This post was updated on June 28, 2014 to include updated images and a recipe video.
Okay. It's finally here. The moment you have all been waiting for.
Easy Creme Brulee. Hooray!
I am finally posting my creme brulee recipe. Wow, that took a while, didn't it?
As I sit here writing this post, I'm having an internal debate with myself over which dessert I prefer more: creme brulee or cheesecake? At first, I would have totally thought cheesecake would beat out crème brûlée. (And, yes, this is totally a legitimate debate to have in one's head).
But...then I remember just how good creme brulee is.
Hard decision, right?
Hmmm...anyone else thinking creme brulee cheesecake? Yup -- that's how my mind works. Heehee.
Which dessert is your favorite? Is there a tie between the two? Does it even include either?
Well, this easy creme brulee recipe is not a hard decision at all. You won't even believe how easy it is.
No heating up the custard and slowly tempering the egg yolks, here. No crazy double boiler action needed. No need for a blow torch. No fuss.
Just sweet custardy goodness with a crunchy caramelized sugar topping. Mmm.
Just mix, pour, bake and broil (or torch, if you happen to prefer that method).
Watch my video to see how easy these little guys are to make:
See? So. Easy.
Easy Crème Brûlée
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 cups heavy cream
- 5 egg yolks
- ½ cup granulated sugar plus more to sprinkle for topping
- 1 ½ teaspoon vanilla extract
- optional: fresh berries or mint for garnish
Instructions
- Preheat oven to 325 degrees.
- Whisk together the egg yolks and ½ cup sugar in a medium mixing bowl until smooth and creamy. Add cream and vanilla and gently stir to combine, taking care not to mix quickly so as not to introduce extra bubbles. Place un-filled ramekins in a baking or casserole dish and fill baking dish with hot water until about half-way up sides of ramekins. Pour egg mixture into ramekins.
- Bake for 45 minutes to 1 hour, checking every 10 minutes after 35-40 minutes. When done, a knife inserted into the center of the egg mixture should come out mostly clean.
- Remove from baking dish (I use a spatula) and lay onto clean dish towel to dry, set and cool. Allow to sit for 15 minutes.
- Set oven to low broiler setting.
- Sprinkle a thin, even layer of granulated sugar over the top of the cooked custard. Completely, but lightly, cover the custard with the sugar. Place the ramekins back into the baking dish and surround by ice and cold water until the water almost reaches halfway up the sides (don't fill too high with water, as the ice will melt and add to the volume of water).
- Place baking dish with ramekins under broiler (or use crème brûlée torch, if you'd prefer) for 3-5 minutes, or until the sugar has melted and creates a golden brown, caramelized crust.
- Garnish with berries and/or some fresh mint leaves.
Video
Notes
Nutrition
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂
Julia
Do we bake the ramekins in the baking dish?
Terri in TX
I Googled "easy creme brulee" and found your recipe. I have used another recipe in the past that required cooking the custard and took a lot longer. Your recipe was SO easy and absolutely delicious!! This is definitely my new "go to" when I want this awesome dessert. 🙂
Thanks for posting it!
Andrea
I just made this recipe. I love how inexpensive the ingredients are, and how simple the steps are to understand and do. Mine didn't seem to set very well though, it's quite soupy. The flavor is wonderful, though, and we're enjoying them anyway. Thanks for sharing!
Mar
This recipe is awesome and easy. Yummy.
Claire
Hey Lacey
I just came across this and it looks so simple, I'm going to try it this weekend!!!
p/s: yes, when you mentioned creme brulee and cheese cake, I thought of a creme brulee cheesecake too! You're not alone 🙂
Leslie
I have made this twice, and each time it came out chunky and watery soup. Any suggestions?
Lacey Baier
Hmmm...I'm so sorry to hear this, Leslie. Are you following the directions exactly?
Lacey Baier
Ugh, Leslie, I am so sorry you haven't had much luck making this recipe. What size ramekins are you using? Are you stirring it while it's in the oven? The larger the ramekin, the longer you will need to cook it. Stirring it might account for the chunkiness... Let me know if I can be of more help -- we can figure this out! 🙂
Penny
I am so excited to try this! I've never tried it and was always worried about making it.... Not any more!! I'm thinkin about makin it tonight and sharing with family that lives near by... Thank you
Lacey Baier
Good luck, Penny! I'd love to hear how it goes 🙂
Lindi
Fabulous recipe! Thanks so much, Lacey. Made this tonight for my partner and family - first ever time making creme brulee - and it came out beautifully. The custard was incredibly smooth and creamy and it tasted divine (not eggy in the least, which is what I was worried about).
I will definitely be adding this to my repertoire.
Lacey Baier
Yay! I'm so glad to hear you all enjoyed this dessert. Thank you for sharing 🙂
katie
oh yes, and perfect way to use up 4 more dozens of cage free eggs I have!
Lacey Baier
Oh, wow. Most definitely! 😉
katie
looks gorgeous and delicious!!
Lacey Baier
Thanks so much, Katie!
Kate
This looks delicious! It looks so perfectly browned. Last time I made creme brulee I scorched the top of it - whoops! Beautiful!
Lacey Baier
Thanks, Kate! Better luck next time 🙂
Karen D.
How long can you let this cool? Could they cool overnight and broil right before serving?
Lacey Baier
Good question, Karen. Yes, it can definitely cool overnight. Just make sure to wait on topping with the sugar until right before you want to caramelize it. Otherwise, it will get soggy.
NanaBread (Jeanne)
YES! Wahoo! Woot Woot! Hooray!
Now that it's published, I'm suffering from shock and awe. Who would have thought it would be so easy to make? I have all the ingredients in my kitchen, and TCP has a torch, too. I may even break out the expensive vanilla bean paste for this one. I can see this is going to be dangerous. Amazing, but very, very dangerous!
NanaBread (Jeanne)
Okay, Lacey. I made it tonight, and it was FABULOUS! Mine aren't nearly as pretty, but they really are everything I was hoping for in the flavor department. I need to practice my blow torch skills. This could not have been easier to make. I plan to make it again and again and again. See it here:
http://insidenanabreadshead.wordpress.com/2011/04/21/a-recipe-review-a-sweet-pea-chefs-easy-creme-brulee/
Lacey Baier
Yay, NanaBread! I just read your post and am so incredibly flattered. I'm blushing! Thank you very much for the great review and continuous support of my blog and photos. Can't tell you how much I appreciate it 🙂
Lacey Baier
Jeanne, it is SO easy! I have been thinking about you for this post and hoped you would see it 🙂
Sorry it took me so long!
Michelle in NZ
And one day I'll even learn to proof read! I sincerely hope that all is going well for you, dear Lacey,
Michelle again, xxxxxx
Lacey Baier
It certainly is going well, Michelle. Thank you again!
Michelle in NZ
These look so good!
My dear Mum bought my dear Dad a wee kitchen torcha few years back. The dear man wore it out burning the old paint off their windows, ready for a major (and much needed) repaint. the window now look great and Mum ahs bought a replacement little torch that Dad might even use in the kitchen (he is a way better cook that my much loved Mum).
Sending super happy and caring thoughts for the upcoming birth of your dear wee daughter, and much care and love to you all,
Michelle down in Wellington, New Zealand (and from my sleeping feline, Zebby Cat)
Lacey Baier
Thank you so much for sending your kind thoughts, Michelle 🙂 Very much appreciated.