Creme Brulee Recipe

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Creme Brulee

Barbara Prough


Especially good for a special occasion dinner dessert.

pinch tips: How to Fold Ingredients




1 Hr


40 Min


1 qt
heavy whipping crem
egg yoks
1 c
white sugar
1 1/2 tsp
real vanilla
1/2 c
raw sugar
2 qt
hot water

Directions Step-By-Step

Place cream and vanilla in saucepan over medium high heat and bring to a boil. Remove from heat, cover and let sit for 15 min. In a medium bowl, whisk together the egg yolks and sugar until lightly yellow in color and well blended. Add the cream a ltlle at a time stirring constantly. Pour liquid into 6 ramekins and place in a 13x9x2 pan. Put hot water halfway up the ramekins in baking pan. Bake about 40 to 45 min. until cream is set but still a bit jiggly. Refrierate up to 1- 2 -3 days. Remove cream bruleee from refrigerator at least 30 minutes prior to browning on top. Sprinkle raw sugar on top of each ramekin of cream by spreading evenly and using a torch melt the top for a crispy sugary top. Allow to sit for 5 minutes before serving.

About this Recipe

Course/Dish: Other Desserts