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Creme Brulee

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  • Ready in: 6:35 min.
  • Serves: 4
  • Complexity: advanced
  • Origin: France
Creme Brulee


  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • 4 tablespoons white sugar


  1. To make creme brulee, heat the oven to 275 degrees F.
  2. Scald the cream and vanilla extract by heating them in a nonreactive pan over low heat until steaming.
  3. When the cream is hot, whisk together the egg yolks and sugar until well blended.
  4. When cream starts to steam, shut off the heat.
  5. Pour some cream (maybe 1/2 cup) into the egg yolks while whisking quickly. This will slowly heat the yolks, reducing the chance of curdling them.
  6. Remove the whisk from the eggs, start whisking the cream, and steadily pour the yolks into the cream while whisking quickly.
  7. When thoroughly mixed, divide mixture into oven-safe individual ramekins.
  8. Cover and chill at least two hours.

  9. When ready to serve, sprinkle the top of each serving with a thin, even layer of sugar.