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Creme Brulee

  • Author: Myles
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes + chill time
  • Yield: 8 1x


This recipe will give you the best and creamiest creme brulee ever! It only requires 6 basic ingredients. Flecked with espresso and vanilla, this creme brulee is like a gift from heaven!



5 large egg yolks

3/4 cup granulated sugar (divided)

3 cups heavy cream or heavy whipping cream

1/2 tsp. espresso powder

1/4 tsp. salt

1 1/2 tsp. pure vanilla extract


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Whisk the egg yolks and 1/2 cup of granulated sugar together in a small bowl.
  3. In a medium saucepan over medium heat, heat the heavy cream, espresso powder, and salt. Once it starts to simmer, remove from heat and stir in the vanilla extract.
  4. Remove about 1/2 cup of warm heavy cream. Whisk into the egg yolks in a slow and steady stream. Make sure to keep the egg yolks moving so they don’t scramble.
  5. Pour and whisk the egg yolk mixture into the warm heavy cream in a slow and steady stream.
  6. Arrange ramekins in a large baking pan. Divide custard between each ramekin, filling to the top.
  7. Fill the pan with about half-inch of hot water.
  8. Bake for about 30 to 35 minutes or until the edges are set and the centers are a little jiggly.
  9. Remove the pan from the oven and then the ramekins from the pan. Let cool on a wire rack for about an hour. Refrigerate (loosely covered) for about 4 hours.
  10. Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelized the sugar using a kitchen torch.


  • Bake time depends on the depth of your ramekins. I highly recommend checking them at 30 minutes.
  • Be sure to chill the custard for at least 4 hours before topping.
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