The Best Homemade Crème Brûlée
This 5-ingredient homemade crème brûlée is so easy to make! The recipe includes tips about ramekin size, how to caramelize the sugar, and more.
⭐️⭐️⭐️⭐️⭐️ This is my go to crème brûlée recipe-love it! It always has a smooth creamy texture. Thanks Mel! -Monica
Key Ingredients for Crème Brûlée
There are only five ingredients in this simple crème brûlée recipe!
- Heavy cream: Heavy cream or heavy whipping cream can be used (often cartons are labeled one or the other).
- Milk: It is best to use 2% or whole milk in this recipe (not skim milk).
- Vanilla bean paste: I prefer using vanilla bean paste because it packs a huge amount of vanilla flavor and is easy to use, but you can alternately use a whole vanilla bean pod and scrape out the seeds (see the note in the recipe). In place of the vanilla bean or vanilla bean paste, a tablespoon of pure vanilla extract can be used, as well.
- Egg yolks: Using just the egg yolks, rather than the crème brûlée.
- Granulated sugar: This is used to sweeten the crème brûlée and additional granulated sugar is used for the caramelized top.
How to Make Crème Brûlée at Home
I’ve been making this crème brûlée for over ten years. Before I ever made crème brûlée at home, I thought it would be way too hard. Turns out, it is a really easy dessert to make (especially the custard part!).
The trickiest parts are the water bath and the torching – we’ll talk about both – I promise it’s doable and so rewarding!
- Heat the cream and milk until simmering and stir in the vanilla bean paste.
- Whisk together the eggs and sugar.
- Slowly ladle in the hot cream to the egg/sugar mixture, whisking vigorously. This tempers the egg yolks so they don’t scramble while baking in the oven.
- Place ramekins (more info on sizes below!) in a pan and fill with the tempered custard mixture.
- Place the pan in the oven and fill with hot water until the water reaches halfway up the sides of the ramekins.
- Bake until the crème brûlée is set on the sides and slightly jiggly in the center.
How to Torch the Top and Caramelize the Sugar
Caramelizing the top of crème brûlée takes practice! You likely won’t get it perfect on your first or second try, but that’s ok! Say it with me: crème brûlée is a journey, not a destination. 😉
I’ve torched over a hundred ramekins of crème brûlée and I still have ones that turn out better than others! Let go of perfection and have fun with it.
BEST KITCHEN TORCH: I’ve had this brand of kitchen torch for over ten years; it works great and is going strong. This is a less expensive brand that gets really good reviews, as well.
Steps to Caramelizing the Top of Crème Brûlée:
- Sprinkle granulated sugar evenly over the top of the baked and cooled crème brûlée. You want a thin, even layer.
- Using a kitchen torch on medium heat, run the torch slowly across the sugar.
- As the sugar melts, lift and turn the ramekin until all the sugar is melted and forms a caramelized, golden top. I like to hold the ramekin in my hand – if you do this, proceed with caution (!!) and keep the torch away from your fingers.
- Serve the crème brûlée immediately, or refrigerate (uncovered) 30 to 45 minutes until ready to serve (the caramelized top can soften a bit if it refrigerates longer than an hour or so).
The crème brûlée custard naturally warms a bit on the surface after the top is torched. It’s still delicious served this way, but if you want to avoid that, refrigerate the caramelized crème brûlée for a bit before serving.
A Note About Ramekin Sizes
Crème brûlée can be made in a variety of ramekin sizes. The depth and size of ramekins is really a matter of preference depending on how thick you want the custard layer.
Below are my recommendations for the best ramekins for crème brûlée:
- 6- or 8-ounce deep ramekins: if using this style and size, the recipe will yield about six to eight ramekins of crème brûlée.
- 8-ounce shallow ramekins: if using this size of ramekins, the recipe will yield about seven to eight ramekins of crème brûlée.
I don’t have a preference between the two sizes. I like crème brûlée made in either size for different reasons! In the deeper ramekins, the custard is more dominant because it is thicker. In the shallow ramekins, you get a more even balance of custard-to-caramelized top. Delicious either way!
I used to order crème brûlée at every restaurant we’d eat at if it was on the menu – it is one of my favorite desserts! However, this homemade recipe has ruined me.
It is so much better than any crème brûlée I’ve ever had at any restaurant. I never order it anymore because I know I can make it at home (cheaper and so much more delicious)! The smooth, creamy texture is unparalleled. It really is the best crème brûlée ever.
Crème brûlée is an excellent make-ahead dessert because the custard can be made, baked, and cooled days in advance. All that’s left to do is to torch the tops before serving!
I promise that making crème brûlée is more than a one-time bucket list item! It will quickly become a staple dessert in your home, and you’ll feel like a rock star making and torching that crème brûlée like a pro. You’ve got this!
The Best Homemade Crème Brûlée
Ingredients
- 3 cups heavy cream
- 1 cup milk (NOT skim – preferable to use 2% or whole milk)
- 1 tablespoon vanilla bean paste (see note for using a whole vanilla bean)
- 8 egg yolks
- ½ cup plus 2 tablespoons granulated sugar
Topping:
- 1/3 cup granulated sugar
Instructions
- In a medium saucepan, heat the cream and milk until just barely simmering and immediately remove from the heat. Stir in the vanilla bean paste. (See note below to use a whole vanilla bean.)
- In a medium bowl, whisk the egg yolks and sugar together until well combined.
- Slowly ladle the hot cream mixture into the egg mixture while whisking constantly and quickly. This tempers the eggs so they don't scramble while baking in the oven. The key is to add the hot cream slowly so it doesn't "cook" the eggs and cause hard little bits of egg to form.
- Preheat the oven to 325 degrees F. Place an oven rack in the middle position. Heat about 4 quarts water until steaming.
- Place ramekins in a baking pan with at least 2-inch sides (for flat ramekins, I use a half sheet pan; for taller ramekins, I use a 9X13-inch pan). If you want to minimize the ramekins from sliding around, you can place a thin towel in the bottom of the pan under the ramekins.
- Ladle the cream mixture into 6 ramekins (about 7- to 8-ounce). If you are using flatter ramekins (4- to 5-ounce), you'll probably get about 8 ramekins-full out of this recipe.
- Place the pan of filled ramekins on the oven rack and use a liquid measuring cup or pitcher to carefully pour the hot water into the pan around the ramekins (taking care not to let water splash into the ramekins) until the water comes up halfway up the sides of the ramekins.
- Bake the crème brûlée for 40 to 45 minutes for deep ramekins and 30 to 35 minutes for shallow ramekins, until the custard is set but still slightly jiggly in the center (if the edges are still jiggling, bake it a few minutes longer). Add additional time, as needed.
- Carefully remove the pan from the oven so water doesn't splash into the baked crème brûlée.
- Using a large, flat spatula, immediately remove the ramekins from the hot water and place on a cooling rack to cool completely (you can line the cooling rack with a towel to catch any excess moisture from the bottom and sides of the ramekins).
- Once fully cooled, cover the ramekins and refrigerate until fully chilled, 6 hours or up to 3 days.
- About 30 minutes before serving, remove the ramekins from the refrigerator, blot the tops dry with a paper towel, if needed. Sprinkle a tablespoon, more or less, of granulated sugar over the top of each crème brûlée and lift the ramekin, tipping it from side to side to scatter the sugar evenly across the top.
- Using a kitchen torch on medium heat, run the torch slowly across the sugar. As the sugar melts, lift and turn the ramekin until all the sugar is melted and forms a caramelized, golden top.
- Serve immediately, or refrigerate (uncovered) 30 to 45 minutes until ready to serve (the caramelized top can soften a bit if it refrigerates longer than an hour or so).
Notes
- Gently slice through the skin of the vanilla bean and with the flat edge of the knife, scrape out the seeds.
- In a medium saucepan (about 2- or 3-quart), combine the vanilla bean seeds, scraped vanilla bean pods, heavy cream, and milk. Bring the mixture just to a simmer. Remove the pot from the heat, cover and let the mixture sit for 10-15 minutes. Remove the vanilla bean pods.
- Proceed with step #2 of the recipe.
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (after years of experimenting on classic recipes like Alton Brown’s, for one)
Recipe originally published February 2014; updated December 2025 with new photos, recipe notes, tips, and more.
So I need to make creme brulee for 48 people…is it possible to do it in those little metal pie tin size containers? If so, would I just quadruple the recipe or make like 3 double batches? I have never made creme brulee, but my son plays a character in highschool musical that says he wants to make the perfect creme brulee. So all his cast mates made him promise he would bring them all creme brulee . So trying to figure out how to do it with out buying 48 ramekins and using something disposable. So any advice would be great! Thank you!
You are a nice momma! I haven’t tried making the creme brulee in metal dishes – I’m not sure if a metallic taste would impart into the cream mixture? It’s probably worth a trial run. If the taste is fine, I think it should bake and set in those types of dishes. You could also use small jars – but those aren’t disposable, so that might not work.
Okay! I will give it a trial run and see what happens . I may be nice, but I am for sure having him help me! But if the disposable dishes don’t work, I might just tell him the kids will have to settle for a piece of creme brulee French toast casserole!
I’ve tried half a dozen recipes for Crème Brule and I never found one with the perfect sweetness and perfect smoothness until now. This one is silky, not too sweet and simply pure heaven. I love it with a few berries and sometimes whipped cream or just plain. This one beats most found in restaurant’s and matches those in the very best restaurants. I’m kind of of a Crème Brule connoisseur.
I’ve tried half a dozen recipes for Crème Brule and I never found one with the perfect sweetness and perfect smoothness until now. This one is silky, not too sweet and simply pure heaven. I love it with a few berries and sometimes whipped cream or just plain. This one beats most found in restaurant’s and matches those in the very best restaurants. I’m kind of of a Crème Brule connoisseur.
First time making it, and it was beyond amazing. I amazed myself as well as my friends and family (maybe not them so much as I cook and bake all the time) but I couldn’t shut up about how great, easy and delicious this whole process was from start to finished! I did halve the recipe as I needed to use up 4 yolks and they came out beautifully!
I feel like the world needs to know you can make this in the instant pot! I do half the recipe for my size of ramekins (I still fill 6, which is best for the instant pot). Once they are in ramekins, cover each one with tin foil. Put steamer rack and one cup of water in instant pot. I stack four ramekins on the bottom and two on top of the other four. I’ve found low pressure for 18 minutes and natural release for 15 does the trick for my size of ramekins! But check one at the end, it should jiggle slightly in the middle but not the edges. If it does, do low pressure for 3 more minutes and natural release again. It doesn’t take as long to get to pressure the second time. Magic! And no oven water bath to stress me out haha
Thanks so much for this info, Shannon! I was really wanting to make this but didn’t want the hassle of the water bath. This method was so easy!!! I followed your directions, using six 6-Ounce ramekins in my 6 qt pressure cooker. I did have to give it a couple more minutes but it was no big deal, like you said. Great recipe and I love this adaptation for the instant pot!
Very smooth and creamy! Love it!
This was a fail proof method of making the most delicious creme brulee! Thanks Mel!
I have seen creme brûlée in sheet pans in restaurants. Do you have any tips on how to do it this way?
Oh boy, I’ve never seen it done that way – but I’m guessing you could fill up a pan with the creme brulee mixture and set it inside a larger pan with water and bake it that way?
Hi,
Wondered if this recipe could be cut in half?
Thanks.
Jan
Yes!
I did and it was great, made 4 perfectly filled ramekins!
As I don’t do sugar and milk, I substituted almond milk and swerve. Swerve measures the same as sugar and the custard came out excellent. Swerve doesnt carmelize like sugar but still makes a nice crust.
If I half the recipe and use shallow ramekins, how much time would it take to bake in the oven.
Cindy Thibault
The same amount of time as in the recipe (but if your oven tends to cook hot, I’d check it a few minutes earlier).
Absolutely love this ! Love your web site keep up the good work!
I love your website Mel!!! I have been making this creme brûlée for the last 4 Valentine dinners. It has become a really fun tradition and something we all look forward to. Thanks so much for all of your hard work.
That makes me so happy to hear, Heidi. Thank you!
If you take sugar and a little water, cook on med. high heat till a golden straw color, then pour out parchment paper to hardened. Then break up to fine crumbs, put on custard, put under broiler till melted ( watch closely ). Perfect and no torch.
Oh…that’s a cool trick; I’ll have to try it!
How many parts sugar to water? I’m wondering about trying this trick out.
Thanks for the video tutorials that go along with this recipe. It turned out divine! I learned from ATK that I can use a Silpat instead of a towel on the bottom.
Hi,
I wanted to buy the flatter ramekins because I want less creme to crust ratio as well, Ive searched for ramekins and the price varies broadly. From $2 to 15$+ per ramekin….we’re talking World Market vs Williams Sonoma. Do you think there’s a difference in the quality? The fact that the price is so different makes me think there could be.
Hey Maria – that’s a good question. I like the flatter ramekins best also for the same reason. The ones I have are not high-end. I got them a while ago from a kitchen store that had tons of options and I think they were around $4 per ramekin. They work great. I would just double check they are oven proof – if so, I wouldn’t personally spend a fortune on them.
Just curious….why do you use one part milk and not make it all heavy cream? Is the texture of the custard more smooth with the addition of milk. It looks awesome and I will have to give it a try.
I just happen to like the texture and creaminess from the milk and cream, I guess.
Hello.
So about step 4, we just ladle the milk in the egg mixture and fill ramekins? we don’t have to get the mixture to boil it for couple of minutes before filling the ramekins?.
Thank you.
Hala – Correct. You don’t have to cook the custard before it goes into the ramekins.
I have been wanting to try making creme brûlée for some time and haven’t had a recipe I knew would be good. So glad you posted this! I have made this twice since you posted this recipe. Once with 4 c cream, and once with 3 c cream and 1 c milk. I honestly couldn’t tell a difference. So I think I’ll stick with the 3 c cream version! Thanks for a great recipe. I know I can come to your site and always find something amazing!
One of my favorite desserts…again, something I’ve wanted to make for a looong time but have been intimidated. Super easy and really delicious! My only problem was that they were a little soft after almost 24 hours in the fridge. They were more jiggly than I thought they should be but after 50 minutes in the oven I took them out because I was afraid I’d ruin them. I followed the recipe exactly…should I have just let them continue to cook? Maybe cover with foil?
Katie – If they were too soft, you should probably just try another 5-10 minutes in the oven. As long as they aren’t overly brown on top, extra time shouldn’t hurt them especially if they are still really liquid in the center. Next time they will be perfect!
Okay, I made this for Valentine’s Day dinner also, and MAN, it was great! Thanks for making it sound easy so I had the confidence to dive it and try it. I love the end result, and the boys in my house loved the torching 🙂 Win, win, I’d say!
Had friends over for a fancy Valentine’s Day dinner and this was our dessert. It was amazing! And I was so surprised how easy they were to make. Loved the hard shell. Will definitely make again when I want to pamper someone (or myself :)).
I made this for valentines dessert. Sadly my girls didn’t like it so we have to sacrifice and eat their helpings. One question I did have is how full should the water be in the pan? Are we talking halfway up the ramekin, just covering the towel, or what? Now I have more guts to try a chocolate one I pinned from martha Stewart….after I get a kitchen torch!:)
Ashlee – The water should go about halfway up the sides of the ramekins. Good luck with your new kitchen torch!
There are two different sizes of propane bottles, a squatty one and a taller thinner bottle about a foot long without the torch assembly. the taller one is easier to handle with smaller hands.
I used a few of the wimpy kichen store torches and did not like them. So, now use a regular hardware store propane torch, flame as small as you want or big enough to solder your water pipes. Have also seen them used by the TV chefs.
I’ve got 8 of these babies in the oven right now! I am beyond excited for my Valentine’s day dessert splurge. So worth it, and the vanilla bean smells amazing. The mixture was a little bubbly at the top, maybe I whisked the egg and sugar too much? I’m sure it won’t be seen once the sugar is melted on top.
Confession: I have never made creme brûlée! Scandal!! I am excited to try making it, but need some ramekins first. I love that you use an Iwatani torch, it is my favorite. I have owned it for almost 3 years, and have used lots of gas canister brands in that time. I go through a canister every few months because I use the torch several times a day (melting cheese on scrambled eggs, browning bacon, charring homemade marshmallows, blackening mushrooms, etc.). I buy my canisters in a 4-pack at our local international market for $6. Look for them near the pots at kitchen utensils and chopsticks and whatnot. I know Amazon sells them too, and have purchased the Gas-one brand 12-pack before, which fits the torch great. When my baby isn’t sleeping on my lap I will go see which brand I have stockpiled.
Anne! I should have known you’d come through with great resources. Glad to know other canisters work with the almighty Iwatani! Thank you!
I love creme brûlée! Your recipes are always foolproof, so I know this will be amazing. Great job on the video tutorial…you are adorable, Mel! The song is my favorite song from the musical Wicked!
If you ever visit William Sonoma be sure and get Vanilla Bean Paste for about 10 bucks. Ida Garten had it on her show and it really is all that she made it out to be! (By the way, I am so glad I found your blog! You are delightful.)
Thank you so much for the recipe I watched your video yesterday on getting the seeds from the vanilla bean and really wanted to learn to make this for Valentine’s Day. Thank you for listening and for teaching me to love and not be afraid of cooking.
Hira, I am sure Mel will address this, but the towel in the glass or metal pan is to prevent the ramekins from moving around and buffer the slight boil of the water as it cooks. Not a stupid question whatsoever !
Omg i cant wait to try this! Maybe i took a stupid pill this morning, but im confused abt placing a towel in the roasting pan? U said to pour the water in but wont the towel soak it up? And when u use a 9 x 13 pan, do u mean a nonstick pan or a glass one? And do u put the towel in there too? SORRY for the dumb towel questions. X_X
Hi Hira – like Denise said, definitely not a dumb question! I can see how it would be confusing. The towel makes it so the ramekins don’t slide and slosh around in the pan and helps them stay in place. The towel will soak up all the water but I wait for the water to cool after the pan is out of the oven and then wring out the towel and wash it. I use a towel no matter what pan I bake the creme brulee in (nonstick, glass, etc.). Good luck!
These look perfect, I can almost hear the top crack. I have an unreasonable fear of making creme brulee. There’s something so disappointing about a mushy-topped creme brulee but when they’re done right they’re amazing.
P.S Pavlovas are super easy to make and great for using up left over egg whites.
Great post! Quick question, do you have any go-to recipes in which you use the leftover egg whites?
Hi Nichole – to be quite honest, usually I save them in a bowl and make my kids scrambled egg whites for breakfast the next morning. There are a lot of cake recipes out there that call for whipping egg whites and folding them into the batter so that is an option to if you wanted to google recipes (and make lots of cakes. 🙂
Nichole–
I like this recipe because I like to make angel food cake. I’m left with a dozen egg yolks that I hate to waste. Creme Brûlée uses eight yolks leaving four for breakfast omelets. Perfect!
Yum! This is my husbands all time favorite dessert. I would love to be able to make it for him. I definitely think you should make a video of torching the creme brûlée. Also, I need more info on vanilla beans/ paste! Where can I get them? Do you prefer the beans over the paste?
Hey Missy (and others) – I just updated the post with info on where I buy my vanilla beans. I’ll work on a torching video tutorial. 🙂 Meanwhile Alton Brown has a great one if you google.
I have been waiting FOREVER for you to do a creme brûlée recipe!!! I love creme brûlée!!! I am so excited to try this one!! Thanks Mel!!
I have always wanted to make creme brulee but have never had a reliable recipe. THANK YOU. Now to work out the fact that I don’t have a torch. . .
Maybe I missed it, but I was wondering what kind of vanilla beans you order. There are quite a few types (Madagascan, Indian, etc.). When I bought some before, they were a more ‘flowery’ tasting than I expected, so I was curious which ones you like! Thanks a bunch.
This sounds wonderful! I will be trying it out this weekend (or sooner). I do not have a kitchen torch but my husband has 2 small torches in his garage that he uses for….. Could this type of propane torch be used as a substitute until I can get a kitchen torch?
Jessica – yes, I think any torch could work, just take care as some of those industrial torches put off quite a bit more heat than the wussy little kitchen torches. 🙂 Proceed with caution!
I am set on trying this ! I have always been afraid of curdling the eggs or under/over cooking the mixture. So, along those lines, does it matter what size egg yolks you use ? I only ever buy extra large eggs and also, I am assuming that you don’t mix the ramekin sizes when baking ? flatter and taller ones? cook at longer/different times? Please let me know asap ! I must try this again. Last time (10 yrs ago) was much too eggy and I had a bit of cottage cheese going on. ugh.and ick.
Denise – good questions. I always use large eggs/egg yolks. And baking for the right amount of time is key – I’ve overcooked many a time and ended up with a curdled mixture. The best test is to gently shake the ramekin (carefully since it is hot). The edges should be set but the middle should be slightly jiggly. When I bake different sizes of ramekins, I put the same size ramekins in a water bath together (so I usually have one 9X13-inch pan with the flatter ramekins and another pan with the taller ones) and I take out the flatter ones earlier since the bake more quickly.
Mel, You mentioned in your post of vanilla bean white chocolate mouse cheesecake to make vanilla sugar with the leftover bean pods and use the vanilla sugar in creme brulee. Do you use that for the top to be carmalized or in the creme? The cake was amazing and I made vanilla sugar just waiting to make creme brulee. THANK YOU!!!
Holli – YES! You are exactly right. I’ll edit the recipe with that little detail. If I happen to have vanilla sugar around, I always use it for the creme brulee (both in the creme brulee “batter” and also in the topping). Takes it to a whole new level!
I love creme brulee! We always eat it warm instead of chilling it.
Just a tip for those who want to make this but don’t have a torch: Place the ramekins back in the roasting pan, surround them with ice cubes and broil until the sugar gets crisp.
Great tip, Lindsey – thanks for sharing! Keep in mind if you want to try broiling the tops that if your broiler is anything like mine with uneven hot spots, it can be really tricky to caramelize the tops evenly. I’ve tried and failed the broiler method many a time. 🙂
I used to not be a huge creme brulee fan, but turned on to it recently. I love its delicate flavor – and then the caramelized top!!! I don’t know what I was thinking all those anti-creme-brulee years!
Best dessert EVER!! I am afraid of real live vanilla beans (I’m such a wuss) but I do keep a gigantic jug of vanilla bean paste on hand at ALL TIMES!! I have vanilla bean paste stocked more often than toilet paper! Priorities!!
Definitely one of my favorite desserts! Lovely recipe!
This is one of my favorite desserts of all time and I almost always order it on the menu when I see it at a restaurant. I don’t own a single ramikin but have always secretly wished I could have a fun little stack of them. I’ve never justified buying them since I did not know how to make creme brûlée. Now I have no excuse! You always give me courage to try out recipes. Maybe I will forgo chocolates, flowers or a dinner out and ask for a torch for Valentine’s day. How romantic, huh? 🙂 Thanks, Mel!
Yum!! Would love to see a torching of the brulee video.
I wish you would stop being so awesome. Creme brûlée is my ALL TIME fave…I had me a chocolate creme brûlée at a restaurant recently…you may want to try your hand at that. I would consider selling one of my lovely children for a heaping ramekin of creme brûlée (ok, not really. But I do love it just a little less than I love them.)
Mel, I don’t think I’ve ever even considered making this ,,, but … Today…. Right now …. I’m thinking I will gird up my loins and do it …. Just as soon as I get my hands on a kitchen torch …. Which I have also never considered owning…. You really have taught me to think outside the box … I’m becoming a ‘rockstar’ …. Not as cool as you … But a ‘rockstar’ nonetheless …. YOU TOTALLY ROCK!!! Happy Monday 🙂