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Crème Brulee

Date: 13.02.2020
Source: JF
Classic Creme Brulee Recipe for all to enjoy.

Prep: 10

Cook: 40-45

Yields: 6


  • 01.

    In a large roast pan, add as hot water as you can get half way up and put in oven.

  • 02.

    Preheat the oven to 325 Fahrenheit.

  • 03.

    Split the vanilla beans and scrape the seeds out and add them to a pot with the heavy cream.

  • 04.

    Get it to a boil over medium high heat, stirring occasionally.

  • 05.

    Once the cream has reached a boil, take it off the heat, and leave to cool for 15 minutes under lid.

  • 06.

    Whip yolk and ½ cup of sugar until it just changes color.

  • 07.

    Once it’s just turning light yellow, very slowly add the warm cream while whisking (or machine churning)… This has to be done very slowly to not create a vanilla-omelet (lol).

  • 08.

    Once the mixture has been mixed together, take a spatula and scrape the bottom of the bowl to make sure all the sugar and yolks have been absorbed and the vanilla is evenly distributed.

  • 09.

    Spoon the mixture into ramekins ¾ to the top (make sure to stir between each to distribute the vanilla) and place them in the pan with hot water and bake for 40-45 minutes until they are firm but wobbly.