Crème Brûlée


And yet another addition to my kitchen.........

I got this from the reviews were great for this model and this butane in bulk was a great deal.

To make the best crème brûlée I also bought some vanilla beans.

[recipe title="Crème Brûlée" servings="six" time="five hours (including chill time)" difficulty="moderate"]


  • 4 cups of heavy cream
  • 1 vanilla bean  (split and scrape the seeds out)
  • 3/4 cup of sugar
  • 12 egg yolks
  • pinch of salt


Heat 2 cups of  cream in heavy saucepan with vanilla seeds, sugar and salt till lightly boiling. Take off heat and let steep while you whisk the rest of the ingredients.

Whisk the egg yolks with the remaining cream till uniform.  Temper your egg mixture into the hot cream till you fully combine the two mixtures. The custard should be very smooth. If not strain through a fine mesh strainer before dividing mixture evenly amongst 8 ramekins.

The ramekins will sit inside a baking dish water bath. Prep your baking dish by putting tea towel on the bottom of the dish (prevents your ramekins from slipping around when you go to place in/out of the oven.) Or this is a great set for crème brûlée

Once your ramekins are in the baking dish pour hot water in dish till it reaches 2/3 up the sides of the ramekins. Careful not to get water into the custard.

Place in 300 degree oven for 35-40 min till your custard has set up (should be just a bit jiggly in the middle) it will continue to cook a bit as it cools.  Cool completely at room temperature then place in the fridge to get chilled for 4 hours.

When ready to serve sprinkle 2 tsp of sugar over top the crème brûlée and use a kitchen torch to caramalize the sugar. Let sugar harden for 1 min then serve.