Easy No-Bake Crème Brûlée
This elegant no-bake crème brûlée is creamy, rich, and perfect for special occasions or any night of the week. Plus, it’s easy enough for anyone to make at home!
Crème brûlée is a classic French dessert I used to only order at fancy restaurants. It’s made by baking individual dishes of delicate custard inside a water bath in the oven, which felt a bit tricky to pull off at home.
But not anymore! This no-bake version skips the oven entirely and still yields the rich, silky texture you expect from classic crème brûlée. I make it all the time now for special occasions, and my kids even ask for it on birthdays and holidays. They love helping with the caramelized topping!
“I made this for a dinner party last night and everyone loved it. I don’t have time for complicated recipes and always look for shortcuts that offer amazing results. This certainly ticks all the boxes. Hubby made a point of telling me to save this recipe (and he is fussy!). Thanks so much.⭐⭐⭐⭐⭐” —from reader Debs
Table of Contents
- You should try this crème brûlée because…
- Why this recipe works
- Ingredients you’ll need
- How to make no-bake crème brûlée at home
- More special homemade treats
- Get the recipe
You should try this crème brûlée because…
- Crème brûlée is irresistibly indulgent, and a classic for good reason!
- This recipe is just as rich and creamy, but without the fuss.
- You only need simple ingredients and about 20 minutes of active work.
- It’s perfect for beginners!
- It’s a great make-ahead dessert with big wow factor for guests.
- You can use your broiler if you don’t have a kitchen torch.
Why this recipe works
The main difference between my recipe and the real thing is that I’ve added extra thickener (both cornstarch and egg yolks) so it doesn’t require baking to set the custard. It’s basically vanilla pudding, but once chilled and finished with its signature brûléed topping, you won’t be able to tell the difference!
Ingredients you’ll need
- Heavy cream and whole milk: Using both produces the best richness and silky texture.
- Granulated sugar: Sweetens up this dessert.
- Vanilla bean, vanilla extract or vanilla bean paste: All are great options, though the flecks from using a whole vanilla bean or vanilla bean paste make it look extra special.
- Egg yolks and cornstarch: To set the custard mixture.
Crème brûlée works best with wide and shallow individual serving dishes so you get the perfect ratio of creamy custard to caramelized topping. Ramekins are the classic choice, but you don’t have to use them. I also recommend a kitchen torch, though I have instructions below for using your oven broiler instead.
How to make no-bake crème brûlée at home
- Heat cream, milk and sugar. In a saucepan, warm cream, milk, and sugar with the vanilla bean until bubbles form around the edges.
- Temper the eggs and cornstarch. Whisk egg yolks and cornstarch in a bowl. Slowly add the hot cream mixture while whisking so the eggs don’t scramble.
- Cook custard till thick. Return mixture to the saucepan and stir over medium heat until thick.
- Strain and chill. Strain custard through a mesh sieve to remove lumps, then divide into ramekins and chill uncovered for at least 2 hours.
- Top with sugar and caramelize. When you’re ready to serve, sprinkle an even layer of sugar on top, then torch or broil it until golden brown.
- Serve immediately. And enjoy!
baking tip:Brûlée torching tips
Here are a few tips to getting a perfectly brûléed dessert, with a crisp, perfectly golden, caramelized shell:
- Completely chill your custard, or whatever dessert you plan to brûlée.
- Do it right before serving so it’s as crisp as possible.
- Cover the entire surface of your dessert with a thin, even layer of sugar.
- Pass a kitchen torch evenly over the surface, pausing just long enough as needed to melt and caramelize the sugar without burning it.
- Serve and enjoy immediately!
More special homemade treats
- Molten Chocolate Cakes for Two
- Chocolate Zabaglione (Chocolate Wine Sauce)
- Brownie Bottom Mini Cheesecakes
- Flourless Chocolate Almond Cake
This recipe was originally published February 2014. Instructions have been clarified, but it’s still the same recipe we’ve been enjoying for over 10 years!
Get the recipe
Easy No-Bake Crème Brûlée
Ingredients
- 1 cup (227 grams) heavy whipping cream
- ½ cup (113 grams) whole milk
- ½ cup (100 grams) granulated sugar
- 1 vanilla bean , split lengthwise (see Notes)
- 4 (56 grams) large egg yolks
- 2 tablespoons (14 grams) cornstarch
- Additional granulated sugar , for the caramelized topping
Equipment
Instructions
- In a medium saucepan, combine the cream, milk and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the saucepan. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
- Meanwhile, whisk together the egg yolks and cornstarch in a medium bowl. Add the hot cream mixture in a slow steady stream while whisking constantly.
- Pour mixture back into the saucepan and return to medium heat. Cook, stirring constantly with a spatula to scrape the bottom, until mixture just comes to a boil and thickens. This will take 3-5 minutes, increase heat if needed. Once thickened, cook for an additional 1 minute, while continuing to stir.
- Remove from heat and pass custard through a mesh strainer to remove any lumps (mixture may seem grainy, but don't worry the end result is smooth and creamy). Spoon into 4 individual ramekins or bowls and spread into an even layer. Place in the fridge uncovered (so steam doesn't get trapped and create condensation) to set up completely, at least 2 hours.
- When ready to serve, sprinkle the tops generously with granulated sugar.
- To caramelize with a kitchen torch (recommended): Work with one at a time, passing the torch evenly over the surface until the sugar melts and caramelizes. This takes less than a minute per serving.
- To use an oven broiler instead: Place the oven rack on the highest setting, put the ramekins directly under the broiler, and set it on high. Wait for the sugar to melt and caramelize, rotating the ramekins as necessary for even browning. This can take up to 5 minutes. Watch so they don't burn.
- Serve immediately and enjoy!
Video
Notes
- You may substitute 1 tablespoon vanilla extract or vanilla bean paste for the vanilla bean. After the custard has thickened, remove from the heat and stir in the vanilla before passing through a mesh strainer.
- If you don’t have ramekins: Use wide shallow individual dishes for the best ratio of filling to topping. Wide mouth jars are an option, or shallow 4-inch bowls. You can also use a 9-inch by 1-inch deep pie dish and serve it family-style with 4 spoons.
- Make ahead instructions: Can be made up to 48 hours in advance and stored in the fridge. Cover with plastic wrap after it’s completely chilled (about 2 hours). Brûlée topping just before serving.
While this may be a good substitute for those who want a quick & easy creme brulee…, There’s no way it is “as rich and creamy as it should be” any time you use cornstarch in a recipe will always change the texture of the food. That’s like using a slurry instead of a roux. The roux will always be creamier and richer because there’s nothing like the real thing! Don’t get me wrong I’m not saying it doesn’t taste good, and for most people they would probably never taste the difference but if you’ve ever had a creme brulee from a french pastry shop or fine dining establishment then I’m sure you would most likely agree.
Do I have to use cornstarch?
This recipe relies on cornstarch as a thickener and wouldn’t work without it, if you’d like to avoid it you can try searching online for a recipe that uses egg yolks to thicken the custard instead.
Just made this and it would appear I slightly over cooked it but still is good. I have been trying different ways to use my remaining egg yolks. I am doing a fund raiser and plan to make about 10 batches. Tonight I did two and just doubled everything. That may be why it over cooked. Either way, I love this. The truth will be in the pudding at the event and expect to receive quite a few compliments.
We go to this very nice Italian restaurant and our family tradition is to share a couple creme brulee’s after dinner and the kids love them and look forward to it. I found this recipe on line and decided we would try it. My 9 year old son and I made them for Fathers Day and the whole family raved!! The best part is they were SO simple and quick! Will definitely be my go to desert from now on!! Thank you.
Hi Gabrielle! I am so happy to hear that you enjoyed this recipe. What a fabulous idea for Father’s Day! Thanks for taking the time to come back and leave a comment. 🙂
Could I triple this recipie for a crowd?
This is inspiring me to actually get some fuel for my kitchen torch 🙂
Do it Josie! It’s like $2 at home depot. 🙂
This is the recipe of “Crema Catalana”, similar to Crème Brûlée but without oven
Annalise, Thank you for this post, it was exactly what I was looking for. It took me back to the from scratch pudding my Grand mother use to make me when I was little! I got a bit emotional through the proses when I was making it it felt like my Grandmother was right there with me. XXX
Respectfully,
Michael Jordan P.S. It was Perfect!!
Is it normal to have oil after reboiling? it’s thickened but its not smooth and has OIL…
Hi Katie, I’m sorry to hear you’re having trouble with the recipe! It sounds like maybe the custard was overcooked, causing the emulsion to break and the fat in the cream to separate out. Next time I’d watch it closely and only cook it for 1 minute once it starts to thicken. Hope this helps!
Did it today and it was so delicious and easy to make
Wow, I’ve never seen a no-bake version before. Doesn’t the custard stick to the bottom of the pan when cooking it on the stove? That would be my concern – overcooking the eggs!
Nope, it cooks up on the stove like a pastry cream or pudding. Stir constantly and cook it for only a minute after it thickens and becomes smooth. Passing it through a mesh strainer removes any lumps. And that’s it! Hope this helps.
hi there i am a pastry chef and use a recipe very similar to this one to answer your question no it wont stick and burn if you continually stir it until it cookas out and becomes thick the key to a successful no bake Brulee is all about your sabayoning of the eggs
I’ve always wanted to make my own, and this no bake version is awesome!! Lovely!
Ooh! these look like the creamy goodness I have been craving. Such a lovely take the traditional baked version; I can not wait to give this go next time I need a quick creme brulee fix.
These little babies look sooo delicious! Not to mention how easy and quick they are to put together! I’ve also posted a crème brulèe recipe on my blog some time ago, it’s my go-to recipe for this dessert, but you can be sure I’ll try out yours as well!
xo, Elisa
This sounds wonderful and I’ll definitely be trying it out! I love crème brûlée!
Thank you for sharing your perfected experiments!