I have made creme brulee many times, and have been perfecting it over time.

Bobo
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.

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  • Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.

  • Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.

  • Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.

  • Chill in refrigerator 2 hours.

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  • Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.

  • Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Nutrition Facts

333.3 calories; 3.2 g protein; 24.3 g carbohydrates; 235.1 mg cholesterol; 29.6 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2012
The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and placed this in a double boiler and added the vanilla and cream. I continually stirred this mixture until it had thickened. I then poured it into ramekins and refrigerated it. After it cooled I used a finally ground turbinado sugar (raw sugar) and carmelised it w/ my butane torch. Simple recipe but given the instructions wouldn't recommend this to a beginner. Read More
(89)

Most helpful critical review

Rating: 2 stars
05/02/2013
Too "course". Read More
(10)
24 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/05/2012
The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and placed this in a double boiler and added the vanilla and cream. I continually stirred this mixture until it had thickened. I then poured it into ramekins and refrigerated it. After it cooled I used a finally ground turbinado sugar (raw sugar) and carmelised it w/ my butane torch. Simple recipe but given the instructions wouldn't recommend this to a beginner. Read More
(89)
Rating: 2 stars
05/02/2013
Too "course". Read More
(10)
Rating: 5 stars
12/02/2013
After reading another review I read a few more recipes to see how to make this. I mixed the egg yolks and sugar and vanilla together heated the cream added it a little at a time to the egg yolks. Worked fine. I didn't put it through a sieve and cooked it in ramekins- but it only fit into 3 6oz ramekins. Loved the taste. It was quite thick. I used a torch for the sugar- still getting the hang of that but overall it was very good. Read More
(6)
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Rating: 3 stars
03/17/2013
i love the taste but a bit sad when i tried to caramelised the top with oven broiler and the whole contents shinks.. i was left with a small amount of creme brulee to eat. I would recommend to add more egg yolks and whipping cream. Read More
(2)
Rating: 5 stars
04/02/2014
Great recipe! Easy to follow. This was my first time making creme brulee so I was intimidated, but following this recipe made it a breeze. I topped with caramelized banana quarters (nice addition) but this recipe would have stood on its own. Read More
(2)
Rating: 4 stars
02/23/2014
I was away from home and was making this for friends, and this recipe followed nearly as close to the one from Cooks Illustrated Best Recipes formula. I used: per 1/4 cup cream, 1 yolk, 1 T sugar and I strain the hot mixture before I put it in the ramekins. There are so many sizes of ramekins now~a serving can be quite relative! Read More
(2)
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Rating: 5 stars
02/22/2014
It came out perfect and very good. I put a little too much sugar on top. Next time I will know to use just a little on top. Read More
(1)
Rating: 4 stars
04/21/2017
I would make again, easy and great taste. Read More
(1)
Rating: 4 stars
06/02/2019
I put the ramekins in a glass dish with hot water to reach the level of the creme brulee within it and that seemed to work in place of a double boiler. Read More
(1)