Impress yourself by making this decadent and Classic Vanilla Creme Brulee. This recipe uses just four ingredients and can be prepped hours before serving. A wonderful dessert for a special occasion like Valentine’s Day!

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I first wrote this recipe way back in 2011, a few years before I started this recipe website. In 2015 I added it to the Blog, but then removed it because the photos were so awful! So, now in 2025 (a mere 14 years later…lol), this Classic Creme Brulee is making it’s debut once again.

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What is This Dessert Like

• Difficulty – Although this recipe uses just four ingredients and there are few steps, it’s about medium difficulty to make. To ensure you get it just right, follow all the instruction steps and read the recipe tips written below.
• Taste – This is a decadent and creamy dessert. It’s rich and satisfying as an after dinner dessert.
• Serving – This recipe makes four individual ramekin desserts. You can easily adjust the serving size in the recipe card at the end of the post to serve more people.

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Ingredients

• Cream – Heavy whipping cream works best for this dessert to achieve the correct consistency after it sets.
• Vanilla extract – I used vanilla extract to add a vanilla flavour to the creme brulee.
• Egg yolks – Use large egg yolks at room temperature.
• Sugar – This recipe uses granulated white sugar for both the cream dessert and the topping.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 325 degrees F/160 degrees C. Have ready a deep rimmed baking tray and 4 ramekins. Set aside.
2. Heat cream – Add the cream and vanilla extract to a saucepan set over medium heat and bring to a gentle simmer. Remove from heat and strain through a fine mesh strainer.
3. Whisk eggs and sugar – In a large mixing bowl, mix the egg yolks and 1/2 cup of sugar on high until pale and fluffy, about 3 minutes.
4. Combine egg mixture with cream – Slowly start pouring the cream into the egg mixture. Mixing as you pour so the eggs don’t cook. Continue to pour and mix until all the cream has been incorporated.
5. Bake – Evenly pour the mixture into the prepared remekins. Pour water into the baking pan about way up the sides. Bake for about 30 minutes.
6. Cool – Remove from oven and leave to cool on the counter for about 15 minutes. Cover and refrigerate to set for about three hours.
7. Brulee and serve – Remove from fridge and sprinkle over sugar. Use a kitchen torch to caramelized the sugar on top. Serve immediately with fresh berries if desired.

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Recipe Tips

• Use room temperature egg yolks – It’s important to use room temperature egg yolks to achieve full volume when you whisk them.
• Add cream slowly – Make sure to slowly pour the cream into the whisked eggs and sugar so the eggs don’t end up cooking as you pour the cream.
• Bake in a water bath – Creme brulee is a delicate dessert and has to be baked in a water bath so it doesn’t over bake or burn while baking.

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Substitutions

To ensure you get this recipe just right, I don’t recommend making any changes. I served mine with fresh raspberries which is completely optional. You could serve with any fresh berries of your choice.

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Serving and Storage

Creme Brulee is a classic dessert that is great served just as it is and there is no need for any kind of additions. However, any fresh berries like raspberries, strawberries, blackberries or blueberries make a great touch.

You can store creme brulee in the fridge up to 24 hours before serving. Just don’t add the sugar and torch the topping until just before serving.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!