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.
Recipe by Gretchen's Bakery at