The bougiest, easiest dessert I’ve ever made (and I’m not a baker)
Crème brûlée is my absolute favorite dessert. It’s one of those things I almost always order when I see it on a restaurant menu—very similar to how I feel about red wine short ribs. It feels indulgent, classic, and just a little fancy.
Because I love it so much, I finally decided it was time to figure out how to make it at home. And let me tell you… I was genuinely shocked at how easy it is.
Five ingredients. One pan. A little patience. That’s it.
I am not a baker. I don’t love baking. And yet—this Nutella crème brûlée is now officially my go-to “impress everyone” dessert.
Why This Recipe Works
Crème brûlée has a reputation for being complicated, but it’s actually incredibly forgiving. The key is low heat, slow mixing, and letting the oven do the work. Adding Nutella takes it up a notch without adding any extra effort—it melts gently into the custard and creates the most subtle chocolate-hazelnut layer at the bottom.
How I Made It
I started by bringing two cups of heavy whipping cream, vanilla extract, and a pinch of salt to a gentle simmer in a sauté pan over medium-low heat. I let this simmer for about five minutes—warm, fragrant, but not boiling.
While the cream was heating, I whisked together five egg yolks and ½ cup of sugar in a bowl until smooth and slightly pale.
Once the cream was ready, I slowly—very slowly—added it to the egg and sugar mixture. This part matters. You want to pour in small amounts at a time while whisking constantly so the eggs temper gently and don’t scramble. Take your time here.
Before filling the ramekins, I added about one tablespoon of Nutella straight from the jar to the bottom of each ramekin. No mixing, no melting—just a simple dollop.
I then evenly poured the custard mixture over the Nutella into four crème brûlée ramekins.
Baking Setup
I placed the filled ramekins into an oven-safe dish and poured boiling water into the dish until it reached about halfway up the sides of the ramekins. This water bath is what helps the custard cook evenly and stay silky.
They baked in a 325°F oven for about 40 minutes. You’re looking for the edges to be set while the center still has a slight jiggle—keep an eye on them toward the end.
Once baked, I removed the ramekins and let them cool, then refrigerated them for at least four hours (overnight works perfectly). I actually made these the day before friends came over, which made hosting even easier.
The Best Part: The Brûlée
Right before serving, I sprinkled a thin, even layer of sugar over the top of each custard and used a kitchen torch to caramelize it into that classic crackly crust.
I finished each one with a fresh strawberry, and that was it.
Hosting Notes
My friends were genuinely impressed—and I’ll admit, I was too. This dessert looks and tastes incredibly elevated, but it’s truly one of the easiest things I’ve ever made at home.
Crème brûlée is 1000% one of the bougiest yet simplest desserts you can serve. If you’re someone who doesn’t love baking but still wants a show-stopping finale to a dinner party, this is it.
This will absolutely be on repeat in my house.
I hope you try it 🤍
Nutella Crème Brûlée
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 5 egg yolks
- ½ cup granulated sugar (plus more for brûlée topping)
- Nutella (about 1 tablespoon per ramekin)
- Fresh strawberries, for serving
Directions
- Preheat oven to 325°F. Place four crème brûlée ramekins in a deep oven-safe baking dish.
- In a sauté pan over medium-low heat, bring heavy cream, vanilla extract, and a pinch of salt to a gentle simmer. Simmer for about 5 minutes, then remove from heat.
- In a bowl, whisk together egg yolks and sugar until smooth and slightly pale.
- Slowly add the warm cream to the egg mixture, a small amount at a time, whisking constantly to temper the eggs and prevent scrambling.
- Add about 1 tablespoon of Nutella to the bottom of each ramekin.
- Evenly pour the custard mixture over the Nutella into each ramekin.
- Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 35–45 minutes, until the edges are set and the centers are slightly jiggly.
- Remove ramekins from the water bath and let cool. Refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle an even layer of sugar over each custard and use a kitchen torch to caramelize the top.
- Garnish with fresh strawberries and serve immediately.