Crème brulee

By Katie Ardington
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  • 2-1/2 cups (590 milliliters) whipping cream
  • 2 vanilla beans, scraped
  • 6 egg yolks
  • 2 tablespoons (30 milliliters) caster sugar
  • 2 tablespoons (30 milliliters) white granulated sugar


  1. Preheat oven to 275 F (135 C).
  2. In a large saucepan, heat cream and vanilla beans; including the pod and seeds, until the mixture comes up to a gentle simmer for five minutes.
  3. Turn off heat and strain into a container.
  4. In a large mixing bowl, whisk caster sugar and egg yolks just until combined.
  5. Slowly whisk the hot cream and vanilla into egg mixture being careful not to curdle the eggs.
  6. Mix and pour mixture into a pitcher.
  7. Pour mixture into small ramekins and place ramekins into a roasting pan.
  8. Fill roasting pan with cold water until the water covers half of the ramekin.
  9. Cover roasting pan loosely with aluminum foil and bake in oven for 55 minutes or until custards are set.
  10. Allow custards to cool completely in refrigerator.
  11. Sprinkle tops of custards with white granulated sugar.
  12. sing a blowtorch, torch sugar until it begins to melt. Rotate the ramekin in the palm of your hand to evenly coat with melted sugar.
  13. Allow sugar to harden and serve.

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