Creme Brulee Recipe

Name: Creme Brulee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart (900 ml) heavy cream; 1 vanilla bean; 6 ounces (168 g) granulated sugar; 10 egg yolks; 6 tbsp (84 g) brown sugar; Large pot; Paring knife; Large mixing bowl; Whisk; 6 8-oz. ramekins; 9- by 13-inch (22.5-cm by 32.5-cm) baking pan; Propane torch

Servings: persons

1 quart (900 ml) heavy cream
1 vanilla bean
6 ounces (168 g) granulated sugar
10 egg yolks
6 tbsp (84 g) brown sugar
Large pot
Paring knife
Large mixing bowl
Whisk
6 8-oz. ramekins
9- by 13-inch (22.5-cm by 32.5-cm) baking pan
Propane torch

1
PREP
2
Put the heavy cream in the large pot.
3
Split the vanilla bean lengthwise with the paring knife and scrape the insides into the cream.
4
Put the empty pod in as well.
5
Add half the granulated sugar to the cream, stir well, and bring the mixture to a boil.
6
Place the egg yolks in the large mixing bowl and whisk in the remaining granulated sugar, continuing to whisk until the mixture is pale yellow and slightly foamy.
7
Remove the cream mixture from the heat and slowly, gradually whisk it into the yolk mixture.
8
Make sure to whisk constantly to prevent the hot liquid from curdling the yolks.
9
Remove the vanilla bean pod and discard.
10
BAKE
11
Preheat the oven to 300F (150C).
12
Place the ramekins in the baking pan and fill the pan with water so that it comes halfway up the sides of the ramekins.
13
Divide the custard evenly among the ramekins and cook them in the oven for about 45 minutes, or until the top is set but still jiggly.
14
Remove the ramekins from the oven and let cool to room temperature.
15
The custards can be held overnight, covered with plastic in the refrigerator.
16
SERVE
17
Sprinkle 1 tablespoon (14 g) brown sugar over the top of each custard.
18
Carefully run the propane torchs flame over each custard to caramelize the sugar.
19
Wait a minute, then serve the custards with spoons.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 quart (900 ml) heavy cream, 1 vanilla bean, 6 ounces (168 g) granulated sugar, 10 egg yolks, and more.

Yes, Creme Brulee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creme Brulee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions