Crème Brulee

Anyone who knows me well knows that Crème Brulee is one of my favorite dessert. Being the holidays, I just had to make some. Crème Brulee is basically a rich custard with a layer of hard caramel. The caramel is formed just before serving. It takes less than 15 minutes to do the prep work, but 3-4 hours of patience before it can be devoured!


1 pint heavy cream (2 cups)
1/2 cup sugar
3 egg yolks
1 vanilla bean, split


In a medium saucepan,  the heavy cream. Add the vanilla bean and pulp after scraping the vanilla bean into the cream. Bring to a boil over medium heat, stirring continuously. Remove from heat and set aside for around 10-15 minutes, to that the vanilla flavor can be infused into the cream.

Preheat oven to 325 degrees F

In a bowl, whisk the egg yolks and 1/4th cup sugar together, until they blend. Now slowly add cream to the mixture, whisking at a low speed.  You can spike the custard with 1 tbsp of an orange liqueur like Cointreau, if desired. Pour into 6 -8 small ramekins (mine are 4 ounce). 

 Place the ramekins in a baking pan and carefully pour water into the pan, enough  to come halfway up the sides of the ramekins. Bake for 35-40 minutes, until the Crème Brulee is set when gently shaken. Remove the ramekins from the pan and refrigerate them. They would need to be refrigerated  for a at least 2 hours, but can be refrigerated for up to 2-3 days.

To serve, remove Crème Brulee from refrigerator and sprinkle the remaining 1/4 th cup equally and evenly over each ramekin/dish.  Using a kitchen butane torch, melt the sugar until it caramelizes. Allow the dish  to sit for two minutes before serving.
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