Creme Brulee

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Prep Time: 30 minutes

Bake Time: 30-35 minutes

Chill Time: At least 8 hours

Servings: 4

I love creme brulee, however I rarely eat dessert at restaurants because I’m notorious for overeating appetizers and entrees. Therefore, making creme brulee at home was something I always wanted to accomplish so that I could enjoy the treat at home.  Last year I bought a butane kitchen torch so it was time to do this! Be prepared to “wow” because Creme Brulee looks so professional. However, it’s not as difficult as you might image make it at home. Make sure to check out my video to see how simple it really is!

Ingredients

  • 6 egg yolks
  • 1 cup heavy cream
  • ½ cup of granulated sugar (plus 1 teaspoon per serving)
  • 1 tablespoon pure vanilla
  • 2 teaspoons cinnamon (optional)
  1. Preheat oven to 325 degrees
  2. Whisk together egg yolks, granulated sugar and cinnamon in a bowl
  3. Put some hot water on to boil in a teapot (you will used this to bake the custard later)
  4. Add heavy cream and vanilla to a pot and bring to just shy of a boil. Turn off heat.
  5. Add a large spoonful of the heavy cream to the egg yolks. Do this slowly so that you don’t cook your egg yolks.  Once you’ve added about ½ the cream to the yolks, pour the yolk mixture into the remaining heavy cream and combine.
  6. Strain the mixture back into the bowl.
  7. Evenly distribute the mixture into 4 ramekins. I use a scale to make sure I get the amount even.
  8. Place the 4 ramekins into a deep baking dish and pour boiled water into the baking dish so that it comes up to about ½ inch of the ramekins.
  9. Bake for 30 – 40 minutes (will depend on the size/depth of your ramekins). You want the middle to still jiggle slightly.
  10. Allow the custard to cool and then cover and refrigerate for at least 8 hours.
  11. When ready to eat, remove from the refrigerator and sprinkle 1 teaspoon of granulated sugar evenly on top of each bowl. You want a relatively thin layer, so you may use less sugar if you have a circle ramekin compared to an oval. Then using a butane kitchen torch, melt the sugar until desired darkness. If you don’t own a torch, you can also broil the creme brulee for 5-10 minute until the sugar is browned.
  12. Dress the creme brulee if you wish. Berries, peaches, mint leaves are all great choices!