Crème brûlée, which literally means “burnt cream” in French, is one of those desserts that pretty much everyone falls in love with. I mean, who can resist that smooth, creamy custard base? And then there’s that delightful layer of caramelized sugar on top just waiting for you to crack it open. Isn’t that just mouthwatering?
Now, the origins of this dessert? Well, they’re a bit hazy. The first recipe we have dates back to 1691 in France, courtesy of a royal cookbook by François Massialot. But here’s the kicker — around the same time, England had its own version called “Trinity Cream.” And let’s not forget about Spain’s Crema Catalana, which is pretty similar, too.
So, while there’s still a friendly debate over where it really came from, crème brûlée has definitely made its mark as a classic in French cuisine. Nowadays, it’s loved all around the world for that rich custard paired with that satisfying, crunchy sugar crust. It’s such a simple yet elegant dessert that’s been enjoyed for centuries. Isn’t that just incredible?
Crème Brûlée an easy Homemade Recipe
I used to believe Crème brûlée was this complicated dessert that only fancy restaurants could pull off, until I decided to give it a shot myself. Turns out, you only need a handful of simple ingredients: cream, eggs, sugar, and a hint of vanilla. Just like that, you’re on your way to making something that tastes like it came straight out of a top-notch restaurant.
Now, if you have a kitchen torch lying around, or even just your oven broiler, that classic crackly top is totally within reach. Seriously, it’s such a lovely blend of elegance and simplicity!
Typical ingredients
Heavy cream
Egg yolks
Granulated sugar (for the custard)
Vanilla (vanilla bean, paste, or extract)
Sugar for caramelizing the top (usually granulated or superfine)
Brown sugar (optional)
Crème brûlée is the kind of dessert that feels instantly special. Beneath that glossy, crackly layer of caramelized sugar is a custard that’s unbelievably smooth, rich, and creamy—each spoonful practically melts in your mouth. It’s the dessert you’d expect to see at the end of a white-tablecloth meal, served in a warm ramekin with a perfectly torched top.
Despite its elegant reputation, crème brûlée is far less complicated than it sounds. There’s no fancy equipment, no hard-to-find ingredients, and no advanced baking skills required. With just a handful of simple pantry staples and a little patience, you can turn cream, eggs, sugar, and vanilla into a truly impressive dessert. Whether you’re making it for a dinner party, a holiday gathering, or a quiet night at home, crème brûlée proves that classic, restaurant-quality desserts are absolutely achievable in your own kitchen.
Ingredients
Equipment
Instructions
- In a small pot, gently heat the cream over medium heat until it becomes hot but not boiling. Meanwhile, whisk together the egg yolks, sugar, and vanilla in a separate bowl.Once the cream is hot, add it gradually to the egg yolk mixture, whisking thoroughly after each addition.Next, place the filled ramekins into a large baking dish and pour hot water into the dish, ensuring it reaches about ¾ of the way up the sides of the ramekins. Be cautious not to get any water inside the custard.Bake the ramekins at 325 degrees F for approximately 30-40 minutes, considering the custard's depth. The top should appear set, while the center may still have a slight jiggle.Remove the baking dish from the oven and allow it to cool to room temperature. Then, refrigerate the custards for at least 2 hours until they are thoroughly chilled.Prior to serving, sprinkle each custard with 1 tablespoon of mix granulated sugar and brown sugar. Use a torch or broil them briefly until the sugar caramelizes to create a delectable crust on top.
Notes
For that classic rich flavor, use real vanilla bean or pure vanilla extract. Vanilla paste works great too! Temper the Eggs Slowly
When mixing hot cream into the egg yolks, do it slowly and whisk constantly. This prevents the eggs from scrambling. Strain for a Smooth Custard
Strain your custard mixture through a fine mesh sieve before pouring it into ramekins to remove any bits and make it extra smooth. Water Bath Is Key
Bake your crème brûlée in a water bath (also called a bain-marie) to ensure even, gentle cooking. This keeps the custard creamy and prevents cracking. Chill Before Brûlée
Let the custards chill for at least 2 hours—or overnight—before adding the sugar topping. This helps them set properly. Torch or Broiler: Both Work
A kitchen torch gives the best caramelized topping, but if you don’t have one, the oven broiler can do the trick. Just watch closely to avoid burning! Use Shallow Ramekins
Wider, shallow ramekins give more surface area for that crackly caramel topping (arguably the best part!).
Nutrition Facts – for Crème Brûlée (serving 1 ramekin)
| Nutrient | Amount | % Daily Value (DV) |
|---|---|---|
| Calories | 300 kcal | 15% |
| Total Fat | 22 g | 28% |
| Saturated Fat | 13 g | 65% |
| Trans Fat | 0 g | — |
| Cholesterol | 220 mg | 73% |
| Sodium | 50 mg | 2% |
| Total Carbohydrate | 22 g | 8% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 20 g | — |
| Added Sugars | 20 g | 40% |
| Protein | 5 g | 10% |
| Vitamin D | 1 mcg | 6% |
| Calcium | 110 mg | 8% |
| Iron | 0.5 mg | 3% |
| Potassium | 150 mg | 4% |
Storage
Crème brûlée is perfect for making ahead — in fact, it needs to chill before serving! After baking, let the custards cool to room temperature, then cover each ramekin tightly with plastic wrap. Store them in the refrigerator for up to 3 days before serving.
Important: Only add and caramelize the sugar topping just before serving. If you brûlée the sugar too early, it will lose its crunch and turn sticky in the fridge.
Leftovers after caramelizing the sugar can still be refrigerated for a day, but the topping won’t stay crisp.
Freezing: you can freeze crème brûlée, but only before caramelizing the sugar topping. Once baked and cooled, wrap each ramekin tightly in plastic wrap and then in foil to prevent freezer burn. Store them in the freezer for up to 1 month.
When you’re ready to serve, transfer the ramekins to the fridge and let them thaw overnight. Once fully thawed, add the sugar topping and caramelize with a kitchen torch or under the broiler.
Note: Freezing may slightly affect the texture, but if wrapped well and thawed gently, it’ll still be creamy and delicious!
