Easy Crème Brûlée (4 Ingredients)

This easy crème brûlée recipe is rich, creamy, and silky smooth with a perfectly crisp caramelized sugar topping. It looks impressive but only takes four ingredients and minimal effort to make.

Ingredient Notes

• Heavy Cream (also known as Double Cream, 35%–40%): This creates the rich base of the custard and gives crème brûlée its luxurious, velvety texture. Using cream with the right fat content is key to having the right texture.
• Egg Yolks: These naturally thicken the custard while adding richness and a golden color. Fresh, large yolks give the best result.
• Sugar: Used both in the custard and for the caramelized topping. Fine white sugar melts evenly and caramelizes into a thin, crisp crust.
• Pure Vanilla Extract: Adds depth and warm flavor to the custard. A high-quality extract makes a noticeable difference! You can also use vanilla paste or the seeds from a vanilla pod for a more pronounced flavor.

Chef Tips

If You Are Using Vanilla Pods: Split the pod and scrape the seeds into the cream. Add the pod as well, then cover and let it sit in the warm cream for 30 minutes. This infusion step brings out a deeper, more aromatic flavor.

Skim the Foam: After whisking the cream into the yolks, skim away any foam or bubbles before baking. This gives the custard a smooth, glossy surface instead of a bubbly top. If you notice larger bubbles in the ramekins, use a toothpick to pop them before baking.

Why Do We Bake Crème Brûlée in a Water Bath: A water bath surrounds the custard so that it cooks at the same temperature as the water rather than the dry air of the oven. This steady, lower temperature allows the custards to cook more consistently, preventing curdling and giving them a silky smooth texture. The water should come up to the same level as the custard in the ramekins to ensure even cooking from edge to center.

Check for the Perfect Wobble: Remove the custards from the oven when the center has a slight wobble. They continue to set as they cool, giving the ideal creamy texture.

Caramelizing with a Kitchen Torch: A kitchen torch gives the most control and produces the best caramelized crust.

The professional method is to hold the ramekin in one hand and rotate it slowly while torching, letting the melted sugar flow evenly across the surface. This creates a thin, glass-like crust without overheating the custard underneath.

For an easier approach, keep the ramekin on the counter and move the torch in steady, circular motions until the sugar melts and turns golden. Both techniques give you that signature crack, but the rotating method achieves the most even finish.

Step By Step Instructions

1) Preheat the oven to 320°F (160°C).

2) In a medium saucepan, combine the cream, sugar, and vanilla. Warm over medium-low heat until it reaches a very light simmer, stirring occasionally. Remove from heat and let cool slightly.

3) In a large mixing bowl, whisk the egg yolks until smooth. Gently whisk in the warm cream mixture until fully combined. Skim off any foam with a spoon.

4) Divide the mixture evenly into the ramekins and place them in a deep baking tray.

5) Pour hot water into the tray until it reaches the same level as the custard in the ramekins. Cover the tray tightly with foil and bake for 45–50 minutes, until the custards are set but still have a slight wobble in the center.

6) Remove the ramekins from the water bath and let them cool at room temperature for 15 minutes. Wrap each ramekin and refrigerate for at least 2 hours, or overnight, until firm.

7) Before serving, sprinkle about 1 teaspoon of sugar evenly over each crème brûlée. Use a kitchen torch or oven broiler to caramelize the sugar until it forms a crisp golden crust. Serve immediately.

Storage and Leftovers

Refrigeration: Once cooled, wrap each ramekin tightly in plastic wrap. This protects the delicate surface of the custard and helps maintain its silky texture. Properly stored, they keep well in the refrigerator for up to 3 days.

Freezing: Freezing is not recommended, as it damages the smooth consistency of the custard.

Caramelizing: Never brûlée the tops before storing. The sugar crust quickly absorbs moisture in the refrigerator, turning soft and sticky instead of crisp. For the best texture, caramelize just before serving so the crust stays thin, brittle, and perfectly crackable.

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