Creme Brulee

chef.tim.lee's picture

Sep. 20, 2011


Whipping cream 1 Pint (2 Cups)
Egg yolks 6
Sugar 1/4 Cup (4 tbs)
Salt 1/8 Teaspoon
Brandy 2 Tablespoon
Vanilla 1 Teaspoon
Toasted chopped almonds 1/2 Cup (8 tbs)
Light brown sugar 3/4 Cup (12 tbs)



1) In a saucepan, gently sclad the whipping cream over a low heat.

2) In a bowl, beat the egg yolks, sugar and salt together.

3) Gradually stir the scladed cream into the beaten egg mixture.

4) Place in the top of the double boiler over hot water, stir continuously and cook, until mixture is slightly thickened.

5) Remove and place immediately in cold water to cool down.

6) Stir in the brandy, vanilla and almonds, mix thoroughly.

7) In a heat-proof baking dish, pour the mixture and refrigerate uncovered, until chilled.

8) Just before serving, press the sugar through a sieve and cover the pudding surface with about 1/4 inch thick sugar layer.


9) Serve the Creme Brulee, immediately in dessert bowls.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 542Calories from Fat 329

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 73 mg3.04%

Total Carbohydrates 41 g13.7%

Dietary Fiber 1 g4%

Sugars 38 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet