Classic Creme Brulee

Creme brulee might not seem like a dessert you’d make at home, but with our creme brulee recipe, it’s easier than it looks. That’s because we broil the sweetened custard rather than firing it with a blowtorch.

I too often fall prey to the allure of new kitchen tools, and not just the essentials. A pan for mini bundt cakes that I’ll make maybe once a year? Purchased. A 2-1/2-inch cast-iron skillet that fits absolutely nothing in it? Bought it, and it now has taken up residence on my kitchen counter and on my husband’s nerves. So, as much as I would love to store a blowtorch for creme brulee, my small apartment can’t handle even one more thing. That’s where this broiler version comes in handy. Like other custard desserts, it just takes a bit of patience with the technique and timing.

Ingredients for Creme Brulee

• Heavy whipping cream: You’ll need heavy whipping cream to help the custard hold its shape.
• Egg yolks: Egg yolks prevent a runny creme brulee. They thicken the filling and create a velvety texture.
• Sugar: The caramelized topping comes from burning brown sugar on top of the custard. Granulated white sugar sweetens the custard base.
• Vanilla extract: Good vanilla extracts go a long way—especially in desserts with few ingredients. Look for one that uses real vanilla beans and not artificial flavors or additives.

Directions

Step 1: Create the custard mixture

Preheat the oven to 325°F. In a small saucepan, heat the cream until bubbles form around the sides of the pan. Remove it from heat just after the bubbles form to prevent burning.

In a large bowl, whisk the egg yolks and sugar until they’re blended but not foamy. Slowly stir in the hot cream, then stir in the vanilla.

Editor’s Tip: Make sure you’re using the right type of whisk, like a flat whisk, which works best for custards and roux.

Step 2: Bake the custard

Place eight 6-ounce broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour the egg mixture into the ramekins. Place the pan on the oven rack and add very hot water to the pan. The water should reach to within 1/2-inch of the top of the ramekins.

Bake until the centers are just set (the egg mixture will jiggle), 25 to 30 minutes. Immediately remove the ramekins from the water bath and transfer them to a wire rack. Cool them for 10 minutes, then refrigerate them until they’re cold.

Step 3: Top with brown sugar and broil

Place the ramekins on a baking sheet and let them stand at room temperature for 15 minutes. Preheat the broiler. Sprinkle each custard evenly with 1 to 2 teaspoons of brown sugar. Broil the custards 8 inches from the heat until the sugar caramelizes, four to seven minutes.

Creme Brulee Variations

• Add rum: A rum raisin creme brulee is a fancy version of this humble dessert. In a small bowl, mix 1/3 cup of raisins with 1/4 cup of dark rum. Microwave the two for 30 seconds, and then let them sit for 10 minutes. Using a small strainer, strain the rum into the custard mixture. Divide the raisins evenly among the ramekins and then pour the custard over the raisins. Proceed to bake and broil them as normal.
• Give it a campfire makeover: You’ll get plenty of oohs and ahhs if you serve a cute campfire version of creme brulee. In Step 1, when you’re mixing the eggs and sugar, mix in about 1/4 to 1/3 cup of baking cocoa and about 2 tablespoons of coffee liqueur. After you broil the tops of the custard, sprinkle the ramekins with graham crackers, marshmallows and chopped chocolate pieces.
• Give it a berry burst: In a large saucepan, combine 12 ounces of fresh or frozen cranberries with 1 cup of sugar, 1/4 cup of water and 1/8 teaspoon of salt. Cook the cranberry mixture over medium heat for 12 to 15 minutes, or until the berries pop. Stir frequently so the berries don’t stick to the pan. Remove the mixture from the heat and spoon 2 tablespoons into each ramekin. Refrigerate the ramekins for 10 minutes before topping them with custard. Reserve the remaining sauce for topping on finished brulees.

How to Store Creme Brulee

Cover any leftover creme brulee with storage wrap and store it in the refrigerator once it has completely cooled.

How long does creme brulee last?

Creme brulee lasts for up to three days in the fridge. After that, it might begin to separate.

Can you make this creme brulee recipe ahead of time?

Yes! You can make this creme brulee recipe ahead as an overnight dessert, since it needs time to chill and firm up before finishing. Just keep the baked, cooled ramekins covered in the refrigerator for one to two days. Top them with sugar and caramelize them under the broiler right before serving.

Creme Brulee Tips

Can you use a blowtorch instead of the broiler to caramelize the sugar?

Of course! Feel free to use a blowtorch instead. Shannon Norris, former Taste of Home food stylist, suggests working slowly, as well as keeping the ramekins on a baking sheet to protect your countertops.

How can you avoid scrambling the eggs when making the custard?

To avoid scrambling the eggs in this recipe (or in any recipe that combines cold eggs with hot liquids), Shannon says it’s super important to learn how to temper eggs. Once you get the hang of it, you’ll have the perfect texture in custards, ice cream, pudding and sauces.