similar recipes: ,

Crème Brûlée

0:25 prep
1 day total


prep 0:25       total 1 day




1-1/4 pint heavy cream
1/2 vanilla bean, split and scraped out
1/4 cup sugar
4 egg yolks, beaten
Brown sugar, for crust


Combine cream, vanilla bean and half of the sugar in a saucepan; bring to a boil. Mix together remaining sugar and egg yolks. Temper the egg mixture into the milk mixture; strain through a fine sieve.

Fill 4 ramekins with the mixture, leaving enough room on top for the sugar crust. Place the ramekins in a water bath. Bake at 350°F until barely set, about 45 minutes. Cool ramekins in water bath. Remove ramekins and refrigerate overnight.

Set the ramekins in a pan filled with ice. Cover the custard surface with sugar and carmelize under the broiler. Serve immediately.

Have you made this recipe? What'd you think?

Sign in to review this recipe.

0 Recipe Reviews

What's in season?