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Creme Brulee


Most of us only enjoy a good creme brulee when we go out to restaurants because they have a reputation of being complicated. Not so! They can easily be made and enjoyed from the comforts of home.

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Rate this recipe 4.5/5 (25 Votes)


  • 8 egg yolks
  • 1/3 cup granulated white sugar
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Baker's sugar (for the caramelized tops)


Servings 6
Preparation time 20mins
Cooking time 140mins
Adapted from


Step 1

Preheat oven to 300°F.

In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divid mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Longer baking times will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until the sugar melts. Re-chill custards for a few minutes before serving.

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