Easy Crème Brûlée

5 from 15 votes

Make restaurant-quality crème brûlée at home with our simple 5-ingredient recipe, complete with make-ahead tips and no kitchen torch required!

Prep Time10

Cook Time50

Cooling Time4

Total Time5

Course: Dessert

Cuisine: French

Keyword: Creme Brulee

Servings: servings

Preheat the oven to 300°F (150°C). Arrange six 6-ounce ramekins in a 9x13-inch baking or roasting pan.
In a large bowl, beat 8 large egg yolks and 1/2 cup granulated sugar using a hand mixer until smooth and velvety, about 3 to 5 minutes.
Add 2 cups heavy cream and 2 teaspoons vanilla extract. If using a vanilla bean pod, split it lengthwise and scrape seeds into the egg mixture. Beat on low for 1 to 2 minutes until combined.
Pour the custard mixture into the prepared ramekins, leaving about 1/4 inch of space at the top. Carefully pour hot tap water into the pan, ensuring the water reaches halfway up the sides of the ramekins.
Transfer the pan to the oven and bake for 45 to 50 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from oven and place the pan on a wire rack. Let custards cool in the water bath until completely cooled. Then, remove ramekins from water, cover, and refrigerate for at least 4 hours.
Before serving, evenly sprinkle about 1 tablespoon of superfine sugar over each custard. Using a kitchen torch, caramelize the sugar until it turns deep brown and forms a crisp topping. Alternatively, you can place the ramekins 2-3 inches under a broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.

[yeetvid]

Cooked custard can be stored in the fridge, covered with plastic wrap, for up to 4 days. Always caramelize additional sugar just before serving.
If you don't have superfine sugar, you can use regular sugar or even brown sugar instead. Superfine sugar simply melts more quickly and evenly due to its small crystal size.
The ideal ramekin size for creme brulee is 6 ounces. These dishes have a diameter of approximately 4.8 inches, and are 1.1 inches deep. Other sizes can also be used. Cooking time is determined by the depth of the liquid.