Berly Laine
Hello Food Cookers - Creme Brulee Recipe

Crème Brûlée

Not as hard as you would think!

Crème Brûlée Recipe Review

There is no need to only have Creme Brulee at a restaurant. It will need to be refrigerated for 2 hours, but the prep time is relatively short.

The amount of time to bake depends on the size and shape of your ramekin. I prefer the shallow ones because you get more caramelized sugar topping and the bake time is less.

If you don’t have a torch, you can use the broiler in your oven.

Hello Food Cookers - Creme Brulee Recipe

Creme Brulee

Prep Time: 25 minutes
Cook Time: 25 minutes
Refrigerate/Chill: 2 hours
Course: Dessert
Servings: 4


  • 4 Ramekins
  • Propane Torch optional


  • 5 Egg Yolks
  • 1/4 cup Sugar
  • 1 pinch Salt
  • 2 cups Heavy Cream
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Sugar for Topping


  • Heat oven 325
  • In medium bowl, whisk the sugar, salt, and egg yolks. Set aside.
  • Heat cream in medium saucepan over medium heat until scaled (small bubbles on the side of the pan.)
  • Slowly temper the hot cream into the sugar/salt/yolk mixture.
  • Stir in vanilla extract.
  • Strain the mixture through a fine sieve into a pitcher or large measuring cup.
  • Arrange ramekin in a baking dish with deep sides.
  • Pour the mixture in the ramekins.
  • Fill the baking dish with water to come halfway up the sides of the ramekins.
  • Cover the dish with foil.
  • Bak until just set, 25 to 50 minutes. Check early. Baking time will depend on the thickness and depth of the ramekins and baking dish.
  • Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
  • Remove and cover with plastic.
  • Refrigerate at least 2 hours or up to 2 days.
  • For the toppin g sprinkle a light layor of sugar over each cold creme brulee just before serving.
  • Caramelize either using a propane torch by passing over the sugar or putting under broiler in your oven.
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