Creme Brulee

Who doesn’t love a creamy custard with caramelized sugar, am I right?

Creme Brulee is one of those simple and delicious desserts you get on occasion when dining out, but did you know it’s relatively easy to make at home. Traditionally it is made by whisking egg yolks in a double boiler with sugar and incorporating the cream, adding vanilla once the custard is removed from the heat. For my version, I temper the egg yolk/sugar mixture with hot vanilla cream cream , which I find easier than the double boiler.

I hope you enjoy my version and cheers!

Some Notes

  • Chilling your Creme Brulee – Creme Brulee is served with a chilled center. To achieve this, once your Creme Brulee has baked, place in the refrigerator for a few hours up to 3 or 4 days.
  • Creating the Caramelized Sugar Topper – Once your Creme Brulee has had time to chill, remove from the refrigerator and top with a thin layer of sugar. Using a torch, melt the sugar and form a crispy top.

Creme Brulee

So creamy and delicious
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 4 servings


  • 2 cups heavy cream
  • ½ vanilla bean, split and scraped
  • ¼ cup sugar, extra for caramelizing before serving
  • 3 egg yolks
  • 1 dash sea salt


  • Preheat the oven to 325 degrees.
  • In a medium saucepan, add the cream, vanilla bean and its pulp over medium-high heat and bring to a boil.  
  • Once the cream has boiled and the vanilla aromas are filling your kitchen, remove from the heat and allow to sit for 15 minutes.
  • Meanwhile, in a medium bowl, whisk together ¼ cup sugar and the egg yolks until well blended.
  • Add the cream a little at a time, whisking continually.
  • Pour the custard into 4 ramekins.
  • Place the ramekins into a cake pan, roasting pan or casserole dish and pour enough hot water into the pan to come halfway up the sides of the ramekins.
  • Bake just until the creme brulee is set (still trembling in the center), approximately 45 minutes. 
  • Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 4 days.
  • Remove the creme brulee from the refrigerator for at least 15 minutes prior to browning the sugar on top. Add a thin layer of sugar to your custards and using a torch, melt the sugar and form a crispy top.
  • Place the creme brulee back into the refrigerator to form the crispy top.
  • Once set, remove again from the refrigerator and enjoy and cheers!
Keyword Creme Brulee

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