Créme Brulée Recipe


Is this your first time making a créme brulée recipe?

Some recipes just seem more intimidating than others simply by their classic style and/ or elegance.

The créme brulée recipe may be one of those.

But don’t let it get you nervous!

It is really a simple recipe to make and one that will have you in heaven once you taste it!

Silky, smooth, delicious vanilla baked custard!

Créme Brulée Recipe
I used the larger 6 ounce ramekins here and the recipe will yield 4.
I know in the video it only made 2, that was because I HALVED the recipe

You can use 4 ounce ramekins if you wish and get 6 portions, just keep in mind the deeper the ramekin; the longer the bake time so just watch it carefully and do not over bake, this is a delicate custard.
Serves: 4 - 6ounce ramekins
  • Heavy Cream 2 cups 480ml)
  • Whole Milk 1 cup (240ml)
  • Granulated Sugar 3 Tablespoons (37g)
  • *Plus more sugar for caramelizing
  • Salt pinch
  • Vanilla Bean 1 pod seeds scraped (Or 2 teaspoons of Vanilla Bean Paste or Extract)
  • Egg Yolks 8 Large (144g)
  1. Combine the heavy cream, milk, vanilla bean pod & it's seeds scraped in a heavy sauce pot over a high heat.
  2. In a medium bowl whisk the egg yolks with the sugar and salt
  3. Once the milk reaches a full boil slowly pour into the sugared yolks while whisking vigorously. This is called TEMPERING the yolks.
  4. Next pour the entire mixture back into the sauce pot and return to the stove making sure to continue stirring constantly.
  5. It is at this point I like to switch my utensil to a wooden spoon.
  6. It is much easier to see when you have reached Nappe - meaning to fully cover the back of the spoon with a light coating of the custard. (170°F)
  7. Once you have reached this stage of cooking, immediately pour the custard through a sieve into a bowl set inside an ice water bath. (which is just a larger bowl with some water and ice cubes * I did not do this in the video) this will ensure rapid cooling and prevent this delicate custard from cooking to scrambled eggs
  8. Transfer to a pour-able measuring cup
  9. Preheat your oven to 320°F and place the ramekins on a sheet pan.
  10. Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath which will ensure that your custards bake gently and do not crack or bake too rapidly.
  11. Bake for about 20 - 30 minutes or until no longer liquidy in the middle, similar to baking a cheesecake. (this will vary depending on the depth of your ramekins!)
  12. Be sure not to over bake or you will have a cup full of scrambled eggs!
  13. Cool the custards completely in the refrigerator (preferably over night) then sprinkle the tops generously with more granulated sugar
  14. With yourblow torch or creme brulee torch caramelize the sugar. Be sure not to linger on one spot too long or you will have a burned black spots of sugar.
You may store the baked custards in the refrigerator for up to 4 days and simply caramelize before serving.

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    1. yes I suppose you “can” however it will take longer and because of that you run the risk of re-cooking the custard below- and creme brulee is meant to be eaten cold

    2. I have done this before under a gas stove broiler. However I had to pop it back into the fridge for an hour to get the custard chilled again. I prefer the torch. You can buy a little torch that is made for Creme Brulee and it will work pretty well and is fairly inexpensive. We bought ours at Bed, Bath and Beyond in a kit that came with 4 ramekins. They take a tad longer than a torch like Gretchen uses, but it works better than the oven. However I REALLY want one like Gretchen’s!! 🙂

  1. Hi Gretchen thanks for the recipe I tried making it today but failed. I slowly poured the milk into the eggs whisking at the same time but when I put it on the stove and started cooking it I noticed little lumps forming until the entire fixture become separated curdled. Did I cook the mixture to high a heat? What did I do wrong? Please.

    1. Hi , Im sorry this happened, if you cooked it to over 170°F it will basically start to cook the eggs (not very different from making scrambled eggs in a frying pan) so that is what those cooked bits were, it was the eggs and it sounds as if you continued cooking it to the point of actually scrambling those eggs for real and why it looked curdled. Its a really good idea to use an instant read thermometer especially if this is your first time, since its hard to know what to look for if you havent ever made it. Also cooling it over an ice bath as I mentioned in step #7 (but did not ~~unfortunately ~~ do myself in the video)

      1. Thank you for replying. I didnt make all those ingredients to go to waste so I looked up on the interbet how to save curdled custard. I read that adding a bit of cream, lowering the temp and blending it will bring it back together. Which it did yay. Ill keep you updated once finished making it. Hopefully everything works out from now on. Ive got the custatd chilling in a water bath. Does it need to be cold before I put them in the ramekins?

        1. Good job! I have baked them straight away with no trouble, however when I worked in catering and hotel we would have a large batch of the COLD brulee mixture and bake then that way- so either way is fine (baking then cold custard will prevent overbaking and curdling again so maybe go that route)

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