Crème brûlée

Creme BruleeCrème brûlée is the quintessential French dessert, and one of my favorites.  After some trial and error, I have perfected my recipe and technique.  I hope you enjoy!

Servings: 4


  • 2 cups heavy cream
  • 1/2 vanilla bean
  • 3/4 cup sugar, divided in half
  • 4 egg yolks
  • Sanding sugar

Special Equipment:

  • 4 ramekins
  • Large rimmed baking sheet
  • Kitchen blowtorch
  1. Preheat the oven to 325 degrees.
  2. In a medium saucepan, combine cream and half of sugar.  Slice the vanilla bean in half lengthwise and scrape seeds into cream mixture, adding the vanilla bean pod afterwards.  Bring to a boil over medium-high heat, stirring intermittently.
  3. In a medium bowl, combine and whisk the egg yolks and the remaining half of sugar.
  4. Gradually add the cream mixture to the egg yolk mixture, whisking constantly, until all is combined.
  5. Arrange the ramekins on the baking sheet and evenly pour the cream mixture into the 4 ramekins.  Add warm to hot water to the baking sheet, coming up the sides of the ramekins.
  6. Bake for 25 minutes, or until the edges have set when gently shaken.
  7. Remove ramekins from the water and cool for 30 minutes on a rack.  Wrap each ramekin with plastic wrap and refridgerate for at least 4 hours.
  8. To serve, sprinkle a layer sanding sugar on top of each, about 1 tablespoon.  Using the blowtorch, caramelize the sugar until it begins to turn brown.  Alternatively, place the ramekins on a baking sheet and place directly under the broiler until the sugar begins to caramelize.


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