Creamy Classic Crème Brûlée
The good news is this delicious Crème Brûlée recipe is vegetarian, nut-free, and gluten-free. With some substitutions, it can also be refined sugar-free and keto.
For generations, Brûlée has charmed ‘us’ dessert lovers with its luxurious texture and the delightful contrast between creamy custard and crunchy caramelized sugar topping. Its delightful contrast of textures and flavors appeals to all the senses, making it a perennial favorite.
Brûlée is celebrated not only for its exquisite taste and texture but also for the joy it brings in every bite. The process of breaking through the caramelized sugar and savoring the silky custard makes each serving a small celebration. That initial crack of the sugar crust gives way to the smooth, sweet sauce that everyone loves.
What’s To Love?
💕 The base is a rich, smooth vanilla custard that melts in your mouth.
💕 Served in individual ramekins, crème brûlée looks sophisticated and refined.
💕 Despite its rich flavor and texture, crème brûlée is made from four simple ingredients: cream, eggs, sugar, and vanilla.
💕Is not only a dessert reserved for special occasions.
💕 Offers a deep, satisfying, creamy taste.
💕 Great for making a day or two in advance.
💕 Perfect for entertaining to serve at parties or gatherings.
Have you already tried the Classic Crème Brûlée? If so, let us know how it was…we can’t wait to hear all about it!
Crème Brûlée Origin
The exact origin of crème brûlée is somewhat disputed, with its roots tracing back to France, Spain, and England. The brûlée was popular in England during the 15th century, while Spain had its own variation that goes back to the Middle Ages.
However, the oldest known recipe for crème brûlée comes from Francois Massialot, a cook at the Palace of Versailles, in his 1691 edition of the French cookbook “Le Cuisinier Royal et Bourgeois.”
Regardless of its precise origins, crème brûlée has become an iconic and beloved dessert around the world. And, whichever part of the world you come across it, its name always translates to “burnt cream,” referring to a delicious thin layer of caramelized sugar that crowns its creamy custard base.
Crème Brûlée Vs Crème Caramel
Both are similar recipes but very different desserts. Crème brûlée has a rich custard base topped with a layer of hard caramel. Crème caramel is made with a caramelized sugar syrup poured over a custard layer.
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Double Cream — adds extra creaminess and thickness. It is also known as heavy cream in some countries.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Eggs — use large for this recipe. Refrigerate the egg whites for another recipe.
- Sugar — use regular white cane sugar for the custard and golden caster sugar for caramelizing.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
Note: We have the perfect recipes to use up the egg whites, try out our Cherry Strawberry Pavlova and Mini Meringue Nests.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Sugar — see our keto sugar substitutes below.
Looking for something slightly different? A great variation on the classic crème brûlée is to turn it into a fruity brûlée. Choose your favorite jam with a lot of fruit, or make your own. We particularly love strawberry jam and Blueberry Jam for this recipe. Fill the ramekin with three tablespoons of jam before adding the custard mixture; it really is sensational!
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Crème Brûlée with any customizations, we’d love to hear about it; please message us in the comments.
Best Sugar-Substitutes
Here is a list of sugar substitutes for the brûlée that have zero impact on blood sugar. Removing refined sugar reduces the carbohydrates to 4g per serving.
▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Pure Via Stevia Liquid Drops — the ingredients are pure stevia. Follow the manufacturer’s recommendation for the amount to use.
▶︎ Yummy Sweet Sweetener — the ingredients are cyclamate, saccharin, acesulfame-k, and sucralose. It is an ideal substitute if you’re allergic to xylitol and erythritol or don’t like the taste of stevia. Use 2-3 scoops, but taste before adding to ramekins.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.
NOTE: The best combinations for Classic Crème Brûlée use erythritol, xylitol, swerve, allulose, or yummy sweet. For the topping, use allulose.
Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.
Instructions – Overview
This Classic Crème Brûlée is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ Begin by preheating your oven to Gas 3, 325°F, 160°C, and place ramekins in a large baking dish. Then, combine the heavy cream and vanilla in a saucepan. Heat over medium heat until the mixture starts to simmer slightly. Remove from heat and let it steep for about 15 minutes.
▶︎ Whisk the egg yolks, sugar, and salt in a mixing bowl. Then, slowly pour the cream into the egg mixture, whisking constantly. For best results, strain the mixture through a fine-mesh sieve. Then, divide the custard mixture evenly among the ramekins.
▶︎ Carefully pour hot water into the baking dish around the ramekins and bake for about 35-40 minutes. Remove the ramekins from the water bath and let them cool. Then, cover and refrigerate for at least 2 hours.
▶︎ Just before serving, sprinkle a thin, even layer of sugar over each brûlée. Then, carefully brown the sugar with a kitchen Blow Torch or a grill until it caramelizes. Allow the caramelized sugar to cool and harden for a minute before serving.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Classic Crème Brûlée? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Saucepan – to cook the custard base.
- Mixing Bowl – to combine the egg yolks, sugar, and salt.
- Hand Mixer – to whisk the ingredients together.
- Ramekins – for serving.
- Blow Torch – to make the topping golden and crispy.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Egg Separator – to separate the egg yolk from the white.
If you love those gadgets for this recipe, then you’ll love this hand mixer for mixing, whisking, and beating. It’s our go-to for many of our recipes, and we think every budding chef needs it.
We use this Hamilton Beach Hand Mixer for baking because it’s incredibly smooth, doesn’t flick ingredients, has seven digital speeds, is quiet and quick, and has beaters with protective covers to stop your bowls from being scratched; as such, they lower the noise level. It also has kneaders, a single whisk attachment, and storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Crème Brûlée is frequently eaten as a standalone, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ The crunchy texture and nutty biscotti flavors complement the creamy custard and caramelized sugar topping.
▶︎ The buttery richness of shortbread cookies pairs well with the creamy sweetness of the dessert, creating a satisfying combination of flavors and textures.
▶︎ Serve with fresh berries such as strawberries, raspberries, or blueberries to add a burst of freshness.
▶︎ A slice of citrus fruit such as orange or grapefruit can provide a bright and tangy contrast to the creamy sweetness.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Crème Brûlée!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Classic Crème Brûlée
Ingredients
Equipment
Method
- Preheat your oven to Gas 3, 325°F, 160°C.
- Place 6-8 ramekins in a large baking dish.
- In a saucepan, combine the heavy cream and vanilla. Heat over medium heat until the mixture starts to simmer slightly. Do not not cook the cream.1000 ml Double Cream, 2 tsp Vanilla Extract
- Remove from heat and let it steep for about 15 minutes to infuse the cream with vanilla.
- Whisk the egg yolks, sugar, and salt in a mixing bowl until well combined and slightly thickened.8 large Large Egg Yolks, 150 grams White Cane Sugar, 1 pinch Himalayan Salt
- Slowly pour the cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Divide the custard mixture evenly among the ramekins.
- Carefully pour hot water into the baking dish, around the ramekins, creating a water bath (bain-marie) that reaches about halfway up the sides of the ramekins.
- Bake in the preheated oven for about 35-40 minutes, or until the brûlée's are set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Then cover and refrigerate for at least 2 hours or until well chilled.
- Just before serving, sprinkle a thin, even layer of sugar over each brûlée.
- Using a kitchen torch, carefully torch the sugar until it caramelizes and forms a golden-brown crust. Alternatively, you can place the ramekins under a preheated grill for a few minutes until the sugar caramelizes.
- Allow the caramelized sugar to cool and harden for a minute.
- Serve immediately.
Notes
- Ingredients should be at room temperature before starting.
- Since brûlée relies on simple ingredients, using high-quality cream, fresh eggs, and real vanilla will greatly enhance the dessert’s flavor and texture.
- After combining the cream and egg mixture, strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg. This will result in a smooth and silky custard.
- Bake the Crème Brûlée’s in a water bath to ensure gentle, even cooking and prevent the custards from curdling or cracking. The water bath helps maintain a consistent temperature around the ramekins.
- The custards are done when set around the edges but still slightly jiggly in the center. Overbaking can result in a dense or rubbery texture, so keep a close eye on them towards the end of the baking time.
- Allow the baked custards to cool to room temperature before refrigerating them.
- Chilling them for at least 2 hours (preferably longer) ensures they are set properly and develop the perfect consistency.
- Wait until just before serving to caramelize the sugar topping. Use a kitchen torch to evenly caramelize the sugar, or place the ramekins under a grill for a few minutes. The sugar should form a thin, crisp crust without melting the custard beneath.
- To use vanilla beans instead of vanilla extract, add the vanilla beans to the cream, then heat over medium setting until the mixture just starts to simmer. Remove from heat and let it steep for about 15 minutes to infuse the cream with vanilla flavor. Remove the vanilla bean pod from the cream mixture before mixing the egg mixture.
- Traditionally, refined sugar is the go-to, though people suffering from low-carb torture can opt for sugar substitutes.
- A great variation on the classic crème brûlée is to turn it into a fruity brûlée. Choose your favorite jam with a lot of fruit, or make your own. We particularly love strawberry jam and Blueberry Rhubarb Jam for this recipe. Fill the ramekin with three tablespoons of jam before adding the custard mixture; it really is sensational!
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Classic Crème Brûlée every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
