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Creme Brulee


Time: 235 minutes


  • preheat oven to 300f
  • in top of double boiler over hot water , heat cream , vanilla bean and sugar to almost boiling
  • lower heat and simmer for 1 minute
  • remove from heat
  • beat eggs and egg yolks
  • pour cream mixture in a thin stream into eggs , stirring constantly
  • return to double boiler
  • cook over medium heat , stirring with a wooden spoon , for 3 to 4 minutes or until custard coats back of spoon
  • remove vanilla bean
  • pour into 6 custard dishes or 4 to 5 cup flame proof serving dish
  • set dishes in a large pan of hot water on middle rack of oven
  • bake for 35 to 45 minutes , or until center of custard is set
  • remove custard from water and cool
  • cover and chill
  • to serve , sift brown sugar on top of creme
  • place dish into bowl of crushed ice
  • leaving door open , place under broiler at least 6" from flame until hard crust of caramelized sugar is formed
  • serve immediately or chill until serving time
  • pass bowl of fresh raspberries along with creme for the perfect topping
  • add a spoonful of whipped creme to the custard , if desired
  • variations , flavored creme brulee:
  • vanilla bean:
  • add 1 pod for 3 cups of cream
  • break it open lengthwise or simply pierce it , and put it into liquid before it boils
  • chocolate:
  • add 4 1 / 2 oz cooking chocolate for each 3 cups of cream , melted in warm liquid
  • praline:
  • add 4 1 / 2oz pralines to each 3 cups of cream after it is cooked
  • nuts:
  • add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled
  • coffee:
  • use 3 oz coffee beans finely ground , then grilled in a pan of 3 cups cream
  • add to boiling liquid
  • infuse for 15 minutes , then strain
  • bananas:
  • mash 2 soft bananas
  • saute in 1 tbsp butter
  • add 2 tbsp brandy and 2 tsp brown sugar
  • cook for 5 minutes
  • pat down on bottom of creme brulee pan before adding liquid
  • use a double boiler to scald the cream unless you have a heavy saucepan
  • use very low heat
  • milk scorches easily and , when scorched , should be thrown out
  • beat eggs or egg yolks with a wire whisk or beater
  • add sugar gradually and continue whipping until it is thoroughly mixed inches
  • never add eggs directly to a hot mixture
  • pour some of the hot liquid into the eggs while stirring briskly , then return the warmed combination to the remaining hot liquid in the pan
  • stir the custard constantly over low heat until it acquires body
  • test it by letting it run off the back of a spoon
  • if a light coating clings to the spoon , the custard is finished
  • stir the custard occasionally as it cools to prevent a surface skin from forming
  • when it is cool , chill it , covered lightly with a clean dish towel , in the refrigerator

creme brulee image

Number Of Ingredients: 15


  1. heavy cream
  2. vanilla bean
  3. sugar
  4. eggs
  5. egg yolks
  6. dark brown sugar
  7. fresh raspberry
  8. baking chocolate
  9. pralines
  10. pecans
  11. coffee beans
  12. bananas
  13. butter
  14. brandy
  15. brown sugar


This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Recipe From

Provided by COOKALOT

Time 2h40m

Yield 5


  • Preheat oven to 300 degrees F (150 degrees C).
  • Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.

Creme Brulee image

Number Of Ingredients: 5


  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • ½ teaspoon vanilla extract
  • 2 ½ cups heavy cream
  • 2 tablespoons brown sugar


Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.

Recipe From

Provided by By Betty Crocker Kitchens

Time 7h

Yield 4


  • Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
  • Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  • Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  • Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
  • Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

Crème Brûlée image

Number Of Ingredients: 6


  • 6 egg yolks
  • 2 cups whipping cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • Boiling water
  • 8 teaspoons granulated sugar


My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California

Recipe From

Provided by Taste of Home

Time 1h15m

Yield 8 servings.


  • In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

Classic Creme Brulee image

Number Of Ingredients: 5


  • 4 cups heavy whipping cream
  • 9 large egg yolks
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • Brown sugar


Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.

Recipe From

Provided by Mark Bittman

Time 1h

Yield 4 servings


  • Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
  • In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
  • When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Vanilla Crème Brûlée image

Number Of Ingredients: 5


  • 2 cups heavy or light cream, or half-and-half
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 1/2 cup sugar, more for topping


We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.

Recipe From

Provided by Gourmet Test Kitchen

Yield 6 servings


  • Put a rack in the middle of oven and preheat oven to 325°F.
  • Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
  • Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
  • Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
  • Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
  • Variation:
  • Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.

Classic Crème Brûlée image

Number Of Ingredients: 8


  • 3 cups heavy cream
  • 1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
  • 6 large egg yolks
  • 1/3 cup granulated sugar
  • Pinch of salt
  • 3 tablespoons turbinado sugar, such as Sugar in the Raw
  • Special Equipment
  • 6 (5-ounce) flameproof ramekins; a small blowtorch


One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.

Recipe From

Provided by Martha Stewart


  • Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
  • Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
  • Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
  • Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
  • Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
  • Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Creme Brulee image

Number Of Ingredients: 6


  • 4 cups heavy cream
  • 3/4 cups sugar
  • 1 vanilla bean, split lengthwise
  • 7 large egg yolks
  • 1/4 teaspoon coarse salt
  • 3/4 cup sugar

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