Creme Brulee


Creme Brulee

Creme Brulee
4 Hr 15 Min
30 Min

Take your taste buds on a stroll through the late 80's and early 90's when desserts like Creme Brulee were becoming big on the food scene. Now you don't need reservations at a fancy restaurant in order to get a taste of this creamy treat, you can make it right at home!

What You'll Need

  • 2 cups (1 pint) heavy cream
  • 1/2 cup milk
  • 1 cup sugar, divided
  • 6 egg yolks
  • 1 tablespoon vanilla extract

What to Do

  1. In a large saucepan over medium heat, combine heavy cream, milk, 1/2 cup sugar, egg yolks, and vanilla. Cook 30 minutes, stirring frequently. (Be careful not to boil.)
  2. Remove from heat and beat 5 to 6 minutes, or until smooth and thick. Divide equally among four 1-cup custard cups. Chill 4 to 6 hours, or until custard is very firm.
  3. In a medium skillet over medium heat, melt remaining sugar until golden, then pour over chilled custards; chill 15 to 20 additional minutes, or until sugar hardens. Serve, or keep chilled until ready to serve (See Note).


  • Change this up by substituting Amaretto or Bailey's for the vanilla extract!
  • These can be topped with melted sugar and chilled up to 2 hours before serving, so, if making these in advance, plan to top with the sugar within 2 hours of serving.
  • If you like creamy, custardy desserts (and who doesn't!), we highly recommend giving our Napoleons a try!
  • It's Throwback Week! Hope you've enjoyed reminiscing with us!

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I was glad to see I didn't need a blow torch to make creme brulee like they do in a restaurant! lol

I've always wanted to try to make creme brulee. This looks so easy too!

This needs to be baked. Did you leave out a step?

Hello! This creme brulee recipe does not require baking. If assembled according to directions, it will firm up. It's important to use whole milk and only the egg yolks. Also, this recipe requires heavy cream and not light cream. After cooking on the stovetop for 30 minutes and beating with a mixer, it will thicken up. We hope you'll give this another try!

I'm not sure how this came out for others, but I can tell you I followed the recipe to the letter, and got cream soup. Very disappointing.

Do you actually mean put the other 1/2 cup of sugar in a raw pan heat it that way until it get's browned a little crystalized? I don't have a torch my broiler doesn't work. TIA, Anjaleta

Yes, you should cook the sugar in a small frying pan, preferably nonstick, until it turns brown, stirring constantly. Enjoy!

Can you use Egg Beaters in stead of egg yolks for this?

Although we haven't tried this recipe with an egg substitute, we think it should work fine! Enjoy :)


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window