The Secret to Perfect Crème Brûlée (Easy 5 Ingredient Recipe)

Master the essentials of crème brûlée—This easy, and quick to prepare recipe is sure to impress anyone who tries it. In this video, I walk you through a streamlined method that delivers silky custard and a perfectly caramelized sugar crust using just five ingredients and fifteen minutes of prep.

You’ll learn:
– How to achieve a smooth, rich texture without overcomplicating the process
– The key to getting that signature crack every time
– An easy way method for baking perfection.
Whether you’re a beginner or refining your technique, this is crème brûlée made practical—and precise.

Recipe: Makes 6-8 Ramekins
1 qt/32 ounces heavy cream
2 vanilla beans, split and scraped
100 grams sugar
1/2 teaspoon salt
6 egg yolks (can try with less)
3-4 cups hot water (heated in micro or stove until almost boiling)
1/2 teaspoon sugar per ramekin

Preheat the oven to 325 degrees F.
Place the cream & vanilla bean seeds into a medium saucepan set over low-medium
heat and warm for 10-15 minutes..
Remove from the heat, allow to st for 15 minutes.
In a medium bowl, whisk together 100 grams of sugar and the egg yolks until well blended
and it just starts to lighten in color. It should look like yellow mustard, bright yellow
Add the cream a little at a time, stirring continually to not overcook the egg mixture.
Pour the liquid into ramekins and place the ramekins into a large cake pan or roasting
pan (anything with sides)
Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, approximately 40
minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 6 hours.
Use 1/2 teaspoon of sugar for each ramekin and spread evenly on top. Gently swirl the ramekin so the sugar covers the entire top, and dump any excess out.
Using a torch, melt the sugar, being careful to move the torch constantly so nothing gets burnt. Stop just when you see a bit of dark sugar.
Allow the creme brulee to sit for 30 seconds minutes before serving. If you want to check the sugar is carmelized, gently rub the back of a spoon over the top (it should feel hard/crispy).

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creme brulee. Four ingredient recipe, I swear. We got heavy cream. We got eggs. We’re going to be using egg yolks, sugar. Put a pinch of salt in here. So, maybe we’ll say five. And a vanilla bean. So, pretty simple. There’s two parts to this one. We’re going to heat up the cream with the vanilla. Just kind of let that sit. So, almost similar like you would if you were um going to make custard except in the end instead of putting the mixture back on the stove, we’re going to bake it and over a bon marie over in a water bath and that’s going to make it as this light delicious dessert. Now, our vanilla, nothing too complicated here. We have our cream with our vanilla bean. Just going to quick whisk onto the stove. Um, oven is preheated to 325. And I also have a small pot of boiling water. Again, a bonmarie is essentially a water bath. So, we’re going to do we’re going to take this. It’s a cake take dish. Um, but you could use pretty much anything that’s got sides on it. Sometimes I use like an 8 by8 Pyrex. And essentially, we’re going to fill with water. We’re going to stick the ramicans in. It will slide around a bit, but we’ll be careful. And we bake them. And that’s it. The challenge, most challenging part of this is it’s like the afternoon now. You do have to let these sit in the fridge for probably at least 6 hours. So, they’re really perfect and probably even to overnight is going to be best. We have our sugar. Nothing fancy there. I’m going to separate my eggs as quickly as possible. And I do do I have a trash can very strategically placed right under me. So I’m promise I’m not letting this just drip on the floor. All right, here’s one. I’m hesitant to say, will we be lucky and get all three on the first shot? Cuz inevitably if I say that out loud, which I just did, probably going to screw it up. I just let the egg yolk and then I should say I let let it sit in my hand and I kind of like spread my fingers a little and that allows the white to kind of drip down. You do not want any white in here. If you got a little bit I don’t think it would ruin it, but you really want to avoid it at all possible. And I am suspiciously proud of myself cuz that was very quick and easy. And we got our vanilla and vanilla vanilla our cream and our vanilla bean heating on I want to say like low medium and we don’t want that to boil. We just want it to infuse. Actually speaking of we should probably turn the heat off and just let it sit for a few minutes. So in the meantime, let’s get our eggs and our sugar. You want to whisk. This bowl is enormous. Apologies. We want to go pretty crazy here. I like to give myself kind of some feel like it’s a workout. You want to see the yolks get lighter in color and that will take some effort. Not a lot, but can already see they’ve kind of lightened up. All right. So, what we’re going to do, turn off the heat on the on the milk. I don’t milk vanilla cream. Whatever. It’s going to taste great in the end. Whatever the hell I decide to call it. Um, we’re gonna let that sit for probably 10 or 15 minutes. If you’ve never made custard, just go slow. The whole trick, you want to carefully pour the hot liquid in carefully so you don’t burn yourself, but also just a little at a time. So, you’ll see when I start, I just do a splash or two. Put it down. Stir it in. And the whole point of doing all the Oh, it smells amazing instantly. The whole point of this is you don’t want to cook the eggs cuz these can turn scrambled and that’s not what we want. And trust me, I have done that. But I’ve also found this technique where pouring just a little and you’ll see everyone does it slightly different. Some people pour a lot in at a time. Um I find just pouring a little bit in, mixing it together. Bowl’s dancing. That’s okay. A little at a time. And then as you get more and more in, the temperature of everything is going to start to rise. And then eventually we’ll be able to pour this in a little faster with much less risk that anything’s going to happen. You can likely already see this is very loose compared to what it was just a few seconds ago. And the best part is we’re almost done. It’s a very easy dessert. It does take a little finesse. It’s not super cheap to make because you do have to buy the cream and use an egg yolks. But, you know, we got this ready completely in like less than 15 minutes. My take is if I can get the food prep faster than the oven preheats, which I technically did. I just had to let the the the cream and vanilla sit a bit more. That’s always a win. So, if you can get anything prepped in 10 minutes, a great dessert. Yeah, classic. Good recipe in my opinion. I think for insurance purposes, I’m going to transfer this into a easily portable container. We’re going to do these exactly the same, assuming I don’t mess up. And we’ll just see what that is. Also, why am I hunched over like this? I don’t know. All right. 125 125 gram. So, was 126. Don’t hate. I’m only have three of the four in the cake pan plate right now. Um, and you’ll see why in just a moment. So, we have our Yes. Let’s not get near the cream. We have our pretty hot water. It’s okay if it’s dirty. It’s just going to go into the into the pan here. It’s not going to touch anything. So, the whole reason I didn’t put the fourth one in is because I’ve done this before and it’s almost impossible to get the water in without getting a mess. And if you get water into any of these, it’s going to ruin them. So, slowly going to pour the water about halfway up. Oh, behind me. And that’s just going to help these bake a little evenly. Full disclosure, I’ve never actually tried it without the water, but this is the way it’s been. It comes out amazing every time. And why screw with perfection? If it ain’t broke, don’t fix it. So, they don’t really look special yet, but they will be. I promise. We’re going to put these into 320 325°ree oven for about 35 minutes, and we’ll see you then. All right, we’re at 35 minutes. Not done yet, but just so you can see see the wobble, the tremble it’s called in the recipe I have. We want that to be a little less. So, we have 5 minutes left. We’re going to give it that five. Check it again. All right, another check. Yeah, pretty good. They’re never all perfect for whatever reason, but that’s okay. We’re done. So, what we’re probably going to try and do is [Music] feel is a little slippery. Think we’re just going to try and grab with the top of the gloves, not get the glove wet. Bye. really freaking good. That’s it. Hope you enjoyed. Give it a try. It’s so worth it. See you next time.