Classic Creme Brulee

Western.Chefs's picture

May. 12, 2011


Heavy cream 3 Cup (48 tbs)
Superfine sugar 1/3 Cup (5.33 tbs)
Vanilla 1/2 Teaspoon
Egg yolks 6 , lightly beaten
Light brown sugar 1 Cup (16 tbs) (Not Firmly Packed)


Cook and stir cream, sugar, vanilla, and yolks in the top of a double boiler over simmering water 7-10 minutes until mixture coats a wooden spoon.

Pour into an un-greased shallow 1 1/2-quart casserole and stir 1-2 minutes.

Place wax paper directly on surface of creme, cool to room temperature, then chill 1-2 hours.

Preheat broiler.

Sprinkle a 1/4" layer of brown sugar evenly over creme, set casserole in a shallow bed of crushed ice, and broil 6"-8" from heat about 3 minutes until sugar melts and bubbles (watch so it doesn't burn).

Remove from ice, chill 10-15 minutes, then serve, including some of the crackly topping with each portion.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 946Calories from Fat 639

 % Daily Value*

Total Fat 73 g112.3%

Saturated Fat 43 g215%

Trans Fat 0 g


Sodium 79 mg3.29%

Total Carbohydrates 73 g24.3%

Dietary Fiber %

Sugars 67 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet