Gluten-Free Creme Brulee with Torch Sugar

Five egg yolks and heavy cream bake gently in a 325°F water bath for this gluten-free creme brulee. Just before serving, a thin layer of sugar is torched into a crisp caramel crust that cracks over the smooth, velvety vanilla custard.

Prep: 20 min Cook: 52 min Total: 375 min Serves: 4

At a glance: This easy desserts recipe yields 4 servings in about 6h 15m (20 min prep, 52 min cook). It uses 5 ingredients — including heavy cream, granulated sugar, egg yolks — and walks through 6 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Creme Brulee with Torch Sugar: When preparing this desserts recipe, while this recipe contains no gluten-containing ingredients, always ensure that all packaged items, such as vanilla extract, are gluten-free to prevent cross-contamination. Be mindful of shared kitchen equipment. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Creme Brulee with Torch Sugar: This recipe is naturally gluten-free, relying on dairy and eggs for its creamy texture. Ensure all extracts and any additional flavorings are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for granulated sugar, divided, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 cups heavy cream
0.5 cup granulated sugar, divided Shop
5 large egg yolks
1 tsp pure vanilla extract Shop
pinch salt

Instructions

1 Preheat your oven to 325°F (160°C) and arrange four 6-ounce ramekins in a deep baking dish. Gently warm the heavy cream and 1/4 cup of the granulated sugar in a medium saucepan over medium heat, stirring occasionally until the sugar dissolves and the cream is steaming but not boiling, about 5-7 minutes. Remove from heat immediately.
2 In a separate medium bowl, whisk together the egg yolks and the remaining 1/4 cup of granulated sugar until the mixture is pale yellow and slightly thickened, about 2-3 minutes. Slowly temper the egg yolk mixture by gradually whisking in about half of the warm cream mixture, ensuring it's well combined to prevent scrambling the eggs.
3 Pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream. Stir in the pure vanilla extract and a pinch of salt. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil, as this will curdle the eggs.
4 Strain the custard through a fine-mesh sieve into a clean bowl or a large measuring cup with a spout. This step ensures a silky smooth texture by removing any potential cooked egg bits. Carefully divide the strained custard evenly among the prepared ramekins, filling each one almost to the brim.
5 Carefully pour hot water into the baking dish around the ramekins, creating a water bath that comes about halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges of the custards are set but the centers still have a slight jiggle. Remove the ramekins from the water bath and let them cool completely on a wire rack for about 1 hour, then cover and refrigerate for at least 4 hours, or preferably overnight, to fully chill and firm up.
6 Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the surface of each chilled custard. Use a kitchen torch to caramelize the sugar, moving the flame continuously in a circular motion until it forms a hard, golden-brown, glassy crust. Allow the caramelized sugar to harden for about 1 minute before serving immediately.

Nutrition (per serving)

344

Calories

Protein

52g

Carbs

14g

Fat

Fiber

96mg

Sodium

Tips & Notes

Scrape a real vanilla bean pod into the batter and steep the pod in warm milk for 10 minutes for intense flavor.
Chill cookie dough and bar batters for at least 30 minutes before baking to prevent excessive spreading.
An oven thermometer reveals if your oven runs hot or cold — a 25°F difference significantly changes results.

Common questions

How long does Gluten-Free Creme Brulee with Torch Sugar take?

Gluten-Free Creme Brulee with Torch Sugar takes about 6 hours 15 minutes, including resting time: 20 minutes to prep and 52 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Creme Brulee with Torch Sugar with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Creme Brulee with Torch Sugar?

Check heavy cream, granulated sugar, divided, egg yolks before they go into Gluten-Free Creme Brulee with Torch Sugar. While this recipe contains no gluten-containing ingredients, always ensure that all packaged items, such as vanilla extract, are gluten-free to prevent cross-contamination. Be mindful of shared kitchen equipment. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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