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Classic Creme Brulee

Country.Chef's picture
  Whipping cream 750 Milliliter
  Egg yolks 8
  Granulated sugar 75 Milliliter
  Vanilla 7 Milliliter
  Packed brown sugar 125 Milliliter

In saucepan, heat cream over medium-high heat until steaming hot.
In bowl, whisk egg yolks with granulated sugar; very gradually whisk in cream.
Whisk in vanilla.
Skim off foam.
Divide mixture among eight 3/4-cup (175 mL) ramekins or custard cups.
f Place ramekins in 2 large shallow pans.
Gently pour boiling water into pans to come halfway up sides of ramekins.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centers still quiver and small knife inserted into centers comes out creamy.
Remove from water; let cool on racks.
Cover and refrigerate for at least 2 hours or until chilled and set, or for up to 2 days.
f Fill two shallow pans with enough ice cubes to surround ramekins; nestle chilled custards among cubes.
Pat surface of each custard dry; sprinkle evenly with brown sugar.
Broil 6 inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and turns dark brown, rearranging pans and removing each ramekin when ready.
Chill, uncovered, for at least 10 minutes before serving, or for up to 3 hours.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 494 Calories from Fat 325

% Daily Value*

Total Fat 36 g55.6%

Saturated Fat 22.9 g114.3%

Trans Fat 0 g

Cholesterol 319 mg106.3%

Sodium 38.4 mg1.6%

Total Carbohydrates 31 g10.2%

Dietary Fiber 0 g

Sugars 30.1 g

Protein 2 g4.8%

Vitamin A 4.3% Vitamin C

Calcium 8.6% Iron 2.9%

*Based on a 2000 Calorie diet

Classic Creme Brulee Recipe