Crème brûlée is one of those recipes that just sounds too fancy for you to consider making at home. It sounds like something you’d order at a five-star restaurant or while wandering the streets of Paris. But don’t be deceived by your fancy, preconceived notions of where you can and cannot eat crème brûlée. You can have it right at home – and, no, we don’t mean by ordering in from said five-star restaurant. You can MAKE crème brûlée right at home, and only using four ingredients with this incredibly simple recipe! Watch the video below to see how you can bring some serious class to your family dinner.

To say you can make crème brûlée at home already sounds crazy, but to say you can make this decadent dessert at home with only four ingredients seems a little…untrue. But we promise, delicious crème brûlée is right around the corner for you and your family!

Nancy Fuller, the wonderful chef who will be showing us how to make this dessert in the video above puts it perfectly: the great Julia Child demystified French cooking for all of us, and thank goodness for that.

While crème brûlée sounds pretty intimidating to make at home, consider this: crème brûlée is considered “peasant” food is France, which means it’s something cheap and simple that anyone can whip up. Which means you can whip it up, too!

Put in its simplest form, crème brûlée is just a custard with a bit of an alter-ego; it appears fancy, but it’s actually a pretty basic dessert when you get down to the nitty-gritty. But your family doesn’t have to know that when you wow them with this amazing dessert!

What do you think of this surprisingly easy recipe? Share your thoughts in the comments section below.

Four Ingredient Crème Brûlée


  • 1 quart heavy cream

  • 1 cup sugar

  • 6 egg yolks

  • 2 tsp. vanilla
  • Instructions

    1. In a pot over a medium heat, heat up your heavy cream.
    2. In a separate bowl, whisk your egg yolks. Add your sugar and whisk to combine.
    3. Add the first bit of your cream to the egg mixture; you only want to do a little at a time so the eggs heat up but don’t cook. Do this until all the cream has been added to the egg.
    4. Add you vanilla and mix together to combine.
    5. Put your mixture in several small ramekins, all in a baking dish. Fill the baking dish partially with a hot bath of scalding water to create moisture in the desserts.
    6. Bake at 325 degrees Fahrenheit until yellowed. Place in the fridge after to let them set.
    7. For the final touch, cover the tops with sugar and use a blowtorch to caramelize.