condensation on the chilled custards. Dry sugar caramelizes more evenly and forms a cleaner crust.
MAKE IT LAST
Storing & Make Ahead
Storing
Once the baked custards have cooled, cover them and refrigerate promptly. Keep them chilled and use within 3 days for the best texture.
Make Ahead
Bake and chill the custards up to 2 days ahead. Leave the sugar topping off until shortly before serving so the caramel stays crisp.
After Caramelizing
For the crispest topping, serve soon after the caramel has hardened. Refrigeration gradually softens the sugar crust, although the custard remains usable.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Creme Brulee FAQs
How do I know when creme brulee is done?
The custards are ready when the edges are set but the centers still have a gentle wobble when the ramekins are nudged. If you use an instant-read thermometer, the center should be about 170°F.
Why does creme brulee need a water bath?
The hot water buffers the oven heat around the ramekins, helping the egg custard cook slowly and evenly. That reduces the risk of rubbery edges or a curdled texture.
Can I make creme brulee without a kitchen torch?
A kitchen torch gives the most controlled result. If you do not have one, you can place very cold custards briefly under a hot broiler, watching constantly because the sugar can burn quickly and the custard can warm.
How far ahead can I make creme brulee?
The baked custards can be chilled for up to 2 days before serving. Add and caramelize the sugar shortly before serving rather than storing them with the finished crust.
What sugar works best for the caramelized top?
Regular granulated sugar works well and is easy to spread evenly. Superfine sugar is also suitable and may melt a little faster, but use a thin, even layer either way.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.