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How to make Creme Brulee for Beginners

Creme Brulee for Beginners

In today’s recipe, I will be explaining how to make the perfect Creme Brulee with simple and easy steps. This is a beginners recipe but the outcome is incredible.
Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Cuisine French
Servings 4 people
Calories 800 kcal


  • 2/3 cup Sugar
  • 1 cups Heavy Cream
  • 2 tsp Vanilla
  • 6 Egg Yolks


Preparing the Creme Brulee Part 1

  • First, to start making Creme Brulee, we will heat a sauce pan. Next, add the Sugar and combine it with the Heavy Creme. Now here comes the flavor part, VANILLA! It would be best to use a fully grown vanilla bean for this recipe. If you have one, cut it in half vertically, and add it to the mixture.
  • On the other hand, if you don’t have a vanilla bean, just use 2 teaspoon of vanilla extract which you can buy at any super market. Next, mix the ingredients very well and let it heat up until it starts to create small bubbles but not to an boiling point. Finally, it is very important not to let it boil because it will ruin the recipe. Let the mix rest for 15 minutes.

Preparing the Creme Brulee Part 2

  • Next, we need to make the Custard! To make custard, we are going to use egg yolks. After separating 6 egg yolks, put them in a big bowl and mix them together. After the creme in part 1 has been cooled down, we continue to add it slowly to the eggs. Furthermore, be careful not to add everything at once because it will cook the eggs and ruin the recipe.

Baking the Creme Brulee

  • Next, get a big baking Casserole and 4 Ramekins. In addition, fill the Ramekins with the mixture we have just created and put them carefully in the Casserole. Fill the baking pan with hot water, up to the 2/3 of the height of Ramekins. In short, this technique is Bain-Marie. Set the oven to 300F(150C) and carefully put the casserole inside. Now here comes the tricky part.
  • You will never know the exact timestamp when will brulees be ready. Sometimes, it can take from 25 minutes to 40 minutes depending on how big your ramekins are and how much water you put into the Casserole. The best way to know when they are done, is to jiggle them. In addition, they should jiggle almost like jelly. After they are baked, let them cool in room temperature, and store in the fridge overnight.


  • The next day when the brulees are ready, add some sugar on top of them and use a torch to create the crust. On the other hand, if you don’t have a torch, use broiling oven at high temperature. Be careful not to burn it. Check the video below to figure out how to torch the Sugar!


Keyword Creme Brule, Creme Caramel, French Food