Caramel Creme Brulee

Total Time

Prep: 20 min. Bake: 40 min. + chilling


14 servings

Updated: Jun. 30, 2023
This recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use more sugar to create a thicker, more even crust on top. —Jenna Fleming, Lowville, New York


  • 4-1/2 cups heavy whipping cream
  • 1-1/2 cups half-and-half cream
  • 15 large egg yolks, room temperature
  • 1-1/3 cups sugar, divided
  • 3 teaspoons caramel extract
  • 1/4 teaspoon salt
  • 1/3 cup packed brown sugar


  1. Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around side of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.
  2. Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.
  3. Mix brown sugar and remaining 1/3 cup sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
  4. To caramelize topping using a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts

1/2 cup: 452 calories, 35g fat (21g saturated fat), 298mg cholesterol, 86mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 6g protein.