Fool proof Creme Brûlée Recipe | Tangled with Taste (2024)

April 11, 2021 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

For the Custard

For on Top

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Comments

Viva says
March 8, 2022 at 8:19 pm
I 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.
Reply
- Tangled with Taste says
  July 8, 2022 at 1:04 pm
  Viva! I'm so sorry, I just found your message in my spam box. I hope your wine tasting went well!!!
  Reply
Juliette says
February 1, 2021 at 9:34 pm
You are funny, I had a good laugh.😆
Reply
- Tangled with Taste says
  February 4, 2021 at 3:32 pm
  Hahaha! Thanks! I'm a hot mess, but my food tastes great!!!
  Reply
Nat shoe says
November 14, 2020 at 9:57 pm
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:(
Reply
- Tangled with Taste says
  November 16, 2020 at 1:13 pm
  See Also
  These Christmas Candy Recipes Will Help You Sweeten the Season
  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.
  Reply
Nika says
November 1, 2020 at 10:44 am
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?
Reply
- Tangled with Taste says
  November 1, 2020 at 8:22 pm
  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 :)
  Reply
  - nika says
    November 2, 2020 at 1:53 am
    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 :))
    Reply
    - Tangled with Taste says
      November 11, 2020 at 11:44 pm
      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. :)
      Reply
  - Oliver D Jones says
    September 21, 2021 at 12:46 pm
    Blow torch before baking will remove any surface bubbles
    Reply
    - Tangled with Taste says
      September 24, 2021 at 10:24 am
      Say what?!!! Gonna try it. Thank you for sharing!!!
      Reply
Tina Restoto says
August 27, 2020 at 9:52 am
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
Reply
- Tangled with Taste says
  September 9, 2020 at 1:12 pm
  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.
  Reply
  - Tina Restoto says
    September 12, 2020 at 5:44 am
    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!😉
    Reply
Olya says
April 20, 2020 at 9:37 pm
Oh that looks delicious and also your photography is beyond beautiful!!!
Reply
- Tangled with Taste says
  April 21, 2020 at 12:18 am
  Thank you!!! It's my favorite ever ever ever!!!
  Reply
Sara says
May 19, 2018 at 11:05 pm
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.
Reply
- Tangled with Taste says
  May 20, 2018 at 8:35 pm
  Isn't it fantastic!!! You're gonna love it! Thanks for trusting me :). You won't regret it!
  Reply
christacleveland says
May 19, 2018 at 1:05 am
oh my gosh! Hilarious!! I'm dying for you!!
Reply
- Tangled with Taste says
  May 19, 2018 at 12:40 pm
  Hahaha! Right!!! 😬😬😬
  Reply

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Fool proof Creme Brûlée Recipe | Tangled with Taste (2024)

FAQs

What is the secret of crème brûlée? ›

This is a key step to making perfect crème brûlée – baking your custards in a water bath. A water bath is a pan of water that the ramekins are placed in to bake. A water bath provides some insulation from direct heat which allows the custards to cook gently, evenly, and prevents cracking.

See Details ›

How do you make the perfect crack on crème brûlée? ›

The best 'crack' is if you add the sugar in layers and torch each one. If the sugar layer is too thick the torch will only melt the surface. What is the proper technique for torching a creme brulee?

Discover More Details ›

What should crème brûlée taste like? ›

What does crème brûlée taste like? Creme brûlée is a rich, creamy dessert that has a slightly sweet and tangy flavor. The caramel topping adds a slight burnt sugar flavor and crunch to the dessert.

Know More ›

What not to do when making crème brûlée? ›

Avoid These Common Mistakes and Make a Flawless Crème Brûlée

Using the Wrong Size Ramekin. Crème brûlée is traditionally baked in a wide, shallow ramekin. ...
Using Whole Eggs. The pudding portion of crème brûlée should be trembling and tender, but still rich and creamy. ...
Getting Water in the Pudding. ...
Torching the Wrong Sugar.

Jan 20, 2016

Keep Reading ›

What is the best sugar to use on crème brûlée? ›

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

View Details ›

How do you keep sugar hard on creme brulee? ›

Sprinkle the Demerara sugar evenly on top of the creme brulee. Broil for 5 to 10 minutes, or until the sugar melts completely and most of it caramelizes, rotating the pan occasionally to even the browning. Cool on a wire rack for 1 minute to allow the sugar to harden, then serve immediately.

View Details ›

What creates the hard top on a creme brulee? ›

Crème brûlée is an easy dessert served in individual ramekins with a rich custard base made out of eggs, sugar, heavy cream and vanilla. The topping is made out of a thin layer of granulated sugar which is caramelized with a torch to create textually contrasting hard candy-like shell.

Tell Me More ›

Why isn't my creme brulee hardening? ›

If your creme brulee is not setting, it may be because you didn't bake it for long enough. Make sure to follow the recommended baking time and temperature in your recipe.

Learn More ›

Can you overmix creme brulee? ›

Overbeating crème brûlée compromises texture

What many may not be aware of, however, is that it also demands restraint — from overbeating. As MasterClass explains, beating the custard mixture requires only just enough vigor to "fully incorporate" its ingredients.

What temperature should I bake creme brulee at? ›

Directions

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. ...
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.

More items...

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Why is my creme brulee not jiggly? ›

I will say the trickiest part of making a creme brûlée is deciding when to pull it from the oven. It is ready when the middle jiggles, but the edges are set, like in my video. If the whole thing is still super jiggly, it needs more time, check every 10 minutes after. If the none if it jiggles, it is overcooked.