Creme Brulee
Vanilla custard baked in a water bath and finished with a cracked layer of torched sugar for a classic party dessert.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 4 hours 55 min.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Creme Brulee recipe takes 4 hours 55 min and makes 6 servings, with most of that time spent chilling. The custard uses only five ingredients: heavy cream, egg yolks, sugar, vanilla, and a pinch of salt.
Helpful guides
Instructions
Heat the oven to 325 degrees F and put a kettle of water on to boil. Arrange six 6-ounce ramekins in a roasting pan deep enough to hold an inch of water, so the setup is ready before the custard is mixed.
Warm the cream with the vanilla in a saucepan over medium heat until it steams and small bubbles form at the edge, about 4 minutes. Do not boil it, since scalded cream can curdle the yolks as soon as it is added.
Whisk the yolks, granulated sugar, and salt in a bowl just until combined and slightly pale, about 1 minute. Whisking only until smooth avoids the foam that bakes into bubbles on the surface.
Ladle about 1/2 cup of the warm cream into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan and stir gently. Tempering raises the egg temperature slowly so the yolks thicken instead of scrambling.
Strain the custard through a fine sieve into a pitcher and divide it among the ramekins. Pour boiling water into the roasting pan until it reaches halfway up their sides, which holds the custards at a gentle, even temperature.
Bake 35 to 40 minutes, until the edges are set and the centers still wobble when the pan is nudged. Pull them while they are slightly loose, because carryover heat continues to set them and firm custard turns rubbery.
Lift the ramekins out of the water and cool on a rack 30 minutes, then cover and refrigerate at least 4 hours. Blot moisture from each surface, sprinkle 2 teaspoons of turbinado sugar over the top, and torch in small circles until deep amber, then let the crust set 2 minutes before serving.
Troubleshooting — fixes, not repeats
- If the custard tastes watery or looks curdled, it overbaked or the water bath ran low. Bake at 325 degrees F, keep water halfway up the ramekins, and pull the custards while the centers still wobble.
- If the sugar topping weeps, it was torched too far ahead or the custard surface was wet. Blot the surface, add sugar just before serving, and let the crust stand only 1 to 2 minutes so it hardens without softening again.
- If the surface is bubbly, the custard was whisked hard or poured without straining. Stir the yolks gently, pass the custard through a fine sieve, and skim any foam from the top with a spoon.
- If the custard is grainy, the cream went in too fast or the eggs were cold. Warm the cream only to steaming, add it in a slow stream while whisking, and bring the yolks to room temperature first.
Make it your way
- For a coffee version, steep 2 tablespoons of crushed coffee beans in the warm cream for 15 minutes and strain before mixing.
- A citrus version rubs 1 teaspoon of orange zest into the sugar before it goes into the yolks.
- For chocolate creme brulee, melt 3 ounces of chopped bittersweet chocolate into the warm cream and cut the sugar to 1/3 cup.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze creme brulee, because the custard weeps and turns grainy after thawing.
FAQ
Can I make creme brulee ahead?
Bake and chill the custards up to 3 days ahead, covered, and torch the sugar just before serving. The crust is the only part that does not hold, softening within 2 hours. Keep the custards cold until the moment sugar goes on.
What if I do not have a torch?
Set the ramekins under a broiler on high, about 4 to 6 inches from the element, and watch them constantly for 1 to 3 minutes. Rotate the pan if your broiler heats unevenly. The sugar bubbles and darkens fast, so stay at the oven.
Why did my custard not set?
Underbaking, a shallow water bath, or an oven that runs cool are the usual causes. Check the oven with a thermometer, keep water halfway up the ramekins, and bake until the edges are firm and the center jiggles like set jelly. The 4-hour chill finishes the set.