Easy Homemade Crème Brûlée: A Simple 4-Ingredient Recipe for a Classic Dessert

Indulge in the silky smooth luxury of homemade crème brûlée, crafted with just four essential ingredients and crowned with a perfect, crisp caramelized sugar crust. This recipe demystifies a seemingly complex dessert, making it accessible for any home baker.

Are you looking for an impressive yet surprisingly simple dessert to elevate your next gathering or romantic evening? Crème brûlée, with its rich custard base and delightful crackle of caramelized sugar, often seems like a dessert reserved for fine dining. However, we’re here to show you how effortlessly you can create this French classic right in your own kitchen!

Despite its sophisticated reputation, this homemade crème brûlée recipe requires only four fundamental ingredients: fresh egg yolks, granulated sugar, decadent heavy whipping cream, and a touch of pure vanilla extract. That’s all it takes to achieve a dessert that will undoubtedly impress.

This recipe is designed to yield four generous servings, making it perfect for a small family dinner or a special occasion. Should you be cooking for two, you can easily halve the recipe to prevent any waste. And for those who don’t own a kitchen torch – the traditional tool for caramelizing the sugar – don’t fret! We’ll also share a simple oven broiler method to achieve that signature crunchy topping, ensuring everyone can enjoy this exquisite treat.

Essential Ingredients for Your Perfect Crème Brûlée

The beauty of crème brûlée lies in its simplicity, reflected in its short and sweet ingredient list. Each component plays a crucial role in creating the creamy texture and rich flavor. Here’s a closer look at what you’ll need to make this delectable dessert:

• Egg Yolks: These are the heart of your custard, providing richness, structure, and that signature pale yellow hue. For the best results, use large, fresh eggs. Don’t discard the egg whites; they can be saved for a fluffy omelette, a batch of macarons, or a light meringue!
• Granulated Sugar: This versatile ingredient sweetens the custard to perfection and, perhaps most famously, forms the crisp, amber crust on top. When caramelizing, superfine sugar can offer a quicker, more even melt, but standard granulated sugar works beautifully too.
• Heavy Whipping Cream: The foundation of our rich custard, heavy whipping cream (with at least 36% fat content) is essential for achieving that luxurious, silky smooth texture. Do not substitute with half-and-half or lighter creams, as they won’t provide the necessary fat content for the desired consistency.
• Pure Vanilla Extract: A splash of high-quality pure vanilla extract is key to enhancing the overall flavor profile, adding warmth and depth to the sweet custard. For an even more intense vanilla flavor, consider using a vanilla bean, scraping the seeds directly into the cream.

Crafting Your Crème Brûlée: A Step-by-Step Guide

Making crème brûlée might seem intimidating, but by following these simple steps, you’ll achieve professional-level results every time. The process involves careful heating and mixing to ensure a smooth, uncurdled custard. Let’s get started!

Prepare Your Water Bath: Begin by placing a large pot of water on the stove and bring it to a boil. This boiling water will be crucial for creating a “water bath” (bain-marie) for your custards in the oven, ensuring they cook gently and evenly without curdling. Preheat your oven to 325°F (163°C) at this stage as well.

Whisk Egg Yolks and Sugar: In a spacious mixing bowl, combine the six egg yolks with your granulated sugar. Whisk them together until the mixture becomes smooth, slightly pale yellow, and cohesive, as shown in the image above. You want the sugar to be fully dissolved into the yolks. Once achieved, set this bowl aside while you prepare the cream.

Heat the Cream: Some recipes might suggest simply combining all ingredients at once, but I’ve found that pre-heating the heavy whipping cream significantly improves the final texture. This technique, known as tempering the eggs, helps gradually raise the temperature of the egg yolks, preventing them from scrambling when introduced to the hot cream and oven heat.

To heat the cream, pour it into a medium saucepan and place it over medium heat. Stir occasionally to prevent scorching. As soon as you see steam rising and small bubbles forming around the edges of the saucepan, remove it from the heat. Stir in the vanilla extract at this point, allowing its aroma to infuse into the warm cream.

Temper the Eggs: Now for the tempering process – it’s simpler than it sounds! Gradually elevate the temperature of the egg mixture by slowly pouring about half a cup of the warm cream into the egg yolk and sugar mixture. **It’s essential to whisk continuously and vigorously while pouring** to ensure the eggs are gently warmed and don’t cook. After this initial addition, slowly pour in the remaining warm cream, continuing to whisk until everything is thoroughly combined. You might notice a thin layer of foam on the surface; use a spoon to skim this off to ensure a perfectly smooth finish on your baked custards.

Strain the Custard Mixture: Even with careful tempering, tiny bits of egg can sometimes cook. To guarantee an incredibly silky-smooth crème brûlée, straining the mixture is a non-negotiable step. Pass the entire mixture through a fine-mesh strainer into a large glass measuring cup. A measuring cup with a spout makes pouring into the ramekins much easier and tidier.

Fill Ramekins and Prepare Water Bath: Carefully pour the strained crème brûlée mixture evenly into four 6-ounce ramekins. While any size ramekin will work, these 6-ounce ramekins are ideal for individual portions and are versatile enough for other desserts like my molten chocolate lava cakes for two! Place the filled ramekins into a larger baking dish. Carefully pour the boiling water into the baking dish, filling it about one-third of the way up. The water level should reach approximately halfway up the sides of your ramekins. This water bath ensures a gentle, even bake, preventing the edges of the custard from overcooking before the center sets.

Bake and Chill: Carefully transfer the baking dish with the ramekins to your preheated oven. Bake for 35 to 45 minutes, or until the edges of the custards are set, but the centers still have a slight jiggly movement when gently shaken. This subtle jiggle indicates a perfectly creamy interior. Once baked, remove the ramekins from the water bath (using tongs or oven mitts) and let them cool completely on a wire rack at room temperature. After cooling, cover each ramekin tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight. Chilling is crucial for the custard to fully set and achieve its signature firm-yet-creamy texture.

Caramelize the Topping: When you’re ready to serve, remove the chilled custards from the refrigerator. If there’s any moisture on the surface, gently blot it with a paper towel. Evenly sprinkle about 1 to 1.5 teaspoons of granulated sugar (superfine sugar is excellent here if you have it) over the top of each crème brûlée. Use a small kitchen torch to caramelize the sugar. Move the flame continuously over the sugar until it melts, bubbles, and turns a rich, amber color. Allow the caramelized sugar to cool and harden for 1 to 2 minutes, forming that characteristic crisp crust. Serve immediately and enjoy the delightful contrast of textures and flavors!

Frequently Asked Questions About Crème Brûlée

Crème brûlée is a classic, and naturally, people have questions about getting it just right. Here are some common inquiries and their answers to help you perfect your dessert:

How Long Do You Bake Crème Brûlée?

Baking time for crème brûlée typically ranges from 35 to 45 minutes in a 325°F (163°C) oven. This duration can vary slightly depending on the size and material of your ramekins, as well as the exact calibration of your oven. You’ll know your crème brûlée is perfectly baked when the edges appear set and firm, but the very center still retains a delicate, slight jiggle. This slight movement is key to achieving a creamy, luxurious custard texture.

Do I Have to Use a Kitchen Torch?

While a small kitchen torch offers the most precise and efficient way to create that iconic caramelized topping, it is not strictly required. You can absolutely achieve a delicious crust using your oven’s broiler. If opting for the broiler method, place the chilled ramekins on a baking sheet and broil for approximately 5-6 minutes, keeping a very close eye on them to prevent burning. Remember that the broiler will warm the custard, so I recommend placing them back in the refrigerator for about 30 minutes to an hour after broiling to re-chill before serving. Detailed broiler instructions are provided in the recipe card below.

Can I Prep This Recipe in Advance?

Absolutely! Crème brûlée is an excellent dessert for making ahead, which helps ease stress, especially when entertaining. You can bake the custards according to the recipe instructions, allow them to cool completely, then cover them tightly with plastic wrap and refrigerate for up to 3 days. For the best experience, only add the sugar and torch it just before serving. This ensures the caramelized topping is perfectly crisp and fresh.

What Kind of Ramekins Should I Use?

Standard ceramic ramekins are ideal for crème brûlée due to their ability to distribute heat evenly and withstand high temperatures. The recipe calls for 6-ounce ramekins, which provide a perfect individual portion. Ensure your ramekins are oven-safe and sturdy. If you use larger or smaller ramekins, you may need to adjust the baking time accordingly.

Why Did My Crème Brûlée Curdle or Become Grainy?

Curdling or graininess typically occurs when the eggs are cooked too quickly or at too high a temperature. This is why tempering the eggs (gradually adding warm cream while whisking) and baking in a water bath at a moderate oven temperature are crucial steps. Always ensure your oven temperature is accurate and avoid over-baking, as this can also lead to a grainy texture.

More Easy Holiday Desserts to Try!

If you’ve enjoyed making this easy crème brûlée, you might love exploring these other delightful and straightforward dessert recipes perfect for any occasion:

• Mini Oreo Cheesecakes
• Decadent Chocolate Mousse
• Mini Pumpkin Pies
• Classic Chocolate Fudge
• Delicious Apple Hand Pies

Video Tutorial: Watch How It’s Done!