culinary review

Classic French Creme Brulee

Last Modified: 11/19/19
First Published: 10/22/07
Views: 5025
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Views: 5025
Crème brûlée is such a simply yet elegant dessert. Everybody loves a warm, smooth custard with burnt sugar on top,creme_brulee it's so velvety smooth, rich and completely irresistible.

There are a lot of different crème brûlée recipes out there, yet the basic ingredients are the same: egg yolks, heavy cream, sugar and flavoring. After that point, it's just a matter of proportion.

Crème brûlée is a great dessert if you're entertaining
since you can make the individual ramekins in advance and then just put them under the broiler at the last second – easy and convenient. Plus, it always feels a little extra special when you're served an individual dish.
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General Info
Servings: 0
Total Cost: $4.85
Cost Per Serving: $inf
Total Calories: 3,516
Calories/Serving: inf
Egg Yolks (6 egg yolks)
Heavy Whipping Cream 36%
Sugar, White Granulated
Extract, Vanilla Pure

When it comes to flavorings, vanilla is the true original and most peoples favorite. However, there are plenty of alternatives: how about chocolate crème brulée, orange, ginger, fruit, the sky's the limit... You could either flavor the custard itself or make an underlaying layer at the bottom of your ramekin and then pour your custard on top.

Just remember, that this is a custard so don't over-cook it! Don't leave the ramekins in the oven too long, or the custard might break (unfortunately we have experienced this...)

6 servings:

  • 6 egg yolks
  • 3 cups heavy cream
  • 1 cup sugar
  • 1 vanilla bean (or in a pinch some good quality vanilla extract)


Heat the cream in a sauce pan. If you're using a vanilla bean, place the bean along with the cream in the pot, bring to a simmer, then let sit for about 20 minutes.

In a separate bowl, whisk together the egg yolks and the sugar until the mixture starts to lighten in color. Now start tempering the egg mixture by adding a little hot cream at a time, continue to stir. (If you're using vanilla extract, this would be the time to add it.) When all the cream is incorporated, divide the liquid into 6 ramekins.

Place the ramekins on a large roasting pan and fill the pan with hot water (about halfway to the sides of the ramekins).

Tip! It's easier if you first put the baking pan with the ramekins in the oven and then pour the water into the pan. Just be careful not to splash any water into your ramekins.

Bake in 325 degree F until the crème brûlée is set, but still trembling in the center, about 35 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or up to 3 days.

Take the ramekins out of the fridge about 30 minutes in advance. Pour about 1 tablespoon of sugar on top of each ramekin (you want a nice thick layer). Either melt the sugar with a torch or put the ramekins under the broiler for about 30 seconds or until the sugar is melted. Let the sugar form a crispy top before you serve it.