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Dill Pickles Pickled Okra

Creme Brulee


Hi there and welcome back to Food~Flavor~Fun.  A place to find flavorful recipes that can be made at home by real people to be shared and enjoyed with family and friends.  After this post, I’ll finally be caught up from last week.  This is a Friday post and that means dessert.

Nothing says dessert more for me than Creme Brulee.  Its something that I had always enjoyed when I went out to restaurants.  I figured it had to be very difficult to make.  Hmmm, not really.  Plus, I get to use a propane torch in the kitchen.  It just doesn’t get much more fun than that!  It does require the use of ramekins, custard cups or other oven-safe dishes.  We had ramekins for years and I finally started putting them to good use.  If you need another dish to use the ramekins, check the French Omion Soup post.  Definitely give this one a try when you want to impress your guests with a very classy dessert.  Enjoy!



  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 4 large egg yolks
  • 1/4 cup, plus 1 tablespoon sugar
  • 1/3 to 1/2 cup white granulated or light brown sugar


Preheat oven to 300 degrees F.

In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean. Strain cream through a fine mesh sieve.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high-speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

VARIATIONS: Finely grate orange zest or bittersweet chocolate over the creme brulee before adding the sugar for caramelizing.

Note: A propane torch can be bought at your local hardware store. If you don’t have one, caramelize the topping under the broiler, watching carefully so as not to burn it.

Categories : Drinks and Desserts

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