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A white ramekin with crème brûlée topped with two raspberries and a mint leaf, placed on a marble surface, with more ramekins and raspberries in the background.
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5-Ingredient Crème Brûlée Recipe

This easy creme brulee is a rich, creamy classic with a crisp sugar shell that cracks perfectly with each spoonful. Made with simple steps using easy ingredients, it’s an elegant dessert you can whip for a guilt-free indulgence. It’s special enough for celebrations, but simple enough for enjoying anytime at home.
Prep Time15 minutes
Cook Time40 minutes
Chill Time2 hours
Total Time2 hours 55 minutes
Course: Desserts
Cuisine: French
Keyword: creme brulee
Servings: 4 servings
Calories: 555kcal
Author: Jessica Haggard

Ingredients

  • 2 cups heavy cream
  • ½ teaspoon vanilla extract
  • 4 large egg yolks
  • ¼ cup granulated sugar or keto sweetener
  • ⅛ teaspoon salt
  • 4 tablespoons granulated sugar or allulose if keto for topping
US Customary - Metric

Instructions

  • Preheat oven to 325 F.
  • Warm the heavy cream over medium heat in a medium saucepan until it just starts to simmer. Do not boil. Remove from heat and stir in vanilla extract.
  • In a large bowl, whisk egg yolks with ¼ cup granulated sugar and salt until pale and thick.
  • Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
  • Strain the mixture through a fine mesh sieve into a pourable bowl or measuring cup.
  • Divide evenly between 4 (6-ounce) ramekins and place them in a large baking dish.
  • Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  • Bake for 35–40 minutes until the custards are just set but still jiggle slightly in the center.
  • Remove ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and chill for at least 2 hours or until cold.
  • Just before serving, sprinkle each custard with about 1 tablespoon of sugar or allulose per ramekin. Apply it in an even layer. Caramelize using a kitchen torch or under a broiler for 1–2 minutes.
  • Let the sugar crust cool and harden for a few minutes before serving.

Notes

  • When adding the warm cream to the egg yolks, do it gradually while whisking constantly to keep the eggs from scrambling and achieve a silky custard.
  • Wide, shallow ramekins help the custard set evenly and give you more surface area for that crackly sugar topping.
  • Custards should still have a wobble in the center when you take them out of the oven. They’ll finish setting as they cool. 
  • Chill the custard for 2 hours to overnight to allow it to fully set and make the sugar topping easier to caramelize.
  • When caramelizing, move the torch in circles to evenly melt the sugar. 
  • No torch? No problem. A broiler works in a pinch; just keep a close eye on it. 
 
Serve: Serve topped with fresh berries, sugared cranberries, or shaved chocolate. The kids can enjoy them with a side of few crisp biscotti or buttery shortbread cookies. This dessert is also delicious paired with a warm cup of your favorite coffee or tea.
Store: Cool completely, cover each ramekin tightly with plastic wrap, then store in the refrigerator for up to 3 days. If you want to re-crisp the topping, you can add a fresh layer of sugar and use a kitchen torch or broiler again to caramelize.

Nutrition

Calories: 555kcal | Carbohydrates: 28g | Protein: 6g | Fat: 48g | Saturated Fat: 29g | Sodium: 113mg | Net Carbohydrates: 28g
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