Easy Homemade Crème Brûlée

There’s something about crème brûlée that makes it feel a little bit special. Beneath that crisp caramelized sugar topping is a smooth, creamy vanilla custard, and cracking through the top with a spoon has to be one of the best parts of eating it.

It might look like the sort of dessert you’d only order at a restaurant, but crème brûlée is surprisingly achievable to make at home. The custard itself uses just a handful of simple ingredients, and once you know how to gently temper the eggs and bake the custards in a water bath, most of the work is done.

This recipe also brings us to the final episode of my Old-Fashioned Puddings Series. I’ve loved revisiting these classic desserts and sharing some of those comforting recipes that have stood the test of time. Finishing the series with a beautiful homemade crème brûlée feels like a lovely way to round things off.

Watch the Video

In the final episode of my Old-Fashioned Puddings Series, I’m making a classic crème brûlée from scratch. I’ll show you how I make the creamy vanilla custard, gently bake it in a water bath, and finish it with that signature crisp caramelized sugar topping.

If you’ve always thought crème brûlée looked a little too fancy to make at home, I think you’ll be surprised by just how simple the process can be.

Old-Fashioned Pudding Series – Episode 10: Easy Homemade Crème Brûlée

If you missed my previous series, you can watch the full playlist here: Old Fashioned Dinners (that still work today)

More Recipes from the Old-Fashioned Puddings Series

If you’ve been enjoying this series, be sure to check out the other comforting desserts I’ve shared:

• Raspberry Flummery
• Golden Dumplings
• Sticky Rice Pudding
• Apple & Pear Crumble
• Bread & Butter Pudding
• Magic Three-Layer Custard Cake Pudding
• Salted Caramel Self-Saucing Pudding
• Slow Cooker Sticky Date Pudding
• Vanilla Tapioca Pudding

Other Recipes You May Like

• Chocolate Chip Cookie Log
• Incredible Apple Pie Spring Rolls
• Incredible Chocolate and Cherry Trifle
• The Good Old Aussie Lamington | The Farmer’s Wife Way

Recipe Card

Ingredients

Custard

• 2½ cups cream
• Pinch of salt
• 4 egg yolks
• ¼ cup white sugar
• 3 tsp vanilla essence or 2 tsp vanilla paste with seeds

Topping

• 1½ tsp caster sugar or fine white sugar per ramekin

Method

1. Preheat the oven to 150°C bake.
2. Add the cream, vanilla, and salt to a saucepan. Heat gently until hot, but do not allow the mixture to simmer.
3. Meanwhile, add the egg yolks and white sugar to a bowl and whisk until pale and fluffy.
4. Slowly add a few tablespoons of the hot cream to the egg mixture at a time, whisking continuously. Continue gradually adding the cream until the egg mixture is roughly the same temperature as the remaining cream.
5. Slowly whisk in the rest of the cream until well combined.
6. Run the custard mix through a sieve, in case there are some strands of egg.
7. Divide the custard mixture evenly between the ramekins.
8. Place the ramekins into a deep baking dish. Carefully pour hot water into the dish until it reaches approximately halfway up the sides of the ramekins.
9. Bake until the custards are set around the edges but still have a slight wobble in the centre.
10. Carefully remove the ramekins from the water bath. Allow to cool before transferring to the refrigerator to chill completely.
11. When ready to serve, sprinkle approximately 1½ tsp caster sugar or fine white sugar evenly over each custard.
12. Use a kitchen blowtorch to caramelize the sugar until golden brown. Keep the flame moving so the sugar caramelizes evenly without heating the custard too much.
13. Allow the caramelized sugar to cool and harden before serving. A few minutes and then serve immediately.

What to Serve With

• Enjoy it on its own

Stacey’s Kitchen Tips

• Heat the cream until hot, but don’t allow it to simmer or boil.
• Add the hot cream to the egg mixture gradually while whisking to prevent the yolks from scrambling.
• Don’t overcook the custards. They should still have a slight wobble in the centre when removed from the oven.
• Allow the custards to chill completely before adding the sugar topping.
• Spread the sugar in a thin, even layer to help it caramelize evenly.
• Caramelize the topping shortly before serving so you get that lovely crisp finish.

Variations & Substitutions

• Use 2 tsp vanilla paste with seeds instead of 3 tsp vanilla essence for a richer vanilla flavour.
• Caster sugar works particularly well for the topping, although fine white sugar can also be used.
• Serve with fresh berries or seasonal fruit for a simple addition.
• Use different-sized ramekins if needed, keeping in mind that the cooking time may vary.

Storage, Freezer & Make-Ahead Notes

Crème brûlée is a great make-ahead dessert because the custards need time to chill before serving anyway.

Once baked and cooled, cover the ramekins and keep them in the refrigerator. For the best result, don’t add and caramelize the sugar topping until shortly before serving. This keeps that lovely contrast between the cold, creamy custard and the crisp caramelized sugar.

Store the prepared custards in the refrigerator and enjoy within 2–3 days.

Freezing isn’t recommended, as it can affect the smooth texture of the custard.

Final Thoughts

Crème brûlée might look impressive, but once you break the recipe down, it really is a simple combination of cream, eggs, sugar, and vanilla. That contrast between the smooth custard and crisp caramelized topping makes it something a little bit special, without needing a long list of ingredients.

It also feels like the perfect recipe to finish my Old-Fashioned Puddings Series. I’ve loved revisiting these desserts and sharing everything from simple family favourites to those recipes we perhaps don’t make as often anymore.

I hope you’ve enjoyed following along with the series and have found a few puddings you’ll come back to again and again. Thank you for joining me for all ten episodes.

Stacey