Crème Brûlée — Ad-Free Recipe, Ingredients First

With only cream, yolks, sugar and vanilla, every one shows, so use real vanilla and good cream. The custard is done when it barely jiggles at the center at 170F; overbake and it curdles into scrambled sweetness.

The Ingredients — and where to get them

Cook for 6 ramekins

Heavy cream

The whole body of the custard; higher butterfat sets richer and smoother.

2 cups

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Egg yolks

Six yolks thicken the cream without any starch; fresher yolks emulsify cleaner.

6 yolks

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Sugar

Half sweetens the custard, half becomes the brittle top; fine crystals melt evenly under the torch.

1/2 cup plus 6 tsp

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Vanilla bean

A split pod scraped into warm cream gives seeds and perfume extract can't match.

1 bean

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Pinch of salt

Cuts the sweetness so the custard reads like cream, not candy.

1 pinch

Local / market

The Rundown

Greedometer ●●●●● A fair little treat

A reasonable little indulgence. · plan ahead — needs marinating, soaking, or resting time

EffortA project

Cook it with

One-potSheet pan

The Method

Infuse the creamHeat cream with the split vanilla bean and its seeds to a bare simmer, then pull off the heat and steep 15 minutes.
Temper the yolksWhisk yolks with 1/2 cup sugar and salt, then dribble in the warm cream while whisking so the eggs never scramble.
Bake in a bathStrain into ramekins, set in a pan, pour hot water halfway up, and bake at 325F for 35-45 min until the centers jiggle like set jello.
Chill hardCool, then refrigerate at least 4 hours so the custard firms fully before you crack the top.
BrûléeSprinkle 1 tsp sugar over each, torch in slow circles until it bubbles amber, and let the crust harden 2 minutes before serving.

The Toolkit

Kitchen torch · Ramekins · Fine strainer · Roasting pan · Whisk

Straight Answers

Can you make Crème Brûlée in an air fryer? — Sometimes

You can, but a custard needs gentle, even heat and usually a water bath the basket can’t give, so the top tends to set before the middle. Bake it in ramekins that fit and watch closely, or use the oven for a foolproof set.

Can you freeze Crème Brûlée? — Not ideal

Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.

Can you make Crème Brûlée ahead of time? — Yes

Yes — it needs the chill time to set, so making it ahead is the whole point.

Is Crème Brûlée gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Crème Brûlée vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.

Community Notes

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Crème Brûlée, and where to source it