Classic Crème Brûlée Recipe: Perfect Torch-Caramelized Custard

Crème Brûlée is one of my favorite desserts. Though it may sound intimidating, it’s surprisingly simple — follow these clear steps to enjoy a luxurious, creamy dessert at home.

If you haven’t tried this luscious, silky custard topped with a crisp caramel crust, you’re missing out. Crème brûlée is pure bliss: rich, creamy, and elegant, yet straightforward to prepare.

I’ve always loved creamy desserts, and crème brûlée is no exception. With this recipe you’ll see it’s approachable — and you don’t even need a torch to make the caramelized top if you prefer to use your oven’s broiler.

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What ingredients are used in crème brûlée

• Heavy cream
• Whole or 2% milk
• Granulated white sugar
• Egg yolks
• Vanilla extract or vanilla bean

Special tools you need

• Deep baking dish or pan (for a water bath)
• Five 4 oz. (approximately) ramekins
• Torch (optional)
• Fine mesh sieve

How to make crème brûlée

This recipe uses five main ingredients. I add a bit of milk to lighten the richness of the cream — it’s a family-tested version that yields a silky custard every time.

Begin by separating the egg yolks from the whites. You won’t use the whites here, but they can be saved for omelettes, meringues, or pavlova. Place the yolks in a medium bowl and refrigerate the whites in an airtight container if you plan to use them later.

Prepare the water bath and cream

Preheat the oven to 325°F (160°C). Arrange the ramekins in a deep baking dish and set aside. In a small saucepan, combine the heavy cream and milk. Warm over medium-low heat, whisking frequently, until the mixture just begins to steam and bubble at the edges. Remove from heat and set aside.

Make the custard

In a medium bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and slightly thickened. An electric hand mixer speeds this up, but you can whisk by hand until creamy, about 5–10 minutes depending on technique.

Add vanilla and combine

If you’re using vanilla bean, split it lengthwise, scrape the seeds, and add both seeds and pod to the cream while heating; remove the pod before mixing. Add vanilla extract directly to the yolk mixture if you prefer.

Slowly whisk the hot cream into the egg yolks a little at a time to temper the eggs and avoid scrambling. Once combined, strain the custard through a fine mesh sieve to remove any curdled bits or vanilla pod remnants.

Pour the custard into the ramekins, filling each about three-quarters full. Place the ramekins in the prepared deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins — avoid splashing water into the custard.

Bake for 30–35 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Remove the ramekins from the water bath and cool on a wire rack. Once cooled, cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Torch or broil: both work well

Right before serving, sprinkle about 1 teaspoon of granulated sugar over each custard. Use either a mini torch to caramelize the sugar or the oven broiler if you don’t have a torch.

Using a torch

A torch creates a thin, crisp caramel crust in seconds while keeping the custard cool beneath. Hold the flame about 4 inches above the surface and move it in a circular motion until the sugar melts and browns. Let the caramel cool for a minute before serving.

Using the broiler

To broil, place the sugared ramekins on the top oven rack and broil for 5–10 minutes, watching closely so the sugar melts and caramelizes but does not burn. The custard may warm slightly under the broiler, but it will still be delicious.

Serve within 20 minutes of caramelizing the top to preserve the crisp texture; otherwise the sugar will soften.

Crème Brûlée

Julia

Creamy, silky crème brûlée that’s surprisingly easy to make at home.

5 from 5 votes

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Prep Time
15 mins

Cook Time
35 mins

Chilling time
2 hrs

Total Time
2 hrs 50 mins

Equipment

• 5 ramekins (approx. 4 oz)
• Torch (optional)
• Deep baking dish or pan for water bath

Ingredients

For the custard

• 4 large egg yolks
• 1/4 cup (50 g) granulated sugar
• 1 tsp vanilla extract or 1 vanilla bean
• 1 1/2 cup (300 ml) heavy cream (35%)
• 1/2 cup (100 ml) whole or 2% milk

For the top crust

• 5 tsps granulated sugar

Instructions

• Preheat oven to 325°F (160°C). Place 5 ramekins in a deep baking dish and set aside.
• Heat the cream and milk in a saucepan over medium heat, whisking until it just begins to simmer at the edges.
• Meanwhile, whisk egg yolks and 1/4 cup sugar until thick and creamy, about 5 minutes. Stir in vanilla.
• Gradually whisk the hot cream into the egg yolk mixture. Strain through a fine mesh sieve into a pouring jug.
• Divide the custard among the ramekins, filling each about 3/4 full, and place them in the baking dish.
• Pour boiling water into the baking dish until it reaches halfway up the ramekins, being careful not to splash into the custard.
• Bake for 30–35 minutes, until the edges are set but the centers still jiggle slightly.
• Carefully remove the ramekins from the water bath and cool on a wire rack. Cover and refrigerate for at least 2 hours.

Torch method

• Just before serving, sprinkle 1 tsp sugar evenly over each custard. Use a mini torch to melt and caramelize the sugar, holding the flame about 4 inches above and moving in circles until golden.

Broil method

• If you don’t have a torch, place sugared ramekins on the top oven rack and broil for 5–10 minutes until the sugar melts and caramelizes. Watch closely to avoid burning.
• Serve within 20 minutes for the best crunch and contrast between crisp top and cool custard.

Video

Notes

Heavy cream – For an even richer crème brûlée, omit the milk and use 2 cups of heavy cream instead of the cream-plus-milk combination.

Ramekins – I use classic small ramekins about 3.5 inches in diameter and 2 inches deep. If your ramekins are larger, you can fill four instead of five, but leave about 1/2 inch from the top to prevent overflow.

Keyword
cream, creamy custard, creme brulee, french dessert

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