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The best part of this recipe? You get to play with fire!
Did that get your attention?
If you don’t already have a mini kitchen torch, let this creme brulee recipe be your excuse to finally buy one. They are fun to play with, and while you may not use it every single day, you will be so glad you have one when you make creme brulee at home.
Creme brulee is one of my favourite desserts. The rich custard. The glassy sugar top. The little tap tap tap before your spoon breaks through into that creamy centre. Honestly, I do not think there are many dessert moments more satisfying. I’ve served hundreds of creme brulees in the restaurants I have worked in, so I became quite the expert at caramelizing sugar. Not because I was naturally perfect at it, by the way. I burned plenty before I got the hang of it. The trick is to keep either the creme brulee or the torch moving the entire time. Once you understand the rhythm, you will never forget it.
And yes, this is creme brulee, but make it higher in protein. Stay with me. It works! Creme brulee already starts with egg yolks, and my recipe uses five of them. I usually save the egg whites and eat them for breakfast the next day because we do not waste perfectly good protein around here. Then I started thinking: could I amplify this classic dessert with protein powder?
The answer is yes. Absolutely yes.
The protein powder melts right into the custard mixture, and the result is sheer perfection, if I do say so myself. This easy creme brulee recipe is rich, creamy, gently spiced with cinnamon, and finished with that classic crackly sugar top.
Listen darling, you do not need a holiday or special occasion to make this. Date night, girls’ night, any night, or honestly any random day that needs a little drama is enough reason. Make the dessert, enjoy your life, and play with fire every once in a while!
Creme brulee is a classic dessert recipe. Hands down my favorite and likely one you’ve seen on menus over and over again. It’s a custard-based dessert made with just a few simple ingredients. Cream, egg yolks, sugar, and vanilla- that’s it! The custard is gently baked in a water bath until just set, chilled until cold, then finished with a thin layer of sugar that caramelizes until crisp.
The name crème brûlée means “burnt cream,” which sounds a little aggressive, but in the best way. The “burnt” part refers to the caramelized sugar top, not the custard itself. A good crème brûlée recipe should have two things: a smooth, creamy custard and a crisp sugar shell. When you tap the top with a spoon, it should crack, and that’s your invitation to dig in!
The ingredients are simple, and the recipe is straightforward. I’ve added protein to make it just a touch healthier and cinnamon because why not! Here’s what you’ll need:
You may be shocked to learn that creme brulee really isn’t that difficult to make; in fact, it’s almost too easy! Allow me to surprise you; follow along! Start by preheating your oven to 300°F convection.
Separate the egg yolks into a bowl. Add the sugar, protein powder, cinnamon, and salt. Whisk until smooth and silky. Take your time here, especially because of the protein powder. Make sure it’s fully incorporated before adding the cream.
In a small pot, add the whipping cream, vanilla bean seeds, and the vanilla pod. Bring the cream to a shimmer, not a boil. You want it hot and steamy, but not aggressively bubbling. If the cream boils, pull it off the heat and let it settle for a moment.
Now we temper. Use a ladle to slowly add the warm cream to the egg mixture, whisking the entire time. Add one ladle at a time. After about three ladles, the egg mixture should be warm enough to handle the remaining cream. Then slowly add the rest of the cream, whisking until fully incorporated. Do not rush this step. Tempering keeps the eggs from becoming scrambled egg brulee!
Boil water in a kettle and place four ramekins or mini Staub dishes in a baking dish. Pour the creme brulee mixture evenly into the ramekins. Carefully pour the boiled water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath helps the custard bake gently and evenly.
Place the baking dish in the oven and bake for 30 to 35 minutes, or until the custard is set and no longer overly jiggly. A little movement in the centre is okay. You don’t want it sloshing around, but you also don’t want it overbaked and firm like scrambled eggs. Gentle wobble is good.
Let the creme brulees rest at room temperature until cool enough to refrigerate. Then, transfer to the fridge for 2 to 3 hours, or overnight if making them ahead. Chilling gives the custard time to fully set.
Right before serving, blot any moisture from the top of the cooled custard. This is important. If the top is wet, the sugar will not caramelize as evenly. Sprinkle about 1.5 teaspoons of sugar over each ramekin. I like to pick up the ramekin and gently move the sugar around until I have an even layer. Using a kitchen torch, caramelize the sugar until lightly browned and hardened. Keep the torch moving the whole time so the sugar browns evenly instead of burning in one spot. Let it cool for about 1 minute, then serve and enjoy!
Technically, yes, but honestly, a torch will give you the best result. If you do not have one, you can use your oven broiler. Sprinkle the sugar over the chilled custards, place them on a baking sheet, and broil them very briefly until the sugar melts and caramelizes. Watch them closely because the sugar will go from brown to BURNT very quickly, and that would truly be a shame.
Who doesn’t want creme brulee at home?! This recipe is so easy to follow, simple to make, and a touch more healthy than your average. The ingredient list is short, the steps are simple, and the result is restaurant-level dessert energy. The custard is creamy and rich, the cinnamon adds warmth, and the caramelized sugar top gives you that perfect crack. It’s also the perfect dessert for hosting because most of the work is done ahead of time. Impress yourself or your guests and enjoy a restaurant dessert right at home with this one!
Why do I need a water bath? A water bath helps the custard bake gently and evenly. It prevents the edges from overcooking before the centre is set.
Can I make this ahead of time? Yes. Creme brulee is a great make-ahead dessert. Bake and chill the custards ahead of time, then caramelize the sugar right before serving.
How long does creme brulee need to chill? Chill for at least 2 to 3 hours, or overnight. The custard needs time to fully set before serving.
Can I caramelize the sugar ahead of time? No. For the best texture, caramelize the sugar right before serving. The sugar top gets soggy if it sits too long in the fridge.
Why is my creme brulee runny? It may not have baked long enough, or it may not have chilled long enough. The custard should be set with a slight wobble before it comes out of the oven.
Why did my custard curdle? The cream may have been too hot or added too quickly to the egg yolks. Temper the eggs slowly and whisk constantly.
Can I omit the protein powder? Yes. If you do not want to use protein powder, you can omit it. The texture may be slightly different, but the custard will still work.
What sugar should I use for the topping? Regular granulated sugar works well. Use a thin, even layer so it caramelizes properly.
Can I use vanilla extract instead of vanilla bean? Yes. A vanilla bean gives the best flavour, but vanilla extract will work if that is what you have.
I would love to know how yours turned out! Leave a rating and review below and let me know. Try these other classic dessert recipes:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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