Crème brulee

By Jessica McGovern
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  • 1 cup (240 milliliters) heavy cream
  • 1-1/2 cups (360 milliliters) milk
  • 1-1/2 teaspoons (7.5 milliliters) vanilla extract
  • 5 egg yolks
  • 2/3 cup (160 milliliters) sugar, plus 6 tablespoons (90 milliliters) for topping
  • 1/8 teaspoon (0.5 milliliters) salt


  1. Preheat the oven to 285 F (140 C). Add cream, milk and vanilla to a saucepan. Cook over low to scald milk. In a separate bowl, whisk together egg yolks, sugar, and salt. Gradually add milk mixture to egg mixture and whisk to incorporate. Strain. Pour into ramekins. Add to a baking tray filled with a few inches of water. Cover the tray with a sheet of foil. Bake for 40-45 minutes, or until slightly wiggly but not runny. Remove and let cool completely. Sprinkle the top with a thin layer of sugar. Use a kitchen torch to bubble and caramelize sugar – or place it in the oven under broil. Let cool completely.

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