Crème Brûlée

Creme Brulee

I have absolutely no self control at a buffet, especially when I approach the dessert bar.  I believe most people cannot resist Creme Brulee  – it is rich and creamy which melts in your mouth with a little caramel crunch.  I bought a torch a year ago just to make this dessert.  I had tried caramelizing sugar by putting it under a broiler but the sugar melted the next day.  If you use the torch method, the caramelized sugar top will stay crunchy.


2 Cups
½ Cup
1 Tablespoon
½ Cup
Heavy cream
Egg yolks
Granulated Sugar
Vanilla extract
Turbinado Sugar or Light brown sugar


  1. Preheat oven to 300 ◦F.
  2. In a mixer bowl, whisk egg yolks, sugar, and vanilla extract together until well blended. Add heavy cream, mix well until it gets nice and creamy. Pour the mixture through the sifter into ramekins (those little ceramic dishes).  Place the ramekins in a baking pan.  Fill the baking pan with hot water, about halfway up the sides of the ramekins. Bake for 45 minutes or so (each oven is different).  The custard should be trembling in the center..  Remove the ramekins from the baking pan, let them cool and refrigerate for at least 3 hours or overnight.
  3. Sprinkle a thin layer of the turbinado sugar on the top of each. Make sure it completely covers the custard and it’s a thin layer.  Using a torch, melt the sugar and form a crispy top.  Allow the creme brulee to sit for at least 5 minutes before serving.

Creme Brulee