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Creme Brulee

Creme Brulee

Creme Brulee

  • Cook Time: 1 Hour, 15 Minutes
  • Yield: 5 servings

Rich and creamy with a crunchy carmelized topping!


  • 2 c. heavy cream
  • 2 tbsp. Pure Vanilla Extract
  • 10 tsp. brown sugar, divided
  • 2 tbsp. sugar
  • 4 egg yolks


  1. Preheat oven to 325°F
  2. Scald cream using a double boiler, if available.
  3. Whisk eggs, sugar and vanilla in a separate bowl. Temper the eggs by mixing 2 tablespoons of hot cream into the yolk mixture. Stir the tempered yolks into the cream. Strain cream and evenly divide the mixture between 5 broil-safe ramekins. Place ramekins in a 1-inch water bath.
  4. Bake for 45 to 50 minutes, or until set. Remove ramekins from water bath and cool on wire rack 10 minutes. Refrigerate a minimum of one hour.
  5. Just before serving, sprinkle 2 teaspoons brown sugar evenly over each ramekin. Broil 3 to 4 inches from heat for 2 to 5 minutes until sugar is melted. Serve immediately.


For a crunchy topping, use a kitchen torch to brown the topping.