Crème Brûlée

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Hands-on time:
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Yield: 4 servings

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Simple and elegant - the perfect dessert to prepare ahead of time, and then finish while making your after-dinner coffee. This recipe is adapted from Le Cirque Restaurant in New York City.

Read our blog about this dessert, with additional photos, at Flourish.

Crème Brûlée

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 servings
Published: 01/01/2010

Ingredients

  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 5 tablespoons sugar
  • 4 egg yolks
  • 2 tablespoons Demerara sugar
  • 1/4 teaspoon almond extract, or other flavoring

Directions

Preheat oven to 350ºF.

1) In a 1-quart saucepan, heat heavey cream to just before boiling.

2) In a bowl, whisk together the sugar and the egg yolks to dissolve the sugar. Add the heavy cream slowly; mix well. Stir in the vanilla extract and optional flavoring.

3) Strain the custard and pour into four 2-inch high ramekins.

4) Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins.

5) Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely.

6) Place in the refrigerator for 1 to 2 hours.

7) To serve, evenly sprinkle the demerara sugar over the custards and use a blow torch to caramelize the tops. You can also use the broiler to caramelize the sugar.

Reviews

1
  • star rating 06/21/2014
  • Marie from WA
  • So creamy and smooth. I substituted 1/4 teaspoon princess cookie/cake flavoring for the vanilla and used one vanilla bean steeped then seeded and added. It took one hour to fully cook. Delicious!
  • star rating 09/21/2013
  • "The Vermont Baker" from Lodi, Ca
  • The best creme brulee! Beware, you may want to lick the ramekin!
  • star rating 07/21/2009
  • Billie Christopher from Marfa, Texas
1
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