Wednesday, November 2, 2016

How To Make Creme Brulee Recipe

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After eating this for the first time at a restaurant, I made it my mission to learn how to make Creme Brulee.  This is my absolute favorite dessert, the combination of the custard type base and the crunchy, sugary crust gets me every time.

The only thing that annoys me is the waiting time required for the making of this.  It only takes about 20 minutes of your committed time, however there is over two hours of wait time (1 hours for baking, and at least on hour of cooling)


  • 2 cups heavy cream
Heavy cream will have a percentage of at least 36%, so more than whipping cream by approximately 5%. You can use whipping cream if you prefer, however don’t go lower than this or else the recipe will be a major fail.
  • 5 Tablespoons granulated sugar
  • 4 large egg yolks
Read above again, yolks only, so seperate the whites.  I have made this mistake before, its annoying and produces a fail.
  • 1 teaspoon vanilla bean paste, or 1 teaspoon pure vanilla extract
I prefer the bean paste however use the extract when paste is not available
  • 3 Tablespoons sugar (Demerara or coarse white sugar, raw sugar)
FYI – Demerara style sugar is an unrefined sugar with a large grain, the large gain is key in order to get the right type of crunchy crust.


  • This will produce 4 servings.
  • 15 minutes for ingredient preparation and mixing.
  • Baking time is 45 minutes.
  • 5 minutes for crusting (less if you use propane torch)
  • Ramekins is a small dish. It is the size of an individual portion so is perfect for a dish like creme brulle.


  1. Start by preheating the oven to 350 degrees Fahrenheit.
  2. In a saucepan, heat the heavy cream.  Make 100% sure that you do NOT boil the cream.  You must remove the cream from the heat just before it comes to a boil (so look for bubbles).  If you touch to cream with your finger it will be hot to the touch.  While waiting for this to heat up, stir lightly.
  3. While waiting for the cream to heat, you can in a separate bowl whisk the sugar and egg yolks together.  You need to do this until the sugar dissolves completely.  Make sure its the granulated sugar you are using and not the sugar for the crust.
  4. The cream should now be hot, so you can add some of the hot cream to the sugar and egg mixture and mix very well.  Continue adding the cream a bit at a time, continuously stirring.  Once all the cream is in, add the vanilla and mix.  The vanilla bean paste requires more mixing than the vanilla extract.
  5. I prefer to pour the finished mixture (should now look like custard) through a strainer.  Then pour equally into four ramekins (small dish about about 2 inches tall).
  6. Put ramekins in a large baking pan, then pour boiling water into the baking pan so that it covers the halfway mark of the ramekins.
  7. Now you need to bake custard mixture for about 30 minutes.  The custard with be set although it will be jiggly in the center.
  8. You can now remove the dishes from the water and let them air cool completely or you can rush the cooling process buy replacing the hot water you originally put in the baking dish, with ice cold water.
  9. For best results refrigerate overnight, or if you are in a rush do it at least for 1 hours.  I have placed it in the freezer for 1 hour when I have been rushed.  Its not a disaster if the custard mixture is served a little warm.
  10. About 10 minutes before you serve, sprinkle the demerara style sugar over the custard.   You now have two choices, the easiest for caramelizing is to use a propane cooking torch over the sugar until its a melted golden brown. The second option is to place the ramekins under the oven broiler, but for this one you MUST continuously watch to make sure the sugar doesn’t get burnt.  I have used both methods, results can be exactly the same.
Hopefully you have enjoyed this simple and tasty instructions on how to make Creme Brulee, if yes please like, comment and share on Facebook.  Thanks for you support.
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