Easy and Amazing Creme Brulee Recipe | Preppy Kitchen

Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time. Did I mention that how satisfying it is to crack into that sugar topping?!?!?

With this recipe, there’s no need to go to a restaurant to get your fix of crème brûlée. This homemade crème brûlée features a rich vanilla flavored custard with a caramelized sugar topping that comes together effortlessly.

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[aurafernanda]

Vanilla beans
3 cups of heavy cream
5 eggs
Half a cup of sugar
Pinch of salt
Caster sugar

I’ll try every recipe you post and your book is on my Amazon wish list :)

[vickilarouge]

I love that John doesn’t edit his videos to leave out little mistakes he makes, like accidentally pouring a bit of water into the ramekins. It makes him seem more real and down to earth.

[beemoemoe]

actually there's another way of "torching" them which is to heat up a metal spoon directly from the stove (fire) make sure it's hot then just directly put it on the sugar. That should the trick! It'll caramelized! And cracked beautifully 🤤 it won't be creme brulé without the sugar on top 😉

[chelseaboucher]

I JUST MADE THIS .. ALL GONE FAMILY GOBBLED IT UP IN ONE DAY!! amazing! Absolute perfect recipe. Best I have EVER had. My husband is french, has had many of different Crème brûlée's and agreed. Addicting, tastes good hot or cold. I made a family size in one in a rectangle glassware took around 45 ish in oven... set out to cool 1 hr, put in fridge for 2, used Vitamix to make caster sugar.. by making it more fine.. ate with sliced strawberries! Putting this recipe in our monthly family cook book!! TRY IT!!!! Thank you chef - once again!

[Kyarrix]

I made it yesterday and served it tonight. It was amazing! I even bought caster sugar. It's the richest vanilla custard and I did the top pretty well too. This was my first time using a torch, I bought one for this recipe. I'll practice more now that I have an excuse. The neat thing about this dessert is that it doesn't really have a lot of sugar in it. For those of us who try to go low carbs, high fat It's a great indulgence and a treat without wrecking the entire day in terms of carbs. Half a cup of sugar divided by 6 and a scant teaspoon on top. That's not bad at all!

Great recipe, recommend it to anyone.

[cindamiller]

I just found this chanel today and I love it. Also, as a mom, I love that he said he has to call his mom to tell her about his success! No matter how old my children get I want to hear about their day!

[CaptainVillanueva]

I'm more of a cook than a baker but I followed your recipe and my confidence increases 10 fold! Not to mention I got bragging rights on my resume. Thank you!!!

[heatherkraft]

I would be happy watching him make toast. His energy makes me smile.

[teresecox]

“I have to call my Mom”! I just loved that! 🤣❤️🤣

[bschroader]

John. Yours is the first and only crème brûlée recipe I’ve ever made. A couple of things. I found the 30-40 minutes to be too short for me to get to set. My ramekins are longer and more shallow, yet after 40 minutes, not much firming up around the edges. Extended my cook time at least 20-25 minutes longer to get firm around the edges with slight jiggle in the middle.

Another good hack, when pouring custard into the ramekins, I later spent time removing as much foam as I could. Then it occurred to me that using my fat separator could alleviate that process and sure enough, after making a batch today, I spared myself the aggravation of removing foam from each them. The fat separator is great because with foam on top, you can dispense from the bottom.

Thanks for teaching me how to make this phenomenal dessert!

[jamiescott]

John would be the best friend ever! Blessings to his beautiful family ❤️🌈

[reembee]

I love every recipe this chef makes and his humbleness and generosity with advices are unbelievable.. thank you so much❤️❤️❤️

[pigeonfog]

Broiling them does 100% work. The custard gets warm, which I prefer and the crust is super even.

[Trevlee]

You just might have made this process look easier than anyone on YouTube. Props for not editing out little mistakes as well. Love that. 👊

[jayderose]

Watched the video, used the recipe, and followed the instructions—they came out perfectly on the first try! Thanks so much! It was my first time using a real vanilla bean, and it was so worth it.

[deborahamiot]

If you don't have a torch, just melt sugar in a small skillet until it's golden brown and pour that over the custard. If you do have a torch the best way to get that perfect crust is to do it in layers. First sprinkle on the sugar and turn the ramkin so the sugar is coating the entire surface of the custard then dump the excess sugar into a bowl. Melt the sugar with the torch and repeat with the remaining ramkins. Then starting with the first custard, sprinkle on another thin layer and torch. Repeat with remaining custards. You can stop here or add another thin layer or two depending on how much of a sugar crust you want. I prefer mine thicker but I know that's not how most people like theirs, so do as many thin layers that suit your tastes. Torching many thin layers of sugar as opposed to one thinker layer of sugar should produce a crust that is a nice dark golden brown.

[rayanansi]

It’s been a minute since I had this! Got tired of it after culinary school lol, but this has made me feel like making it as a treat. This recipe is deceptively easy people, definitely go for it even if you’re not super experienced with custards!

[DrBrunoRecipes]

That looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[MsAireena]

My 1st attempt and it came out perfect. I even bought the torch just for this. Shall make more of this in future..yummy!! Thank you John ❤

[mirandalorincz]

Making this right now. I had leftover egg yolk from a white cake I made and have a torch that has yet to be used. I also never had creme brulee…only creme brulee macarons which were amazing so I think I will love this ❤️