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Ruth’s Chris Creme Brulee Recipe

Not much beats cracking into that golden, glassy sugar shell and sinking your spoon into a smooth, creamy custard underneath!

This Ruth’s Chris Crème Brûlée has everything you want—deep vanilla warmth, a rich texture, and that caramelized crunch on top.

The flawless custard is all about the water bath. Skipping it or using too much heat will leave you with a curdled mess instead of a silky-smooth dessert.

My “key” words for this recipe: Low (heat). Slow. Patience. You got this!

If you don’t have a torch, broiling works, but you’ll need to watch it like a hawk—it can go from golden to burnt fast!

How to Make Ruth’s Chris Creme Brulee

ruth's chris creme brulee recipe

Ingredients

  • 1 qt Heavy Cream
  • 10 tbsp Sugar
  • 1 Vanilla Bean
  • 8 Egg Yolks
  • 2 tbsp Brown Sugar

Step-by-Step Instructions

Step 1:

Preheat your oven to 300°F.

Split the vanilla bean and scrape the seeds into a saucepan with the heavy cream.

Gently heat until it just begins to simmer.

Step 2:

In a medium bowl, whisk together the egg yolks and 5 tablespoons of sugar until well combined and light in color.

Step 3:

Slowly add the heated cream mixture to the egg mixture, stirring continuously to avoid curdling the eggs.

Strain the mixture to remove any solids.

Step 4:

Pour the custard mixture into ramekins and place them in a large, deep baking dish.

Add hot water to the dish, filling it halfway up the sides of the ramekins.

Bake for 30-40 minutes, until custard is set but slightly jiggly in the middle.

Step 5:

Cool for about 15 minutes, then refrigerate for a minimum of two hours before serving.

Sprinkle brown sugar over each custard and use a blow torch to caramelize it.

Tips and Tricks for Making This Recipe

ruth's chris creme brulee on a plate

Perfect Caramelization:

For that crisp, caramelized sugar top, always use a blow torch to achieve even caramelization.

Moving the torch in a circular motion helps to cover the surface evenly.

Balance the Flavor:

Use a high-quality vanilla bean so the flavor is rich and balanced, especially considering that a little bit goes a long way.

Custard Texture:

Do not overbake the custard, as the texture can turn grainy.

The ideal custard should be smooth and slightly wobbly when you remove it from the oven.

Serve Cold:

Chill the custard thoroughly before serving as the cold contrast with the warm caramelized top adds to the texture.

Refrigerating overnight offers the best results for flavor development.

What to Serve with Ruth’s Chris Creme Brulee

Fresh Berries

You can’t go wrong with adding a bowl of fresh berries alongside your crème brûlée!

Their sweet and tart flavors complement the creamy custard beautifully.

Think strawberries, raspberries, or blueberries for the perfect pairing.

Almond Biscotti

Almond biscotti makes a fantastic accompaniment to crème brûlée if you’re in the mood for something crunchy.

Be sure to break them into pieces for an elegant presentation!

Espresso

Pour yourself a shot of espresso for a classic European café experience.

The bold coffee flavors cut through the richness of the custard, making each bite even more enjoyable.

It’s a great way to round out the perfect dessert moment.

Lemon Sorbet

For a refreshing twist, try pairing your crème brûlée with a scoop of lemon sorbet.

The bright citrus flavor provides a good complement to the sweet and creamy custard.

It’s a combination that feels both palate-cleansing and indulgent!

Spiced Nuts

A small dish of spiced nuts is an unexpected yet rewarding choice to enjoy with crème brûlée!

The warmth and spice enhance the flavors of the dessert in an exciting way.

Make sure to prepare a mix of nuts for an interesting texture and taste.

Variations and Substitutions

Alternative Sweeteners

You can replace granulated sugar with other sweeteners.

Consider trying honey or maple syrup for a different, richer taste.

Make sure you adjust the quantity slightly since these are sweeter than sugar.

Flavor Enhancements

Experiment with adding flavors beyond vanilla extract.

You might like using almond extract for a nutty twist.

Citrus zests can add a refreshing zing to the custard.

Dairy Options

Switching up the dairy in your crème brûlée can be fun!

Try using half-and-half instead of heavy cream for a lighter version.

Coconut milk can offer a unique tropical hint to your dessert.

Garnish Ideas

Step up your garnish game with more than just raspberries.

A sprinkle of toasted nuts could add delightful crunchiness.

A sprig of mint offers a fresh and vibrant look to each serving.

Egg Replacements

Look into egg substitutes if you’re seeking an eggless dessert.

Silken tofu might work well while keeping the creamy consistency.

Experiment with aquafaba as it can often replace egg whites.

Remember to experiment with small batches to find the perfect combination!

How to Store Leftover Creme Brulee

If you have leftover crème brûlée, you can store it properly to keep it fresh for a few more days.

Crème brûlée is best kept in an airtight container to maintain its creamy texture and prevent it from absorbing other fridge odors.

Refrigeration Tips

Refrigerate your leftover crème brûlée as soon as it cools to room temperature.

Make sure the container is tightly sealed to keep the dessert fresh and maintain its flavor.

Optimal Timing

Leftover crème brûlée should ideally be eaten within two days for the best taste and texture.

Beyond this period, the cream may start to spoil, and the sugar topping can become less crunchy.

Quick Freezing Insight

If you want to preserve your crème brûlée for a bit longer, consider freezing it.

Be sure to use a freezer-safe container and enjoy it within three weeks for optimal freshness.

Common Mistakes to Avoid

You know what’s tricky about making crème brûlée?

Getting the custard just right without curdling it!

Always whisk the egg, sugar, and cream mixture gently and ensure your oven temperature is spot on.

It can be tempting to skip steps when you’re in a hurry, but don’t skip the water bath.

A water bath helps cook the custard evenly and prevents it from splitting.

I can’t tell you how important it is to use the right sugar!

Fine granulated sugar will melt quickly and caramelize beautifully, avoiding that burnt top.

Finally, don’t rush the chilling process and make sure to give the custard enough time to properly set.

Giving it enough time to cool completely will make slicing into the custard oh-so-satisfying!

ruth's chris creme brulee recipe

Ruth's Chris Creme Brulee Recipe

Not much beats cracking into that golden, glassy sugar shell and sinking your spoon into a smooth, creamy custard underneath!
This Ruth’s Chris Crème Brûlée has everything you want—deep vanilla warmth, a rich texture, and that caramelized crunch on top.
The flawless custard is all about the water bath. Skipping it or using too much heat will leave you with a curdled mess instead of a silky-smooth dessert.
If you don’t have a torch, broiling works, but you’ll need to watch it like a hawk—it can go from golden to burnt fast!
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Servings 6
Ingredients
  
  • 1 qt Heavy Cream
  • 10 tbsp Sugar
  • 1 Vanilla Bean
  • 8 Egg Yolks
  • 2 tbsp Brown Sugar
Instructions
 
  • Preheat your oven to 300°F.
  • Split the vanilla bean and scrape the seeds into a saucepan with the heavy cream.
  • Gently heat until it just begins to simmer.
  • In a medium bowl, whisk together the egg yolks and 5 tablespoons of sugar until well combined and light in color.
  • Slowly add the heated cream mixture to the egg mixture, stirring continuously to avoid curdling the eggs.
  • Strain the mixture to remove any solids.
  • Pour the custard mixture into ramekins and place them in a large, deep baking dish.
  • Add hot water to the dish, filling it halfway up the sides of the ramekins.
  • Bake for 30-40 minutes, until custard is set but slightly jiggly in the middle.
  • Cool for about 15 minutes, then refrigerate for a minimum of two hours before serving.
  • Sprinkle brown sugar over each custard and use a blow torch to caramelize it.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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