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Perfect Creme Brulee


"I have made creme brulee many times, and have been perfecting it over time."
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3 h 5 m servings 333 cals
Original recipe yields 4 servings


  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
  2. Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
  3. Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
  4. Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
  5. Chill in refrigerator 2 hours.
  6. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  7. Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
  8. Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

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Read all reviews 11
  1. 17 Ratings

Most helpful positive review

The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and...

Most helpful critical review

Too "course".

Most helpful
Most positive
Least positive

The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and...

Too "course".

After reading another review, I read a few more recipes to see how to make this. I mixed the egg yolks and sugar and vanilla together, heated the cream, added it a little at a time to the egg yo...

i love the taste but a bit sad when i tried to caramelised the top with oven broiler and the whole contents shinks.. i was left with a small amount of creme brulee to eat. I would recommend to a...

I was away from home and was making this for friends, and this recipe followed nearly as close to the one from Cooks Illustrated Best Recipes formula. I used: per 1/4 cup cream, 1 yolk, 1 T suga...

It came out perfect and very good. I put a little too much sugar on top. Next time I will know to use just a little on top.

Simmer heavy cream for at least 5 minutes... and bake for 45 depending on your oven... use the torch, works much better!!

I would make again, easy and great taste.

made this with two and six and now with four servings i am hook on this recipe.. i did omit the brown sugar and only used white sugar ... its simple and fun to make and even funner to eat... gue...