Crème Brulee

Crème Brulee! This is one of my all time favorite desserts. Chilled creamy custard is topped by a hard crunchy sugar crust. Serve with some fresh berries and garnish with mint. Yes – there are a lot of steps, but it’s SO worth it. I’ve made this three times now, and this recipe has not failed me yet!

Blog creme brulee (1)

Blog creme brulee (4)


  • 4 cups chilled heavy cream
  • 1/2 cup sugar
  • pinch salt
  • 1 vanilla bean, split in half lengthwise and seeds scraped out
  • 12 large egg yolks
  • 8-12 tsps turbinado or demerara sugar (these are coarser sugars, but you can certainly use regular granulated sugar)


  • Set oven to 300 degrees and set a pot of water to boil over high heat.
  • Combine 2 cups of the cream, sugar and salt in saucepan
  • Add vanilla seeds including the pod and bring mixture to a boil over medium heat, stirring frequently to ensure sugar dissolves
  • Remove from heat and let steep for 15 minutes to infuse flavors
  • Place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4 or 5 oz ramekins on towel.
  • After vanilla has steeped, stir in remaining 2 cups cream to cool mixture.
  • Whisk egg yolks in a large bowl and whisk in about 1 cup of the cream mixture, repeat with cups of the cream mixture until all evenly combined
  • Strain through a fine mesh strainer into a pitcher or clean bowl (discard solids from strainer)
  • Pour or ladle mixture into ramekins
  • Now pour the boiling water into the dish holding the ramekins – taking care not to splash water into the ramekins and cream mixture – until water is about 2/3 of the way up the outside of ramekins
  • Bake about 30-35 until the centers of custards are just barely set – an instant read thermometer should register 170-175 degrees at this point
  • Transfer to a wire rack and cool at room temperature for 2 hours
  • Once cool, cover tightly with plastic wrap and refrigerate until cold, 4 hours or up to 4 days.
  • Uncover when ready to serve – remove any condensation that may have formed with a paper towel – and sprinkle each dish with 1 tsp sugar. Shake a little to distribute sugar evenly on top of custard.
  • Ignite torch and caramelize the sugar.
  • Ready to serve or return to refrigerator for no more than 45 minutes
  • Garnish with fresh berries


1 thought on “Crème Brulee

  1. Pingback: Honey Creme Brulee with Raspberries |

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