Easy Crème Brûlée Recipe

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Don’t be intimidated; Crème Brûlée is simple to make.
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6 servings SERVINGS


  • 2 1/2 cups heavy cream
  • 3/4 cup granulated sugar, divided
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • Pinch of salt
  • 5 large egg yolks
  • 6 tablespoons sanding or turbinado sugar, divided
  • Fruit for garnish, optional


  • Heat oven to 325 F. Arrange six 4-ounce ramekins on a large, rimmed baking sheet.
  • In a saucepan over medium-high heat, combine cream, half the sugar, vanilla bean seeds and pod, and salt. Bring mixture to a boil, stirring often, and boil until sugar is dissolved.
  • Place egg yolks in a large bowl and beat lightly. Whisk in remaining sugar until combined. Gradually add 1/3 of the hot cream mixture and whisk to incorporate into the egg yolks. Add remaining hot cream mixture and stir well to thoroughly combine and form a custard.
  • Strain custard through a fine-mesh sieve into a large glass measuring bowl with a pour spout. Carefully pour custard into the ramekins, filling them all the way to the rims.
  • Place baking sheet in the oven, then pour hot water in the pan to come about halfway up the sides of the ramekins.
  • Bake for about 25 minutes, or until the edges are set but the centers still jiggle when the ramekins are shaken gently.
  • Remove the ramekins from the pan and cool on a wire rack for 30 minutes. Wrap ramekins in cling wrap and refrigerate for 3 to 4 hours.
  • Just before serving, sprinkle 1 tablespoon sanding sugar over the custard in each ramekin. Arrange ramekins on a baking sheet and place under the broiler to melt and caramelize the sugar. Garnish with fruit, if desired, and serve immediately.Looking for more out-of-the-ordinary Christmas recipes? Try some of our other Non-Traditional Holiday Recipes.