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Crème Brûlée

  • Author: Streusel
  • Prep Time: 50 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x


2 c. half and half

6 extra large egg yolks

1/2 c. sugar

1 t. vanilla

6 small glass ramekins

another 1/4 c. sugar for sprinkling the top of the custard

a small kitchen torch


  1. In a 9 x 13 glass baking dish, fill  1/3 full with water and then place the 6 empty glass ramekins in the dish and sit in the oven.
  2. Pre-heat the oven to 325 degrees fahrenheit.
  3. In a large bowl add the egg yolks and sugar and whisk thoroughly.
  4. Add the vanilla and whisk until combined.
  5. Lastly, add the half and half and whisk until combined.
  6. Open the oven door, pull the rack that has the 9 x 13 baking dish out of the oven until it catches and slowly pour the custard mixture until the six ramekins are about 3/4 of the way full.
  7. Slowly push the rack back in the oven and let the ramekins bake for 40 minutes or until a knife inserted in the middle comes out mostly clean.
  8. Carefully remove the baking dish out of the oven and remove each ramekin to a cooling rack.
  9. Let cool for about 15 minutes.
  10. Refrigerate the custards for 30 to 60 minutes.
  11. Sprinkle the other 1/4 c. of sugar generously onto the 6 portions of custard and slowly and evenly torch each one until a crisp crust forms.
  12. Serve immediately.
  • Category: dessert
  • Cuisine: french