12 Best Crème Brûlée Dessert Recipes

Classic Vanilla Crème Brûlée

Indulge in the timeless elegance of Classic Vanilla Crème Brûlée, a dessert characterized by its rich custard base and caramelized sugar topping.

Ingredients:

• 2 cups heavy cream
• 1 vanilla bean, split and scraped
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat the oven to 325°F (160°C).
2. In a saucepan, heat cream and vanilla bean until just boiling; remove from heat and let steep for 15 minutes.
3. Whisk egg yolks and sugar together until creamy.
4. Gradually add the cream mixture to the yolks, stirring constantly.
5. Pour into ramekins and place in a baking dish.
6. Fill the dish with hot water halfway up the ramekins.
7. Bake for 40-45 minutes, until set but still jiggly in the center.
8. Remove and let cool, then refrigerate for at least 2 hours.
9. Before serving, sprinkle sugar on top and caramelize using a torch.

Chocolate Crème Brûlée

For chocolate lovers, Chocolate Crème Brûlée is a decadent twist, infusing rich chocolate flavor into the classic custard.

Ingredients:

• 2 cups heavy cream
• 4 oz bittersweet chocolate, chopped
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat the oven to 325°F (160°C).
2. Heat cream and chocolate in a saucepan over medium heat, stirring until chocolate melts.
3. Whisk egg yolks and sugar until thick, then gradually stir in chocolate mixture.
4. Pour the mixture into ramekins and arrange them in a baking dish.
5. Add hot water to reach halfway up the sides of the ramekins.
6. Bake for 35-40 minutes or until the custard is set.
7. Chill in the refrigerator for a few hours.
8. Top with sugar and caramelize with a torch just before serving.

Matcha Green Tea Crème Brûlée

This Matcha Green Tea Crème Brûlée offers a fragrant twist, combining the subtle bitterness of matcha with creamy sweetness.

Ingredients:

• 2 cups heavy cream
• 2 teaspoons matcha green tea powder
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Warm cream in a saucepan; whisk in matcha until dissolved.
3. Beat egg yolks with sugar until smooth; blend into the matcha cream.
4. Strain to remove any lumps, then pour into ramekins.
5. Set ramekins in a baking dish and fill with hot water halfway up.
6. Bake for 30-35 minutes until just set.
7. Cool, then refrigerate for a couple of hours.
8. Sprinkle sugar and torch to create a caramelized finish.

Espresso Crème Brûlée

Wake up your taste buds with Espresso Crème Brûlée, an invigorating dessert that pairs the creamy custard with bold coffee notes.

Ingredients:

• 2 cups heavy cream
• 2 tablespoons instant espresso powder
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Heat cream in a saucepan, then stir in espresso powder until dissolved.
3. Whisk egg yolks with sugar until pale, then slowly add the espresso mixture.
4. Pour into ramekins and place them in a baking dish.
5. Pour hot water halfway up the sides of the ramekins.
6. Bake for 35-40 minutes until set.
7. Chill in the refrigerator until completely cool.
8. Finish with a sugar layer and caramelize with a torch.

Lavender Honey Crème Brûlée

Lavender Honey Crème Brûlée brings a floral essence to your palate, melding delicate lavender with sweet honey.

Ingredients:

• 2 cups heavy cream
• 1 tablespoon dried culinary lavender
• 1/4 cup honey
• 5 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Simmer cream with lavender; strain out flowers and mix in honey.
3. Beat egg yolks with sugar and gradually blend in the honey cream.
4. Dispense into ramekins and arrange in a baking dish.
5. Fill the dish with hot water halfway up the sides.
6. Bake for 30-35 minutes until custard is set.
7. Refrigerate for at least 2 hours.
8. Top with sugar and use a torch to caramelize.

Salted Caramel Crème Brûlée

Salted Caramel Crème Brûlée balances sweetness with a hint of salt, creating an irresistible flavor combination.

Ingredients:

• 2 cups heavy cream
• 3/4 cup granulated sugar
• 1/2 teaspoon sea salt
• 5 large egg yolks
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Caramelize sugar in a saucepan until amber, then add cream and salt; stir until smooth.
3. Whisk egg yolks; slowly incorporate the caramel cream.
4. Strain, then pour into ramekins in a baking dish.
5. Add hot water halfway up the ramekins.
6. Bake for 35-40 minutes until set.
7. Cool and refrigerate for at least 2 hours.
8. Caramelize the sugar top with a torch before serving.

Pistachio Crème Brûlée

Enhance your dessert with Pistachio Crème Brûlée, introducing a nutty richness and vibrant green hue.

Ingredients:

• 2 cups heavy cream
• 1/2 cup pistachio paste
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Heat cream and stir in pistachio paste until combined.
3. Whip egg yolks and sugar, then slowly mix in pistachio cream.
4. Distribute into ramekins set in a baking dish.
5. Pour hot water halfway up the ramekins.
6. Bake for 30-35 minutes until set.
7. Chill in the refrigerator for a few hours.
8. Top with sugar and torch until caramelized.

Coconut Lime Crème Brûlée

Coconut Lime Crème Brûlée brings a tropical flair with its refreshing citrus and creamy coconut blend.

Ingredients:

• 2 cups coconut milk
• Zest of 1 lime
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Warm coconut milk with lime zest; let infuse and cool slightly.
3. Whip egg yolks with sugar until creamy, then stir in coconut mixture.
4. Strain and pour into ramekins placed in a baking dish.
5. Add hot water halfway up the sides.
6. Bake for 30-35 minutes until custard sets.
7. Cool, then chill for at least 2 hours.
8. Sprinkle sugar and torch to caramelize the top.

Chai Spiced Crème Brûlée

Chai Spiced Crème Brûlée offers a warming, spiced twist, featuring aromatic chai spices mingled with creamy custard.

Ingredients:

• 2 cups heavy cream
• 2 chai tea bags
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Simmer cream with chai tea bags, then remove bags and cool slightly.
3. Whisk egg yolks and sugar until light, then mix in chai-infused cream.
4. Divide among ramekins and set in a baking dish.
5. Fill the dish with hot water halfway up.
6. Bake for 35-40 minutes until set.
7. Cool, then refrigerate thoroughly.
8. Torch sugar on top for a caramelized layer before serving.

Raspberry Rose Crème Brûlée

Raspberry Rose Crème Brûlée combines the tartness of raspberries with the delicate scent of rose, culminating in a captivating dessert.

Ingredients:

• 2 cups heavy cream
• 1 tablespoon rose water
• 1/2 cup fresh raspberries
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar (for topping)

Cooking method:

1. Preheat oven to 325°F (160°C).
2. Heat cream and rose water in a saucepan.
3. Mash raspberries and blend with egg yolks and sugar.
4. Integrate cream into the raspberry mixture; strain.
5. Pour into ramekins placed in a baking dish.
6. Pour hot water halfway up the sides.
7. Bake for 30-35 minutes until custard sets.
8. Cool and refrigerate.
9. Caramelize the sugar topping with a torch before serving.