Creme Brulee

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Super rich custard with caramelized sugar top.

History - Used for French project in high school.

Serves: 8

Preparation time:
Cooking time:


1 3/4 Cups Heavy Cream
1 3/4 Cups Milk
1/2 Vanilla Bean
7 Egg Yokes
2 Eggs
1/2 Cup Sugar
Sugar to top


Combine heavy cream, milk, and vanilla bean. Heat to boil. Remove from heat and steep 10 minutes with the vanilla bean. Scrape vanilla bean seeds into the milk mixture and discard the bean case.

With an electric mixer, combine eggs and sugar. Add milk mixture in a steady stream. Strain mixture through a fine strainer. Skim foam.

Divide into 8 small ramekins (about 5oz each) set in baking dish and pour enough hot water around the ramekins to come halfway up the sides. Place in 325 degree oven for 25-30 minutes, until just set (trembles slightly)

After baking, let cool. Before serving, sprinkle sugar on top and broil/torch sugar until caramelized.


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