A Word From The Cook

“Creating a perfectly caramelized top for crème brûlée is quick and simple if you follow this easy crème brûlée recipe! Read on for more serving options.”


Prep Time:

1 hour to prepare and bake + 2 hours to cool


6 people


  • 8 large egg yolks
  • 1/3 cup sugar, plus 12 teaspoons to create caramelized sugar top
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract – or seeds of one vanilla bean
  • Serve with fresh berries, or top with finely chopped crystalized ginger after you've caramelized the sugar on top.
  1. Step 1 – Combine Ingredients
    1. In large bowl, whisk together egg yolks and sugar until sugar is dissolved and mixture is pale yellow (discard whites – or use in another recipe).
    2. Slowly add heavy cream and vanilla and continue to whip until mixture is pale yellow.
  2. Step 2 – Prepare Water Bath
    1. Pour mixture slowly through a sieve or skim off bubbles to eliminate foam.
    2. Pour the now smooth mixture into 6 ramekin cups filling ½ to ¾ full (depending on size of ramekin).
    3. Place washcloth sized cloth in bottom of a 9×12 pan (so ramekins don’t slip).
    4. Place ramekins into the pan, onto the cloth.
    5. Fill pan with water about ½ way up the sides of the ramekins.
  3. Step 3 – Bake, Cool, Torch and Garnish!
    1. Place pan in oven and bake at 300 degrees for 40-50 minutes.
    2. Crème brûlée is ready when its cooked around edges but slightly loose in the middle.
    3. Let cool in water bath.
    4. Remove from water bath and refrigerate for 2 hours before serving.
    5. Prior to serving, sprinkle 2 teaspoons of sugar evenly on top of each Crème brûlée and caramelize the sugar using a butane kitchen torch or place under the broiler – do not burn.
    6. Serve and enjoy!