Classic Creme Brulee

Creme Brulee
Tracy Benjamin
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
538 Calories
48g Fat
16g Carbs
10g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 538
% Daily Value*
Total Fat 48g 62%
Saturated Fat 29g 146%
Cholesterol 343mg 114%
Sodium 112mg 5%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 0%
Protein 10g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make.

This recipe is the classic version of crème brûlée which has a very nice vanilla custard flavor. Fresh fruit is a very nice accompaniment.


  • 4 cups heavy cream
  • 8 egg yolks
  • 1/2 cup sugar + extra for sprinkling
  • 1 tablespoon vanilla extract

Steps to Make It

  1. Preheat oven to 300° F. In a saucepan over medium heat, combine cream, and 1/2 cup sugar. Cook while stirring until cream just begins to bubble (about 4-5 minutes).

  2. In a bowl, beat egg yolks and vanilla until well blended. Yolks will become a light yellow. Gradually pour the hot cream into yolks, stirring constantly. If the mixture looks a bit grainy, strain mixture through a sieve set over a bowl.

  3. Pour the custard into 8 6-oz ramekins (custard cups). Place ramekins in a baking dish and add hot water to fill pan halfway up the side of the ramekins.

  4. Bake until set, about 40-45 minutes, until custard is mostly firm but the centers of the custards shake gently when tapped. Remove from the oven and allow the ramekins to cool slightly.

  5. Remove the ramekins from the pan and refrigerate overnight. Just before serving, sprinkle the custards with 2 teaspoons sugar and caramelize the topping by placing under the broiler until sugar is a golden brown (about 3 minutes). Watch carefully to not burn the sugar. Alternatively, use a hand-held propane or butane torch to caramelize the sugar.

Optional: Top finished custards with fresh berries, mango or peach slices, or other fresh fruit.