Creme Brulee

PatsyPatsy Brown

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  • This is easy!
  • 8 egg yolks
  • 1 quart heavy whipping cream (4 cups)
  • 1 cup granulated sugar
  • 1 ounce good vanilla
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  • 1

    Separate eggs and place yolks in a glass bowl. Add sugar and vanilla to the egg yolks, stir to combine. Heat the cream until it starts to boil, remove from heat. Pour 1/2 cup of the hot cream into the egg mixture and whisk in. Continue to add cream to the egg mixture until it is all combined, whisking with each addition. This is called tempering the eggs. If you add all the cream at one time the eggs will scramble.

  • 2

    Place 8 baking cups on a shallow pan. Pour the custard filling into shallow “creme brulee” baking cups. Pre-heat oven to 350 degrees. Place the pan in the center of the oven. Pour enough water in the baking pan so it comes halfway up the sides of the baking cups. Bake at 350 for 30 minutes with the blower off. Do not brown creme brulee.

  • 3

    Allow creme brulee’s to cool at room temperature for about 15 minutes, then refrigerate overnight or at least long To serve: Lightly cover the top of the custard with granulated sugar.

  • 4

    Use a small torch to caramelize the sugar. For those of you who are torchless, try using the broiler on your oven. Allow sugar to cool and harden for a few minutes.enough to chill thoroughly.

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