Vanilla Creme Brûlée

This recipe from NY Times

Serves 4



My dad LOVES Creme Brûlée so for his 86th birthday I decided to try my hand at making it.  I have made custard pies, caramel custards and flans before so I figured I wouldn’t have a hard time.  This was easy peasy.  And, it turned out great.  Needless to say, my dad was thrilled.  This recipe makes 4 generous servings so if you want to divide it into smaller ramekins that would be OK.  You might have to adjust your baking time a little.  Enjoy.






2 cups heavy or light cream, or half and half (I used heavy cream, I figured my dad deserved the whole enchilada for this 86th birthday.

1 vanilla bean, split lengthwise or 1 tsp. Vanilla extract (I used the extract)

1/8 tsp salt

5 egg yolks

1/2 cup sugar, more for topping




Heat oven to 325 degrees.  In a saucepan, combine cream, vanilla bean (do not add extract yet if using) and salt and cook over low heat just until hot.  Let sit for a few minutes, then discard the vanilla bean (or add the vanilla extract if using).


In a bowl, beat egg yolks and sugar together until light.  Store about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.  Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill baking dish with boiling water halfway up the sides of the dishes.  Bake for 30-40 minutes (I needed 45 minutes) or until centers are barely set.  To check slide a knife into the center, it should come with a very thin, barely-there coating on the knife.  Cool completely.  Refrigerate for several hours and up to a couple days.  When chilling take some plastic wrap and put it directly onto the top of the custard when you refrigerate to keep a skin from forming on top.  Refrigerate for several hours and up to a couple of days.


When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.  Place ramekins in a broiler 2 to 3 inches from the heat source.  Turn on broiler.  Cook until sugar melts and browns or even blackens a bit.  About 5 minutes.  Serve within two hours.


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© 2016  by Baked by Bobi

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