Crème Brulee

Crème Brulee


  • 4 cups heavy cream
  • Splash of vanilla
  • 8 egg yolks
  • ½ cup sugar
  • Sugar to brûlée


Preheat oven to 300F

Scald heavy cream. Beat egg yolks with sugar and vanilla. Slowly mix the hot cream into the yolk mixture, whisking all the time. Pour mixture into ramekins, or one large dish, and place them in roasting tin. Pour water into roasting tin to reach halfway up the containers. Bake until the mixture still has a little wobble in the center, anywhere from twenty minutes to forty minutes depending on the size and depth of the container. Cool then refrigerate for at least two hours. Just before serving sprinkle a little sugar evenly over the custards then brulee with a blowtorch. This is the fun part.  If I am serving them as a dinner dessert I often let my guest play with the blowtorch, and brûlée their own custards.

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