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Home » Course » Dessert » Vanilla Creme Brulee

Published: Dec 11, 2019 · Modified: Nov 9, 2021 by Veronika's Kitchen * This post may contain affiliate links

Vanilla Creme Brulee

Jump to Recipe Print Recipe

Creamy and smooth, this classic Vanilla Creme Brulee recipe is super easy to make even if you are a beginner baker! Made with just 4 ingredients, it has a rich custard and crispy caramelized topping.

Creme brulee in a white ramekin with a spoon.

If you’ve never made a homemade creme brulee, thinking that it’s complicated, you need to try this recipe! While it looks fancy and delicate, it’s super easy to make with just 4 simple ingredients!

The vanilla custard comes out perfectly smooth and silky, and the topping is beautifully crispy and caramelized.

Creme brulee in a white ramekin.

Why you will love this recipe

  • Easy to make! This classic dessert might seem complicated, but in reality, it’s one of the easiest recipes to make!
  • You need only 4 ingredients! Can you believe that you need just 4 simple ingredients to make this delicious dessert that’s served in fancy restaurants?
  • Can make it ahead of time! You can make it 1-2 days ahead and create a caramelized topping just before ready serve.
Ingredients for creme brulee.

How to make it

Preheat the oven to 325°F and boil a pot with water.

1. Make Custard.

Heat heavy cream and vanilla extract in a sauce pan over a medium heat until it slightly starts to simmer. Turn off the heat and put the mixture aside.

Process photos of heating the crea with vanilla extract.

While the cream is heating, in a mixing bowl beat together egg yolks and granulated sugar for about 5 minutes until it has thicker consistency and pale color.

Gradually, a little at a time, add heated cream and vanilla mixture to the beaten eggs until well combined, constantly stirring.

Process photos of mixing the ingredients for creme brulee.

Divide the mixture between 4 ramekins and place them into a large baking pan. Pour hot water into the pan, covering ¾ of the ramekins.

Process photo of pouring water in a baking dish with creame brulee in ramekins.

2. Bake.

Bake at 325°F for about 30-35 minutes until Creme Brulee is set but slightly jiggling in the center.

When Creme Brulee is done, remove it from the baking pan, cool off completely, then cover with plastic wrap, and refrigerate for at least 4 hours.

Process photos of creme brulee in ramekins before and after baking.

3. Caramelize.

Before serving, sprinkle granulated sugar over the Creme Brulee, and using a blow-torch, brown the sugar to a crispy finish. You also can top caramelized creme brulee with fresh berries and mint leaves. Enjoy!

A process photo of creating a crust on creme brulee with a blow torch.

How to make Crème Brulee without Torch

If you don’t have a blow torch (though I would advise you to get one), you can caramelize the sugar under the broiler. Just evenly sprinkle the sugar over chilled Crème Brulee, place the ramekins in a baking sheet, and place it directly under the broiler. Keep a close eye on it and the sugar will brown very quickly.

Creme brulee in a white ramekin with a spoon.

Tips for best results

Temper the yolks. This is probably the most important step in this recipe. Make sure you beat the egg yolks with granulated sugar really well. Gradually add hot cream, while constantly whisking. That will prevent the eggs from scrambling.

Vanilla. In this recipe I use vanilla extract, as it’s more available to everyone. For more intense vanilla flavor, you can use a vanilla bean (like I do in my French Vanilla Ice Cream), it will bring this recipe to a whole new level!

Choose the right ramekins. There is a great variety of different ramekins on the market. I found that shallow ramekins work better for Creme Brulee, as they cook faster and more evenly. When you make this dessert in deep ramekins, there is a chance that it will be undercooked inside and have a burnt outside.

Water bath. This is another important step. Water bath helps to create moist environment while baking. Which helps with more even cooking.

Baking time. It’s always hard to say exact baking time. It depends on many factors, including the size of the ramekins and how deep they are. The most important key for perfect baking is to make sure that the edges are set and the center is slightly jiggly. You also can check the internal temperature, which should be at 170˚F.

Frequently Asked Questions

Do I have to refrigerate it before serving?

Yes! After it’s cooled off, it has to be refrigerated for at least 4 hours or overnight. This way it will perfectly set and bind all the flavors together.

How to know if it’s cooked?

When the custard is done, the edges should be set and the center is should look set and still wobble when you gently shake it. When you scoop it out, it should have a thick yogurt consistency. The easiest way to check if it’s done is to use a thermometer. The internal temperature should be 170˚F.

What ramekins shall I use?

I always prefer to use shallow ramekins, not deeper than 1 ½-2 inches. If you use deep ones, you have a good chance of undercook the custard and burn the tops.

Creme brulee in a white ramekin with a spoon.

MORE DESSERT RECIPES YOU MIGHT LIKE:

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Creme brulee in a white ramekin with a spoon.
Print Recipe
5 from 11 votes

Vanilla Creme Brulee

Creamy and smooth, this classic Vanilla Creme Brulee recipe is super easy to make even if you are a beginner baker! Made with just 4 ingredients, it has a rich custard and crispy caramelized topping.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 613kcal
Author: Veronika’s Kitchen

Ingredients

  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • ⅓ cup granulated sugar
  • ¼ cup granulated sugar for topping
  • 1 kettle of hot water

Instructions

  • Preheat the oven to 325°F.
  • Heat 2 cups heavy cream and 1 teaspoon vanilla extract in a sauce pan over a medium heat until it slightly starts to simmer. Turn off the heat and put the mixture aside.
  • In a mixing bowl beat together 6 egg yolks and ⅓ cup granulated sugar for about 5 minutes until it has thicker consistency and pale color.
  • Gradually, a little at a time, add cream and vanilla mixture to the eggs until well combined, constantly stirring.
  • Divide the mixture between 4 ramekins and place them into a large baking pan. Pour hot water into the pan, covering ¾ of the ramekins.
  • Bake at 325°F for about 30-35 minutes until Crème Brûlée is set but slightly jiggling in the center.
  • When Crème Brûlée is done, remove it from the baking pan, cool off completely, then cover with plastic wrap, and refrigerate for at least 4 hours.
  • Before serving, sprinkle granulated sugar over the Crème Brûlée, and using a blow-torch, brown the sugar to a crispy top. Enjoy!

Notes

Temper the yolks. This is probably the most important step in this recipe. Make sure you beat the egg yolks with granulated sugar really well. Gradually add hot cream, while constantly whisking. That will prevent the eggs from scrambling.
Choose the right ramekins. There is a great variety of different ramekins on the market. I found that shallow ramekins work better for Creme Brulee, as they cook faster and more evenly. When you make this dessert in deep ramekins, there is a chance that it will be undercooked inside and have a burnt outside.
Water bath. This is another important step. Water bath helps to create moist environment while baking. Which helps with more even cooking.
Baking time. It’s always hard to say exact baking time. It depends on many factors, including the size of the ramekins and how deep they are. The most important key for perfect baking is to make sure that the edges are set and the center is slightly jiggly. You also can check the internal temperature, which should be at 170˚F.

Nutrition

Serving: 1creme brulee | Calories: 613kcal | Carbohydrates: 34g | Protein: 7g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 456mg | Sodium: 59mg | Potassium: 119mg | Sugar: 30g | Vitamin A: 2139IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.
 

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Reader Interactions

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    Recipe Rating




  1. Carol Forte says

    January 26, 2025 at 12:32 am

    5 stars
    Delish!

    Reply
  2. Kim says

    January 14, 2024 at 6:09 pm

    I used smaller ramekins I ended up with 7 going to cook for less time I hope I don’t overcook!

    Reply
    • Coleen says

      February 14, 2024 at 11:52 am

      5 stars
      My husband and I love this Crème Brulée! I just whipped up some in shallow ramekins and made 8 it’s perfect. ( I usually use 6 deep ramekins) I like the shallow ramekins best. Happy Valentine’s Day everyone.

      Reply
  3. Amanda says

    December 18, 2023 at 7:48 pm

    Can I make these ahead of time and store in the refrigerator?

    Reply
    • Veronika's Kitchen says

      December 20, 2023 at 8:24 pm

      Hi Amanda, you can make creme brulee a day before and make the caramelized topping before ready to serve.

      Reply
  4. Liz says

    December 09, 2023 at 5:05 pm

    5 stars
    Hi,

    This recipe is absolutely delicious! My sister and I made it together and we loved it. I shared it with a friend as well and she loved it too. Tonight I am making it to serve as dessert for dinner tomorrow with some friends.

    Thanks so much for such a wonderful recipe!

    Thanks

    Reply
    • Veronika's Kitchen says

      December 20, 2023 at 8:26 pm

      Thank you so much, Liz! So happy you and your family/friends enjoyed the recipe 😉

      Reply
  5. Jenny says

    April 21, 2023 at 7:44 pm

    What size ramekins do you use?
    Thanks

    Reply
    • Jana L says

      August 25, 2023 at 9:04 pm

      5 stars
      So easy to make now I keep them on standby.

      Reply
  6. Andy says

    December 26, 2022 at 12:14 pm

    5 stars
    This is a very good recipe but the initial listing says ½ C sugar but then when you go to the recipe it says ⅓ C. Why?

    Reply
    • Veronika's Kitchen says

      January 01, 2023 at 5:14 pm

      Hi Andy, I’m glad you like the recipe! Where did you see 1/2 cup sugar? I only see 1/3 cup granulated sugar in the recipe card…..

      Reply
    • Jm says

      January 01, 2023 at 11:54 pm

      The other sugar is for the top that you torch

      Reply
  7. Kendall says

    September 19, 2022 at 4:30 pm

    5 stars
    I made these this morning just to use up egg yolks since my daughter only eats egg whites and I don’t like letting the yolks go to waste. This is a fantastic, creamy vanilla crème brûlée that’s so simple! I did have probably 8 servings from your recipe, but I just made 4 really full ramekins and sadly had to dump the rest out because I only have 4 ramekins. I think this is a great base recipe that can be made into other flavors like pumpkin spice, vanilla bean, coconut, etc. I look forward to trying other flavors. Decadent dessert. Thanks!

    Reply
    • Veronika's Kitchen says

      September 27, 2022 at 3:05 pm

      Thank you so much, Kendall! I’m so happy you enjoyed it! Yes, it’s a great vanilla base recipe and it’s easy to add some flavor to it 😉

      Reply
  8. Ellen says

    May 08, 2021 at 7:47 pm

    Can this recipe be doubled or tripled to make more ramekins for a large gathering or would you make it as written and just make several batches?

    Reply
    • Veronika's Kitchen says

      September 27, 2022 at 3:07 pm

      Hi Ellen! You can easily double the recipe and just follow the same instructions 😉

      Reply
  9. Christie says

    May 08, 2021 at 8:33 am

    Can i make it in a pie plate ?

    Reply
  10. Naomi says

    April 04, 2021 at 2:19 am

    5 stars
    My 13yo daughter made this afternoon as it her favorite dessert. They came out amazing! We bought a blow torch for her and she did the topping perfect!

    Reply
    • Veronika's Kitchen says

      April 06, 2021 at 9:19 am

      Thank you, Naomi! I’m so glad your daughter liked it 😉

      Reply
  11. Bella says

    March 02, 2021 at 2:12 pm

    5 stars
    it looked beautiful when it came out of the oven… i love IT!!! i shared it with all my FRIENDS thank you. you saved our life we were at a creme brulee contest. and we WON!!! all thanks to you and your lovely recipes.

    Reply
    • Veronika's Kitchen says

      March 08, 2021 at 8:31 am

      Yaay! Thank you so much, Bella! I’m so happy you won the contest!

      Reply
  12. Patty says

    February 20, 2021 at 4:27 pm

    5 stars
    These are just coming out of my oven! This is the second time I have made your recipe. SO GOOD! We went out last night to a restaurant for the 1st time in a LOOOOOONG time, we shared a creme brule and when they brought it out it was like soup… melted ice cream! WHAT?! We couldn’t even eat it! Because of that I was inspired today to make this so we can enjoy your delicious recipe like it was meant to be enjoyed… after this Pandemic, I’m not sure the restaurants can do a better job than we can at home…. scary thought! Thanks for sharing!

    Reply
    • Veronika's Kitchen says

      February 20, 2021 at 5:18 pm

      Thank you so much, Patty! I’m SO happy to hear that!

      Reply
  13. Alli Crowson says

    February 11, 2021 at 11:12 am

    looking forward to making this for an at-home valentine’s dinner! i would love to make ahead of time. at which point should i start/ stop if i would like to make 2 days ahead?

    Reply
    • Veronika's Kitchen says

      February 12, 2021 at 10:09 am

      Hi Ally! You can bake the custard 2 days ahead, let it cool off, cover with plastic wrap, and refrigerate. When ready to serve, sprinkle some sugar in top and caramelize, using a blow-torch. Hope that helps 😉

      Reply
  14. Marcia says

    January 10, 2021 at 8:36 pm

    About how many servings will this recipe make if I use 5oz ramekins?

    Reply
    • Veronika's Kitchen says

      January 11, 2021 at 6:07 pm

      Hi Marcia! It should enough for 4 serving.

      Reply
  15. Abby says

    January 02, 2021 at 10:37 am

    5 stars
    Simple and delicious!! It is my favorite dessert, but I haven’t had it since the pandemic started. Restaurants in my area aren’t offering it on their to go menus. The custard was silky smooth and using the broiler method to brûlée was surprisingly fun. Thank you!!

    Reply
    • Veronika's Kitchen says

      January 07, 2021 at 9:43 am

      Yaay! Thank you, Abby! Hopefully we all we’ll be able to go to restaurants again soon, but for now we can enjoy this creme brulee at home 😉

      Reply
  16. Kat B says

    December 25, 2020 at 11:46 am

    How can make this lactose free?

    Reply
    • Veronika's Kitchen says

      January 07, 2021 at 9:41 am

      Unfortunately you can’t, you have to use regular heavy cream in this recipe.

      Reply
    • Rebecca says

      March 05, 2024 at 9:33 pm

      5 stars
      Hi! I used silk dairy free heavy whipping cream and it worked! Try it out

      Reply
  17. Lizz says

    October 11, 2020 at 12:57 pm

    Followed your directions and the results were amazing.

    Reply
    • Veronika's Kitchen says

      October 19, 2020 at 10:24 am

      Yaay! So happy to hear that!

      Reply
  18. Ruthy says

    July 25, 2020 at 3:41 pm

    Hi, maybe i missed it, but I didn’t see what size ramekins you recommend.

    Reply
    • Veronika's Kitchen says

      October 19, 2020 at 10:24 am

      You can use any ramekins you have at home. Mine are 1 1/2-inches tall and about 6-inches in diameter.

      Reply

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