Classic creme brulee – one of the most delicious, elegant and timeless French desserts! And would you know it, it’s actually very easy to make at home?! This easy, no-fail creme brulee recipe is made with made-from-scratch vanilla custard, topped with caramelized sugar and fresh berries. It’s perfect for any special occasion or enjoy it anytime, because you can never, ever go wrong with serving this elegant dessert.
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I always order this dessert when we’re out to dinner and I see it on the menu. It’s one of those classic desserts that never gets old and always tastes delicious. And my favorite part, the caramelized sugar on top! I recommend topping your creme brulee with loads of raspberries, blueberries and strawberries. You’ll love the combination of smooth and sweet vanilla custard with the fruity berries.
Also, serve this creme brulee with a lemon wedge. Squeeze a little bit of lemon juice over the dessert right before enjoying to add a touch of needed citrus flavor. My sister-in-law shared this little tip with me and this dessert hasn’t been the same since!
Enjoyed this classic recipe? Check out some more of my recipes you’re sure to enjoy!
- Also, try my ‘No-Bake Blueberry Orange Creme Brulee’ next with orange zest and berries!
- Berry Paris Brest’ – this iconic French pastry is filled with fluffy cream and berries!
- Classic Tiramisu Parfait – the best tiramisu recipe ever, served in individual cup sizes!
- Strawberry Cream Puffs – easy and fruity cream puffs with berry cream filling!
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- I use this convenient kitchen food torch for caramelizing the sugar on top.
- You’ll need a butane fuel canister to go with it.
- These classic custard ramekins are most commonly used for creme brulee.
- Use a large baking or casserole dish for baking the custard in the ramekins.
- This set of 2 Pyrex glass dishes are my favorite!
Classic Creme Brulee Recipe (video)
- 3 cups heavy cream
- 3/4 cup white granulated sugar
- 1 tsp vanilla extract
- pinch of salt
- 5 egg yolks
- vanilla bean or ground vanilla, optional
- additional white granulated sugar
- fresh berries
- Lemon wedges
- Preheat oven to 325F (163C). Prepare a deep baking pan or roasting pan in which to cook the custard.
- Place the egg yolks into a large mixing bowl and whisk vigorously until they are pale in color and ribbon off the whisk; set aside. Into a saucepan, add the remaing ingredients: cream, sugar, vanilla, optional vanilla bean and salt. Whisk to combine the ingredients, then cook over medium heat until the cream is steaming hot and the sugar dissolves.
- Temper the hot cream and egg yolks. Pour a small amount of the hot cream into the egg yolks, whisking after each addition until all the cream is added. If any clumps are visible, strain the custard through a fine mesh strainer.
- Ladle the custard into small ramekins or short mason jars, measuring 4 to 6 ounces, filling the cups almost to the top. Set the filled ramekins into prepared baking dish. Fill the pan with boiling water until the ramekins are half submerged.
- Bake the creme brulee in preheated oven for 35 to 45 minutes, depending on the size of your ramekins. The center will remain wobbly. Remove the ramekins from the oven and the tray and set into the refrigerator to cool and set for at least 2 hours, or overnight.
- When ready to serve, sprinkle an even layer of sugar over the custard, then use a food torch to caramelize the sugar. Do not touch the melted sugar until it hardens - it becomes molted hot! Top with fresh berries and serve with a wedge of lemon.
- BROILER METHOD: if you don't have a food torch, the oven broiler will also work well. Set broiler to 'high' and arrange the ramekins on a baking dish. Broil for a few minutes, or until the sugar is caramelized and bubbly.