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Creme Brulee Recipe


Creme Brulee Recipe

Creme Brulee Recipe

Creme Brulee is a very popular French Dessert that is made from Cream and Egg Yolks and has a hard caramelised sugar topping. It is a lovely desert with the contrasting palettes of the hard sugar topping and the yummy custard below. This is desserts that only the French can come up with.

Check out the step by step Creme Brulee Recipe with detailed instructions. I have also put up a lovely Creme Brulee Recipe Video if you prefer it live.

Image courtesy ajagendorf25 through Creative Commons License.

What's on the Creme Brulee Menu

Table of Contents

# 1 - History of Creme Brulee

# 2 - Best of the Web on Creme Brulee

# 3 - Creme Brulee Recipe Ingredients

# 4 - Creme Brulee Recipe

# 5 - Creme Brulee Torch

# 6 - Creme Brulee Recipe Video

# 7 - Some more Creme Brulee Recipes

# 8 - Creme Brulee Recipe Guestbook

Best of the web on Creme Brulee - Check out some delicious Creme brulee recipes

Creme brulee is an awesome dessert and a must have if you are fond of french cuisine

Check out what the web has to offer about Creme Brulee

Ahh...the divine Creme Brulee


Image courtesy avlxyz through Creative Commons License.

Creme Brulee Recipe Ingredients

What you need for your Creme Brulee

2 cups heavy cream

1/2 teaspoon vanilla extract

Scroll to Continue

8 large eggs

1/2 cup sugar

Brown Sugar for the caramelised topping

Step 1 - To begin with you must heat the Heavy Cream until it is simmering

Step 2- Take the eggs and separate the yolks

Step 3 - Add the sugar and whisk the the egg yolks until they are smooth

Step 4 - We need to get the oven ready - so Preheat the oven to 250F

Step 5 - Pour about 1/3rd of the cream into the yolks and whisk gently. This is to temper the yolks so that they don't cook.

Step 6 - Pour all the remaining cream and whisk the mixture gently again while being careful not to create many air bubbles

Step 7 - Strain the mixture to remove any lumps that may have formed

Step 8 - Add the vanilla extract to the mixture for a distinct flavour

Step 9 -Place the ramekins in the baking tray and Pour the mixture into the ramekins and fill it almost to the brim. Next step is to get some boiling water.

Step 10 - The creme brulee will be cooked in a water bath. Pour boiling water in the tray to reach halfway through the sides of the ramekins

The ramekins will now be placed in the oven and allowed to cook for about half hour. You will know when its ready. It should jiggle a bit like jelly. Allow it to cool for about 4-5 hours. You will now move to the final and the most exciting step of Torching the Creme Brulee

Creme Brulee Recipe Image Credits

Image in the orange box courtesy sanctumsolitude through Creative Commons License.

All Images in the step by step Creme Brulee Recipe courtesy kurisurokku through Creative Commons License.

Creme Brulee Recipe - The Final Step - How to torch a Creme Brulee topping

Creme Brulee Recipe Video - Easy to follow Video Recipe for Creme Brulee

Check out this very simple, easy to follow Video Recipe for Creme Brulee. I know you have seen the entire Creme Brulee in pictures above - but Video instructions are always appealing.

Product Description

How to become a creme brulee master at home.

Each title in this series focuses on a timeless dish and provides in-depth information that will appeal to both novice cooks and experienced home chefs. Included are recipes and techniques for classic versions and creative variations, along with a history of the dish.

Creme brulee, literally translated, is burned cream. In the hands of master chefs Dominique and Cindy Duby, this elegant classic dessert is demystified.

The authors explore the history of creme brulee; the science behind the making of creme brulee; basic ingredients and equipment requirements; the cooking process (baked, cold-set and modern options); sweet and savory alternatives; and wine pairings.

Most important, Creme Brulee is both a guide to and an inspiration for making these beautiful little French delights at home. Each recipe has been rigorously tested in the authors' culinary studio, which replicates the modern home kitchen. The authors take time considerations into account, along with the entertainment factor of each presentation.

Here is a brief sampling of recipes:

* Classic vanilla brulee

* creme brulee ice cream

* Carmelized onion and Gruyere brulee

* creme brulee spoons.

For anyone who can't get enough of this classic dish, Creme Brulee is a superb source of inspiration.

Feedback on this Creme Brulee Recipe - Creme Brulee Recipe Guestbook

anonymous on December 11, 2012:

I've heard so much about Creme Brulee but newer tried to do it myself. Well now (thanks to you:)) i finally have the recipe, so no excuses this time:). Thank you for sharing.

pinkrenegade lm on September 22, 2012:

Thanks for the recipe. Pictures look delicious.

flavours-france on August 22, 2012:

I love creme brulee, especially white chocolate you can find a good recipe on the Flavours of France blog. Yummy!

flavours-france on August 22, 2012:

I love creme brulee, especially white chocolate you can find a good recipe on the Flavours of France blog. Yummy!

mrsclaus411 on June 19, 2012:

I love Creme Brulee but I haven't tried making it before.

elsiesflat on April 04, 2012:

Beautiful. I must try this. Thank you.

anonymous on March 13, 2012:

I've been looking for an excuse to make Creme Brulee and this is it!

awesomedealz4u on February 16, 2012:

Looks delish!

anonymous on January 28, 2012:

as I get older, I like eating this more and more.

WayneDave LM on December 08, 2011:

Love a bit of Creme Brulee. Really nice, your recipe sounds lovely and fairly straightforward. Thanks for sharing.

godinhora on August 26, 2011:

Thanks for the detail and effort creating this superb lens...

JoshK47 on April 01, 2011:

I love creme brulee - I may need to try making it myself. :)

clouda9 lm on March 17, 2011:

I first time I had Creme Brulee it was like a Harry Met Sally Moment :) I kinda sorta got weak in the knees visiting here and reading all these delectable recipes! May the luck of the Irish be with you today...*blessed and featured on :*

John Dyhouse from UK on February 25, 2011:

now this really is one of my favourite desserts - no it IS my favourite. Another lensrolled to my poached pears lens

GrahamCurwen on February 25, 2011:

Ive tried to make creme brulee in several ocasions and have always had the same problem, the sugar on top never seems to get crispy enough, it always goes a bit soggy. Will have to try your recipe and follow your pictures. I tried it once whe nen we had some Kleeneze friends over, we had icecream in the end !

Teri Villars from Phoenix, Arizona on February 10, 2011:

yummy! Thanks for the cool lens!

Teri Villars from Phoenix, Arizona on February 10, 2011:

yummy! Thanks for the cool lens!

Sammy24 on February 09, 2011:

I love french desserts. The tesson why I have a french dessert lens! This is a great lens with the pictures!

jojokaya lm on January 26, 2011:

I love Creme Brulee...yummy

paul0824 on January 07, 2011:

This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from & it comes out perfect every time. No torching & great aromas

jackieb99 on December 25, 2010:

Thanks for the recipe, I'm going to try it out.

Mary Beth Granger from O'Fallon, Missouri, USA on December 20, 2010:

I love a good creme brulee! Blessed and added to my December Blessings Lens.

Amy Fricano from WNY on December 10, 2010:

I love this dessert and have wanted to try it. Think I'll do that. Thanks.

anonymous on December 10, 2010:

Great lens and I am going to try out this recipe. Great lens.

lasertek lm on December 06, 2010:

So this is how it's done. I usually order this when we dine out. I just love the contrasting flavors that makes it delectable.

WorldVisionary on December 06, 2010:

What a delicious lens! Thanks for putting this together!

anonymous on December 01, 2010:

fantastic are great....

chrissuard lm on November 24, 2010:

Wonderful pictures to go along with your recipe, a beautiful lens.

chrissuard lm on November 24, 2010:

Wonderful pictures to go along with your recipe, a beautiful lens.

anonymous on November 12, 2010:

Looks delicious. I have always enjoyed it.

anonymous on November 11, 2010:

Yum! Creme Brulee has to be one of my fav desserts!

anonymous on November 09, 2010:

I have never had creme brule but it sounds definitely divine. My sister has mentioned it several times as she and her husband will share one after a meal a a fine restaurant. Now I understand why they share, it sounds like somehting you would eat slowly and savour.

jgelien on October 28, 2010:

I love Creme Brulee. I just had a white chocolate marionberry one the other day at a favorite restaurant. After reading your directions I think I might try to make it myself one of these days. Thanks for the lens.

paul0824 on October 27, 2010:

This recipe tastes great, but i can't ever get the torching right. I now use a flambe kit from & it comes out perfect everytime. No torching & great aromas.

Jeanette from Australia on October 21, 2010:

What a great lens. Love the picture instructions.

Louis Wery from Sarasota, Florida USA on October 20, 2010:

Delicious lens! Congratulation on the well-deserved purple star. I like the way you gave the readers a selection of recipes followed by a step-by-step photo tutorial and then the video.

VarietyWriter2 on October 08, 2010:

Creme Brulee is my favorite dessert. Love it! Congrats on your purple star! Well deserved!

desilegend on September 18, 2010:

Your lens is soooooooooooo tasty. I should try to do it myself. Always bought but never did it.

KimGiancaterino on September 09, 2010:

This is a stunning lens! I do love creme brulee, but have never made it at home. Congratulations on your purple star.

Indigo Janson from UK on May 07, 2010:

This new Squid Angel has been looking for food and recipe lenses that make my mouth water and my stomach rumble. This one did the trick! ~*~* Angel Blessings *~*~ to Creme Brulee.

Cynthia Sylvestermouse from United States on January 07, 2010:

Just had to stop back by on my first day as a Squid Angel and Bless this wonderful lens!

kimmanleyort on December 11, 2009:

Fantastic! Your photos with directions are amazing. Creme brulee happens to be one of my favorite desserts - I even have a torch. 5*

Lloyd Pinto (author) from Mumbai on November 17, 2009:

@Sylvestermouse: Thanks! Hope you have a great Christmas!

Lloyd Pinto (author) from Mumbai on November 17, 2009:

@justduky lm: Well may be I should create a lens with the html code for the table. It's pretty simple once you look at it. Glad that you liked my lens.

Cynthia Sylvestermouse from United States on November 17, 2009:

I have always loved Creme Brulee. I had no idea how to make it. I am definitely going to try this. Your directions are beautifully laid out and make it look easy. Now, I just need to put oven custard bowls on my Christmas list:) R-a-m-e-k-i-n-s, I wonder if my husband will have any idea which department in the store to purchase this item. That, alone, could be a lot of fun!

justduky lm on October 28, 2009:

Ok. Now I'm hungry. Creme Brulee is my all time favorite dessert. May I suggest a Mocha version? Ahhh that's living. Also, love your lens set-up and the step-by-step instructions was really neat. How did you do that??? Awesome directions for all cooks.

myraggededge on October 26, 2009:

Delicious, as usual. I love your step-by-step pics. Giant 100 calls!

justholidays on October 26, 2009:

My favorite dessert is Crema Catalana; which is basically a creme brulee with lemon and cinamon. Delicious!

Kylyssa Shay from Overlooking a meadow near Grand Rapids, Michigan, USA on October 25, 2009:

Great lens on my favorite dessert. I make it with the double boiler and torch method rather than the water bath method but this looks good, too!

Mary Beth Granger from O'Fallon, Missouri, USA on October 25, 2009:

Wonderful step by step instructions. I will use this the next time I make creme brulee. Somehow my top just doesn't come out right. Great lens 5* and blessed!

Bambi Watson on October 24, 2009:

Congrats! on making Giant!

Holley Web on October 24, 2009:

Oh my! You made it look so easy! It makes me wonder silently if I could make it without breaking something or burning down the house ;) Loved it! ~ Blessings~

Indigo Janson from UK on October 24, 2009:

Delicious! The pictures alone are making me hungry! The instructions seem very clear and the step-by-step images are helpful.

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