Crème Brulee

Creme Brulee Recipe

Crème Brulee is one of my favorites. I love making it, serving it and eating it. So I should definitely share my recipe. Combine 2 cups of heavy cream, ¼ cup of granulated sugar, a vanilla bean (split with the small seeds scraped free) and a cinnamon stick in a medium saucepan. Bring to boil and transfer to a measuring cup. Prepare an ice bath in a large bowl. Lightly beat 5 egg yokes in a medium bowl placed with the bath. Slowly add the cream in a steady stream, whisking all the while. Cool the bowl for about 30 minutes. Fill 6 small 4-inch wide ramekin dishes with the custard, and place in a large pan. Fill the pan with warm water halfway up the sides of the ramekins. Cover with foil and bake for 45 minutes in a 300-degree oven. Remove, let cool and refrigerate for at least an hour, preferably overnight. Prior to serving combine 2 tablespoons brown sugar and 2 tablespoons of granulated sugar. Sprinkle one teaspoon of the sugar over each custard. Brown the tops with a kitchen blowtorch (my favorite part).

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  1. It looks too good to eat.

    Picked up your message from Sunday yesterday.
    Had the family from Friday-Monday. Plus a friend of Jamie’s and Howard and his daughter. Lots of noise.
    Happy for quiet now. On my way to Brooklyn. Let’s make a date for after the holidays. A healthy and a happy one.

    Comment by liz rashbaum — September 8, 2010 @ 9:14 am

  2. this will have to be on our thanksgiving menu!~

    Comment by sheryl — September 30, 2010 @ 11:10 am

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