Best Crème Brûlée Recipe
This Le Cirque Classic Crème Brûlée recipe was the first I ever made and no other version has ever surpassed it! Martha Stewart featured this Crème Brûlée Recipe on one of her shows nearly 20 years ago. I had never even tasted crème brûlée, but it turned out to be a treasured family dessert!
I used my broiler to brulee the coarse sugar topping that transformed this vanilla custard into an extraordinary after-dinner treat. Cracking a spoon through the hardened sugar crust into the silky smooth custard revealed the two quintessential elements making this Easy Creme Brulee Recipe so famous.
Why You Must Make
Also known as Burnt Cream or Trinity Cream, crème brûlée is a rich, creamy custard topped with a thin, crisp layer of caramelized sugar.
- Since I started making this Classic Crème Brûlée at home, Bill will not order it from a restaurant menu. According to him, they always fall short.
- The recipe is from New York City’s legendary restaurant, Le Cirque.
- This is truly the quintessential crème brûlée recipe.
Ingredient Notes
- Kitchen Staples – Granulated Sugar (regular white sugar)
- Heavy Cream – 36% butterfat
- Vanilla Bean – Slit in half lengthwise, scrape out seeds, and add both seeds and pod to the cream
- Egg Yolks – Eggs separate best when cold. See below for recipes that use only egg whites.
- Salt – Salt enhances desserts just as it enhances savory recipes. It’s not enough to make the dessert salty, but it can taste flat if you omit it. Use table salt instead of kosher salt so it dissolves more easily.
- Turbinado Sugar – Also known as sugar in the raw. A coarse, blonde-colored sugar with a delicate molasses flavor. Use a handheld kitchen torch or your broiler to melt the sugar topping on each creme brulee. To use your broiler, keep the door slightly ajar while you’re caramelizing the sugar so you can keep an eye on the process. The goal is to melt the sugar, turn it a golden brown, but not burn it.
How to Make
Expert Tips:
Once you learn how to make creme brulee, it will be a frequent flyer when it comes to dessert. Perfect for company, holidays, or whenever you want to treat your family to a fabulous dessert. Here are some tips for how to make creme brulee.
- PRO-Tip: When adding the yolks to the hot cream, pour very slowly and whisk constantly. This will minimize having bits of cooked egg in your batter.
- PRO-Tip: For the smoothest results, pour the batter through a sieve to remove any bits of egg that happen to cook/coagulate when mixed with the hot cream.
- PRO-Tip: If you don’t pour slowly and whisk constantly, you may get a lot of coagulated egg in your mixture. If that happens, your creme brulee may not have enough egg for it to set properly. So don’t rush this step.
- Chill for at least 2 hours before serving.
- Purchase sugar in the raw, also known as turbinado sugar, to make the sugar topping.
- Use a mini torch or broiler to melt and brown the sugar. If you use the broiler, place the ramekins directly under the elements and watch very carefully so they don’t burn. The goal is to melt the sugar so it turns golden brown.
- PRO-Tip: If adding salt to the mixture sounds odd, it accentuates the flavors and prevents desserts from tasting flat.
Crème Brûlée Equipment
- I finally purchased some (all affiliate links) flat oval ramekins, but the round, deeper version works fine, too. You’ll just have to add more baking time to ensure the custard is set. There will be a slight jiggle in the middle but set around the perimeter when they are fully baked.
- Creme brulee is baked in a bain marie, which is the French term for a water bath. Setting the unbaked custards into a pan of hot water to bake them helps stabilize the baking temperature, making for the creamiest results. The water should come halfway up the sides of your dishes. You do not want any water to slosh into the dishes. I use my roasting pan.
- You’ll also need a culinary torch or broiler. See below for more details.
Straining the Custard
- The custard needs to be strained before pouring it into the ramekins. Even if you very carefully and slowly add the hot cream to the eggs while constantly whisking, some small bits of egg can cook. You must strain those out so you have the silkiest, creamy custard.
- Note: If you have a lot of cooked egg bits, it means you added the eggs too quickly and/or did not whisk constantly while drizzling them into the hot cream. If this happens, there will not be enough egg in your custard to allow them to solidify. You will have to start over. Don’t ask how I know this!
- PRO-Tip: I like to strain my custard into a 4 cup Pyrex measuring cup with a spout. It makes it super easy to pour the mixture into your ramekins.
Caramelizing the Sugar Topping
- When it comes to caramelizing your sugar topping, you have options there as well. I use turbinado, or sugar in the raw, but you can also use brown sugar or granulated sugar. Some folks add a thin layer of sugar, torch, and then repeat. Generally, I just go for it once.
- You can also use your broiler, which used to be my preferred method, just watch carefully and remove them when the sugar topping starts bubbling. I use a mini-torch now, but you can also use a larger, welding torch instead of a culinary torch if you’re comfortable using one.
Serving Your Crème Brûlée
- Make sure to chill your creme brulee before torching so the custard doesn’t totally liquefy from the heat. Not that anyone has ever complained when that’s happened around here!
- Though this classic creme brulee is lovely served ungarnished, for company, I’ll add a couple of fresh raspberries or sliced strawberries to jazz up the presentation.
- I’ve also updated this recipe after reading Jenni Field’s post on salting desserts. She’s an accomplished pastry chef and knows her stuff; just a pinch of salt will make a world of difference to the taste of the vanilla bean custard. If you have never made an easy crème brûlée recipe before, consider it for a Valentine’s Day dessert for the one (or ones) you love.
- You can make the custards ahead of time. I like torching the sugar topping right before serving.
Recipes to Use Up Extra Egg Whites:
After making this creme brulee recipe, you’ll be left with 7 egg whites. Don’t toss them, but instead save them for one of these recipes featuring leftover egg whites.
- 2 egg whites: Simple Meringue Cookies
- 3 egg whites: Chocolate Velvet Pie
- 4 egg whites: Fresh Strawberry Souffles
- 6 egg whites: Chocolate Raspberry Pavlova
- 7 egg whites: Fresh Strawberry Meringue Cake
Frequently Asked Questions
As mentioned above this French phrase translates to Burnt Cream. The accent marks may be confusing when trying to figure out how to say the name of this dessert. It’s krehm-broo-LAY.
Yes, this is what makes creme brulee an excellent recipe for entertaining. PRO-Tip: The custards can be stored in the refrigerator for up to 3 days. Just cover them with plastic wrap. Sprinkle with sugar and torch before serving.
PRO-Tip: Using a Creme Brulee Torch or Kitchen Torch is the preferred method for melting the sugar on top of your custards. You will have more control over melting the sugar.
But in a pinch, the broiler will work. Place the dishes of Crème Brûlée on a sheet pan and broil about 4 inches from the element. Watch carefully so your sugar does not burn. You may need to line up your ramekins so they’re directly beneath a heat source.
Versions of crème brûlée can be traced back to 15th century England and a Spanish version dates back to Medieval times. It made a resurgence in the US when Le Cirque featured it on their menu in the 1980s.
The base is a smooth, silky, rich vanilla custard topped with a layer of brittle, caramelized sugar. The contrasting textures are part of what makes this such a memorable, exquisite dessert.
You May Also Like:
- Creme Brulee Cookie Bars from Crazy for Crust
- No-churn Creme Brulee Ice Cream from Big Bear’s Wife
- Creme Brulee French Toast
- Creme Brulee Cheesecake
- White Chocolate Creme Brulee
- Creme Brulee with Raspberries
- More of the Best Dessert Recipes
Classic Crème Brûlée
A creamy vanilla custard topped with a crisp "burnt" sugar topping
Ingredients
- 4 cups heavy cream
- 1 vanilla bean, slit in half lengthwise and seeds scraped
- ¾ cup sugar
- Pinch of salt
- 7 large egg yolks
- Turbinado sugar (sugar in the raw)
Instructions
- Preheat oven to 300º.
- In a saucepan, heat cream, vanilla pod, vanilla seeds, sugar, and salt over medium heat, occasionally stirring, till bubbles form around the perimeter. Do not bring it to a boil. Remove from heat.
- Whisk eggs in a large glass measuring cup (or bowl). Temper the yolks by adding a small amount of hot cream to the yolks while whisking. Repeat a few more times, making sure to add the cream mixture very slowly and to keep whisking so the yolks do not cook.
- Pour tempered yolks back into the pan and whisk till smooth. Strain the mixture into a large measuring cup (you may reuse the cup utilized for tempering) to remove the vanilla pod, seeds, and any bits of cooked yolk.
- Place nine 8-ounce ramekins in a roasting pan. Fill the ramekins to the top with custard. Carefully place the pan in the oven, and pour enough hot water into the roasting pan to come halfway up the ramekins. Bake until custard is set and jiggles slightly when shaken, about 50 minutes.
- Remove from the water bath and let cool for a half hour or so. Chill for at least 2 hours and up to 3 days. Before serving, sprinkle with turbinado sugar and use a kitchen torch to caramelize. In a pinch, you can also place it under the broiler (about 4 inches from the element) and broil until the sugar is melted. Watch VERY carefully.
- Place each on a small plate to serve.
- I used shallow ramekins and baked them for about 40 minutes.
Notes
Separate your eggs when they're cold as the yolk is less likely to break.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
9Serving Size:
1 creme bruleeAmount Per Serving: Calories: 488Total Fat: 42gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 285mgSodium: 100mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 8g
64 Comments on “Best Crème Brûlée Recipe”
Salivating as I am reading your post. It looks amazing and is not too hard to make, thanks to your directions.
On my list to make.
Your tips really helped me nail this recipe the first time!
I love creme brulee, and I really appreciate that you’ve made this so easy to follow. Its delicious!
I MAKE THIS ALL THE TIME AND IT TURNS OUT SO PERFECT.
Everyone at my house loved it! Such a delicious dessert!
I LOVE Crem Brulee and only a few places here make it the way I like it, now I can’t wait to try this recipe! And you were featured on Martha’s show?! How cool is that?!
Woah!! Wow you really are the queen of Crème Bruelle.
This is the perfect dessert for entertaining. It is so delicious and looks impressive!
love this creamy and decadent recipe. thanks for sharing
I love creme brulee and your recipe is easy to follow. Thanks for the recipes for left over egg whites.
Your creme brûlée looks fabulous, Liz. Love that golden surface and fresh raspberries are a simple yet very elegant garnish.
Liz, this crème brûlée is perfect. One of my favorite desserts, I even have had it for breakfast! Lots of eggs, after all. 😉 ~Valentina
I remember the first time I tried Creme Brulee; it was at a favorite restaurant near where I used to live. The waiter suggested it, I thought it sounded too simple but I listened and I loved it. Like pots de creme, sometimes simple is magical!
I’ll have to try this; I mean I even have the same little dishes Liz! 🙂
What a perfect way to end any meal – beautiful and delightful!!
Creme brulee is one of my favorite desserts. I don’t have the “right” ramekins or a brulee torch (had the torch at one point but lost it), so I haven’t made my own in quite a while. This recipe just might get me headed down that sinful road again …:)
I love the crunchy creaminess of this. I need to break out my kitchen torch.
This looks insanely good! I love creme brulee, especially the top of it!
I’ve made a lot of creme brulee in my day but haven’t tried in a while… I think I want to ketofy this recipe!
I definitely need to purchase small ramekins! It is so much easier to serve this beauty ! Thank you Liz !
I love a good creme brulee! So glad you’re adding that pinch of salt–it seriously makes all the difference! #teamsalt 🙂
Nothing beats that moment when your spoon breaks through the sugar crust!! Your pro tips are really great!
Your creme brulee recipes are simply the best on the internet. This one didn’t disappoint either. This recipe is surely a keeper.
Oh my goodness! This is one of our favorite desserts. You really knocked it out of the park with this one!
Absolute perfection we couldn’t get enough of this!
This creme brulee recipe wowed me and my dinner guests!
I can’t wait to make this at home.
I made these for my husband and he said this was the best he ever had! Thank you!
This is my absolute favorite dessert and it’s so easy to make! Thank you for this!
Yum. Hi, love your post. I have a new blog party and would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs on all of my social media sites. You may get PINKED and you’ll get even more exposure! I hope you’ll come by. poinsettiadr.com
This is one of the desserts I’ll always go for in a restaurant but I’m not brave enough to try it myself. I’m pinning so when i’m finally ready I can go through your tips again – thanks.
Liz, this is the best recipe~!!! Thanks for this.
Woo hoo, Liz! I love this dessert but have never ventured to try it, now I have to after seeing yours! I never gave a thought to using the broiler instead of a torch. Good thinking! No excuse now! Thanks so much for the recipe!!
I’m back to blogging now, couldn’t stay away! 🙂
Creme Brûlée is our all time favorite dessert. That crackle when you dig into the crunchy topping is just pure bliss. Ok you are now making us hungry!!!! Just pinned.
Thanks for demystifying creme brulee! 😀 This is so delicious
You’re right the pinch of salt is totally brilliant! Gah I love this dessert like woah! Creme Brûlée FTW!
one of my favorites and someday I will be making this!
It looks like perfection!
Dear Lizzy, Your creme brulee looks beautiful and elegant! I’m going to take Bill’s word for it…I know my family would love them. xoxo, Catherine
I’ll have to make your Crème Brûlée ASAP! I love it so much! Nettie
Yum!!
I’ve had creme brulee on my mind for a while now. I take this as a sign that I should make soon!
This creme brûlée looks delicious, I enjoy the crack when you first spoon 😀
Cheers
Choc Chip Uru
This looks so delicious – I had no idea it was so easy……..I’m going to have to try it!
Oooooh Liz, how lovely. This is a dessert I’ve tasted often, but only made once. Bought myself a culinary blow torch a while back (from Aldi!), but have yet to use it. Love your recipe. xo
SUCH a perfect and gorgeous creme brulee! i registered for the oval ramekins and a small torch and I can’t wait!
I have yet to make this yummy dessert love this!
Ah, Liz, perfection as always! I’ve missed reading about your food. Glad to be back!
Creme brulee is my favorite and I love that you made these in the oval ramekins. They look perfectly golden and gorgeous!
I can use my broiler instead of a kitchen torch to caramelize?! Why didn’t I think of that . . that is seriously why I have never attempted creme brulee! Because I don’t own a kitchen torch (even though I want one!) 🙂 Liz, this is gorgeous!!!
Your creme brulee are simply gorgeous! I need to invest in a little torch. I tried with the broiler, but wasn’t happy with the result. I love that delicate little crunch with the silky custard behind it. You’ve got me wanting one now! 🙂
Lizzy,
This is such an elegant dessert. Love the new ramekins too.
Annamaria
PS: I got your weekly e-mail on Saturday.
Although I sm not much of a dessert person, this is by far my favourite dessert. You’ve inspired me to make them for dessert for my nephew and his GF on Saturday. I have the low bowls too which works so well. My Canadian Food Network chef suggests to dry the brown sugar overnight spread out in a shallow pan, I find it brûlées very quickly.
This looks absolutely perfect! I love that your husband will no longer order them out anymore 🙂
Love a classic creme brulee. I have never made one before though. I love how simply elegant this is. No fuss, no special ingredients, perfect to make whenever.
xoxo
Your creme brûlée looks gorgeous, and that’s not an easy thing to do. High praise from Bill!
Love love love creme brulee and can’t believe I’ve never made it. Think I will have to try this recipe!
I need to make this at home. It is one of the few desserts my husband and I can both agree on. Plus I do so want a little torch.
Love creme brulee and your post reminds me that I haven’t made it in forever. I must remedy that immediately. Thanks for the reminder. 🙂
It’s one my favorite desserts, too and cracking the top is the best part.
Oh la la Crème brulée ! It’s Fred’s favourite dessert ! I don’t have the bruleur to made them but when I see yours I think to myself it’s time to made them ! Looks great !
Oh là là ! Crème brulé ! It’s sounds like heaven ! It’s Fred’s favourite dessert ! I’ve never made because I don’t have the broiler ! When I saw your crème brulée I think is time to make it !
It’s certainly one of my fave desserts, Liz!
Very pretty and perfect for V-Day!
PS-I made your fudge cake, totally amazing! Thanks:@)
That golden top is perfection, this looks like a classic for a reason!