The Perfect Creme Brulee (5 Ingredients)
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This homemade creme brulee gives you all the good stuff: creamy custard on the inside, crisp sugar shell on top that cracks perfectly with each spoonful. It’s simple, reliable, and always a hit. Make it ahead, torch when ready, and serve up a dessert everyone loves year-round.
The new star of our holiday dessert table is creme brulee. Sure, everyone loves the usual saltine toffee, Christmas Oreos, or peppermint ice cream, but nothing gets people’s eyes to light up like cracking into that caramelized sugar shell.
But here’s the truth: it’s too good to save just for December. This 5-ingredient wonder is silky, sweet, and surprisingly simple, making it a dessert you’ll want to whip up all year long. Serve it at dinner parties to impress guests, for birthdays to make the occasion feel extra special, or on a quiet weekend night when you deserve a little indulgence.
Why My Recipe Works
- 15-minute prep
- Simple pantry ingredients
- Texture bliss: Cool, velvety custard meets shatteringly crisp caramelized sugar.
- Holiday-ready: Fancy enough for Christmas, Thanksgiving, or New Year’s, yet easy enough for weeknights.
- Versatile: No kitchen torch, no problem. The broiler works just fine to caramelize the top and give you that signature crunch.
- Make-ahead friendly: Prepare the custards in advance, then torch right before serving.
How to Make Creme Brulee
Let’s make the perfect creme brulee! All you need to do is make the custard base, bake it in a water bath, chill until set, and finish with a crisp, caramelized sugar top just before serving. Chill time takes a couple of hours, but I go about my day and come back to a delicious dessert!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Heavy cream: Use half-and-half in a pinch but it won’t be quite as rich.
- Vanilla extract: Swap with vanilla bean paste.
- Egg yolks
- Granulated sugar: If you prefer a deeper flavor, try light brown sugar in the custard, but keep white sugar for the topping so it caramelizes evenly.
- Salt
Step-By-Step Instructions
Creme brulee sounds fancy, but it’s easier than you think. Just follow these step-by-step instructions and you’ll have a dessert that looks impressive and tastes amazing without the stress.
Step 1: Prepare the custard base
Preheat your oven to 325 F.
Warm the heavy cream over medium heat in a medium saucepan until it just starts to simmer. Do not boil. Remove from heat and stir in vanilla extract.
Next, whisk egg yolks in a large bowl, with ¼ cup granulated sugar and salt until pale and thick. Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
Strain the mixture through a fine mesh sieve into a pourable bowl or measuring cup. This removes chalaza (the white stringy part) for a smoother custard.
Step 2: Bake
Divide evenly between 4 (6-ounce) ramekins and place them in a large baking dish.
Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake for 35 to 40 minutes until the custards are just set but still jiggle slightly in the center.
Step 3: Cool and chill
Remove ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and chill for at least 2 hours or until cold.
Step 4: Caramelize the sugar
Just before serving, sprinkle each custard with about 1 tablespoon of sugar per ramekin. Apply it in an even layer. Caramelize using a kitchen torch or under a broiler for 1 to 2 minutes.
Step 5: Cool the sugar and serve
Let the sugar crust cool and harden for a few minutes before serving.
Substitutions
It shouldn’t be hard to find the ingredients for this homemade creme brulee, but if you prefer to use alternatives, try these easy swaps!
- Pears: Can’t find Bosc pears? Try Anjou pears which stay juicy and tender, or Bartlett pears which soften more quickly. Just adjust cooking time to avoid over-poaching.
- Red wine: Use pomegranate juice for a non-alcoholic dish.
- Orange juice: Substitute with apple cider or cranberry juice.
- Honey: Swap with maple syrup or brown sugar.
- Cinnamon sticks: Use star anise or cardamom pods instead.
Expert Tips
- Temper slowly: Whisk the hot cream into the egg yolks a little at a time so they don’t scramble.
- Use shallow ramekins: Wide, shallow ramekins help the custard set evenly and give you more surface area for that crackly sugar topping.
- Strain custard: Run the mixture through a fine sieve for the silkiest texture.
- Watch doneness: The center should still jiggle slightly; it will firm up as it cools.
- Torch in circles: When caramelizing, sweep the torch in circles so the sugar melts evenly. Holding it still can scorch the sugar before it fully melts.
- No torch? Try the broiler: A kitchen torch gives the best results, but the broiler works if you keep a close eye on it. You can also prep the custards a day ahead and torch right before serving for that perfect crackly top.
How to Store This Recipe
Let the custards cool completely, then cover each ramekin tightly with plastic wrap and refrigerate for up to 3 days. For the best results, wait to add and caramelize the sugar until just before serving.
If you need to re-crisp the topping, sprinkle on a fresh layer of sugar and torch (or broil) again. Before adding sugar to stored custards, gently blot away any surface moisture.
What to Serve with Creme Brulee
Creme brulee is rich and indulgent, so it pairs beautifully with lighter sides that balance its creaminess. Fresh berries or citrus slices add a refreshing contrast, while crisp cookies like puff pastry palmiers or shortbread cookies bring a satisfying crunch.
For drinks, it goes well with peppermint hot chocolate for a cozy night or whipped chocolate milk for extra indulgence. During holiday parties, guests love creme brulee while enjoying mulled wine or an eggnog martini.
More Easy Desserts To Try
- No-bake mango cheesecake
- No-bake apricot tart
- White chocolate mousse with raspberries
- Cottage cheese pudding
- Tiramisu
5-Ingredient Creme Brulee Recipe
Ingredients
- 2 cups heavy cream
- ½ teaspoon vanilla extract
- 4 large egg yolks
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons granulated sugar for topping
Instructions
- Preheat your oven to 325 °F .
- Warm the heavy cream over medium heat in a medium saucepan until it just starts to simmer. Do not boil. Remove from heat and stir in vanilla extract.
- Next, whisk egg yolks in a large bowl, with ¼ cup granulated sugar and salt until pale and thick. Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
- Strain the mixture through a fine mesh sieve into a pourable bowl or measuring cup. This removes chalaza (the white stringy part) for a smoother custard.
- Divide evenly between 4 (6-ounce) ramekins and place them in a large baking dish.
- Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes until the custards are just set but still jiggle slightly in the center.
- Remove ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and chill for at least 2 hours or until cold.
- Just before serving, sprinkle each custard with about 1 tablespoon of sugar per ramekin. Apply it in an even layer. Caramelize using a kitchen torch or under a broiler for 1 to 2 minutes.
- Let the sugar crust cool and harden for a few minutes before serving.
Notes
- Slowly whisk the hot cream into the egg yolks so they don’t scramble.
- Use wide, shallow ramekins for even baking and more surface for that crackly sugar top.
- Strain the mixture through a fine sieve for the smoothest texture.
- Bake until the center still has a little jiggle, and it will set as it cools.
- Move the torch in circles to melt the sugar evenly without burning.
- A kitchen torch works best, but the broiler is a good backup. Make the custards a day ahead and torch just before serving for the freshest crackly top.
