Creme De La CrÃme brÃlÃe

sweet.chef's picture

Sep. 16, 2011


Heavy cream 2 Cup (32 tbs)
Milk 1/2 Cup (8 tbs)
Pure vanilla extract 1 1/2 Teaspoon
Egg yolks 5 Large
Granulated sugar 1/2 Cup (8 tbs)
Salt 1 Pinch
Boiling water 1 Cup (16 tbs)
Superfine sugar 5 Tablespoon


1. In small saucepan, stir together cream and milk. Heat just to simmering. Stir in vanilla. Remove from heat. Cover and let stand for 20 minutes.

2. Preheat oven to 325°. Place six 4-ounce ramekins or custard cups in 13 x 9 x 2-inch baking pan.

3. In small bowl, whisk together egg yolks, granulated sugar, and salt. Gently stir into cream mixture. Strain through fine-mesh sieve into a 4-cup glass measure. Pour into ramekins, dividing equally. Place baking pan on oven rack. Add enough boiling water to pan to come halfway up sides of ramekins.

4. Bake in 325° oven until custards are set around edge, and knife inserted near edge comes out clean but centers are still jiggly, 45 to 50 minutes. Remove ramekins from water to wire rack to cool. Cover with plastic wrap and refrigerate until thoroughly chilled.

5. Preheat broiler. With paper towels, blot top of each custard dry. Sprinkle 2 1/2 teaspoons superfine sugar over custard in each ramekin to evenly cover top. Place 2 or 3 ramekins on small baking sheet.

6. Broil 4 inches from heat, rotating baking sheet often, until sugar is caramelized, about 1 minute. Remove, and repeat with remaining sugar and custards. Let stand until sugar hardens. Serve warm or chilled. (Can be refrigerated for up to 1 hour after caramelizing.)

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 665Calories from Fat 443

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 30 g150%

Trans Fat 0 g


Sodium 133 mg5.54%

Total Carbohydrates 49 g16.3%

Dietary Fiber %

Sugars 45 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet