Creme Brûlée

creme brulee

Creme Brûlée


  • 1 qt. heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 qts. hot water


  1. Preheat oven to 325 F.
  2. Place the cream, vanilla bean and its scrapings into a medium saucepan set over medium-high heat and bring to a boil. Remove from heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
  3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and mixture starts to lighten in color.
  4. Add the cream a little bit at a time, stirring continually.
  5. Pour the liquid into 6 (7- to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  6. Bake just until the creme brûlée is set, but still wiggles in the center, approximately 40 to 45 minutes.
  7. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
  8. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
  9. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
  10. Using a torch, melt the sugar and form a crispy top. Allow the creme brûlée to sit for at least 5 minutes before serving.
  11. Can be kept up to three days in the refrigerator.


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