by Tangled with Taste 21 Comments
An easy recipe for the best creme brûlée you will ever try! This simple recipe is fool proof and tastes heavenly!
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Please note this recipe was originally published in early 2018 but is being republished now for easy finding.
Best recipe for classic creme brûlée. Simple steps to creating the most delicious at home but restaurant worthy dessert!
What is Creme Brûlée?
In short, this is the best dessert ever of all time. It’s like kisses in food form. Or if kisses aren’t your thing, then it’s like a brand new dress that fits you perfectly (granted it won’t fit you perfectly if you eat too much creme brûlée. Haha!)
You will need:
How to make Creme Brûlée
For such an amazing dessert, it’s crazy how simple it is to make.
It only takes four simple and classic ingredients. That’s it! So you better be planning to make this as soon as you finish reading:
- Eggs
- Sugar
- Creme
- Vanilla (or other flavoring)
Should Creme Brûlée be served hot or cold?
People! Serve it cold!
For years I thought I didn’t like creme brûlée and it was because I had ordered it off the dessert menu at a restaurant and they brought it to me warm. It had not been given the time it needed to set up and it tasted like egg yolks. Runny Egg Yolks that were somehow gritty too, and then were topped with sugar.
Creme Brûlée can be made ahead of time and kept in refrigerator
You can make your this delightful dessert up to two days in advance without sacrificing flavor or texture. So if that’s what you need to do to insure it gets enough time to cool and set up, then do it. You will not regret it!
*However, one quick note: should you choose to make it ahead of time then be sure to cover it when refrigerating.
Do not, I repeat: DO NOT serve your fool proof and delicious creme brûlée hot, or it will taste like egg.
Recipe for Fool-Proof Creme Brûlée:
Tangled with Taste
Yields 8 ramekins
Serves 8
Fool proof Creme Brûlée Recipe
Foolproof classic Creme Brûlée
10 minPrep Time
30 minCook Time
41 minTotal Time
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Ingredients
- 3 cups Heavy Cream
- 2 TBS Vanilla
- 8 Egg Yolks
- 1/2 cup and 1 TBS Sugar
- Superfine Sugar
For the Custard
For on Top
Instructions
- Preheat oven to 325F degrees.
- Bring Cream and Vanilla to a simmer over medium-medium-high heat. Drop heat down to low and let simmer for two minutes.
- In a mixing bowl, whip sugar and egg yolks for about two minutes until it runs thick and is a pale yellow.
- Keep bowl going to whip yolks while you very slowly drizzle in the warm cream mixture. Be sure to do this slowly so the hot cream doesn't cook or curdle the eggs.
- Place baking ramekins onto a rimmed cookie sheet. Pour custard mixture into ramekins.
- Place tray in oven then pour water in bottom of baking sheet until it comes halfway up the ramekins.
- Bake for 27-30 minutes, or until just set. DO NOT ALLOW THEM TO TURN EVEN LIGHT BROWN ON TOP.
- Cool ramekins on countertop, then chill in refrigerator for at 3 or more hours, covered in plastic wrap.
- Sprinkle 1-2 tablespoon super fine Sugar over each ramekin of custard; tilting the ramekin from side to side to evenly cover, then dump the excess.
- Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top of your custard.
- Top with berries and serve immediately!
To serve
7.8.1.2
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Reader Interactions
Comments
Viva saysI am going to make this recipe for wine tasting. I bought 4 OZ metal ramekins. Will the metal or the small size change the cooking time? Also I reside in the mountains of Colorado at 9000 foot altitude. Will that affect the cooking time?I look forward to making this recipe tomorrow and hope to hear from you.
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- Tangled with Taste says
Viva! I'm so sorry, I just found your message in my spam box. I hope your wine tasting went well!!!
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- Juliette says
You are funny, I had a good laugh.😆
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- Tangled with Taste says
Hahaha! Thanks! I'm a hot mess, but my food tastes great!!!
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- Nat shoe says
I made this , this morning for tonight’s dinner. And it didn’t set.... the top kind of tastes like creme bulee and underneath is very runny. Can I rescue this? Maybe cook it more? Not sure what I did wrong:(
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- Tangled with Taste says
It's undercooked! Sometimes if your egg yolks are small then you need one extra egg yolk or to cook for a longer time. Also, is your rack to close to the top of your oven? if the tops are cooking but the bottom is runny, then that might be the problem. You want to pull the custards from the oven when they're set around the edges, but still just a little bit wobbly towards the centers.
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- Nika says
Oh How I wish I saw your recipe first. But I found it now while trying to find a reason why mine turned light brown on top (when i first took it out it was still super wiggly and seemed too runny). I had it in for 40mins. The other recipe only warned me about undercooking the custard ah. It also formed some bubbles on top while baking, is it possible that those are from whisking the eggs too much?
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- Tangled with Taste says
Bubbles on top happen pretty regularly. you can strain the custard before pouring into the ramekins and that will minimize the bubbling. I don't do that only because once you pour the sugar on and brûlée it, the bubbles aren't noticeable. Try this recipe sometime!!! You will love it :)
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- nika says
It did turn out perfectly tastewise to be honest, despite it being more yellow than what i'm used to from the restaurants. I just need to figure out the torch now - I couldn't melt without burning (i did use powdered brown sugar as that is all i had left if that makes a difference). Will try your recipe next time and report back :))
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- Tangled with Taste says
Yes! It was the brown sugar. It's not gonna harden the right way. You'll definitely wanna top it with a superfine white d=sugar to get that delightful crisp but thin top. :)
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- Oliver D Jones says
Blow torch before baking will remove any surface bubbles
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- Tangled with Taste says
Say what?!!! Gonna try it. Thank you for sharing!!!
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- Tina Restoto says
Hi there!! Can’t wait to try this recipe tomorrow. I made creme brûlée yesterday but it taste sooo eggy!! What did i do wrong? Why mine was so eggy? I am kinda afraid to try again cos i live in a small place in Indonesia where it’s not east to find heavy cream. Looking forward for your problem resolution
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- Tangled with Taste says
Hi Tina! did you use this recipe? The brûlée can taste eggy if you add the cream too quickly or if you cook the custard too long. Usually it's from overcooking. You want to remove the creme brûlée from the oven when it's starting to set up but is still slightly jiggly like Jello. It finishes setting up while cooling and in the fridge.
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- Tina Restoto says
Thank you for the tips! I’am going to make it using your recipe. Will let u know if this time i’d get it right. Thank you again!😉
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- Olya says
Oh that looks delicious and also your photography is beyond beautiful!!!
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- Tangled with Taste says
Thank you!!! It's my favorite ever ever ever!!!
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- Sara says
Ok, just made this recipe tonight. It is so easy! We're eating them tomorrow and I just can't wait! It really is fool proof! I always thought Creme Brûleé was too hard to make at home.
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- Tangled with Taste says
Isn't it fantastic!!! You're gonna love it! Thanks for trusting me :). You won't regret it!
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- christacleveland says
oh my gosh! Hilarious!! I'm dying for you!!
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- Tangled with Taste says
Hahaha! Right!!! 😬😬😬
Reply
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