Crème Brûlée

Yield: 6 servings


  • 2 cups heavy whipping cream
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
    • I've also had success with almond flavoring.
  • Extra sugar for caramelizing


  1. In a skillet, warm the heavy whipping cream until steamy and just before simmering.
  2. While the cream is warming, in a mixing bowl whisk together the egg yolks, sugar, and salt until the yolks lighten in color.
  3. When the cream is warm, remove from the heat and stir in the vanilla.  Gradually pour into the egg yolks while whisking constantly.
  4. Pour the mixture through a fine metal mesh sieve (to remove any coagulated bits of yolk).
  5. Pour the mixture into six ramekins (7 oz. each).  Place in a 13" x 9" casserole dish.  Pour boiling water into the casserole dish, up to half the height of the ramekins.
  6. Bake at 325°F for 60 minutes.  Remove from the oven and let sit on the counter (still in the warm water) for 20 minutes.  Then remove the ramekins to a wire rack and let cool for about 30 minutes.
  7. Cover the ramekins in plastic wrap and refrigerate for a minimum of four hours.
  8. Before serving, remove the plastic wrap and sprinkle ~2 tsp of sugar on top of each ramekin.  Use a kitchen torch to caramelize the sugar.  Let rest for 2 minutes to let the sugar cool.
    • Keep the torch constantly moving to avoid scorching.
  9. Serve immediately.

Adapted from Natasha's Kitchen.