Vanilla Creme Brulee

Restaurant-worthy decadence is only four ingredients away with my easy Creme Brulee recipe! You won't believe how luxurious and EASY it is!

Course Dessert

Cuisine French

Keyword creme brulee recipe, easy creme brulee recipe, how to make creme brulee, vanilla creme brulee

Prep Time 5

Cook Time 1

Chilling Time 2

Total Time 3 5

Servings servings

Calories 594kcal

Preheat the oven to 325°F. While it's heating, put a small saucepan over medium heat and heat the cream until it's hot, but not boiling. Watch for small bubbles around the sides of the pan, or for it to read 180-185°F on a thermometer.
2 cups Heavy cream
While the cream heats, combine the egg yolks, half the sugar, and the vanilla in a bowl or measuring cup. Whisk until well combined.
4 Egg yolks, 1 teaspoon Vanilla, ⅔ cups Sugar
Once the cream is scalded, gradually mix in the egg yolk mixture while whisking rapidly. Then remove from the heat, and keep whisking until completely smooth.
Evenly distribute into small (7-8 ounce) ramekins, and place them on a large baking dish. Pour hot water into the baking dish until it's about half way up the sides of the ramekins.
Place the dish in the oven and bake for 30-45 minutes, until the custard is no longer liquid in the center. Remove, and allow to cool before refrigerating for at least 2 hours.
Sprinkle each custard with 1 tablespoon of sugar. Using a kitchen torch or your oven broiler, heat the sugar until the sugar is melted and caramelized. Serve immediately with fresh berries on top if using, and enjoy!
⅔ cups Sugar, Berries

Be sure to serve this dessert right after melting the sugar. If you wait too long, the crisp coating can start to get soggy and melt back into the custard.

Use high quality eggs! This makes a huge difference with custard. Free range or local eggs will completely transform this dish!

Using wide, shallow ramekins tends to result in a more evenly cooked custard, and has more room for the delicious sugar coating!

Make sure to scald the cream, not boil it. Using a meat thermometer can make keeping track of the temperature easy.

If you're worried about the eggs not being completely mixed in, pour the custard through a mesh strainer before adding it to the ramekins.

Letting the eggs come to room temperature before adding them to the cream can make it less likely for them to cook too quickly.