Easy Homemade Crème Brûlée Dessert Recipe

If you’ve ever dreamed of making a silky smooth, melt-in-your-mouth custard topped with a perfectly caramelized sugar crust, then this Easy Homemade Crème Brûlée Dessert Recipe is your new best friend. With just a handful of simple, high-quality ingredients, you’ll create a classic French dessert that’s indulgent yet surprisingly approachable. Whether you’re treating yourself or impressing guests, this recipe strikes the perfect balance between creamy richness and a satisfying crunch, making every spoonful an absolute delight.

Ingredients You’ll Need

Every ingredient in this Easy Homemade Crème Brûlée Dessert Recipe plays a vital role in delivering the luscious texture and depth of flavor this dessert is known for. From the richness of heavy cream to the fragrant warmth of vanilla bean paste, each component is essential for creating that authentic custard experience.

• 460 grams Heavy Cream (36% fat content): The foundation for the custard, providing its signature creamy texture and luxurious mouthfeel.
• 1-2 teaspoons Vanilla Bean Paste: Adds an intense, natural vanilla flavor with those beautiful specks that make the custard look as good as it tastes.
• 6 Egg Yolks (room temperature): Essential for thickening the custard and giving it that smooth, custardy richness.
• 65 grams Granulated Sugar: Sweetens the custard just right while helping to create a smooth consistency.
• 3-4 tablespoons Demerara Sugar: Used for that classic caramelized crust on top, offering a delightful crunch and deep caramel notes.

How to Make Easy Homemade Crème Brûlée Dessert Recipe

Step 1: Preheat the Oven and Prepare Water Bath

Begin by preheating your oven to 150℃ (302°F), making sure not to use the fan setting to avoid uneven cooking. Next, prepare a water bath by filling a baking tray with warm water, enough to reach halfway up the sides of your ramekins. This gentle cooking method ensures your custard bakes evenly and stays silky smooth without curdling.

Step 2: Heat the Cream and Sugar

In a saucepan over medium heat, combine the heavy cream with half of the granulated sugar. Heat the mixture until it just starts to simmer – be cautious not to let it boil as this will affect the texture of your custard. This step infuses the cream with sweetness and prepares it to blend seamlessly with the eggs.

Step 3: Whisk the Egg Yolks and Remaining Sugar

While the cream heats, whisk together the egg yolks, remaining granulated sugar, and vanilla bean paste. Whisk vigorously until the mixture is pale and slightly thickened. This aeration keeps your custard light and luxurious without compromising richness.

Step 4: Temper the Eggs

Slowly pour the hot cream into the egg mixture while whisking constantly. This careful tempering warms the yolks gradually, preventing them from scrambling and ensuring an ultra-smooth custard.

Step 5: Strain and Divide the Mixture

Pass your custard mixture through a fine sieve to catch any cooked egg bits or vanilla pieces, delivering a flawless texture. Then, pour evenly into the ramekins, filling each about three-quarters full to leave room for the topping.

Step 6: Bake the Custard

Place the ramekins into your prepared water bath and bake for about 45 minutes. You’ll want the custards to be just set around the edges but still slightly wobbly in the center — this ensures perfect creaminess after chilling.

Step 7: Chill for the Perfect Set

Remove the ramekins from the oven and allow them to cool to room temperature. Then, refrigerate for at least four hours to let the custard fully set and develop flavor, making your Easy Homemade Crème Brûlée Dessert Recipe all the more delightful.

Step 8: Caramelize the Sugar Topping

Right before serving, sprinkle about a tablespoon of demerara sugar evenly on top of each custard. Using a kitchen blow torch, caramelize the sugar until it melts and turns a rich golden brown, forming that iconic crackly crust. Chill briefly to set the caramel and then dive in!

How to Serve Easy Homemade Crème Brûlée Dessert Recipe

Garnishes

To elevate your Easy Homemade Crème Brûlée Dessert Recipe, consider garnishing with fresh berries like raspberries or blueberries for a pop of color and a lightly tart contrast. A sprig of mint adds a refreshing aroma and visual appeal, making your dessert look as tempting as it tastes.

Side Dishes

This dessert pairs beautifully with a light, crisp glass of dessert wine such as Sauternes or a sparkling rosé. For a complementary bite, serve alongside a small portion of fresh fruit salad or a delicate almond biscotti to add texture without overwhelming the delicate custard.

Creative Ways to Present

For a fun twist, try serving your crème brûlée in individual shot glasses or mini jars for a charming, bite-sized treat. Alternatively, scatter edible flowers or a dusting of cocoa powder on top of the caramelized sugar for an elegant and Instagram-worthy presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once your Easy Homemade Crème Brûlée Dessert Recipe is made, it keeps wonderfully in the refrigerator for 2-3 days. Be sure to store them covered to prevent the custard from absorbing other fridge odors. For best texture, wait to caramelize the sugar until right before serving leftover portions.

Freezing

Freezing crème brûlée isn’t generally recommended, as the custard’s texture can suffer — becoming grainy or separating when thawed. It’s best to enjoy this dessert fresh or store it chilled in the refrigerator for a few days.

Reheating

Since this dessert is traditionally served chilled, reheating isn’t necessary and can compromise the texture. Instead, simply remove from the fridge, add the caramelized sugar topping fresh, and enjoy it cold for that ideal creamy and crunchy contrast.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Absolutely! Vanilla bean paste adds those pretty vanilla specks and a robust flavor, but pure vanilla extract works just fine if that’s what you have on hand. Just use about 1 teaspoon for best results.

What if I don’t have a blow torch for caramelizing the sugar?

No worries! You can use your oven’s broiler setting; place the ramekins under the broiler for a minute or two, watching carefully to prevent burning. Alternatively, a hot skillet can be used to caramelize sugar on metal ramekins.

How do I know when the custard is done baking?

The custard should look set around the edges but have a slight wobble in the center when you gently shake the ramekin. It will firm up as it chills in the fridge.

Can I make this recipe vegan or dairy-free?

This traditional recipe relies on heavy cream and egg yolks, which makes a true vegan version tricky. You might experiment with coconut cream and plant-based egg substitutes, but the texture and flavor will be different.

Why is my caramelized sugar topping sticky instead of crispy?

If the sugar doesn’t harden properly, it might be that the caramel layer hasn’t cooled long enough or the sugar was unevenly spread. Make sure to sprinkle an even layer and chill briefly after torching to get that signature crunch.

Final Thoughts

There’s nothing quite like the joy of cracking through that crisp caramel top into a silky, fragrant custard beneath—making this Easy Homemade Crème Brûlée Dessert Recipe a standout on any dessert menu or cozy night in. It’s straightforward enough to tackle on a weeknight yet elegant enough to impress the fanciest dinner guests. So grab your ingredients, fire up that oven, and treat yourself to a little slice of French heaven—you won’t regret it!

Easy Homemade Crème Brûlée Dessert Recipe

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This easy homemade Crème Brûlée recipe yields a rich and creamy French dessert featuring a silky vanilla custard base topped with a perfectly caramelized, crunchy sugar crust. Perfect for impressing guests or enjoying a decadent treat at home, this dessert combines classic techniques with simple ingredients for a timeless favorite.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (including chilling time)
• Yield: 4 servings
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Custard Base

• 460 grams Heavy Cream (36% fat content)
• 1–2 teaspoons Vanilla bean paste
• 6 Egg yolks (room temperature)
• 65 grams Granulated sugar

Caramelized Topping

• 3–4 tablespoons Demerara sugar (for caramelizing the top)

Instructions

1. Preheat the Oven: Preheat your oven to 150℃ (302°F), making sure not to use the fan setting so the custard cooks evenly without drying out.
2. Prepare the Water Bath: Fill a baking tray with warm water and place your ramekins inside, ensuring the water level reaches halfway up the sides of the ramekins to gently bake the custard.
3. Heat Cream and Sugar: In a saucepan over medium heat, combine the heavy cream with half of the granulated sugar. Heat it just until it simmers, but avoid boiling to maintain smooth texture.
4. Whisk Egg Yolks and Remaining Sugar: While the cream heats, whisk the egg yolks, the remaining sugar, and vanilla bean paste together vigorously for a couple of minutes until combined and slightly thickened.
5. Temper the Egg Mixture: Slowly pour the hot cream into the egg yolk mixture while whisking constantly to gently warm the eggs and prevent curdling, creating a smooth custard base.
6. Strain and Portion: Pour the combined mixture through a fine sieve into a clean container to remove any cooked egg bits, then distribute evenly among the ramekins, filling them about three-quarters full.
7. Bake the Custards: Place the baking tray with ramekins into the oven and bake for approximately 45 minutes. The custards should be set but still slightly wobbly in the center, depending on your oven and ramekin size.
8. Cool and Chill: Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 4 hours to fully set the custard.
9. Caramelize the Sugar Topping: Just before serving, sprinkle about one tablespoon of demerara sugar evenly on top of each chilled custard. Use a kitchen blow torch to melt and caramelize the sugar until golden and crisp.
10. Set the Caramel: Return the ramekins to the refrigerator for a few minutes allowing the caramelized sugar to harden properly, then serve immediately to enjoy the contrast of creamy custard and crunchy topping.
11. Storage: Any leftovers can be kept covered in the refrigerator for 2-3 days. Re-caramelize the sugar topping before serving for optimal texture and flavor.

Notes

• Ensure egg yolks are at room temperature for smoother blending with hot cream.
• Do not boil the cream to avoid breaking the custard texture.
• If you don’t have a blow torch, you can carefully place ramekins under a broiler but watch closely to prevent burning.
• The water bath ensures gentle, even cooking to prevent cracking or curdling of the custard.
• Demerara sugar is preferred for caramelizing because of its coarse texture and flavor, but fine sugar can be used if not available.