Creme Brulee

Date Added: Jan 3, 2010 French Desserts
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Prep Time

10 mins

Cook Time

30 mins

Ready In

40 mins



*to adjust serving size click on "serving box".


Creme Brulee is a rich baked vanilla custard base topped with a contrasting layer of hard caramel.


  • 1  Quart(s) Heavy Cream
  • 1
  • 2/3  Cup(s) Granulated Sugar
  • 2
  • 1  Each Vanilla Bean
  • 3
  • 8  Each Eggs - yolks only
  • 4
  • 1/4  Cup(s) Granulated Sugar
  • 5


    1. In heavy Sauce pan add Cream, Vanilla Bean and 2/3 cup sugar.
    2. On cutting board split length wise vanilla bean and scrap out inside and add to Sauce pan.
    3. Heat over low - medium heat until almost a boil and Remove from heat.
    4. In Large stainless steel bowl add egg yolks and whisk slightly.
    5. Add a small amount of hot liquid to egg yolks whisk rapidly.
    6. Continue adding hot cream in small amounts to egg yolks until all combined.
    7. After all ingredients are mixed pour mixture into individual ramekins.
    8. Bake at 300 degrees with ramekins in another deep baking pan with warm warm water filled 1/2 way up the sides of ramekins.
    9. Bake for 20 - 30 minutes.
    10. You will know they are ready when they set up like jello when you wiggle the pan.
    11. Remove from water and chill for at least 1 hour.
    12. When ready to serve sprinkle with remaining amount of sugar.
    13. Light blow torch and caramelize sugar on top of custard.
    14. If you do not have a blow torch you can use the ovens broiler on high.

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