The Best and The Easiest Classic Crème Brûlée

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Classic Crème Brûlée Recipe — This is an easy crème brûlée that everyone can make, doesn’t require a candy thermometer or stand mixer, and isn’t doctored up with specialty flavorings.

The Best & The Easiest Classic Crème Brûlée - Finally an easy recipe for smooth, rich, creamy, restaurant-quality crème brûlée!

Easy Crème Brûlée Recipe

After five years of blogging and a couple cookbooks, many days I feel like I’ve made every dessert there is. But I recently asked my family, “If you could have any dessert under the sun, what would it be?”

The reply was crème brûlée. I was not expecting that, at all. I was expecting idunno’s and notsure’s.

I said, since when do you like crème brûlée, knowing his outright distaste for cheesecake, and he’s very picky about pies and custardy things. I’ve written off most of those type of recipes since I don’t need a cheesecake or a pie just for me.

He said that ever since he started going out for fancy business lunches and dinners again he’s become a big crème brûlée fan.

So I knew I had to make it, but when I started to research crème brûlée recipes, talk about fussy, picky, tedious and very un-fun recipes. Why is it that the best things can often be the most fussy? Worth it, but you’ve earned it once you finally dig in.

Crème Brûlée in small blue ramekin with spoon

This very do-able and classic crème brûlée is so good, so decadent, creamy, and rich, and it’s a must-make.

Key word here, classic. It was requested I don’t do anything ‘fancy’ or goofy to it, i.e. don’t be a food blogger and try to improve upon perfection by adding flavorings, liquors, zests, etc. Just classic crème brûlée, please.

I mixed and matched so many recipes I saw and came up with something that’s a straightforward recipe everyone can make, it doesn’t require a candy thermometer, stand mixer, and it’s not overly fussy. Baking should be fun.

This crème brûlée recipe serves 4 to 6. I  made 6 portions and did so on purpose for portion control and to stretch the recipe, but we ended up eating all 6 portions the first day anyway. Whoops.

As you puncture the firm top layer of crystallized sugar with your spoon, it gives way to the creamiest, smoothest, richest, sweet custardy layer. It’s velvety soft and smooth, and worth every minute of cardio.

My family said this blows away all the fancy restaurant crème brûlée and has asked when I’m making it again.

blue ramekins filled with Crème Brûlée

What’s in Crème Brûlée? 

To make the best crème brûlée recipe, you’ll need:

  • Heavy cream
  • Egg yolks 
  • Granulated sugar
  • Vanilla extract
  • Salt
  • Superfine sugar

two ramekins filled with Crème Brûlée

How to Make Crème Brûlée

This homemade crème brûlée couldn’t be easier to make! First, place 6 small ramekins inside a 9×13-inch baking dish (you’ll fill this later with water to make a water bath). 

Next, heat the cream until it just starts to bubble — don’t let it come to a boil! Meanwhile, whisk together the egg yolks and sugar until fluffy and pale in color. 

Slowly pour the warm cream over the eggs, whisking constantly the entire time. Stir in the vanilla and salt, then divide the mixture between the ramekins. 

Fill the 9×13-inch baking dish with hot water until it almost reaches the top of the ramekins. Then, bake the crème brûlée until they’re set with a slight jiggle to them. Once they come out of the oven, they’ll need to cool on your counter for an hour before being transferred to the fridge. 

spoon in blue ramekin of Crème Brûlée

Can I Prep This in Advance? 

Yes! Crème brûlée is a great party dessert because you can make it up to three days in advance, keep it chilled in the fridge, and sprinkle with sugar right before serving and torch them in front of your guests. Super impressive and memorable for them, but easy for you.

Do I Have to Use a Kitchen Torch?

You could try to caramelize the top sugar layer under the broiler, but it’s unreliable and you can easily burn all your precious work in seconds. I recommend a torch.

The Best & The Easiest Classic Crème Brûlée - Finally an easy recipe for smooth, rich, creamy, restaurant-quality crème brûlée!

Tips for Making the Best Crème Brûlée 

There are a couple things that will make your life easier when making this recipe. Ramekins and a small kitchen torch. I used these Le Creuset 8-Ounce Round Covered Ramekins or here’s a gift set in a slightly different color. Keep your eyes open for small oven-safe ramekins at places like Bed Bath & Beyond, Target, Marshall’s, or TJ Maxx for a couple bucks each. They’re handy to have around and as much as I’d love to collect Le Creuset in every size and color, it’s not exactly practical.

You can also use a larger but shallow baking dish, adjusting baking time as necessary, and although you won’t have individual portions, it’ll work.

Read the recipe over a couple times before beginning, have everything organized (mise en place) before beginning, and you’ll be rewarded with the best crème brûlée that’s ever passed your lips. And the easiest.

Classic Crème Brûlée Recipe — This is an easy crème brûlée that everyone can make, doesn't require a candy thermometer or stand mixer, and isn’t doctored up with specialty flavorings.

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Yield: 6 servings

The Best and The Easiest Classic Crème Brûlée

The Best and The Easiest Classic Crème Brûlée

This is an easy crème brûlée that everyone can make, doesn't require a candy thermometer or stand mixer, and isn’t doctored up with specialty flavorings.

Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours

Ingredients

  • 1 pint whipping or heavy cream (2 cups)
  • 4 egg yolks from large eggs
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • pinch salt, optional and to taste
  • about 3 to 4 cups water, for water bath
  • 1 to 2 teaspoons superfine sugar per each ramekin, for caramelizing (granulated may be substituted but superfine melts more smoothly and evenly)

Instructions

    1. Preheat oven to 300 degrees F. Place 6 ramekins in a 9×13 pan or large baking pan that will be used for a water bath. Spray ramekins with non-stick cooking spray; set aside.
    2. Add the cream to a 2-cup glass measuring cup or microwave-safe bowl. Heat on high power until cream begins to bubble just a bit, but don’t let it come to a full boil; it took 3 1/2 minutes in my micro (or heat cream over medium heat on the stove, about 10 minutes). Remove cream from micro; set aside to cool.
    3. Crack the eggs into a small bowl and with clean hands, pick out the yolks and put them in a large bowl. I find picking out the yolks very carefully with my fingers is the easiest way to separate whites/yolks, but separate them as you prefer. Use the whites for another recipe or discard.
    4. To the large bowl with the yolks, add 1/4 cup granulated sugar, and whisk vigorously for 3 to 4 minutes until the mixture is lighter and paler in color, and has fluffed in volume. Your shoulder should be burning; use an electric mixer if you wish, or burn some calories, save dishes, and whisk by hand; set aside.
    5. With a spoon, remove any skin that’s formed on the cream. It will be quite warm, but not scalding; it should read 165F max on a thermometer.
    6. Very slowly pour about 1/4 cup of cream into the eggs, whisking the whole time. This is tempering the eggs (getting them used to the warm cream) so you don’t scramble them.
    7. Continue pouring the cream into the eggs very slowly, whisking the whole time.
    8. Add the vanilla, optional salt, and whisk to combine. Some recipes call for straining the mixture through a fine sieve now, but I find there’s no difference so I skip straining.
    9. Evenly pour mixture into prepared ramekins; set aside.
    10. Add 2 cups water to 2-cup glass measuring cup and microwave on high power until boiling, about 4 minutes.
    11. Slowly and carefully pour the hot water into the 9×13 pan. The water creates a water bath so the crème brûlée bakes more evenly. Make sure the water isn’t being poured onto or splashing into the ramekins. Top off with more very hot tap water until the water level in the pan is about as high as the level of crème brûlée inside the cups.
    12. Bake for 40 to 45 minutes, or until set with some jiggle. Baking time will vary widely based on pan size, if you’re baking 4 to 6, level of water in water batch, type of ceramic the ramekins are made of, climate and oven variances, and personal preference. Use your judgment and bake until done, noting that crème brûlée will set up more as it cools. If you open the oven and gently move the baking pan and the crème brûlée makes a wave-like motion, more than just slight jiggling, they’re not done. They should not be browned, won’t rise, and if testing with a thermometer it should read 150F to 155F for food safety; however I bake until about 170F because at 155F, there’s still too much jiggle for my liking.
    13. Remove pan from the oven and very carefully with a hot mitt, remove ramekins from water bath and place them on a wire rack to cool completely, about 1 hour.
    14. Cover them with lids or plastic wrap, and transfer to fridge to chill for at least 3 hours, or up to 3 days in advance.
    15. Prior to serving, evenly sprinkle each ramekin with 1 to 2 teaspoons superfine sugar. I prefer 2 teaspoons each to achieve an appropriately thick caramelized top layer.
    16. Using a torch held about 6 inches away from the surface, heat the sugar, making sure to keep the torch moving evenly to prevent burning. When sugar is sufficiently caramelized to your liking, serve immediately.

Notes

  • Crème brûlée that has not been sugared/torched will keep in the fridge for up to 3 days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 363Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 244mgSodium: 82mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 5g

More Special Occasion Desserts: 

Crack Pie — There’s a reason this pie has the name it has and it definitely lives up to the hype!

Crack Pie 

Caramelized Banana Upside Down Cake — This upside down cake is super moist thanks to the combination of sour cream, buttermilk, and vegetable oil. It’s so easy to make, and the caramelized banana flavor is impossible to resist! 

Caramelized Banana Upside Down Cake

Banana Cream Pudding Pie with Cream Cheese Crust — You’re going to love this quintessential comfort food dessert. It tastes like you slaved over it but it’s one of the easiest pies ever.

Banana Cream Pudding Pie with Cream Cheese Crust

The Best Chocolate Cake with Chocolate Ganache — This truly is the best chocolate cake EVER. It’s topped with a silky smooth chocolate ganache frosting, and it takes just 10 minutes of hands-on prep!

The Best Chocolate Cake with Chocolate Ganache

Sugar Cream Pie — This sugar cream pie reminds me a bit of crème brûlée. The filling is custard-like, and when topped with a sprinkle of cinnamon it’s irresistable! 

Sugar Cream Pie

The Best Triple Chocolate Layer Cake — This is the chocolate layer cake to beat out all others. It’s rich, decadent, and everything you want in a triple chocolate cake! 

The Best Triple Chocolate Layer Cake

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Hi I just made this tonight. I filled up to the top and they were halfway down in size by the time I took out of oven. Was there too much air in my mixture?

    1. That is hard to say what happened but yes that sounds like a possible explanation. I would say you could whip/whisk the mixture a bit less next time and see what kind of results you get.

  2. Have made this recipe many times although I heat the cream on the stove. This creme brule is so easy, so delicious. As good as any I have tried.

    Rating: 5
    1. For classic creme brulee, yes you need to torch it. But if you’re not concerned about it being classic, then I guess not. It really is so much better though if you do.

  3. Hi I was wondering if anyone has tried cutting the recipe in half. I am the only creme brulee fan in my home and 6 in three days is A little to much even for me!

    1. I think halving it will be fine. Honestly, it will also keep longer than 3 days in the fridge. It may not be worthy to serve to guests like that but if it’s just you, no biggie. I have kept it for a week in the fridge.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Very impressed your 11-year old made creme brulee!

  4. Thank you so much for sharing this recipe!!!   I have tried it on broil and threw the whole batch away – it ruined the cream mixture and looked like curd.  What a waste of time, money, not to mention the family was waiting for the treat !   I am an avid baker and really hate to disappoint my fans ;)

    I am going to buy a kitchen torch and give this a try !!

    1. Thanks for trying the recipe and I’m glad it came out great for you and tastes like it’s from your favorite bakery!

    1. Not sure about the results because I haven’t tried it that way but I am thinking it wouldn’t be the best.

  5. Hi, Averie! I absolutely love your blog and it is my go-to website for recipes! I tried this recipe today and have a question. While I was beating the vanilla and salt into the creme mixture, it became foamy, but still had liquid at the bottom. I still put it in the oven with foam. There is still about 15 minutes left for the creme brûlée to bake in the oven. Is it supposed to be foamy? I looked in the oven and it looks foamy on top still, but not as foamy as before.

    1. I have never experienced excessive foam with this recipe. There have been bubbles from incorporating the ingredients and whisking but I don’t recall anything that’s unusually foamy.

  6. Can you store the crime brûlée mixture in the fridge and cook it in a few days.  I am making it today, but my ramekins are small,therefore I have some left over.  

    Thank you,
    Betty Adams

    1. I haven’t tried that and I’m not sure how to answer…if it will set up if it’s been stored for a few days in the fridge or not. Good luck whatever you choose!

  7. Hi Averie!

    Thank you so much for this recipe! I’m thinking about trying it on Friday! Do you think this recipe would work for 6 four oz. ramekins? 

    1. I think that it would turn out skimpy. I would make it as 4, or either double the recipe and use 8 ramekins, but trying to go with 6 ramekins, I feel they will be skimpy and shortchanged.

  8. Loved the flavor of this recipe! But mine have been in the fridge for 24 hours and are still pretty runny in the middle. I cooked til 170 F. Any ideas?

    1. Not sure what to say as I’ve never had that issue with the recipe. Maybe you could have baked a bit longer, to 175F or so? Thanks for trying the recipe.

  9. Thank you so much Averie!! Créme Brulée is my favourite dessert but I was always put off making it due to the complicated recipes I’ve come across. This was so easy – I followed your directions to the letter and they turned out perfect, even better than restaurant quality! Thanks again, you are a Goddess in the kitchen! Can’t wait to check out your other recipes :-)

    1. Thanks for trying the recipe and I’m glad it came out great for you! Thanks for all the compliments, too! You’re so sweet!

  10. Hi – I’m going to give this a go – not sure about this: “9×13 pan”
    Is that in inches or centimetres? I guess it’s inches as you guys don’t do metric.

    Also had to look up granulated sugar and superfine sugar; and heavy cream.
    = Caster sugar and thickened cream in our neck of the woods :)

    1. 9×13 pan is in inches. You just want something large enough to hold your ramekins to create the water bath.

      And yes, sugar and cream are called something different in every neck of the woods!

  11. My boyfriend is one of the guys that can destroy tons of creme brulee at a moment. I’ve been devastated cause’ it seems like there’s no way out for me to make it. But thank God you’re here for the rescue. I am really appreciated. Thanks a lot for this recipe.

  12. Have you tried the Canadian Living  “Classic Vanilla Creme Brulee” recipe? It’s really fantastic and very similar to the recipe you compiled here :) I made it for the family a few nights ago and it simply did not last! I made a few adjustments like putting the ramekins in the freezer for 10 minutes before I torched them because I LOVE the sensation of warm custard right below the sugar and cold at the bottom all in the same bite! This recipe in particular looks very good and I’ll be sure to add it to my ever growing list of baking to do!

    1. Haven’t tried that recipe because after making this one, I have my forever recipe now for creme brulee :)

  13. Love this recipe! I always make creme brulee when I have a chance and heavy cream in my house but this recipe is so easy I make it even more!
    I did make one tiny little adjustment though, my secret ingredient I always add to any creme brulee recipe, which is spiced rum! It makes it so much tastier in my and my families opinions. The first time I added it they were all oo-ing and ah-ing asking me what I did differently and saying it was the best creme brulee I had ever made!

  14. I think the fact that I made so many changes and it still tasted restaurant quality (I used to serve at a fine dining restaurant where we made out own) speaks to the versatility of this recipe. You could call it “The Best, Easiest, and Most Versatile Creme Brulee”. I was using cheap Costco brand vanilla and I think you could taste the alcohol a bit. I would guess that higher quality vanilla would make a big difference. I passed this around facebook with my high recommendation!

  15. I made this for my own birthday last night. It needed to feed my family of 5 so I doubled it (I wanted leftovers!). This was truly easy to make, and what I particularly appreciated was you use half the sugar that Martha Stewarts recipe uses, and it is still a sweet dessert! The texture was awesome. I have broken most my ramekins over the years so I poured it all into a shallow tart pan and it was perfect. I just had to cook a little longer.

    Lastly, should this happen to anyone else, because I doubled it I was 2 cups short of cream (I thought creme brulee was a mix of milk and cream so I didn’t buy enough) and subbed a can of evaporated milk. Honestly, it was so good and you couldn’t tell at all. I agree with a commenter up there that I thought the Tablespoon vanilla was kind of a lot (mine had 2 Tbl since I doubled) but was still good. I will reduce it next time.

    1. Thanks for trying the recipe and I’m glad it came out great for you even with the changes made (doubling, baking in a tart pan, running out of cream and subbing w/ a can of evap milk) – sounds like it all worked out! And yes, half the sugar of Martha’s :) Between the sugar in the batter and then the sugar on top that you torch, it’s still plenty sweet! I am a vanilla lover so if you thought it was a bit much, of course reduce! Happy Birthday and so glad this recipe delivered as a great birthday celebration recipe!

  16. OH MY GOODNESS! I love creme brulee and I cannot wait to try this recipe. For whatever reason I have never attempted it…I always get it when I see it on a menu!

    And I’m with you – don’t do anything fancy to it. Just as it is. Simple.

  17. Hello,
    This looks delicioius! I am thinking about making it for my thanksgiving dessert contest that my family does every year. However, we are required to have lemon as an ingredient… Would it completely mess up the recipe if I were to add fresh squeezed lemon juice to it? And if not, how much would you recommend? And at what stage of the cooking process? Hope to hear back soon! Thanks a bunch! xx

    1. I haven’t experimented with adding lemon so really cannot speak to what it will do. In many baking recipes, lemon will curdle milk and is used as a stand-in for buttermilk. I don’t know if that would happen here but it could.

      1. Hmmm.. okay. Well thank you for the quick response and for your honesty! I guess I may just have to experiment :) Have a happy Thanksgiving!

  18. This recipe is by far the best creme brûlée recipe I have come across (and I have come across many) in my search for the best creme brûlée! It’s so much simpler than the other recipes that I’ve tried. No need to boil a vanilla bean, the vanilla extract makes it so much simpler! The texture is beyond perfect- it has a real creme brûlée silkiness, not a watery flan texture like many other “creme brûlée” recipes have. I HIGHLY recommend this recipe to anyone looking for a good creme brûlée! This is the first recipe that I have tried from Averie, and I will definitely try more!!

    1. Thank you for trying this recipe and the glowing praise! First, that it’s the best, second that it’s the simplest, third that the texture is beyond perfect- it has a real creme brûlée silkiness (I agree!) and so glad you’re pleased with this. I really took my time developing this recipe (like, a few years) so I’m glad it came out great for you! If you try other recipes, please LMK!

  19. The tablespoon of vanilla in this recipe is clearly a mistake. I have never used a tablespoon of vanilla in any recipe, ever, and I bake all the time. It colored the egg mixture a light brown; clearly too much. Other recipes call for a teaspoon, or even a half teaspoon. The are still baking; I will see what they taste like, but am expecting an overbearing vanilla flavor!

  20. if you prefer your creme brule warm, do you need to refrigerate it? is refrigerating necessary, or can you torch the tops after it’s cooled down and eat it that way?

    1. I am unsure about room temp storage for a longer duration. To be safe, I personally would store extra in the fridge and then set it out for an hour or two beforehand so it warms up.

  21. I tried this tonight and it was incredible!! Thanks for sharing such an easy recipe, and not too many yolks. It perfectly fit into my 6 (235mL) ramekins and only took around 20 minutes to bake. I won’t even dust nor torch the tops — it is THAT good — thanks again for sharing this. I used “half and half light cream” instead of whipping/heavy cream, delicious!

    1. The fact that you didn’t even need to sugar dust & torch the tops is amazing. So glad you loved it and that half and half works, too!

  22. Hi Averie! How would I adjust the baking time and oven temperature if I were to double the recipe for a 9″ x 13″ baking dish?

    1. I wouldn’t change the temp but not sure how long to bake because I haven’t tried it in a 9×13 pan. I worry a bit that the center would stay loose and jiggly in such large pan. I would probably do a test run of the recipe in an 8×8 pan first and see how that goes before doubling.

    1. Thanks, Marla, and I didn’t know you were a big creme brulee fan. Learn something new every day!

  23. Absolutely beautiful!! I love your ramekins and I’m more than smitten with the luscious crème brûlée! wow. If I had enough ramekins (I only have two!) I’d make this right now.

  24. I love making creme brulee – it’s so good! But it always seems like such an effort, so I love how easy you made this. Lately my creme brulee torch has been used more as a marshmallow toaster…but I think it’ll be going back to creme brulee soon! Pinned :)

  25. Oh man – could these be any more perfect?! And the blue ramekins – just genius! I love how the colors just pop!

    1. I never thought I’d get that much use out of them but so far, they have come in so handy!

  26. One of our favorite desserts. I do have to say there is no comparison to a real vanilla bean. One of the things I love most about creme brulee is the little vanilla seeds. I could never use vanilla extract.
    I also never make a ‘flavored’ creme brulee.

  27. This is fabulous Averie! All of those incredible shots of the broken sugar on top… Makes me want to be adopted so I can try them alongside your family! :) I actually borrowed (and never returned) my mom’s culinary torch a while ago, and although I haven’t used it much, my guys steals it all the time. He’s obsessed with brûléeing Peeps! The outside sugar acts like the surface of a creme brûlée, and it’s pretty fun to make s’mores out of them too!

    1. Omg I am going to brulee some peeps! I was gifted a ridic amount of them about 6 mos ago and have donated so many to my daughter’s friends, park days, etc but I still have tons. Great science project for her to observe! I can only imagine that that sugary shell is just the perfect brulee’ing item!

      1. YAY so happy I could help make your stash disappear! I hope Skylar enjoys brûléeing them as much as we do. We still have 2 packages left, but probably not for very long!

  28. True story – I don’t recall ever having creme brulee. Caramel Brulee lattes from Starbucks, yes. But creme brulee the dessert, nope. Your recipe makes me want to change that stat. I think my boyfriend would enjoy this too!

    PS, I love the blue ramekins and pinned too!

    1. Thanks for pinning and real creme brulee is in a league of it’s own – you have to try it! Starbucks drinks will pale in comparison forever, though!

  29. OBSESSED with those cute blue ramekins! I want a set of those for myself, they are amazing. I love custardy desserts and I need to get myself a blow torch to make them more! Also, ahhh I am so amazed that you have two cookbooks out – so legit. One day, I hope I can be like you!

  30. I love how easy and non-intimidating this recipe is! I’m also a big fan of creme brulee but haven’t attempted making it at home yet. That will change soon :)

    1. Thanks, Brandon! I never thought I’d really use them that much, but I have ended up loving them!

  31. I’ve never even thought about making my own creme brulee, but this makes it pretty tempting! I don’t have any ramekins or kitchen torch…I think this might make the perfect excuse to go shopping! Creme brulee is such a classic dessert. I can’t wait to try it.

  32. Klonk! <— my jaw hitting the floor! This is just gorgeous! In color, texture, flavor… it sounds amazing! Beautiful photos as always!!! Love!

  33. Yum I think when you get a nice thin crackly top on the creme brulee it really is close to a perfect dessert. At many restaurants they make the crust way too thick so its like a layer of hard candy instead of a nice caramelized shell. Looks really pretty in your teal ramekins too :)

    1. way too thick so its like a layer of hard candy instead of a nice caramelized shell. <--- exactly!!! And in doing this, I have found it's actually HARDER to make it the 'wrong' way because you need to add so much more sugar, sit there with the blow torch even longer, so some sugar, not a ridic amt, and then the torching goes faster and the result tastes better. Another reason I don't go out to eat much is b/c I'm insanely picky and just want to do it my way :)

      1. I used to work in a stuffy, overpriced French restaurant where they made very fussy, time consuming creme brûlée even a chocolate one made from a huge bar of chocolate that was hand grated then melted- which was very good. It was the server’s job to sugar and torch the top just before serving. If you had a lazy server or a super busy server then you usually got a really thick crust (even though, like you said, it takes longer) or an uneven crust. Also we used sugar packets like the ones you find on the table for coffee as opposed to very fine sugar. If you had a server who just didn’t care then you got an uneven crust because they’d just dump the whole packet in the middle and torch which left some sides bare. You’d pay like $10.50 for a creme brûlée and then the server would half-ass the best part! I even saw one guy try to get away with using an Equal because he didn’t want to walk 2 feet to refil the sugar! Yuck! We didn’t let him get away with that one. (FYI-in my experience, most young male servers really suck at the small details of customer service. Lol!) some ppl would use more or less packets than they were supposed to because they were in a rush or whatever. So anyway, if you order it at a restaurant and are really picky about it it’s best to mention to the server that you don’t want it thick, etc. because most of the time in most restaurants (except Cheesecake Factory, etc.) the server is prepping/making the desserts so things can really vary from meal to meal according to your server.
        Anyway, just some insider info on the restaurant versions. I can’t wait to make this one!

      2. Thanks for all the insider info! I used to be a server in h.s. and college and am very familiar with shall we say, the underbelly of that world. Even ‘fine’ dining isn’t so fine if people only knew what went on in the back of the house! So yeah, while I never had to serve creme brulee, I am chuckling at the attempt to use Equal because the real stuff was 10 extra steps away. Some people will take every shortcut they possibly can, and then some! Thanks for the great comment!

  34. Oohh my, whenever I go out for dinner and there’s creme brulee, I’m having it! I’ve never attempted homemade, though. You make it look so easy.. I want to give it a try ;)

  35. This looks gorgeous! My boyfriend loves Creme Brulee and we just bought some small cups for it. I will try this recipe…

  36. I love how BEAUTIFUL and simple this creme brulee recipe is!! It looks sooo delicious too! I’m like your hubs-I don’t like cheesecake but I enjoy creme brulee :)

    1. And of all desserts, I’m least fond of cheesecake, too. After 2 bites, I’m totally over it :)

  37. Creme Brulee is so on my bucket list. This is fabulous, I love the fussy free approach. And those little ramekin pots are the most adorable thing ever!

    1. They’ve come in super handy, too. I thought I’d not really get my money’s worth, but I have and you should put them on your wish list. You’ll love em!

  38. Wow, looks beautiful Averie! Love the creamy yellow contrast with the bright blue pot!

  39. I LOVE Creme Brulee, but I have never tried to make it myself and when I saw the recipe on Bloglovin’ I was like: “I need to try this” haha! Thank you for sharing the recipe xx Following you on Bloglovin’ – Have a super great amazing day ^___^

    C:ndy | http://www.mazedays.blogspot.com

  40. This is one of my favorite desserts, and it looks like yours is just perfect. I’m with you – no alterations or additions are necessary. What a beautiful post!

  41. If creme brulee is on the menu, I’m always ordering it. Never tried making it at home, so I think I need to try it out. I love the idea of doing this for entertaining – especially the make ahead part!

    1. I was thinking about that – or pumpkin for fall. So many variations now that I can do :)

  42. Swoon, Averie!!! Creme brulee holds such a special place in my heart, mostly because of the memories connected to my 10th wedding anniversary and Paris. I’ve never made it myself but with this recipe I might just be brave enough to try. The pictures are stunning. LOVE!

    1. Thanks for the compliments on my pics and if you ever do try it, LMK. With all your amazing recipes I see all over pinterest, you definitely would have no trouble in the kitchen whipping this up! :) Happy 10 years, too!

  43. Hi Averie, been off the grid for a spell so getting back to checking out yummy things on your page and finding an easy creme brulee recipe was a lovely comeback! My husband loves creme brulee, but like you, I don’t like to spend too much time on my recipes or they don’t happen at all. So, I have never tried this dessert. You have made it so easy, though. Awesome! Definitely going to try this. I need to get the torch, but that’s no trouble. Looks amazing!

    1. And just think of all those candles you can light with your new torch :)

      And welcome back! Have been thinking about you, figured you were just taking a break and with life, the ebbs and flows, ups and downs, yep, breaks and off-grids happen :) Hope you and the family are doing great! xoxo

  44. LOVE creme brulee, but I have never been brave enough to attempt it. I even have the mini torch and ramekins. Thanks for doing the work!

  45. I’ve never made creme brulee, but the first time I do will be using this recipe. You’re the best Averie!

  46. Honestly, I’ve always been a little scared of making creme brûlée, even though it’s the best thing ever! Now I’ll have to get brave! This looks phenomenal!

  47. Gorgeous creme brulee Averie! How I wish I had one now! Love the blue baking cups too, so pretty!

    1. Thanks, Jaclyn! I appreciate it :) Those cups have turned out to be pretty versatile – now I want them in other colors :)

  48. I so wish I had this for dessert tonight! I’ve made creme brulee at home, but not for quite a number of years now. I will have to try your recipe soon, but I do need to buy a kitchen torch. I don’t know how I’ve survived without one for so long!

  49. I have never even had creme brulee. By the time I heard of it, I already knew I was lactose intolerant (but even before that I hated milk/cheese/cream anyway).

    Next classic: tiramisu! I love that stuff…

    1. You’ve never even HAD it? Ok we need to get you out more :) There’s like 17 places on my runs that I pass with it in the window. That or some babba ganoush or some falafel and some really strong drinks. I pass all of them, many times over. It’s like running through a non-stop neighborhood bbq that goes on for 10 miles. But seriously, heavy cream, eggs, and sugar. It’s insanely good even if you dont like milk, cream cheese, cheesecake. It’s nothing like those. It’s basically a creme anglaise base, which could easily be poured into an ice cream maker and you could make the best ice cream ever with this stuff!

  50. This is the prettiest creme brûlée I’ve ever seen and the caramelized top is perfection. Pinned!

    1. The prettiest you’ve ever seen? Well I am truly honored! It was beyond challenging to shoot. So many photography pitfalls, all in one shoot :) Thank you for pinning!

  51. Averie thank you for this recipe!! Michelle loves creme brulee, I will have to make this for her

    xoxo
    L

    1. Thanks for stopping by, Lori! So good to hear from you! Hope you and Michelle are doing great! xoxo

  52. Gorgeous. Creme brulee is such a fancy dessert. Good to know it’s so easy to make at home! Pinned!

  53. Creme Brulee is my families favorite treat too, and it is so easy to make! This is very similar to my recipe but I put a small amount of Hersheys syrup in the bottom of the ramikins before I slowly pour the custard on top. This makes it “Black bottom” creme brulee. Love to dig down and find that chocolaty surprise in the bottom. Delilicious.

    1. Oh wow, I LOVE your idea! I think I need to try that next! Cannot go wrong with chocolate!

  54. Yum! Creme brulee is one of my specialties and my favorite, too! Isn’t is so easy to make? Tastes like you spent hours on it, too.

    1. I’d love to try yours and yes, it tastes so much more decadent and labor-intensive than it really is!

  55. This recipe would go perfect with what I just posted!! We have the same brain waves going on right now! This easy recipe looks perfectly smooth! Classic!

  56. Yes! Baking should be fun! I love creme brulee and have found myself ordering it more frequently. It reminds me of my granny who would order it pretty much every time we went out to eat. I miss her and like eating it in honor of her.

  57. I’ve only had creme brulee a couple of times but it was in a restaurant. I love the big texture contrast–crunch on top of rich custard. Yours looks beautiful and the recipe is divine! This would be fun to try sometime–and very impressive too!

  58. This DOES look like the best! And thanks for the suggestion to have everything out and ready to go…sometimes I forget!

  59. My husband loves creme brulee and I have those exact ramekins I’m just missing the torch..these are on my to do list..your carmelized sugary tops look perfect.

    1. You have the ramekins, oh you’re home free! The 20 dollar torch makes a great candle-lighter too, you know, in case you need to justify one more kitchen item :)

  60. Creme Brulee is one of my favourite desserts – I love the difference in texture of the crunchy and carammel-y top and the creamy and custard-y bottom layer! Your directions are very easy to follow. I will keep this in mind for when I venture out and make creme brulee one day! As for your creuset ramekins – I AM SO JEALOUS (haha, really!) ;)

    Oh and btw, I tried your awesome double chocolate peanut butter flour-less muffins yesterday and LOVED them! I made them with a flax ‘egg’ and they turned out wonderful! Thanks for both of these wonderful recipes Averie!

    1. So glad you tried the muffins and that they worked great with a flax egg. If you woudln’t mind posting a copy/paste of this on that post, I know it will help someone else out!

      And glad you like the ramekins, too :)

  61. I love crème brûlée, it’s one of the best deserts there is, if it’s well made. Yours looks really good! Great recipe!

  62. Of all the desserts I’ve made I have never dabbled in creme brûlée-it had never been my thing. However…having a reason to purchase a kitchen and try to figure out how to love this stuff (since EVERYONE else does) is mighty tempting;)

    1. I don’t think you will have to ‘try’ to love it…the base is very close to what you’d start out with to make ice cream. You could easily put it into and ice cream maker and wind up with ice cream! Eggs, heavy cream, sugar..can do no wrong :)