creme brulee in a white ramekin on a wooden cutting board

Creme Brulee

Jump to Recipe

Time to get a little fancy and learn how to make one of my favorite desserts, creme brulee. This classic French dessert is basically a custard with melted sugar on top. You just feel sophisticated making and eating it, haha. Traditionally eaten for dessert, I have eaten it for breakfast, many times. Shh, don’t tell anyone.

If you want to impress your friends and family or that special someone, time to bring out the big guns and make them this easy homemade creme brulee recipe. This dessert works perfectly for Valentine’s Day or any special occasion.

This dessert is also known as burnt cream, Trinity cream, and is pretty much the same as the Crema Catalana. Don’t be intimidated by this. You go this, if I can do it, you can do it. Let’s get baking!

Gather the ingredients and tools

Several ingredients in glass bowls on top of a wooden cutting board.

To make creme brulee you need just a handful of simple ingredients:

  • Heavy whipping cream – You can use regular whipping cream as well.
  • Whole Milk – You can elect to double the amount of cream and leave the milk out, if you like.
  • Vanilla extract or vanilla bean – Vanilla beans are very common in creme brulee. I have an amazing Mexican vanilla extract that I love to use. But I also have vanilla beans and use them too.
  • Salt – This will balance out the sweetness and enhance the flavor.
  • Egg yolks
  • Sugar – White granulated sugar for the custard and to go on top, you can also use brown sugar on top.

*Make sure to scroll all the way down to the printable recipe for the exact amounts of the ingredients.

Creme brulee in white ramekin on a wooden cutting board.


  • Pot
  • Bowl
  • Spatula
  • Wooden spoon
  • Ramekins (I use the 6 oz ones)
  • Kitchen torch or try using the broiler

How to make creme brulee at home

Pot with milk and cream in it.

Combine the milk, heavy cream, salt, and pure vanilla extract in a medium saucepan. Heat on medium-low heat until just shy of a boil. Right around 200 F/93C. It doesn’t have to be exact, but if you want to use a thermometer that is the temp it should be at.

There will be tiny bubbles around the edges and the surface in the middle will be moving but not quite bubbling. Make sure to stir occasionally while it is heating up. It will take 7 to 10 minutes for this part.

Pot of hot cream and milk on a stovetop burner

NOTELots of people substitute the milk for more cream, which is a very common thing to do. I like the result that the combo of both milk and cream gives me.

TIPIf you would like to use a vanilla bean, slice it down the middle and scrape the vanilla seeds and place those in the milk/cream mixture along with the pod and heat.

Once it heats up, remove it from the heat and allow it to cool for 10 to 15 minutes.

Finishing the creme brulee custard base

Hand separating egg yolk from egg whites.

Now remove the yolks from the egg whites. I just shuffle the yolk in between two halves of the shell and allow the egg white to fall into a bowl. But you can separate them with whatever method you prefer. Place the yolks in a medium bowl.

NOTE: Save those egg whites and make an omelet, angel food cake, meringue cookies, etc. Any recipe that requires egg whites.

Hand with wooden spoon stirring egg yolks and sugar.

Add the white sugar to the egg yolks and gently stir with a wooden spoon, until it gets creamy and pale yellow, about a minute or two. Don’t use a whisk, it is too easy to make the mixture foamy, and we don’t really want that.

Pouring warm cream and milk into strainer over the egg yolks.

Now pour a little bit of the warm cream/milk through a strainer into the egg yolk mixture. The strainer catches things like seeds from the vanilla pod and other stuff. If you don’t use the vanilla bean, it isn’t necessary, but I still like to do it. If you did use a vanilla bean, do not skip this step.

Stir that into the egg yolk mixture. This is tempering the egg yolks. If you pour hot cream all at once, you might inadvertently cook the egg yolks.

Finished creme brulee custard base in a large glass bowl.

Then pour in a little more, at this point, it will be about a third of the custard mixture that has been mixed in. Once that is done, you can pour the rest in and gently stir until well combined.

Your custard base is ready!

Ramekins and Water Bath

Creme brulee custard being poured through a strainer into white ramekins.

Pour the custard base egg mixture into a liquid measuring cup or something that has a spout. It just makes it easier to pour it into the ramekins. You could also use something like a ladle.

Fill up your ramekins to the line. I always pour it through a fine mesh strainer again when I do this. It ensures a super smooth and creamy creme brulee.

I like to use the standard 6 oz ramekins, but you can use 4 oz ones as well. Or the classic shallow wider ramekins.

Water in a 13x9 inch baking pan next to ramekins full of creme brulee custard

Preheat the oven to 210F/98 C

Fill up a 13×9-inch baking pan with about an inch deep of really hot water, or about 4 cups worth. Place the ramekins inside.

Baking the homemade cream brulee

5 ramekins with creme brulee custard in a water bath.

The water bath is known as a bain-marie. It helps the thicker ramekins bake evenly, and the moisture in the oven keeps them from cracking.

However, if you use the wide shallow ramekins, you can do the dry method, meaning no water bath.

Creme brulee baking in the oven.

Now it is time to bake the creme brulee custard on the middle oven rack. If using the water bath, bake for 60 minutes. Then turn the heat up to 300F/148C for 15 to 20 minutes. Bake just until there is a slight wobble in the middle. It is very easy to tell. Just use an oven mitt and gently shake the pan.

NOTEIf using the shallow ramekins, you can forgo the water bath, just bake them dry and it will only take 45 to 55 minutes.

Some recipes call for 325F for 45 to 60 minutes when using the water bath. I kind of like the first option I mentioned better, bake for a longer time and at a lower heat. It produces a better texture for the custard in my opinion. But you can try either method for baking, and see what you like the best.

Freshly baked cream brulee custard on top of a stovetop.

Once they have baked and have a slight wobble in the middle. Remove them from the oven. Let them sit in the water bath for a few minutes, then remove them and allow them to cool to room temperature, for 30 to 45 minutes.

Then chill the creamy custard in the fridge, uncovered no need for plastic wrap, for at least 2 hours, or even overnight. Don’t rush the chilling time. Creme brulee needs to be really cold before you melt the sugar on top.

This dish works very well prepared the day before you want to serve it.

Melting the sugar on top and finishing the creme brulee

Hand sprinkling sugar on top of creme brulee.

Now for the fun part! Well, it is all fun, but this is the best part, melting that sugar with a kitchen torch! haha.

Take a tsp of sugar and tap the spoon with your index finger to allow a little sugar to fall off and onto the top of the custard. Move the spoon around tapping it, so it drops the sugar evenly on the top.

NOTE: You can also use brown sugar instead of white granulated sugar if you like.

Hand with butane kitchen torch melting the sugar on top of creme brulee

Now use your butane kitchen torch and hold it about 2 to 3 inches from the top of the custard. Move the blow torch in small circles gently melting the sugar. Don’t stay in one spot too long. The sugar with eventually caramelize. If you hold it too long it will burn and get bitter. It should be a nice golden amber color. Don’t fret if you actually burn it, though. It takes a little practice. While burnt sugar is kind of bitter, it won’t ruin the custard underneath.

And if you want to forgo melting the sugar on top, just eat the custard as is. It is so delicious.

Please be careful! That torch flame is incredibly hot around 2600 F/1430 C.

Finished creme brulee on a cutting board.

Once done allow it to cool for about 2 minutes, so the top can harden.

NOTE: You can try using the oven broiler, it doesn’t work that well, but it is an option.

Hand with a spoonful of homemade creme brulee

Once the melted sugar hardens, you should be able to lightly tap the top of it, and hear that pleasant sound. Then dive in with your spoon and crack through it. Oh yeah, so yummy!!

I hope you enjoyed learning how to make creme brulee at home. 🙂

Is there a dairy-free creme brulee?

Yes! You can use full-fat coconut milk if you are dairy-free.

Do I have to use ramekins?

No. You can use any number of oven-safe dishes and containers. Mugs, teacups, small porcelain bowls, jars, muffin pans, etc. As long as they are oven-safe.

Why didn’t my creme brulee set?

Make sure you use the correct number of egg yolks, otherwise it won’t set properly. Also, make sure and bake it the whole time, just until there is a slight wobble in the middle. Also, it needs to chill in the fridge for at the very least 2 hours, the longer the better.

Creme brulee pin for Pinterest
(Pin it!)

Here are other recipes you may like:

Easy Chocolate Souffle

Homemade Twix Bars

Chocolate Mousse

Chocolate Cheesecake

Easy Lemon Curd

creme brulee in a white ramekin on a wooden cutting board
Print Recipe Pin Recipe
5 from 4 votes

Creme Brulee

Learn how to make an easy amazing homemade creme brulee with just a handful of ingredients.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Cooling Time2 hours 30 minutes
Total Time4 hours 10 minutes
Course: Dessert, Desserts
Cuisine: French
Keyword: creamy, smooth, soft, sweet
Servings: 5 people
Calories: 263kcal


  • pot
  • Bowl
  • Spatula
  • Wooden spoon
  • Ramekins (I use the 6 oz ones)
  • Kitchen torch or try using the broiler


  • 1 cup of heavy whipping cream 237ml
  • 1 cup of whole milk 237ml (or use 2 cups of cream)
  • 1 tsp of vanilla extract or 1 vanilla bean
  • 1/8 th tsp of salt or just a pinch
  • 5 egg yolks
  • 1/2 cup of white granulated sugar
  • Sugar to melt on top


  • Combine the milk, cream, salt, and vanilla extract (or slit vanilla bean) into a pot and heat up with medium-low heat, just shy of a boil, around 200F/93C.
  • Remove from heat and let cool for 10 to 15 minutes.
  • Separate the egg yolks from the egg whites and place them in a medium bowl. Save the egg whites for something else.
  • Add the sugar to the egg yolks and gently stir with a wooden spoon until it becomes pale yellow. About 1 minute or so.
  • Pour a little bit of the warm cream/milk through a strainer and into the egg yolk sugar mixture. Gently stir those together, then repeat with a little more warm cream.
  • Pour the rest of the warm cream/milk into the bowl and stir until well combined. The custard base is ready.
  • Pour the custard into a container with a spout, like a liquid measuring cup. Then pour it through the strainer again, and fill up the ramekins to the line.
  • Preheat oven to 210F/93C
  • Add about 4 cups of really hot water to a 13×9 inch baking pan. Then add the ramekins to it.
  • Bake for 60 minutes. Then turn up the heat to 300 F/148 C and bake another 15 to 20 minutes until just barely wobbly in the middle.
  • Remove from oven and let them cool a few minutes in the pan then remove from the water bath and allow to cool to room temperature, about 30 to 45 minutes.
  • Next, chill the creme brulee in the fridge, uncovered, for at least 2 hours or even overnight.
  • When ready to serve, sprinkle on about 1 tsp of white granulated sugar, evenly over the top.
  • Now use the butane kitchen torch and gradually melt the sugar on top using small circular motions. Keep the flame about 2 to 3 inches from the sugar. Don't stay too long in one spot. It takes a little practice.
  • Allow it to cool for a few minutes for the melted sugar to harden. Then serve. Crack it open with a spoon and eat it. Enjoy!


How to Make Creme Brulee | Easy Homemade Creme Brûlée Recipe


You can use all cream if you like, use 2 cups instead of one, and leave out the milk.
To use a vanilla bean, slice it down the middle and scrape the vanilla seeds and place those in the milk/cream mixture along with the pod and heat.
You can get more servings if you use all 4 oz ramekins.
Save those egg whites and make an omelet, angel food cake, meringue cookies, etc. Any recipe that requires egg whites.
If using the shallow ramekins, you can forgo the water bath, just bake them dry and it will only take 45 to 55 minutes.
You can try using the oven broiler, it doesn’t work that well, but it is an option.
list of nutritional facts for creme brulee
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!


Calories: 263kcal

Do you like this easy creme brulee recipe? Please give it a rating and comment down below, I really appreciate it. Save the Pin to Pinterest! If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.


  1. 5 stars
    This is a great recipe they came out so delicious thank you so much for taking the time and effort to putting such a great recipe into circulation. Nowadays you don’t have to be a chef to cook amazing dishes all you have to do is follow simple recipes put online by amazing food artists like, Matt Taylor.

  2. 5 stars
    It turned out amazing! We really loved this recipe!

  3. 5 stars
    These were so good!! Everyone at my house was impressed with this dessert!

  4. 5 stars
    This was my first time making it and I was nervous but it was so delicious!! Thank you so much!

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.