Creme Brûlée


2 1/4 cups (560 ml) 35% cream
1 teaspoon (5 ml) vanilla extract
5 egg yolks
1/4 cup (60 ml) sugar
1/4 cup (60 ml) additional sugar


Preheat the oven to 325ºF. In a saucepan, heat the cream for 5 minutes, add the vanilla extract to the hot cream.

In a bowl, whisk together the egg yolks and sugar. Stir in the hot cream. Pour the mixture into four 180 ml (3/4 cup) crème brûlée dishes or ramekins.

Bake in a water bath for 40 minutes.

Let cool and refrigerate to chill completely. Sprinkle with the additional sugar and caramelize quickly with a crème brûlée iron or a torch.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s