Go Back
–+ servings
A white ramekin filled with crème brûlée, topped with two raspberries and a mint sprig, with a spoon scooping out a portion.

5-Ingredient Creme Brulee Recipe

Author: Jessica Haggard
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. Made with simple steps using easy ingredients, it’s an elegant dessert you can whip up anytime. Great for celebrating, entertaining, or treating yourself to something special.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Course Desserts
Cuisine French
Servings 4 servings
Calories 555 kcal

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.
Serve: It goes nicely with fresh berries, citrus, or crisp cookies for balance, and pairs well with drinks like hot chocolate, chocolate milk, mulled wine, or an eggnog martini.
Store: Cool, cover, and refrigerate custards for up to 3 days, then add and caramelize the sugar just before serving; if the top softens, blot moisture, sprinkle fresh sugar, and torch or broil again.

Nutrition

Calories: 555kcalCarbohydrates: 28gProtein: 6gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 318mgSodium: 113mgPotassium: 133mgSugar: 28gVitamin A: 1994IUVitamin C: 1mgCalcium: 101mgIron: 1mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.