18 Delicious Crème Brûlée Recipes for Every Occasion

Ready to crack into the creamy, caramelized magic of crème brûlée? Whether you’re planning a fancy dinner party or just craving a decadent treat, we’ve got you covered with 18 irresistible recipes. From classic vanilla to adventurous twists like pumpkin spice or espresso, there’s a perfect brûlée for every occasion. Let’s dive in and find your next show-stopping dessert!

Classic Vanilla Crème Brûlée

There’s nothing quite like the crack of caramelized sugar giving way to the creamy custard beneath in a Classic Vanilla Crème Brûlée. This timeless dessert is simpler to make than you might think, promising to impress with every silky bite.

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split and seeds scraped
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for topping
• Pinch of salt

Instructions

1. Preheat your oven to 325°F. Arrange six ramekins in a large baking dish.
2. In a saucepan over medium heat, combine the heavy cream and vanilla bean seeds. Heat until just simmering, then remove from heat and let steep for 10 minutes.
3. In a bowl, whisk together the egg yolks, 1/2 cup sugar, and a pinch of salt until pale and slightly thickened.
4. Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine sieve into a jug to remove any lumps.
5. Divide the custard evenly among the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath and let cool, then refrigerate for at least 2 hours.
7. Before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until bubbly and golden. Let sit for a minute to harden.

The magic of Crème Brûlée lies in its contrasting textures—crisp caramel atop a luxuriously smooth custard. It’s a dessert that turns any meal into a special occasion.

Tip: For an even caramelization, rotate the ramekin as you torch the sugar, ensuring an even golden color.

Chocolate Crème Brûlée

Indulge in the luxurious combination of creamy custard and a crisp caramelized sugar topping with this Chocolate Crème Brûlée recipe. It’s a decadent dessert that’s surprisingly simple to make at home.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus 2 tablespoons for topping
• 4 ounces semisweet chocolate, finely chopped
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 325°F. Place four ramekins in a large baking dish.
2. In a saucepan over medium heat, warm the heavy cream and 1/2 cup sugar until the sugar dissolves, about 5 minutes. Remove from heat and add the chocolate, stirring until smooth.
3. In a bowl, whisk the egg yolks, vanilla extract, and salt. Slowly whisk in the chocolate cream mixture until well combined.
4. Divide the mixture among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
5. Bake for 30-35 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath and chill for at least 2 hours.
6. Before serving, sprinkle each custard with 1/2 tablespoon of sugar. Use a kitchen torch to caramelize the sugar until bubbly and golden. Let it harden for a minute before serving.

The magic of this Chocolate Crème Brûlée lies in the contrast between the silky chocolate custard and the crackling sugar crust—a textural delight that’s sure to impress.

Tip: For an even deeper chocolate flavor, use dark chocolate instead of semisweet.

Lavender Infused Crème Brûlée

Imagine ending your dinner party on a high note with this Lavender Infused Crème Brûlée, a dessert that combines the classic creamy custard with a floral twist that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus extra for topping
• 1 tablespoon dried culinary lavender
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 325°F. In a medium saucepan, combine the heavy cream, 1/2 cup granulated sugar, and dried culinary lavender. Heat over medium heat until it just begins to simmer, then remove from heat and let steep for 30 minutes to infuse the lavender flavor.
2. Strain the lavender from the cream mixture, pressing to extract as much flavor as possible. Discard the lavender.
3. In a separate bowl, whisk together the egg yolks, vanilla extract, and a pinch of salt until smooth. Gradually whisk in the warm lavender-infused cream until fully combined.
4. Divide the mixture among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
5. Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours, or overnight.
6. Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s bubbly and golden. Let it sit for a minute to harden before serving.

The floral notes of lavender elevate this crème brûlée beyond the ordinary, creating a dessert that’s as aromatic as it is delicious.

Tip: For an extra touch of elegance, garnish with a few fresh lavender buds before serving.

Matcha Green Tea Crème Brûlée

Dive into the creamy, dreamy world of Matcha Green Tea Crème Brûlée, where traditional French dessert meets the earthy tones of Japanese matcha for a uniquely delightful treat.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus extra for topping
• 4 large egg yolks
• 1 tablespoon matcha green tea powder
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F. In a saucepan, warm the heavy cream over medium heat until it just begins to simmer, then remove from heat.
2. In a bowl, whisk together 1/2 cup granulated sugar and egg yolks until pale and slightly thickened. Sift in the matcha green tea powder and mix well to avoid lumps.
3. Gradually pour the warm cream into the egg mixture, whisking constantly to prevent curdling. Stir in the vanilla extract.
4. Strain the mixture through a fine sieve into a large measuring cup for easy pouring, then divide among four 6-ounce ramekins.
5. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, until the edges are set but the center is slightly jiggly.
6. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours, or overnight.
7. Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until bubbly and golden. Let sit for a minute to harden.

The magic of this dessert lies in the contrast between the crisp caramelized sugar top and the smooth, matcha-infused custard beneath—a textural delight that’s as beautiful as it is delicious.

Tip: For an extra touch of elegance, dust a little matcha powder over the caramelized sugar before serving.

Pumpkin Spice Crème Brûlée

Dive into the cozy flavors of fall with this Pumpkin Spice Crème Brûlée, a creamy dessert that combines the classic French treat with the warm spices of pumpkin pie.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup pumpkin puree
• 4 large egg yolks
• 1/3 cup granulated sugar, plus extra for topping
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Instructions

1. Preheat your oven to 325°F. In a saucepan over medium heat, combine the heavy cream, whole milk, and pumpkin puree. Heat until steaming but not boiling, then remove from heat.
2. In a bowl, whisk together the egg yolks and 1/3 cup granulated sugar until pale. Gradually whisk in the warm cream mixture, then stir in the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
3. Strain the mixture through a fine-mesh sieve into a large measuring cup, then divide among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
4. Bake for 35-40 minutes, until the edges are set but the center is slightly wobbly. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
5. Before serving, sprinkle each ramekin with a thin, even layer of granulated sugar. Use a kitchen torch to caramelize the sugar until golden and bubbly. Let sit for a minute to harden.

The magic of this dessert lies in the contrast between the crisp caramelized sugar top and the velvety pumpkin-spiced custard beneath, making each spoonful a delightful experience.

Tip: For an extra touch of warmth, serve with a sprinkle of cinnamon on top.

Coconut Crème Brûlée

Imagine ending your dinner party with this dreamy Coconut Crème Brûlée, where a crisp caramelized sugar top gives way to a creamy, tropical-infused custard beneath.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar, plus 2 tbsp for topping
• 4 large egg yolks
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 325°F. In a medium saucepan, warm the coconut milk and heavy cream over medium heat until it just begins to simmer. Remove from heat.
2. In a bowl, whisk together the 1/2 cup sugar, egg yolks, vanilla extract, and salt until smooth. Slowly pour the warm coconut mixture into the egg mixture, whisking constantly to combine.
3. Strain the mixture through a fine-mesh sieve into a large measuring cup, then divide evenly among four 6-oz ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
4. Bake for 35-40 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
5. Before serving, sprinkle each custard evenly with 1/2 tbsp sugar. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden layer. Let sit for a minute to harden.

The magic of this dessert lies in the contrast between the crackling sugar shell and the silky, coconut-flavored custard—a textural delight that’s sure to impress.

Tip: For an even deeper coconut flavor, toast the sugar before sprinkling it on top.

Orange Zest Crème Brûlée

Elevate your dessert game with this Orange Zest Crème Brûlée, where the bright citrus notes perfectly complement the creamy custard.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus 4 tablespoons for topping
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions

1. Preheat your oven to 325°F. In a saucepan over medium heat, warm the heavy cream, 1/2 cup sugar, orange zest, and vanilla extract until it begins to steam, about 5 minutes. Do not boil.
2. In a separate bowl, whisk the egg yolks and salt until smooth. Slowly pour the warm cream mixture into the yolks, whisking constantly to prevent curdling.
3. Strain the mixture through a fine-mesh sieve into a large measuring cup to remove the zest, then divide among four 6-ounce ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes until the custards are set but still slightly wobbly in the center.
5. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Before serving, sprinkle each custard with 1 tablespoon of sugar. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden layer.

The magic of this dessert lies in the contrast between the silky custard and the crackly sugar top, with the orange zest adding a refreshing twist.

Tip: For an even deeper orange flavor, let the zest steep in the cream for an hour before heating.

Espresso Crème Brûlée

Indulge in the rich, creamy delight of Espresso Crème Brûlée, a perfect blend of classic dessert with a caffeinated twist that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus extra for topping
• 4 large egg yolks
• 1 tsp vanilla extract
• 2 tbsp finely ground espresso

Instructions

1. Preheat your oven to 325°F. In a saucepan, warm the heavy cream over medium heat until it just begins to simmer, then remove from heat.
2. In a bowl, whisk together 1/2 cup granulated sugar and egg yolks until pale and slightly thickened. Gradually whisk in the warm cream to temper the eggs.
3. Stir in the vanilla extract and finely ground espresso until fully combined. Strain the mixture through a fine sieve into a large measuring cup for easy pouring.
4. Divide the mixture among four 6-ounce ramekins. Place the ramekins in a baking dish and fill the dish with hot water until halfway up the sides of the ramekins.
5. Bake for 30-35 minutes, until the edges are set but the center is slightly jiggly. Remove from the oven and water bath, then cool to room temperature before refrigerating for at least 2 hours.
6. Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until bubbly and golden. Let it sit for a minute to harden.

The magic of this Espresso Crème Brûlée lies in the contrast between the crisp caramelized sugar top and the smooth, espresso-infused custard beneath—a true delight for coffee lovers.

Tip: For an even deeper coffee flavor, let the ground espresso steep in the warm cream for 10 minutes before straining and proceeding with the recipe.

Berry Compote Crème Brûlée

Transform your classic crème brûlée with a vibrant berry compote swirl for a dessert that’s as stunning as it is delicious.

Ingredients

• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Extra granulated sugar for caramelizing

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine the mixed berries, 2 tbsp sugar, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the berries break down and the mixture thickens. Set aside to cool.
2. In another saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
3. In a bowl, whisk together 1/2 cup sugar and egg yolks until pale. Gradually whisk in the warm cream, then stir in the vanilla extract.
4. Strain the custard mixture into a large measuring cup, then divide among four ramekins. Spoon a tablespoon of the berry compote into each ramekin and use a knife to swirl it into the custard.
5. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 35-40 minutes, until the custards are set but still slightly wobbly in the center.
6. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.

The contrast between the creamy custard, crackly sugar top, and tart berry swirl makes this dessert a showstopper. It’s a playful twist on tradition that’ll have everyone asking for seconds.

Tip: For an extra flavor boost, add a pinch of cinnamon to the berry compote while it cooks.

Salted Caramel Crème Brûlée

Indulge in the perfect blend of creamy custard and rich salted caramel with this Salted Caramel Crème Brûlée recipe—a dessert that promises to impress with its luxurious texture and depth of flavor.

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar, plus 4 tablespoons for topping
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 cup water

Instructions

1. Preheat your oven to 325°F. In a medium saucepan, combine 1/2 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and cook until the mixture turns a deep amber color, about 10 minutes. Carefully whisk in 1/2 cup whole milk and 1 1/2 cups heavy cream (the mixture will bubble up). Remove from heat and stir in 1/2 teaspoon sea salt and 1 teaspoon vanilla extract.
2. In a separate bowl, whisk 4 large egg yolks. Slowly pour the warm caramel mixture into the yolks, whisking constantly to prevent curdling.
3. Divide the mixture among four 6-ounce ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes, until the custards are set but still slightly wobbly in the center.
4. Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours, or overnight.
5. Before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let sit for a minute to harden.

The magic of this dessert lies in the contrast between the cool, silky custard and the warm, crackling caramelized sugar top—a textural delight that’s as fun to break into as it is to eat.

Tip: For an extra touch of elegance, garnish with a light sprinkle of flaky sea salt right after torching the sugar.

Chai Tea Crème Brûlée

Imagine ending your dinner party with a dessert that combines the cozy spices of chai tea with the classic elegance of crème brûlée. This Chai Tea Crème Brûlée is a delightful twist on the traditional, offering a warm spice profile that’s perfectly balanced with creamy sweetness.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar, plus extra for topping
• 4 chai tea bags
• 5 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• Pinch of ground cloves

Instructions

1. Preheat your oven to 325°F. In a medium saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, and 1/4 cup granulated sugar. Heat over medium until steaming but not boiling, stirring occasionally. Remove from heat, add 4 chai tea bags, and let steep for 10 minutes.
2. After steeping, remove the tea bags, squeezing out excess liquid. In a separate bowl, whisk together 5 large egg yolks, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/4 tsp ground ginger, and a pinch of ground cloves until smooth.
3. Slowly whisk the warm cream mixture into the egg mixture until fully combined. Strain through a fine-mesh sieve into a large measuring cup for easy pouring.
4. Divide the mixture among four 6-ounce ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 35-40 minutes, until the edges are set but the center is slightly jiggly.
5. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours, or overnight. Before serving, sprinkle each with a thin, even layer of granulated sugar and caramelize with a kitchen torch until golden and bubbly.

The magic of this dessert lies in the infusion of chai spices, which adds depth and warmth to the silky custard, making each spoonful a complex dance of flavors.

Tip: For an extra touch of elegance, garnish with a light dusting of cinnamon or a few edible flowers before serving.

Bourbon Vanilla Bean Crème Brûlée

Indulge in the luxurious blend of bourbon and vanilla in this classic Crème Brûlée, a dessert that promises to impress with its creamy texture and caramelized sugar top.

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split and seeds scraped
• 1/4 cup bourbon
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for topping
• 1/8 teaspoon salt

Instructions

1. Preheat your oven to 325°F. Place four ramekins in a large baking dish.
2. In a saucepan over medium heat, combine the heavy cream, vanilla bean seeds, and bourbon. Heat until just simmering, then remove from heat and let steep for 10 minutes.
3. In a bowl, whisk together the egg yolks, 1/2 cup sugar, and salt until pale and slightly thickened.
4. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into a jug to remove the vanilla bean pod.
5. Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until bubbly and golden. Let sit for a minute to harden.

The bourbon adds a subtle warmth that perfectly complements the sweet vanilla, making each spoonful a decadent experience.

Tip: For an extra smooth custard, strain the mixture twice before baking.

Lemon Curd Crème Brûlée

Imagine the creamy richness of classic crème brûlée with a zesty twist of lemon curd swirled in—this dessert is a sunny delight that’s surprisingly simple to make at home.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup lemon curd
• 2 tbsp granulated sugar (for caramelizing)

Instructions

1. Preheat your oven to 325°F. In a saucepan, warm the heavy cream and whole milk over medium heat until it just begins to simmer, then remove from heat.
2. In a bowl, whisk together the egg yolks, 1/3 cup granulated sugar, and vanilla extract until smooth. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to combine.
3. Divide the mixture among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
4. Bake for 30-35 minutes, or until the edges are set but the center is still slightly wobbly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
5. Once chilled, spoon 2 tablespoons of lemon curd over each custard and gently swirl with a knife. Sprinkle 1/2 tablespoon of granulated sugar over each and caramelize with a kitchen torch until golden and bubbly.

The magic of this dessert lies in the contrast between the crisp caramelized sugar top and the smooth, lemony custard beneath—a perfect balance of textures and flavors.

Tip: For an extra citrusy kick, add a teaspoon of lemon zest to the custard mixture before baking.

Gingerbread Crème Brûlée

Transform the classic crème brûlée into a festive delight with this Gingerbread Crème Brûlée, blending warm spices with creamy custard for a dessert that’s as comforting as it is elegant.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar, plus extra for topping
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 325°F. In a medium saucepan, combine heavy cream, whole milk, and 1/2 cup granulated sugar. Heat over medium until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
2. In a separate bowl, whisk egg yolks with vanilla extract, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until smooth.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve into a large measuring cup for easy pouring.
4. Divide the custard among four 6-ounce ramekins. Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
5. Bake for 35-40 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
6. Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let sit for a minute to harden.

The magic of this dessert lies in the contrast between the crunchy caramelized sugar and the spiced, velvety custard beneath—a textural symphony that’s sure to impress.

Tip: For an extra gingerbread kick, serve with a side of molasses drizzle or a sprinkle of crushed ginger snaps.

Raspberry Swirl Crème Brûlée

Imagine cracking into a creamy, dreamy crème brûlée only to find a vibrant raspberry swirl waiting inside. This twist on the classic dessert is as stunning as it is delicious.

Ingredients

• 1 cup fresh raspberries
• 1/4 cup granulated sugar, plus 2 tablespoons for the raspberry swirl
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1/4 cup granulated sugar (for the custard)
• Pinch of salt

Instructions

1. Preheat your oven to 300°F. In a small saucepan, combine the raspberries and 2 tablespoons of sugar over medium heat. Cook for 5 minutes, stirring occasionally, until the raspberries break down. Strain through a fine mesh sieve to remove seeds, then set aside to cool.
2. In another saucepan, heat the heavy cream and vanilla extract over medium heat until it just begins to simmer. Remove from heat.
3. In a medium bowl, whisk together the egg yolks, 1/4 cup sugar, and a pinch of salt until pale and slightly thickened. Gradually whisk in the warm cream mixture until smooth.
4. Divide the custard mixture among four ramekins. Dollop the raspberry puree on top and use a toothpick to swirl it into the custard.
5. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes, until the custards are set but still slightly wobbly in the center.
6. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours, or overnight.
7. Before serving, sprinkle the top of each custard with a thin, even layer of sugar. Use a kitchen torch to caramelize the sugar until bubbly and golden. Let sit for a minute to harden.

The contrast between the crisp caramelized sugar and the tangy raspberry swirl makes each bite of this crème brûlée unforgettable.

Tip: For an extra touch of elegance, garnish with fresh raspberries and a sprig of mint before serving.

White Chocolate Crème Brûlée

Indulge in the creamy, dreamy delight of White Chocolate Crème Brûlée, a dessert that combines the rich flavors of white chocolate with the classic custard we all love.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 4 oz white chocolate, finely chopped
• 4 large egg yolks
• 1 tsp vanilla extract
• Extra granulated sugar for caramelizing the tops

Instructions

1. Preheat your oven to 325°F. Place four ramekins in a large baking dish.
2. In a saucepan over medium heat, warm the heavy cream and 1/2 cup granulated sugar until the sugar dissolves and the mixture is hot but not boiling.
3. Remove from heat and add the white chocolate, stirring until completely melted and smooth.
4. In a separate bowl, whisk the egg yolks and vanilla extract. Gradually whisk in the white chocolate mixture until well combined.
5. Strain the custard through a fine-mesh sieve into the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.

The magic of this dessert lies in the contrast between the creamy white chocolate custard and the crackly caramelized sugar top—a textural delight that’s sure to impress.

Tip: For an extra touch of elegance, garnish with fresh berries or a sprinkle of edible gold dust before serving.

Almond Crème Brûlée

Indulge in the creamy, dreamy world of desserts with this Almond Crème Brûlée, a twist on the classic that’s sure to impress with its nutty flavor and signature crackly top.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus extra for topping
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Instructions

1. Preheat your oven to 325°F. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat.
2. In a mixing bowl, whisk together 1/2 cup granulated sugar and the egg yolks until pale and slightly thickened. Gradually whisk in the warm cream, then stir in the vanilla and almond extracts.
3. Divide the mixture among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
4. Bake for 40-45 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath and let cool, then refrigerate for at least 2 hours.
5. Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s bubbly and golden. Let it sit for a minute to harden.

The almond extract adds a subtle depth that elevates the traditional vanilla custard, while the caramelized sugar offers that irresistible contrast in textures.

Tip: For an even more pronounced almond flavor, toast a handful of sliced almonds and sprinkle them over the caramelized sugar before serving.

Rose Water Crème Brûlée

Elevate your dessert game with this Rose Water Crème Brûlée, a floral twist on the classic that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus extra for topping
• 4 large egg yolks
• 1 teaspoon rose water
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat.
2. In a bowl, whisk together 1/2 cup granulated sugar and egg yolks until pale and slightly thickened. Slowly whisk in the warm cream to temper the eggs.
3. Stir in the rose water and vanilla extract. Strain the mixture through a fine-mesh sieve into a large measuring cup for easy pouring.
4. Divide the mixture among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
5. Bake for 35-40 minutes, until the edges are set but the center is still slightly wobbly. Remove from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
6. Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly.

The delicate aroma of rose water adds an unexpected elegance to this creamy dessert, making it perfect for special occasions or when you’re in the mood for something a little extra.

Tip: For the best flavor, use food-grade rose water, which can be found in Middle Eastern markets or specialty food stores.

Conclusion

We hope this roundup of 18 delicious crème brûlée recipes inspires you to whip up something sweet for your next occasion. Whether you’re a beginner or a seasoned pro, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!