Last updated: November 6, 2026 · By Claire Dawson

To make crème brûlée with half and half, you whisk 2 cups of gently heated half and half with 5 egg yolks and 1/2 cup of sugar, then bake the custard in a water bath at 325°F until the edges are set and the centers still jiggle. Chill the custards, add a thin layer of sugar, and caramelize it with a kitchen torch or broiler. Half and half gives you a rich but lighter custard than heavy cream, and the water bath keeps the eggs from curdling. This guide walks through each step, the reasons behind it, and how to store and serve the dessert safely.

Key Takeaways

• Half and half contains less fat than heavy cream, so it produces a lighter custard that is still silky and rich.
• A basic batch uses 2 cups of half and half, 5 large egg yolks, 1/2 cup of sugar, and 1 teaspoon of vanilla extract, and it fills about 6 ramekins.
• The USDA lists 160°F (71.1°C) as the minimum internal temperature for eggs, and a food thermometer is the most reliable way to check.
• Bake at 325°F in a water bath for 30 to 40 minutes, then chill for at least 4 hours before torching the sugar topping.
• USDA cold storage guidance gives 2 to 4 days in the refrigerator for fresh egg yolks and whites and 10 days for unopened liquid pasteurized eggs, so plan custard prep accordingly.

What Is Crème Brûlée?

Crème brûlée is a chilled French custard made from cream, egg yolks, and sugar, topped with a layer of sugar that is caramelized until hard and crisp. A custard is a dessert set by gently cooking eggs in a liquid. The French name translates roughly to “burnt cream,” which describes the glossy, crackable top.

The texture is what sets it apart. The custard is smooth and dense, and the sugar shell breaks cleanly under a spoon. Most recipes use heavy cream, but half and half is a practical substitute when you want a lighter result without losing the custard character.

Ingredients for Crème Brûlée with Half and Half

You need only a handful of pantry ingredients, and the quality of each one shows in the finished custard. Measure carefully, because the ratio of liquid to yolks controls how firmly the custard sets.

Use this ingredient list for about 6 standard 4-ounce ramekins:

• 2 cups half and half
• 5 large egg yolks, at room temperature if possible
• 1/2 cup granulated sugar, plus 1 to 2 teaspoons per ramekin for the topping
• 1 teaspoon pure vanilla extract (or the scraped seeds of one vanilla bean)
• A pinch of salt, optional, to sharpen the flavor

Bittersweet chocolate can be folded into the warm cream for a chocolate version, but it changes the flavor profile, so add it only if you want that twist. For the classic version, keep the vanilla simple so the caramel and custard stand out.

Step-by-Step Crème Brûlée Recipe

Heat the half and half, temper it into the yolks, bake in a water bath, and then chill. Each step affects texture, so work through them in order.

1. Preheat the oven to 325°F (160°C) and set a rack in the center.
2. Heat the half and half in a saucepan over medium heat until it steams and small bubbles form at the edges. Do not let it boil.
3. While the cream heats, whisk the egg yolks and 1/2 cup sugar in a bowl until the mixture is smooth and slightly lighter in color.
4. Whisk the hot cream into the yolks in a slow, steady stream. This tempers the eggs so they do not scramble.
5. Stir in the vanilla, then strain the custard through a fine-mesh sieve into a pitcher. Straining removes any cooked egg bits and vanilla specks.
6. Pour the custard into ramekins, set them in a baking dish, and add hot water until it reaches about halfway up the sides.
7. Bake for 30 to 40 minutes, until the edges are set and the centers have a slight wobble.
8. Cool the ramekins in the water bath for about 30 minutes, then cover and refrigerate for at least 4 hours.
9. Just before serving, dust each custard with a thin, even layer of sugar and caramelize it.

Why Half and Half Works for Crème Brûlée

Half and half works because it has enough fat to create a smooth custard but less than heavy cream, which gives a lighter bite. The custard sets well as long as you keep the oven temperature gentle. Use the table below to compare common dairy options.

If you use whole milk, expect a softer set and watch the timing closely. Heavy cream gives the most decadent result, but it can feel heavy after a large meal.

Oven Temperature and Water Bath Method

Bake crème brûlée at 325°F in a water bath, which keeps the heat gentle and even. A water bath, also called a bain-marie, is a pan of hot water that surrounds the ramekins during baking.

Fill the baking dish with hot water until it reaches halfway up the ramekins. Handle the dish carefully when you move it, since hot water can splash. Bake the custards for 30 to 40 minutes, depending on the depth of the ramekins and how accurate your oven is.

The USDA’s guidance on eggs is useful here. The agency says egg-and-milk mixtures are safe once they reach 160°F, and its official chart lists 160°F (71.1°C) as the minimum internal temperature for eggs, measured with a food thermometer. You can check the center of a sample custard with an instant-read thermometer, though the set custard will look softer than most egg dishes. Read the USDA guidance on shell eggs from farm to table for the reasoning behind that temperature.

The Food and Drug Administration warns that color and texture are not reliable signs that eggs are safe. That is why a thermometer is the only dependable way to confirm egg-based dishes have reached a safe temperature. You can read more in the FDA’s safe food handling guidance.

How Do You Caramelize the Sugar Topping?

You caramelize the sugar by melting a thin, even layer of granulated sugar with a kitchen torch or under a broiler. Make sure the custard is chilled and dry on top before you start, because moisture slows melting and softens the crust.

Kitchen Torch Method

A kitchen torch gives you the most control. Sprinkle about 1 to 2 teaspoons of granulated sugar over each custard and spread it evenly to the edges. Hold the flame 2 to 3 inches above the sugar and move it in small circles until the sugar turns deep amber.

Practice on one ramekin first to learn how quickly your torch browns sugar. Let the topping sit for a few minutes so it hardens into a crisp shell.

Broiler Method

If you do not have a torch, set the oven to high broil and place the ramekins on a sturdy baking sheet on the top rack. Broiling usually takes 1 to 3 minutes, so stay in the kitchen and watch closely. Rotate the sheet if your broiler browns unevenly.

The broiler heats the custard as well as the sugar, so the chilled custard can soften. Caramelize only right before serving, and avoid leaving the custard under the heat longer than necessary.

Chilling, Storage, and Food Safety

Crème brûlée keeps in the refrigerator for up to 2 days if the custard is covered, but it is best within 24 hours. Chill the custards for at least 4 hours after baking so they set fully. The sugar topping is best added just before serving, since it softens when it sits in the fridge.

USDA cold storage guidance gives 2 to 4 days in the refrigerator for fresh egg yolks and whites and 10 days for unopened liquid pasteurized eggs. Those timelines help you plan when you make the custard ahead, especially if you are baking for a party. The USDA Keep Food Safe guide lists these storage times.

Cover the ramekins with plastic wrap or a lid to block odors and moisture. Dry the surface with a paper towel if condensation forms before you torch the sugar.

Common Problems and Fixes

Most crème brûlée problems come from heat that is too high or from skipping the tempering step. Use these checks to troubleshoot.

• Grainy or scrambled custard: The oven was too hot or the hot cream went in too fast. Bake at 325°F and whisk the cream in slowly.
• Soupy center: The custard was under-baked or not chilled long enough. Bake until the edges are set and chill for at least 4 hours.
• Sugar topping that melts into a puddle: The sugar layer was too thick or the custard was not dry. Use a thin layer and blot the surface first.
• Burnt sugar with a bitter taste: The torch was held too close or too long. Keep the flame moving and stop once the sugar is amber.

Serving Suggestions

Serve crème brûlée in the ramekins for the most dramatic crack and easy portion control. Pair it with fresh raspberries or strawberries, which add color and acidity against the rich custard. A small dollop of lightly sweetened whipped cream on the side balances the crunch of the sugar.

For a chilled dessert with a similar mood, you might also enjoy a classic tartufo dessert recipe, which is another make-ahead treat that rewards careful chilling.

Frequently Asked Questions

Can you use half and half instead of heavy cream in crème brûlée?

Yes, half and half works well and produces a lighter custard with a clean finish. The custard will be slightly less dense than one made with heavy cream. Bake it at 325°F in a water bath and check that the edges are set.

How do you know when crème brûlée is done?

The edges should be set, and the centers should jiggle slightly when you move the ramekin. For food safety, the USDA lists 160°F as the minimum internal temperature for eggs, so a thermometer reading of 160°F confirms the custard is safe. The custard firms as it chills.

Why does my crème brûlée have bubbles or cracks?

Bubbles usually form when the custard is whisked too hard or poured without straining. Cracks often come from baking at too high a temperature or from cooling too quickly. Bake gently in a water bath and let the custards cool in the water bath before refrigerating.

Can you make crème brûlée a day ahead?

Yes, you can bake the custards up to a day ahead, cover them, and refrigerate them. Add the sugar topping just before serving, since it softens in the refrigerator. Keep the custard within the USDA storage guidance and serve it within 24 hours for the best texture.

What kind of sugar is best for the topping?

Granulated white sugar is the most reliable choice because it melts evenly and forms a clear, crisp shell. Superfine sugar melts even faster, and turbinado sugar can work but may leave a slightly grainy finish. Use a thin, even layer whichever sugar you choose.

Can you make crème brûlée without a torch?

Yes, you can caramelize the sugar under a broiler. Set the oven to high, place the ramekins on a baking sheet, and watch closely for 1 to 3 minutes. The broiler method works, but it heats the custard more than a torch does, so serve right after caramelizing.

Conclusion

Crème brûlée made with half and half gives you a silky, lighter custard with a crisp sugar top that you can make at home. Bake gently at 325°F in a water bath, confirm the custard reaches a safe 160°F, and chill it fully before torching the sugar. With these steps, you will have a dessert that is rich, balanced, and worth the wait.