Yummy Desserts – Creamy Creme Brulee Recipe

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Serves: 4
Best made the day before.

Dry Ingredients:

  • 6 teaspoons granulated sugar

Wet Ingredients:

  • 6 egg yolks
  • 3 cups of heavy cream
  • 3 teaspoons vanilla


  1. Preheat oven to 300 F
  2. Put cream and sugar in pot on top of stove
  3. Heat over medium setting for about 5-6 minutes, until tiny bubbles appear around the edge of the pot.
  4. Stir occasionally
  5. Set aside after bubbles appear
  6. Beat egg yolks and vanilla until light and fluffy – a couple of minutes by hand with a whisk
  7. Slowly pour cream mixture into egg mixture – stirring continuously
  8. Strain mixture through a fine sieve
  9. Pour into 4 x 8oz ramekins
  10. Place ramekins into baking dish and fill dish with boiling water – half way up side of ramekins
  11. Cover loosely with foil
  12. Bake for  25 to 45 minutes (depends on depth of ramekins) just until the top looks like it’s set and still has a bit of a jiggle without being too firm or too soupy
  13. Remove from oven and water bath
  14. Place in fridge for 4 hours or overnight
  15. When you are ready to torch them, cover top liberally with granulated sugar. Note:  If you make it relatively thick it will have a nice hard top.
  16. Torch them with a smallish flame, moving in circular motions and then place in fridge for a couple of minutes after the top is bubbling and golden brown
  17. If you don’t have a torch you can place them under the broiler for a couple of minutes

Quick, easy, very smooth and creamy.

Note: Don’t torch them unless you are going to eat them right away.

Bon Appetit!

Recipe submitted by: Vanessa R. in Bordeaux, France.

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