Classic Creme Brulee

linda mcdougal Recipe

By linda mcdougal lilacmemaw


So good!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Don’t let this recipe scare you - It is one of the easiest recipes you'll ever prepare and it will make you look like a star! I love creme brulee so much that it's almost always my choice for my birthday dessert. There are many variations and flavors that you can use but my favorite still remains this Classic Crème Brulee.


egg yolks
1/3 c
2 c
heavy cream
1 tsp
vanilla extract
1/4 c
white sugar (for the caramelized tops)

Directions Step-By-Step

Preheat oven to 300.
In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
Add cream and vanilla, and continue to whisk until well blended.
Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups.
Place in a water bath, and bake until set around the edges, but still loose in the center, about 40 to 50 minutes.
Longer baking time will be required for larger, deeper ramekins.
Remove from oven and leave in the water bath until cooled.
Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
For best results, use a small, hand-held torch to melt sugar.
If you don't have a torch, place under the broiler until sugar melts.
Re-chill custards for a few minutes before serving.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: French
Collection: Comfort Classics
Other Tag: Quick & Easy

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carol benoit cajuncooker1948
Mar 21, 2013
This recipe sounds great. I have been looking for a recipe for Pineapple Creme Brulee. Have any ideas how I could incorporate the pineapple into this one??? I had the P/A recipe at a restaurant here locally but they won't give up the recipe. They serve it in a small plate, so it's kind of flat and the top is so crunchy and wonderful. I may have to experiment with your recipe and try adding pureed P/A? Thanks for your recipe!
Sylvia Thomas Sylverbelle
Oct 25, 2012
Ross For Less carries ramekins ( or custard baking dishes) for very cheap! I was lucky to find them in a Fox for Home store in Tel Aviv! Six for under $8.00! I was amazed & so happy because I want to make them for my sweet,younger daughter & her hubby,who are expecting their first baby!
Sylvia Thomas Sylverbelle
Oct 25, 2012
Does the mixture have to be whisked or can I use my beater on low? I'm not getting the desired result with the egg yolks & sugar as directed by hand! HELLLLP!
Bobbi Gulla BobbiGee
Aug 8, 2012
Kathy C

I can't ty enough for all your help!!!!!!!!!

My question: Your comment included letter the mixture sit a bit. Is that after all ingredients are mixed well? How long should they sit? Should I whip it again after sitting? is the only one you missed. Not bad since I had ALOT of questions. When I get that last bit of info from you, I'm making my second batch!!! I knew in the back of my mind that cooking is based on chemostry, but I appreciate that you said it. I've always been terrible with science, never even attempted chemistry. Even in college, I took 'idiot science" and got a C in lowest grade through my 4 years of college. Maybe, I'll blam my messes on that. lmaol
Kathy Carlson Gr8cook17
Aug 7, 2012
Rose, I guess we don't want any relatives to die! As for cold eggs, My fridge does the exact same thing! But that is a BIG yes to having them come to roopm temp. The chef I worked with removed eggs from refigeration as soon as we got in. He let all pastry dough aand even cookie dough sitting for a bit before baking them, saying the sugar has to dissolve like fine wine needs to breathe (He was a little weird & full of himself).With the brulee, it only needs a half an hour, re-whisk and put in remekins in the water thats already in the oven. I will post the flavored brulee soon. Check out my flavors of Triffles on gr8cook17 they make an awesome presentations. Today I made one with lemon cake, lemon pudding (With some of the pudding whipped into whipped heavy cream)Thin sour lemon powd ered sugar icing and a box of cleaned blueberries. SOOOO Good & pretty too.