Easy Vanilla Crème Brûlée Recipe
Learn how to make an easy vanilla crème brûlée with just 4 ingredients! This beginner-friendly recipe delivers a creamy custard and crispy caramel top—no torch needed. Perfect for any occasion!
Servings: 4 people
Calories: 613kcal
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 6 egg yolks
- ⅓ cup granulated sugar
- 4 tablespoons granulated sugar for topping
- 1 kettle of hot water
Instructions
- Preheat your oven to 325°F. Bring a kettle or pot of water to a boil for the water bath. This ensures even cooking for that creamy texture in your vanilla crème brûlée.
- In a saucepan over medium heat, combine 2 cups heavy cream and 1 teaspoon vanilla extract. Heat until it just starts to simmer (small bubbles around the edges)—do not boil. Remove from heat and set aside to infuse for 5 minutes.
- In a medium bowl, whisk together 6 egg yolks and ⅓ cup granulated sugar until the mixture thickens and turns pale yellow (about 3-5 minutes with a hand whisk or electric mixer on low). This step is key to a smooth custard.
- Gradually pour the warm cream into the egg mixture in a slow stream, whisking constantly to prevent curdling. This tempering technique ensures your easy crème brûlée stays silky. Strain through a fine-mesh sieve if needed to remove any lumps.
- Divide the custard evenly among 4 shallow ramekins (6-8 oz each). Place them in a large baking dish. Carefully pour the boiling water into the dish until it reaches about ¾ up the sides of the ramekins—creating a water bath for gentle baking.
- Bake at 325F for 30-35 minutes until the edges are set but the center still jiggles slightly (like Jell-O). Avoid overbaking to keep it creamy. Remove from the oven and water bath, let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
- Before serving, sprinkle 1 tablespoon granulated sugar evenly over each chilled custard. Use a kitchen torch to melt and caramelize the sugar until golden and bubbly. No torch? Place under your oven's broiler on high for 1-2 minutes, watching closely to avoid burning. Let sit for 1 minute to harden into a crispy shell.
- Serve immediately for that satisfying crack. Top with berries if desired.
Notes
- Tempering is Crucial: Add the hot cream slowly while whisking to avoid scrambled eggs—patience pays off in this beginner crème brûlée recipe.
- Vanilla Upgrade: For gourmet flair, scrape seeds from a vanilla bean instead of extract. It elevates the flavor without complicating the 4 ingredient base.
- Ramekin Choice: Opt for shallow, wide ramekins (like 4-6 oz) for even cooking and more caramel surface area. Deep ones may need extra bake time.
- 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.
- Make It Torch-Free Every Time: The broiler method works great, but rotate ramekins for even browning. Keep them cold before broiling to avoid melting the custard.
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
