The Best Easy Crème Brûlée Recipe (4 Ingredients!)

Learn how to make the best easy crème brûlée with just 4 simple ingredients. This classic French dessert has a silky smooth vanilla custard and a perfectly crisp caramelized sugar top. I’ve tested this recipe dozens of times to make sure even beginners can master it at home — restaurant-quality results, guaranteed.

►Full written recipe: https://thecookingfoodie.com/recipe/creme-brulee-recipe/

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Recipe:
Ingredients:
2 cups (480ml) Heavy cream
1 Vanilla bean pod *read notes
5 Egg yolks
1/3 cup (67g) Sugar
Extra sugar, for brûlée topping

Instructions:
1. Preheat the oven to 140°C (285°F). Set aside 4 (6-oz / 180 ml) ramekins or 6 (4-oz / 120 ml) ramekins.
2. Heat the cream: Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream along with the sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the cream just begins to steam. Do not boil.
3. Meanwhile whisk yolks: In a bowl, whisk egg yolks just until combined and slightly pale.
Temper: Slowly pour the warm cream mixture into the yolks while whisking constantly. Remove and discard the vanilla pod. Strain the custard through a fine-mesh sieve for an ultra-smooth texture
4. Rest and skim: Let the custard stand for about 1-2 minutes, allowing any foam created during mixing to rise to the surface. Gently skim off the foam with a spoon or spatula, then divide the custard evenly between ramekins.
5. Bake in a water bath: Arrange the ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–40 minutes (baking time may vary depending on the size and depth of the ramekins), until the edges are set and the centers still have a slight jiggle.
6. Chill: Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours, preferably longer.
7. Caramelize: Just before serving, sprinkle a thin, even layer of sugar over each custard. Torch until deeply golden and glassy. Let stand for 1–2 minutes to harden, then serve.