5-Ingredient Creme Brulee Recipe: Irresistibly Creamy & Crackly Perfection

Oh, crème brûlée! Just saying it makes me feel fancy, doesn’t it? But here’s the secret—this classic French dessert is way easier to make at home than you’d think. Picture this: silky vanilla custard hiding under that perfect, crackly layer of caramelized sugar. I still remember the first time I tapped my spoon through that glass-like topping—pure magic. And the best part? You only need a handful of simple ingredients to impress everyone at your table. Trust me, once you master this recipe (and you will!), you’ll want to make it for every special occasion—or, let’s be honest, just because it’s Tuesday.

Why You’ll Love This Creme Brulee

Let me count the ways this dessert will steal your heart (and your spoon):

• Creamy dreaminess: That velvety custard melts on your tongue like sweet silk—it’s pure comfort in every bite.
• Pantry-friendly magic: Just cream, eggs, sugar, and vanilla transform into something ridiculously elegant.
• Showstopper vibes: That satisfying *crack* when you break the caramelized sugar top? Instant restaurant-worthy drama at home.
• Make-ahead win: Prep it hours (or days!) before your dinner party—no last-minute stress.

Honestly? It’s the dessert equivalent of a little black dress—simple, timeless, and always impressive.

Ingredients for Creme Brulee

Grab these simple ingredients—I promise you probably have most in your kitchen already:

• 2 cups heavy cream (the richer, the better—this is dessert, after all)
• 5 large egg yolks (room temperature—cold ones can make your custard grainy)
• 1/3 cup granulated sugar (plus extra for sprinkling)
• 1½ tsp pure vanilla extract (or scrape a vanilla bean for that fancy speckled look)
• Pinch of salt (just a tiny bit to make the flavors pop)

Pro tip: Measure everything before you start—once that cream gets hot, you’ll want to move quickly!

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets! Just grab these basics:

• 4-6 oz ramekins (those cute little ceramic dishes—I thrifted mine!)
• Medium saucepan (for heating the cream without scorching it)
• Whisk (a fork works in a pinch, but trust me, a whisk is your friend here)
• Fine mesh strainer (for silky-smooth custard—no lumps allowed!)
• Baking dish (for the water bath—I use my trusty 9×13 pan)
• Kitchen torch (the fun part! Borrow one or grab a cheap one—they last forever)

See? Nothing crazy. Just think of it as an excuse to play with fire (safely, of course).

How to Make Creme Brulee

Okay, let’s get cracking—literally! Follow these steps for foolproof crème brûlée every time. I’ve made this dozens of times (okay, maybe hundreds—no judgment), and this method never fails me.

Preparing the Custard

First, preheat your oven to 325°F—this custard likes it cozy but not too hot. Now, pour your cream into a saucepan with the sugar and heat it over medium-low until it’s steaming but not boiling (watch for little bubbles around the edges—that’s your cue to pull it off the heat). While that warms, whisk those golden egg yolks with vanilla like you’re making tiny clouds. Here’s the trick: slowly drizzle the hot cream into the eggs while whisking constantly—this “tempering” keeps them from scrambling. Strain the mixture through a fine sieve into a pourable container (because nobody wants lumpy custard).

Baking and Chilling

Divide the custard between your ramekins, then place them in a baking dish. Pour hot water around them until it reaches halfway up the sides—this water bath is like a spa day for your custard, keeping it gentle and even. Bake for about 4 0 minutes until the edges are set but the centers still jiggle slightly when nudged. Let them cool, then refrigerate for at least 2 hours (overnight is even better—the flavor deepens beautifully).

Caramelizing the Sugar

The grand finale! Right before serving, sprinkle a thin, even layer of superfine sugar over each custard (about 1½ tsp per ramekin). Tilt and tap to spread it evenly—no bald spots! Now, fire up that torch and hold it about 4 inches away. Move it in slow circles until the sugar melts into a golden-brown crust. Let it sit for a minute to harden, then serve immediately for that signature *crack*.

Tips for Perfect Creme Brulee

After burning (literally!) through countless batches, here are my hard-earned secrets for flawless crème brûlée:

• Room temp eggs are non-negotiable—cold yolks make grainy custard. Leave them out for 30 minutes or soak in warm water for 5.
• Watch the jiggle—pull them from the oven when the edges are set but the center still wobbles like Jell-O. They’ll firm up as they cool.
• Chill like you mean it—at least 2 hours, but overnight is magic. The flavors deepen and the texture becomes dreamier.
• Torch with confidence—hesitate while caramelizing and you’ll get uneven spots. Steady circles about 4 inches away give that perfect glass-like crust.

Follow these, and you’ll avoid all the mistakes I made the hard way!

Creme Brulee Variations

Once you’ve mastered the classic version, try these fun twists—they’re like little flavor vacations for your spoon:

• Citrus splash: Add orange or lemon zest to the cream as it heats—just a teaspoon brightens everything up.
• Lavender dreams: Steep a teaspoon of culinary lavender in the warm cream (strain it out before mixing with eggs).
• Chocolate temptation: Whisk in 2 tbsp cocoa powder with the sugar—hello, mocha vibes!
• Spiced warmth: A pinch of cinnamon or cardamom makes it extra cozy for fall.

My personal favorite? A sprinkle of sea salt on the caramelized sugar—sweet, salty perfection!

Serving and Storing Creme Brulee

Here’s the beautiful thing—you can make these babies days ahead! Keep them covered in the fridge (I just use plastic wrap) for up to 3 days. Serve them straight from the fridge—that cold custard against the warm caramelized sugar is pure magic. Just torch the sugar right before serving for maximum crackle. Leftovers? Ha! As if there ever are any.

Creme Brulee FAQs

I’ve gotten so many questions about crème brûlée over the years—here are the ones that pop up most often:

Can I use a broiler instead of a torch?
Absolutely! Set your oven rack about 6 inches from the broiler and watch closely—it takes just 1-2 minutes. But fair warning: torches give you way more control over that perfect golden crust.

Why did my custard turn grainy?
This usually happens if the eggs were too cold or the cream got too hot. Always temper slowly and use room-temperature yolks—patience is key!

How do I know when it’s done baking?
The edges should be set while the center jiggles slightly when nudged—like firm Jell-O. It’ll continue setting as it cools.

Can I freeze crème brûlée?
Technically yes, but the texture changes. The custard gets icy, and you’ll need to re-torch the sugar. I’d say enjoy it fresh—it’s worth it!

Nutritional Information

Here’s the scoop per serving (but remember—nutrition varies based on ingredients/brands; these are just estimates):

• Calories: 320
• Sugar: 20g
• Fat: 24g
• Protein: 4g

Hey, it’s dessert—live a little! Everything in moderation, right?

Share Your Creme Brulee Experience

Did you make this? I’d love to hear how it turned out! Leave a comment or snap a photo of that gorgeous caramelized top—tag me so I can see your masterpiece. Happy torching!

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