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+ servings
sous vide creme brulee

Crème Brûlée

This classic crème brûlée recipe is rich and creamy on the bottom, and crunchy and caramelly on the top.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Cool Time 2 hrs
Course Dessert
Cuisine French
Servings 8 servings


  • 8 6-oz ramekins


  • 4 cups heavy whipping cream light cream, or half and half
  • 1 vanilla bean pod split lengthwise, or 1 tsp vanilla extract or vanilla bean paste
  • 1/4 tsp salt
  • 10 large egg yolks at room temperature
  • 1 cup sugar more for topping
  • Fresh berries to serve


  • Preheat oven to 325 F.
  • Combine cream, vanilla pod and salt in a saucepan and cook over low heat until just hot. Let sit for a few minutes, then discard the vanilla bean. (If using vanilla extract, add it now -- you don't want to cook it as it will reduce the flavor).Whisk egg yolks and sugar together in a large bowl until pale yellow.
  • Stir about a quarter of the hot cream into the sugar mixture. Then, pour the sugar-egg mixture into the cream and stir until the sugar melts.
  • Pour the custard mixture into eight 6-ounce ramekins. Tap the ramekins gently to remove air bubbles, then place ramekins in a baking dish. Place baking dish in the oven and pour room temperature water around until it reaches half way up the ramekins.
  • Bake 30-40 minutes until the centers of the surface of the custards are barely set.
  • Cool completely then chill in the refrigerator for several hours or up to a couple of days.
  • When ready to serve, sprinkle sugar on top of the custards in a thin layer.
  • Now, it's time to whip out your blow torch! Heat the sugar until caramelized.
  • If you don't have a blowtorch or kitchen torch, or have a fear of an open flame (totally reasonable, by the way) simply preheat the broiler and broil ramekins 2-3 inches from the heat source for 5 minutes.
  • Top with fresh berries for a finishing touch


Some people like to get a bit fancy with their crème brûlée. Here are some flavor options you can add to the hot cream:
1/2 tsp lemon extract and 1/2 tsp thyme
1/2 tsp dried lavender
1/2 tsp orange blossom water
We also sometimes like to add some raspberries to the bottom of our ramekins for a tangy fruity crème brûlée.
Keyword caramel, custard
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