A Word From The Cook

“Use a kitchen torch for best results and to ensure even caramelizing of sugar on top of crème brûlée (Serving options include: Berries on top or the side, chopped crystallized ginger on top, and/or small Pirouette or other delicate cookie on the side)”


Prep Time:

1 hour to prepare and bake + 2 hours to cool


6 people


  • 8 large egg yolks
  • 1/3 cup sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract – or seeds of one vanilla bean

Step 1 – Combine Ingredients

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).

Slowly add heavy cream and vanilla and continue to whip until mixture is pale yellow.

Step 2 – Prepare Water Bath

Pour mixture slowly through a sieve or skim off bubbles to eliminate foam.

Pour the now smooth mixture into 6 ramekin cups filling ½ to ¾ full (depending on size of ramekin).

Place washcloth sized cloth in bottom of a 9×12 pan (so ramekins don’t slip).

Place ramekins into the pan, onto the cloth.

Fill pan with water about ½ way up the sides of the ramekins.

Step 3 – Bake, Cool, Torch and Garnish!

Place pan in oven and bake at 300 degrees for 40-50 minutes.

Crème brûlée is ready when its cooked around edges but slightly loose in the middle.

Let cool in water bath.

Remove from water bath and refrigerate for 2 hours before serving.

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.

Serve and enjoy!