Creamy Creme Brulee
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 5oz ramekins
  • 12 egg yolks
  • 4 cups heavy cream
  • ¾ cup granulated sugar + more for sprinkling
  • 2½ tsp vanilla extract
  • Pinch of Salt
  • 6 cups boiled water
  1. Before you begin preheat your oven to 325 degrees and line a rimmed baking sheet with a dishcloth. Set aside.
  2. First in a small sauce pan over medium heat add 3 cups of cream, ¾ cup of sugar, salt & vanilla stirring every couple of minutes. Bring to a boil.
  3. Once mixture is boiling remove from heat, cover with a lid and let it sit for about 10 minutes.
  4. While mixture is steeping, in a large bowl add your egg yolks and whisk together until they become slightly foamy, set aside.
  5. Once cream mixture has finished steeping add the additional 1 cup of heavy cream to the mix and stir until blended.
  6. Slowly pour cream mixture into whisked eggs, and continue to whisk as you add the cream. You want to temper the eggs here and not scramble them.
  7. Once cream and egg mixture is fully whisked together, using a fine mesh strainer pour the egg/cream mix through into a large measuring bowl (or whatever you have available for easy pouring). This will make sure no scrambled chunky bits are in your creme brûlée, and you'll have a nice smooth creamy custard.
  8. Place your ramekins (or whatever you are using) on the dish towel that you set in the rimmed baking sheet. Pour custard into each ramekin until it almost reaches the top (but not quite, you don't want to spill when transferring into oven).
  9. Once ramekins are filled with custard place into the preheated oven and VERY carefully pour your boiling water directly onto baking sheet w/ towel, making sure not to get any boiling water in the custard. This will create a nice water bath for the creme brûlée while it sets.
  10. Depending on if you are using small ramekins, or a large dish, start checking for doneness at 25 minutes. You'll want to remove from the oven right when the center of the custard is just set (about 175 degrees).
  11. Transfer the ramekins to a wire rack and let cool to room temperature about 1½ hours. Then cover tightly with plastic wrap and place in fridge for at least another 2 hours.
  12. Once custard has cooled you'll remove from fridge and sprinkle about 1½ tsp of sugar on top of each (evenly). Take your blowtorch, and waving back and forth caramelize the sugar until you achieve a nice golden brown color.
  13. Serve (or if you want them to be cold, place back in fridge for another 20 minutes and then serve).
Recipe by My Lavender Blues at