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Classic Creme Brulee

Total Time

Prep: 30 min. Bake: 45 min. + cooling

Makes

8 servings

My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! —Joylyn Trickel, Helendale, California
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Ingredients

  • 4 cups heavy whipping cream
  • 9 large egg yolks
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • Brown sugar

Directions

  1. In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla.
  2. Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  3. One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

Creme Brulee Tips

How can you avoid scrambling the eggs when making the custard?

To avoid scrambling the eggs in this recipe (or any recipe that combines cold eggs with hot liquids), it's super important to learn how to temper eggs. Once you get the hang of it, you'll have the perfect texture in custards, ice cream, pudding and sauces.

Can you use a blowtorch instead of the broiler to caramelize the sugar?

Of course! Feel free to use a blowtorch instead. We suggest working slowly, as well as keeping the ramekins on a baking sheet to protect your countertops. For an even more simplified take, try this easy creme brulee recipe that caramelizes the sugar over the stovetop.

Can you make this creme brulee recipe ahead of time?

Yes! You can make this creme brulee recipe ahead, since it needs time to chill and firm up before finishing. Just keep baked, cooled ramekins covered in the refrigerator for 1-2 days. Top with sugar and caramelize right before serving. (There are plenty of other desserts you can make ahead, too.)

Shannon Norris, Taste of Home Senior Food Stylist

Nutrition Facts

1 each: 551 calories, 50g fat (29g saturated fat), 402mg cholesterol, 53mg sodium, 22g carbohydrate (22g sugars, 0 fiber), 6g protein.