Crème Brulee

How to make the great French custard dessert Creme bulee with Betty Bannerman Busciglio...a professional cooking teacher and former caterer.


Heavy cream 1 Cup (16 tbs) , scalded
Egg yolks 2
Sugar 1/4 Cup (4 tbs)
Vanilla extract 1/2 Teaspoon
Salt 1 Pinch
Cane sugar 1/4 Cup (4 tbs) (Demerara sugar)



1. Preheat the oven at 325 F.


2. In a medium bowl, whisk egg yolks and sugar until combined.

3. Gradually add in the hot heavy cream in small batches, whisking continually.

4. Add in the salt and vanilla and whisk until combined.

5. Strain through a fine sieve into a jug.

6. Pour the mixture gently into ramekins. Prick any bubbles with a tooth pick.

7. Place in a baking dish and fill half-way up with hot water.

8. Bake for 30 minutes at 335 degrees F, or until just set.

9. Remove the crème from water bath and place on a cooling rack.

10. Refrigerate for 180 minutes.


11. Apply a light coating of cane sugar and torch. Repeat the process.


12. Serve Crème Brulee for dessert.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 656Calories from Fat 426

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 29 g145%

Trans Fat 0 g


Sodium 180 mg7.5%

Total Carbohydrates 54 g18%

Dietary Fiber %

Sugars 50 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet