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+ servings
creme brulee in a white dish with fresh berries, whipped cream and mint

Crème Brulee Recipe

Crème Brulee is a delicious baked custard that's topped off with caramelized sugar & served with whipped cream & berries
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Servings 6
Calories 793kcal


  • creme brulee dishes or ramekins


  • 2 vanilla beans
  • 1 quart heavy whipping cream
  • 12 egg yolks
  • 1 cup sugar + 6 teaspoons


  • Preheat the oven to 325°.
  • Cut the beans in half longways and scrape out all of the seeds using a small knife. See note. Transfer the seeds to a medium size sauce pot and pour in the heavy cream.
  • Cook the pot over low heat until scalded. See note.
  • In a large bowl whisk together the eggs and sugar until combined.
  • Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs. Pour in the remaining hot cream and gently mix until combined.
  • Strain the mixture through a fine-mesh strainer into a pouring bowl or a regular bowl.
  • Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note.
  • Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins. Cook for 40 to 45 minutes or until firm in the center.
  • Remove from the water and cool at room temperature for 30 minutes.
  • Transfer to the fridge and cool completely for 60-90 minutes.
  • 1Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin. Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note.
  • 1Serve with whipped cream, fresh berries and mint.


Chef Notes:
• You can substitute for vanilla extract.
• If you tilt the pot backwards or forwards and see mini bubbles that form on the bottom of the pan while cooking, the cream has been scalded.
• You can also simply pour it into a bowl and use a ladle to transfer the custard to the ramekins.
• It is best to hold the ramekin in one hand and the torch in the other and move the ramekin around move the sugar around as it caramelizes.
• Be sure to cover the crème brulee in the refrigerator or else it will pick up other smells from food in the fridge.


Calories: 793kcal | Carbohydrates: 39g | Protein: 9g | Fat: 68g | Saturated Fat: 40g | Cholesterol: 607mg | Sodium: 78mg | Potassium: 158mg | Sugar: 34g | Vitamin A: 2840IU | Vitamin C: 0.9mg | Calcium: 149mg | Iron: 1mg