Crème brûlée recipe

Prep Time: 25 minutes - Cook Time: 1+ hour - Servings: 6

Ingredients for 6 large or 10 small crèmes brûlées:



  1. pre-heat the oven to 250°F
  2. beat the egg yolks (no use for the whites)
  3. add the sugar and a pinch of salt
  4. add the cream, the milk and the vanilla
  5. pour in ramekins
  6. (optionally) add fruit in some ramekins
  7. fill a long baking dish 1/3 w/ water and put the ramekins in it (the water should not go in the ramekins)
  8. bake for about 1 hour depending on your oven (they are cooked when shaking the dish the cream is firm but not hard)
  9. let cool down and put in the fridge for a few hours (they will become harder when cold)

Instructions for burning the caramel crust (just before serving):

    Using a torch (I personaly use a Bernzomatic):
  1. put some brown sugar on the cold Crème brûlée.
  2. put the flame on the brown sugar (not too close) and it will melt into caramel
    Using a crème brûlée branding iron (the old-fashion way):
  1. put some brown sugar on the cold Crème brûlée.
  2. heat the branding iron by putting it directly on the burner until it's hot (but not turning red)
  3. put the iron on the brown sugar and it will turn into caramel
  4. if the branding iron is hot enough it can be used for 2 cremes in a row otherwise put it back on the burner before the next one