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creme brulee

Creme Brulee

A delicious vanilla custard with a crunch of caramelized sugar in every bite.
Course Dessert
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Servings 4 people


  • 2 cups heavy cream
  • 1/2 cup + 2 tbsp granulated white sugar divided
  • salt pinch
  • 4 egg yolks
  • 1/2 tbsp vanilla bean paste
  • 1/4 tsp vanilla extract


  1. Preheat oven to 325F. In a medium saucepan, whisk together cream and vanilla bean paste over medium high heat. Stir occasionally until it reaches a light boil. Remove from heat and let sit 15 minutes.
  2. In a medium mixing bowl, whisk together yolks and 1/4 + 2 tbsp sugar until a pale yellow mixture forms. While whisking, slowly pour in cream mixture and vanilla extract.
  3. Place ramekins into baking pan with sides tall enough to hold water or use a creme brulee set. Divide mixture into 4-5 6oz ramekins, filling each nearly all the way. Pour hot water into baking pan, about half way up the side of the ramekins. Be careful not to get water into the ramekins.
  4. Bake for 45 minutes or until set. Cool at room temperature for 30 minutes and then place in refrigerator. Chill for at least 3 hours.
  5. Rest ramekins at room temperature for at least 20 minutes before caramelizing the sugar.
  6. Spread thin layer of sugar over the tops of each ramekin. Using a culinary torch, constantly move flame back and forth until sugar is browned. Serve right away if you like the hot-cold combination or let chill in the fridge for 20-30 minutes before serving. The choice is yours. Enjoy!

Recipe Notes

Adapted from Alton Brown