How do you make Crème Brûlée?

  • Published on Oct 31, 2016
  • Anna's recipe for authentic Vanilla Bean Crème Brûlée. Click below on 'SHOW MORE' for recipe ingredients and baking directions.
    2 ¾ cup (680 ml) whipping cream
    1 vanilla bean OR 1 Tbsp (15 ml) vanilla bean paste
    4 large egg yolks
    1 large whole egg
    ¾ cup (150 g) sugar, plus extra for the brûlée
    1. Preheat the oven to 325 F (160 C) and place 6 ramekins or other 6-ounce baking dishes in a large pan where the sides of the pan are higher than the ramekins.
    2. Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish). If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.
    3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain and then ladle or pour this into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off (the bubbles, if left on, prevent the brûlée from browning easily and evenly).
    4. Pour boiling water carefully around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3 hours before serving.
    5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.
    6. The brûlées will keep refrigerated (but without the brûlée layer) for up to 2 days.
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Comments • 120

  • Daniela Silva
    Daniela Silva 11 days ago +1

    I love it! And Simple to make! Thanks for the recipe!

  • Tania Oyam
    Tania Oyam 15 days ago

    Ohh yum 😋

  • Gerome Reyes
    Gerome Reyes 18 days ago +1

    Here 🇵🇭 we have Leche Flan with the caramel in the bottom of the pan so when cooked you just tip the pan upside down and the caramel flows...

  • Damith Nawoddya
    Damith Nawoddya 20 days ago

    What is the temperature of oven

  • lashun harris
    lashun harris Month ago

    Is the water hot or cold?

  • refilwe palesa Chilisa

    Hi there.. May I have the metrics measurement for this ONE! Tia...

  • Sweety Choudhury
    Sweety Choudhury Month ago

    Do you need to use the vanilla bean or can you use extract

  • Mike Ivy
    Mike Ivy 2 months ago +2

    I love making this dessert 🍮...especially caramelizing the sugar on top..oh man I am drooling for this creamy delicious decadent dessert...yum!

  • kawaii panda
    kawaii panda 2 months ago

    can you eat it warm?

  • Teto Kasane
    Teto Kasane 3 months ago

    バニラ ビーン
    歌 墺歌ミコ二大郎
    鏡唄歌 初音ミク アペンド

  • Edward Scruggs
    Edward Scruggs 4 months ago +2

    Brilliant tutorial and many thanks!

  • Filipina Van Life  Aubry

    I wanna try this

  • Leylah Samimi
    Leylah Samimi 5 months ago


  • M Benn
    M Benn 5 months ago

    Thank you.

  • Marcin H
    Marcin H 6 months ago

    Hi! Do you now where I can buy torch like that ?

  • ajo sag
    ajo sag 7 months ago

    The temperature must be 250’?

  • Teto Kasane
    Teto Kasane 7 months ago +2

    歌: 健音テイ
    織唄歌: 歌手音ピコ V4X

  • Teto Kasane
    Teto Kasane 8 months ago +1


  • Teto Kasane
    Teto Kasane 8 months ago +1


  • Teto Kasane
    Teto Kasane 8 months ago +3


  • Sianator
    Sianator 9 months ago +1

    Cool can't wait to try this recipe

  • Pockettes
    Pockettes 9 months ago +3

    I'm coming from markiplier's failed video on making creme brulee XD

  • shilohwillcome
    shilohwillcome 9 months ago

    What does heating the cream do?

  • Jessica Wilcox
    Jessica Wilcox 10 months ago +2

    just made these today!! and they are amazing. i must say ive tried a couple of your recipes! its all so amazing!! thank you so much for sharing!

  • Hector Lopez
    Hector Lopez 10 months ago +1

    I love this recipe so much I’m so happy I found your video again 😭 I’m literally about to start making em right now

  • diamonds are forever only for girls

    I love creme brulee my favourite desert yummiylisiouc 😋😋😋😋😋👍👌🏿👌🏿

  • Love Valencia
    Love Valencia 11 months ago

    Can i add lemon zest

  • GrandChallenge
    GrandChallenge 11 months ago

    That voice crack at 0:19

  • Ladiesman1447
    Ladiesman1447 Year ago

    just read the complete recipe with oven setting etc.....:)

  • Ladiesman1447
    Ladiesman1447 Year ago

    what temperature is the oven set to?

  • Vani Aggarwal
    Vani Aggarwal Year ago

    It was so naughty of u to...the way u broke that sugar layer n ate that 😋

  • Lynn Dennison
    Lynn Dennison Year ago +9

    I wanted to tell you that I made this last night and it is absolutely, without a doubt, the BEST creme brulee I have ever had. It was my 1st time making it. Creme brulee is my favorite dessert and this is absolutely delicious. Thank you for sharing. I love your videos.

  • Stephanie Quarato

    If I use vanilla extract, how much would I use for this specific recipe to replace the vanilla bean?

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  Year ago +1

      use about 1 tsp of extract for the vanilla bean. When using vanilla extract you need to add it after you have combined the hot milk with the cool eggs. You can also use vanilla bean paste (this you would add at the same time as you would the bean)

  • calvin lam
    calvin lam Year ago +1

    I found that adding 3/4 cups of sugar was too sweet so I did 2/4 instead

  • Antonio Yano
    Antonio Yano Year ago +9

    Thank you so much for this recipe, I'm a professional chef and I've tried this recipe and the result was amazing! Keep it up and more power to your channel.

  • Lizp
    Lizp Year ago +1

    I made this recipe and it was delicious! Definitely going to do it again, thanks for uploading it

  • Daniela Pagliaro
    Daniela Pagliaro Year ago

    Beautiful professional kitchen. That creme brûlée looks so good.

  • W11 Granny
    W11 Granny Year ago

    She said ' whipping cream, unlike milk, can bubble up and boil over' Milk can bubble up and boil over.

  • SaraElbazz
    SaraElbazz Year ago +1

    for some reason they just wont set in the oven! i have them in the oven for over an hour now and they are still runny there was also lots of froth before baking which i skimmed and de-bubbled them like you said but they are not setting in the oven what did i do wrong?

  • AbbieCovers
    AbbieCovers Year ago

    Can I use vanilla extract instead of vanilla bean?

  • Camie Stoltz
    Camie Stoltz Year ago

    Oh I can't wait to make it sounds so yummy

  • varsha dinakar
    varsha dinakar Year ago


  • prp ils
    prp ils Year ago

    Po dokesh si shyhrete beluli

  • Avirup Dutt
    Avirup Dutt Year ago

    Hi, Won't the eggs run the risk of scrambling if I add the hot cream directly into the yolk and sugar mixture?

    • Avirup Dutt
      Avirup Dutt Year ago

      Oh Yum with Anna Olson Oh thanks for the clarification. Will cooling the cream and then adding it work?

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  Year ago

      you need to slowly add the hot cream while whisking the eggs. This will bring the temperature of the eggs slowly to the temperature of the cream. If you add the cream too quickly and don't whisk the eggs, then yes, they will scramble.

  • love ya
    love ya Year ago +1

    You don't have to cool them for 4 houres you can also serve crème brulee when ist slightly warm that really tasty also

  • Rhonda T
    Rhonda T Year ago

    Should hot or cold water be used for the water bath? Does the temperature of the water make a difference in the result?

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  Year ago +1

      Yes it does matter - great question!!! You want to put HOT boiling water into your water bath. Adding cold or room temp water will take time to heat up in the oven and the baking time does not account for that.

  • Trabiccolo
    Trabiccolo Year ago

    A "butane kitchen torch designed just for this job/task". What does it mean exactly? Could I use a powerful jet lighter instead? However, where would the residues of butane burning exactly go?

  • Trabiccolo
    Trabiccolo Year ago


  • Czech Shooter
    Czech Shooter Year ago

    I would say that the crust is not done properly... it should be browner with occasional black spots which give it the typical bitter hint... this is how the French do it.. this one is a little bit like "lets not offend anyone"

  • Mohammad Rahimi
    Mohammad Rahimi Year ago

    Hi dear anna:I have a question? The first thing that you put it inside for making cream brûlée, what was it?was it vanilling cream or simple milk?

  • Icey Lee
    Icey Lee Year ago

    im little confused with the cooling time. should i remove the creme burlee out of the water bath? and chill in fridge after it cools down little from the oven? thanks

    • Icey Lee
      Icey Lee Year ago +1

      Oh Yum with Anna Olson , Oh yes I can see they're on the cooling rack now after you pointed out..haha my focus was on what you're gona do next after you got the creme burlee out of the fridge 😅 thank you so much for your reply 😊

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  Year ago +1

      Yes. Once it comes out of the oven, remove the creme brûlée out of the water and on a cooling rack. (see video at 4:32 - you can see them on the rack cooling on the stove top - the removing of the custards to the rack was edited out) Once they have cooled to room temperature you can then put them in the fridge to chill.

  • Lilia Roberson
    Lilia Roberson Year ago

    You gave all the ingredient amount but you did not tell how much heavy cream Your name

    • Oh Yum with Anna Olson
      Oh Yum with Anna Olson  Year ago +1

      2 3/4 cup of cream - if you click on the "SHOW MORE" above you will see the recipe.

  • Hiyam’s cooking show

    I made it yesterday I was really excited to do so but it was a little too sweet for my taste also I dont have a torch so I struggled with caramelizing the sugar I dont know if buying a torch is really a good idea just to caramelize sugar on creme burlee 🙈

    • Hiyam’s cooking show
      Hiyam’s cooking show Year ago +2

      Alix Ouderkirk thanks for replying but i already got a nice torch its not expensive but not cheap either lol i couldnt resist getting a new one

    • Alix Ouderkirk
      Alix Ouderkirk Year ago +1

      Hiyams cooking show
      There's also cheap torch lighters, like those for smoking or candles, that you could probably use for this. They have them at gas stations and most grocery stores and are usually inexpensive. :)

  • Big Boy
    Big Boy Year ago

    Did you really have to smash that spoon into it at the end?

    • Big Boy
      Big Boy Year ago

      but she fucking stabbed it like it was Hitler

    • Kayayay the cake
      Kayayay the cake Year ago +2

      Big Boy thats the point of a creme brulee, you smash the layer of sugar to start eating it

  • ayesha ayesha
    ayesha ayesha Year ago

    Hi please tell me could i bake it in cake tin. Not separately. ????

    • ayesha ayesha
      ayesha ayesha Year ago

      Stinkmeaner thanks a lot.😊😊😊

    • Stinkmeaner
      Stinkmeaner Year ago

      yes you could but you would probably have to reduce the heat and bake it for much longer, and it would have to be covered up for sure.
      otherwise the edges will be overcooked while the center is still liquidy

  • Igor Barbaros
    Igor Barbaros Year ago

    If eat that off of your but anna

  • Michael Angelo Spalding

    You are fantastic. Great presentation, Thanks!

  • Cooking with the Count

    Beautiful exhibit Chef. Kudos! I had to subscribe to your channel.

  • WynnKidsNanny LoriVance
    WynnKidsNanny LoriVance 2 years ago +25

    How? How, I ask you, young lady, are you so thin, with lovely skin and not diabetic from all these yummies you are making? :) lolz! Great channel!

    • Christine Keleher
      Christine Keleher 6 months ago +1

      How much whipping cream she never said. Looks like 2 cups but not positive

    • Carl Lee
      Carl Lee Year ago +5

      No food is unhealthy if you control your portions

    • Hiyam’s cooking show
      Hiyam’s cooking show Year ago +3

      WynnKidsNanny LoriVance hahaha i have the same question

  • Ahmad Ali Abdat
    Ahmad Ali Abdat 2 years ago

    so interesting!