Creme Brulee II

    6 hours 50 mins

    A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes.

    248 people made this

    Serves: 4 

    • 2 cups (500ml) thickened cream
    • 1/4 cup (55g) caster sugar
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 3 egg yolks
    • 4 tablespoons caster sugar

    Prep:10min  ›  Cook:40min  ›  Extra time:6hr cooling  ›  Ready in:6hr50min 

    1. Preheat oven to 150 degrees C (300 degrees F) and line the bottom of a large baking tray with a damp kitchen cloth.
    2. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 90ml (6 oz.) ramekins.
    3. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
    4. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
    5. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

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    Reviews in English (211)


    I haven't made this person's recipe, but I have made Creme Brulee a number of times at a restaraunt. Some observations; 1. Seems light on the eggs. If I were making this would probably add 1 more yolk. Three yolks might be fine. Trial and error. 2. Cover pan with foil? Seems unneccesary, though it might just be an aid to cut down on overall baking time which I expected to be closer to 35-40 minutes. I usually leave them in the oven until the custard tops set and start to show signs of developing darker spots on top. The spots become unnoticible (irrelevant) after you caramelize the sugar on top. 3. Unless you caramelize the sugar on top it's not really creme brulee'. This step is done only when you are about to serve this dessert. Doing it beforehand and putting it in the fridge is an unpleasant experience (sugar becomes liquified). Use enough sugar (white or turbinado) on top or your ramekin to get a nice light covering (you should still be able to see the custard). Light your torch and start melting the sugar on top in a circular motion. You're not done until the sugar has gotten bubbly and brown. Garnish & Serve! Note: With this recipe, you could substitute the vanilla extract for 1/2 a vanilla bean. Add the split bean & scraped seeds to the heated milk, not the egg mixture. Remove the bean shell before adding to egg mixture.  -  22 May 2004  (Review from Allrecipes US | Canada)


    I tried this recipe because it was so different from the one I usually make. (From the book, Elegantly Easy Creme Brulee.) First of all, it lacks enough eggs to make it a rich creamy custard. There was hardly an egg flavor at all. And the stovetop step is not needed. The recipe I use takes the cold cream right from the icebox and mixes it with the sugar/egg mixture. I'll just stick to my tried and true recipe from the book. (2 cups cream, 1/3 cup sugar, 1 teas. vanilla, 8 egg yolks...and no pre-cooking before it goes into the oven.) Also, brown sugar is so hard to work with...I would only use white sugar for the topping. I'm sure you meant butane, not propane.  -  29 Oct 2002  (Review from Allrecipes US | Canada)


    I followed the advice of the other makers and used 4 eggs yolks. However, I double the recipe (using 8 egg yolks). I used one Calphalon metal 13x9 tray and one Pyrex glass cassarole. The ramekins in the baking dish turned out great. The ramekins in the glass would not set, and it did not matter how long I let it bake. For everyone having a problem with the recipe not setting, make sure to use a metal bakeware. I am sure that was the problem because the ingredients were exactly the same.  -  23 Oct 2005  (Review from Allrecipes US | Canada)