Add to your recipes 0 previous edits

Crème Brûlée


  • 2 c. whipping cream
  • 8 egg yolks
  • 1/2 c. sugar or maple syrup
  • 3/4 t. vanilla


  1. Heat whipping cream almost to a simmer.

  2. In medium bowl, stir egg yolks and sugar with a wooden spoon just until blended.

  3. Gradually stir in the cream.

  4. Strain through a fine mesh sieve into a bowl.

  5. Stir in vanilla.

  6. Pour into 6-8 4oz. or 6oz. custard cups or ramekins and place in a water bath.

  7. Set in oven and set oven temp to 250.

  8. Bake until set, but quivery in center 1 - 1 ½ hours.

  9. Remove and let cool to room temperature

  10. Cover with plastic wrap and refrigerate at least 8 hours - 2 days.

  11. Shortly before serving blot and carmelize the top with sugar and a blow torch or oven broiler (optional). There are also other ways to "carmelize" the top, or eat plain which is still delicious though it no longer earns the title "brûlée."

Send us your comments, suggestions or bug reports!