The allure of creme brulee, French for "burnt cream," is in the textural contrast between the brittle caramelized topping and the smooth, creamy custard beneath.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees.

    Advertisement
  • In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.

  • Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.

  • Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.

  • Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.

  • To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.

Reviews (2)

138 Ratings
  • 5 star values: 42
  • 4 star values: 38
  • 3 star values: 38
  • 2 star values: 14
  • 1 star values: 6
Rating: 3.0 stars
05/17/2020
This is waay more than 6 - 7oz ramekins of custard. Think about it. 4 cups = 36 ounces. 4 cups of heavy cream plus 7 egg yolks is going to be a lot more than 36 ounces
Rating: Unrated
03/09/2015
This IS the best Crème Brule recipe ever. I do believe that the secret to dessert is small portions though, so I used every oven-proof little dish I had, and made the six portions into fourteen portions. Then, just a scant teaspoon of sugar is needed to brule on the top. It is March and strawberry season in California, so I do a tiny chop of fresh strawberries for over the brule.
Rating: 5 stars
05/18/2014
Martha's, Creme Brulee recipe is our absolute favorite...pure heaven, and so easy to make! It is gone immediately, and our very spoiled dogs beg for their portions! :) jimlangstaffiii@gmail.com Fairbury, IL
Advertisement