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Classic Creme Brulee

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
  • Total Time
    Prep: 30 min. Bake: 45 min. + cooling
  • Makes
    8 servings


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


  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 551 calories, 50g fat (29g saturated fat), 402mg cholesterol, 53mg sodium, 22g carbohydrate (22g sugars, 0 fiber), 6g protein.
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Average Rating:
  • Bobbie
    Jun 11, 2018

    Will only show 2 creme brulee recipes.

  • Dawn
    Feb 26, 2017

    This is awesome recipe. It has turned out prefect every time.

  • Darleen
    Jan 22, 2017

    The taste was fine however texture was gritty. I did strain mixture through a wire, hand strainer but result was not smooth, so disappointing. Any suggestions on cooking,straining,blending to make it smooth.

  • Piazano
    Feb 23, 2016

    This is quite a simple yet complex recipe, I recommend a torch instead of broiling it. The torch will give it a harder crust and make it better overall but not everyone has a torch. I don't use the whole recipe, I half it because it's too much with ALL of the ingredients. I love to make Creme Brulee and this is the only recipe I use for it.Although, it put it that you must Pre-heat to 325, and to get some water boiling after you've cooked the mixture and you're ready to put it in the oven. Unless you read ahead, you wil be stuck having to pre-heat and boil your water when you're ready to cook. These are crucial aspects that can easily mess you up.

  • mommaphat
    Oct 22, 2011

    this turned out great! i used half of the vanilla extract and a whole vanilla bean. net time i am going to try either a reduced fat whipping cream or half and half.

  • Beth Ford
    Feb 25, 2011

    I never knew my favorite dessert was so easy to make at home! This has instantly become a favorite for me and my husband.

  • hallocookie
    Mar 29, 2010

    super duper fatty but totally worth it in moderation

  • zanstaste
    Apr 17, 2008

    This is the best creme brulee recipe I have ever eaten -- better than 5 star restaurants. One suggestion would be to strain the egg mixture before pouring into ramekins. This makes it extra smooth and creamy. Yes it is rich in calories but worth every bite.

  • Jenny
    Oct 13, 2006

    No comment left