Classic Crème Brûlée

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posted by Liz Berg

on April 29, 2021 (updated 6/1/24)

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This Le Cirque Classic Crème Brûlée recipe was the first I ever made and no other version has ever surpassed it! Martha Stewart featured this Crème Brûlée Recipe on one of her shows nearly 20 years ago. I had never even tasted crème brûlée, but it turned out to be a treasured family dessert!

I used my broiler to brulee the coarse sugar topping that transformed this vanilla custard into an extraordinary after-dinner treat. Cracking a spoon through the hardened sugar crust into the silky smooth custard revealed the two quintessential elements making this Easy Creme Brulee Recipe so famous.

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Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 How to Make

4 Expert Tips:

5 Crème Brûlée Equipment

6 Straining the Custard

7 Caramelizing the Sugar Topping

8 Serving Your Crème Brûlée

9 Recipes to Use Up Extra Egg Whites:

10 Frequently Asked Questions

11 You May Also Like:

12 Classic Crème Brûlée

Why You Must Make

Also known as Burnt Cream or Trinity Cream, crème brûlée is a rich, creamy custard topped with a thin, crisp layer of caramelized sugar.

Since I started making this Classic Crème Brûlée at home, Bill will not order it from a restaurant menu. According to him, they always fall short.
The recipe is from New York City’s legendary restaurant, Le Cirque.
This is truly the quintessential crème brûlée recipe.

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Ingredient Notes

Kitchen Staples – Granulated Sugar (regular white sugar)
Heavy Cream – 36% butterfat
Vanilla Bean – Slit in half lengthwise, scrape out seeds, and add both seeds and pod to the cream
Egg Yolks – Eggs separate best when cold. See below for recipes that use only egg whites.
Salt – Salt enhances desserts just as it enhances savory recipes. It’s not enough to make the dessert salty, but it can taste flat if you omit it. Use table salt instead of kosher salt so it dissolves more easily.
Turbinado Sugar – Also known as sugar in the raw. A coarse, blonde-colored sugar with a delicate molasses flavor. Use a handheld kitchen torch or your broiler to melt the sugar topping on each creme brulee. To use your broiler, keep the door slightly ajar while you’re caramelizing the sugar so you can keep an eye on the process. The goal is to melt the sugar, turn it a golden brown, but not burn it.

How to Make

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Classic Crème Brûlée - Restaurant Worthy! - That Skinny Chick Can Bake (4)

Expert Tips:

Once you learn how to make creme brulee, it will be a frequent flyer when it comes to dessert. Perfect for company, holidays, or whenever you want to treat your family to a fabulous dessert. Here are some tips for how to make creme brulee.

PRO-Tip: When adding the yolks to the hot cream, pour very slowly and whisk constantly. This will minimize having bits of cooked egg in your batter.
PRO-Tip: For the smoothest results, pour the batter through a sieve to remove any bits of egg that happen to cook/coagulate when mixed with the hot cream.
PRO-Tip: If you don’t pour slowly and whisk constantly, you may get a lot of coagulated egg in your mixture. If that happens, your creme brulee may not have enough egg for it to set properly. So don’t rush this step.
Chill for at least 2 hours before serving.
Purchase sugar in the raw, also known as turbinado sugar, to make the sugar topping.
Use a mini torch or broiler to melt and brown the sugar. If you use the broiler, place the ramekins directly under the elements and watch very carefully so they don’t burn. The goal is to melt the sugar so it turns golden brown.
PRO-Tip: If adding salt to the mixture sounds odd, it accentuates the flavors and prevents desserts from tasting flat.

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Crème Brûlée Equipment

I finally purchased some (all affiliate links) flat oval ramekins, but the round, deeper version works fine, too. You’ll just have to add more baking time to ensure the custard is set. There will be a slight jiggle in the middle but set around the perimeter when they are fully baked.
Creme brulee is baked in a bain marie, which is the French term for a water bath. Setting the unbaked custards into a pan of hot water to bake them helps stabilize the baking temperature, making for the creamiest results. The water should come halfway up the sides of your dishes. You do not want any water to slosh into the dishes. I use my roasting pan.
You’ll also need a culinary torch or broiler. See below for more details.

Straining the Custard

The custard needs to be strained before pouring it into the ramekins. Even if you very carefully and slowly add the hot cream to the eggs while constantly whisking, some small bits of egg can cook. You must strain those out so you have the silkiest, creamy custard.
Note: If you have a lot of cooked egg bits, it means you added the eggs too quickly and/or did not whisk constantly while drizzling them into the hot cream. If this happens, there will not be enough egg in your custard to allow them to solidify. You will have to start over. Don’t ask how I know this!
PRO-Tip: I like to strain my custard into a 4 cup Pyrex measuring cup with a spout. It makes it super easy to pour the mixture into your ramekins.

Caramelizing the Sugar Topping

When it comes to caramelizing your sugar topping, you have options there as well. I use turbinado, or sugar in the raw, but you can also use brown sugar or granulated sugar. Some folks add a thin layer of sugar, torch, and then repeat. Generally, I just go for it once.
You can also use your broiler, which used to be my preferred method, just watch carefully and remove them when the sugar topping starts bubbling. I use a mini-torch now, but you can also use a larger, welding torch instead of a culinary torch if you’re comfortable using one.

Serving Your Crème Brûlée

Make sure to chill your creme brulee before torching so the custard doesn’t totally liquefy from the heat. Not that anyone has ever complained when that’s happened around here!
Though this classic creme brulee is lovely served ungarnished, for company, I’ll add a couple of fresh raspberries or sliced strawberries to jazz up the presentation.
I’ve also updated this recipe after reading Jenni Field’s post on salting desserts. She’s an accomplished pastry chef and knows her stuff; just a pinch of salt will make a world of difference to the taste of the vanilla bean custard. If you have never made an easy crème brûlée recipe before, consider it for a Valentine’s Day dessert for the one (or ones) you love.
You can make the custards ahead of time. I like torching the sugar topping right before serving.

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Recipes to Use Up Extra Egg Whites:

After making this creme brulee recipe, you’ll be left with 7 egg whites. Don’t toss them, but instead save them for one of these recipes featuring leftover egg whites.

2 egg whites: Simple Meringue Cookies
3 egg whites: Chocolate Velvet Pie
4 egg whites: Fresh Strawberry Souffles
6 egg whites: Chocolate Raspberry Pavlova
7 egg whites: Fresh Strawberry Meringue Cake

Frequently Asked Questions

How Do You Pronounce Crème Brûlée?

As mentioned above this French phrase translates to Burnt Cream. The accent marks may be confusing when trying to figure out how to say the name of this dessert. It’s krehm-broo-LAY.

Can You Make Crème Brûlée Ahead of Time?

Yes, this is what makes creme brulee an excellent recipe for entertaining. PRO-Tip: The custards can be stored in the refrigerator for up to 3 days. Just cover them with plastic wrap. Sprinkle with sugar and torch before serving.

Can You Broil Your Crème Brûlée?

PRO-Tip: Using a Creme Brulee Torch or Kitchen Torch is the preferred method for melting the sugar on top of your custards. You will have more control over melting the sugar.

But in a pinch, the broiler will work. Place the dishes of Crème Brûlée on a sheet pan and broil about 4 inches from the element. Watch carefully so your sugar does not burn. You may need to line up your ramekins so they’re directly beneath a heat source.

Did New York City’s Le Cirque Restaurant Invent Crème Brûlée?

Versions of crème brûlée can be traced back to 15th century England and a Spanish version dates back to Medieval times. It made a resurgence in the US when Le Cirque featured it on their menu in the 1980s.

What Does Crème Brûlée Taste Like?

The base is a smooth, silky, rich vanilla custard topped with a layer of brittle, caramelized sugar. The contrasting textures are part of what makes this such a memorable, exquisite dessert.

Prep Time15 minutes

Cook Time50 minutes

Total Time1 hour 5 minutes

Yield9 servings

A creamy vanilla custard topped with a crisp "burnt" sugar topping

Ingredients

4 cups heavy cream
1 vanilla bean, slit in half lengthwise and seeds scraped
¾ cup sugar
Pinch of salt
7 large egg yolks
Turbinado sugar (sugar in the raw)

Instructions

Preheat oven to 300º.
In a saucepan, heat cream, vanilla pod, vanilla seeds, sugar, and salt over medium heat, occasionally stirring, till bubbles form around the perimeter. Do not bring it to a boil. Remove from heat.
Whisk eggs in a large glass measuring cup (or bowl). Temper the yolks by adding a small amount of hot cream to the yolks while whisking. Repeat a few more times, making sure to add the cream mixture very slowly and to keep whisking so the yolks do not cook.
Pour tempered yolks back into the pan and whisk till smooth. Strain the mixture into a large measuring cup (you may reuse the cup utilized for tempering) to remove the vanilla pod, seeds, and any bits of cooked yolk.
Place nine 8-ounce ramekins in a roasting pan. Fill the ramekins to the top with custard. Carefully place the pan in the oven, and pour enough hot water into the roasting pan to come halfway up the ramekins. Bake until custard is set and jiggles slightly when shaken, about 50 minutes.
Remove from the water bath and let cool for a half hour or so. Chill for at least 2 hours and up to 3 days. Before serving, sprinkle with turbinado sugar and use a kitchen torch to caramelize. In a pinch, you can also place it under the broiler (about 4 inches from the element) and broil until the sugar is melted. Watch VERY carefully.
Place each on a small plate to serve.
I used shallow ramekins and baked them for about 40 minutes.

Notes

Separate your eggs when they're cold as the yolk is less likely to break.

HOW MUCH DID YOU LOVE THIS RECIPE?

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posted by Liz Berg on April 29, 2021
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64 Comments on “Best Crème Brûlée Recipe”

Giangi Townsend — July 21, 2022 @ 5:54 pm Reply

Salivating as I am reading your post. It looks amazing and is not too hard to make, thanks to your directions.
On my list to make.
Nancy — July 21, 2022 @ 4:41 pm Reply

Your tips really helped me nail this recipe the first time!
Amy — July 21, 2022 @ 4:11 pm Reply

I love creme brulee, and I really appreciate that you’ve made this so easy to follow. Its delicious!
cath — March 23, 2022 @ 9:55 am Reply

I MAKE THIS ALL THE TIME AND IT TURNS OUT SO PERFECT.
Toni — March 23, 2022 @ 7:32 am Reply

Everyone at my house loved it! Such a delicious dessert!
Genevieve — February 18, 2022 @ 10:45 pm Reply

I LOVE Crem Brulee and only a few places here make it the way I like it, now I can’t wait to try this recipe! And you were featured on Martha’s show?! How cool is that?!
Julie — February 17, 2022 @ 11:18 pm Reply

Woah!! Wow you really are the queen of Crème Bruelle.
Alexandra — February 17, 2022 @ 5:22 pm Reply

This is the perfect dessert for entertaining. It is so delicious and looks impressive!
nancy — February 17, 2022 @ 2:43 pm Reply

love this creamy and decadent recipe. thanks for sharing
Jere Cassidy — February 17, 2022 @ 12:50 pm Reply

I love creme brulee and your recipe is easy to follow. Thanks for the recipes for left over egg whites.
angiesrecipes — May 1, 2021 @ 6:07 am Reply

Your creme brûlée looks fabulous, Liz. Love that golden surface and fresh raspberries are a simple yet very elegant garnish.
Valentina — April 30, 2021 @ 12:58 pm Reply

Liz, this crème brûlée is perfect. One of my favorite desserts, I even have had it for breakfast! Lots of eggs, after all. 😉 ~Valentina
Barbara Kiebel — April 30, 2021 @ 12:19 am Reply

I remember the first time I tried Creme Brulee; it was at a favorite restaurant near where I used to live. The waiter suggested it, I thought it sounded too simple but I listened and I loved it. Like pots de creme, sometimes simple is magical!
I’ll have to try this; I mean I even have the same little dishes Liz! 🙂
Jane — April 29, 2021 @ 7:25 pm Reply

What a perfect way to end any meal – beautiful and delightful!!
Laura@motherwouldknow — April 29, 2021 @ 5:53 pm Reply

Creme brulee is one of my favorite desserts. I don’t have the “right” ramekins or a brulee torch (had the torch at one point but lost it), so I haven’t made my own in quite a while. This recipe just might get me headed down that sinful road again …:)
Karen — April 29, 2021 @ 1:04 pm Reply

I love the crunchy creaminess of this. I need to break out my kitchen torch.
Kim Beaulieu — April 29, 2021 @ 12:43 pm Reply

This looks insanely good! I love creme brulee, especially the top of it!
Carolyn — April 29, 2021 @ 9:38 am Reply

I’ve made a lot of creme brulee in my day but haven’t tried in a while… I think I want to ketofy this recipe!
2pots2cook — April 29, 2021 @ 9:20 am Reply

I definitely need to purchase small ramekins! It is so much easier to serve this beauty ! Thank you Liz !
Jenni — May 18, 2020 @ 11:49 am Reply

I love a good creme brulee! So glad you’re adding that pinch of salt–it seriously makes all the difference! #teamsalt 🙂
Dorothy Reinhold — August 27, 2019 @ 7:31 pm Reply

Nothing beats that moment when your spoon breaks through the sugar crust!! Your pro tips are really great!
Sam — March 20, 2019 @ 3:15 pm Reply

Your creme brulee recipes are simply the best on the internet. This one didn’t disappoint either. This recipe is surely a keeper.
Beth — March 19, 2019 @ 8:38 am Reply

Oh my goodness! This is one of our favorite desserts. You really knocked it out of the park with this one!
Melissa — March 18, 2019 @ 4:54 pm Reply

Absolute perfection we couldn’t get enough of this!
Sommer — March 18, 2019 @ 4:01 pm Reply

This creme brulee recipe wowed me and my dinner guests!
Cathy Pollak — March 18, 2019 @ 11:22 am Reply

I can’t wait to make this at home.
Jordan Sheffield — October 12, 2018 @ 10:39 am Reply

I made these for my husband and he said this was the best he ever had! Thank you!
Sarah — September 25, 2018 @ 7:17 pm Reply

This is my absolute favorite dessert and it’s so easy to make! Thank you for this!
LINDA — August 9, 2018 @ 7:24 am Reply

Yum. Hi, love your post. I have a new blog party and would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs on all of my social media sites. You may get PINKED and you’ll get even more exposure! I hope you’ll come by. poinsettiadr.com
Julie — August 7, 2018 @ 3:54 am Reply

This is one of the desserts I’ll always go for in a restaurant but I’m not brave enough to try it myself. I’m pinning so when i’m finally ready I can go through your tips again – thanks.
anadimae — July 31, 2018 @ 4:57 pm Reply

Liz, this is the best recipe~!!! Thanks for this.
Pam — July 30, 2018 @ 12:14 pm Reply

Woo hoo, Liz! I love this dessert but have never ventured to try it, now I have to after seeing yours! I never gave a thought to using the broiler instead of a torch. Good thinking! No excuse now! Thanks so much for the recipe!!
I’m back to blogging now, couldn’t stay away! 🙂
Healthy World Cuisine — July 29, 2018 @ 8:43 pm Reply

Creme Brûlée is our all time favorite dessert. That crackle when you dig into the crunchy topping is just pure bliss. Ok you are now making us hungry!!!! Just pinned.
Stephanie Simmons — April 28, 2018 @ 11:35 pm Reply

Thanks for demystifying creme brulee! 😀 This is so delicious
Jenn — April 28, 2018 @ 11:15 pm Reply

You’re right the pinch of salt is totally brilliant! Gah I love this dessert like woah! Creme Brûlée FTW!
Claudia Lamascolo — October 23, 2017 @ 2:09 pm Reply

one of my favorites and someday I will be making this!
Barbara Schieving — October 21, 2017 @ 7:39 am Reply

It looks like perfection!
Catherine — May 13, 2016 @ 8:12 am Reply

Dear Lizzy, Your creme brulee looks beautiful and elegant! I’m going to take Bill’s word for it…I know my family would love them. xoxo, Catherine
Nettie Moore — May 13, 2016 @ 7:47 am Reply

I’ll have to make your Crème Brûlée ASAP! I love it so much! Nettie
Jennifer Eloff — March 3, 2016 @ 4:33 pm Reply

Yum!!
Sandra — February 3, 2015 @ 7:41 pm Reply

I’ve had creme brulee on my mind for a while now. I take this as a sign that I should make soon!
Choc Chip Uru — January 31, 2015 @ 2:55 pm Reply

This creme brûlée looks delicious, I enjoy the crack when you first spoon 😀
Cheers
Choc Chip Uru
Kelli's Kitchen — January 31, 2015 @ 1:30 pm Reply

This looks so delicious – I had no idea it was so easy……..I’m going to have to try it!
Lizzy (Good Things) — January 31, 2015 @ 2:50 am Reply

Oooooh Liz, how lovely. This is a dessert I’ve tasted often, but only made once. Bought myself a culinary blow torch a while back (from Aldi!), but have yet to use it. Love your recipe. xo
Kayle (The Cooking Actress)ss) — January 27, 2015 @ 8:02 pm Reply

SUCH a perfect and gorgeous creme brulee! i registered for the oval ramekins and a small torch and I can’t wait!
claudia lamascolo — January 27, 2015 @ 8:14 am Reply

I have yet to make this yummy dessert love this!
yummychunklet — January 27, 2015 @ 7:37 am Reply

Ah, Liz, perfection as always! I’ve missed reading about your food. Glad to be back!
Kelly — January 27, 2015 @ 6:26 am Reply

Creme brulee is my favorite and I love that you made these in the oval ramekins. They look perfectly golden and gorgeous!
Alice @ Hip Foodie Mom — January 26, 2015 @ 11:15 pm Reply

I can use my broiler instead of a kitchen torch to caramelize?! Why didn’t I think of that . . that is seriously why I have never attempted creme brulee! Because I don’t own a kitchen torch (even though I want one!) 🙂 Liz, this is gorgeous!!!
Betty — January 26, 2015 @ 8:59 pm Reply

Your creme brulee are simply gorgeous! I need to invest in a little torch. I tried with the broiler, but wasn’t happy with the result. I love that delicate little crunch with the silky custard behind it. You’ve got me wanting one now! 🙂
Annamaria @ Bakewell Junction — January 26, 2015 @ 8:49 pm Reply

Lizzy,
This is such an elegant dessert. Love the new ramekins too.
Annamaria
PS: I got your weekly e-mail on Saturday.
Eva Taylor — January 26, 2015 @ 7:37 pm Reply

Although I sm not much of a dessert person, this is by far my favourite dessert. You’ve inspired me to make them for dessert for my nephew and his GF on Saturday. I have the low bowls too which works so well. My Canadian Food Network chef suggests to dry the brown sugar overnight spread out in a shallow pan, I find it brûlées very quickly.
Amy (Savory Moments) — January 26, 2015 @ 7:24 pm Reply

This looks absolutely perfect! I love that your husband will no longer order them out anymore 🙂
Tammy — January 26, 2015 @ 6:28 pm Reply

Love a classic creme brulee. I have never made one before though. I love how simply elegant this is. No fuss, no special ingredients, perfect to make whenever.
xoxo
Beth — January 26, 2015 @ 5:29 pm Reply

Your creme brûlée looks gorgeous, and that’s not an easy thing to do. High praise from Bill!
Miss Messy — January 26, 2015 @ 5:22 pm Reply

Love love love creme brulee and can’t believe I’ve never made it. Think I will have to try this recipe!
Emily @ Life on Food — January 26, 2015 @ 5:17 pm Reply

I need to make this at home. It is one of the few desserts my husband and I can both agree on. Plus I do so want a little torch.
mymansbelly — January 26, 2015 @ 3:09 pm Reply

Love creme brulee and your post reminds me that I haven’t made it in forever. I must remedy that immediately. Thanks for the reminder. 🙂
Linda | Brunch with joy — January 26, 2015 @ 9:50 am Reply

It’s one my favorite desserts, too and cracking the top is the best part.
Eva — January 26, 2015 @ 9:19 am Reply

Oh la la Crème brulée ! It’s Fred’s favourite dessert ! I don’t have the bruleur to made them but when I see yours I think to myself it’s time to made them ! Looks great !
Eva — January 26, 2015 @ 9:16 am Reply

Oh là là ! Crème brulé ! It’s sounds like heaven ! It’s Fred’s favourite dessert ! I’ve never made because I don’t have the broiler ! When I saw your crème brulée I think is time to make it !
Shirley Tay (Blackswan) — January 26, 2015 @ 7:31 am Reply

It’s certainly one of my fave desserts, Liz!
Lynn@Happier Than A Pig In Mud — January 26, 2015 @ 5:11 am Reply

Very pretty and perfect for V-Day!
PS-I made your fudge cake, totally amazing! Thanks:@)
Laura (Tutti Dolci) — January 26, 2015 @ 2:12 am Reply

That golden top is perfection, this looks like a classic for a reason!

Classic Crème Brûlée - Restaurant Worthy! - That Skinny Chick Can Bake (2024)