Crème Brûlée

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Crème Brûlée has been touted as a dessert for the elite and now is your time to be elite in the kitchen. With this simple recipe, you will be praising yourself for weeks to come.

The crisp caramelized topping brings a beautiful crunch to this luscious and creamy dessert. You will attract amazed onlookers as you torch the sugar and watch it caramelize into the beautiful topping. As your spoon crunches through the sugar and down through the velvety custard, your taste buds will be weeping in anticipation.

The fun with Crème Brûlée is that you can keep it plain old vanilla bean or you can infuse it with multiple flavours, such as; White Chocolate & Raspberries, Coffee, Salted Caramel, Key Lime, Lemon, or throw some cacao powder in the mixture and make a delicious chocolate Crème Brûlée.


• 2.5 Cups Whipping Cream (35%)
• ¾ Cup Sugar
• ½ Vanilla Bean Split and scraped, or 2 tsp of Vanilla Extract)
• 5 Egg Yolks
• Pinch of Salt
• 5 Tbsp Sugar for Topping
• Boiling Water


1. Preheat oven to 325°F
2. In a sauce pot, combine the whipping cream, sugar, and vanilla together and bring to simmer.
3. Separate egg yolks from egg whites, then beat the egg yolks.
4. Slowly add the cream mixture to the yolk mixture (Don’t add it too quickly, or the hot mixture will “scramble” the egg yolks.)
5. Add Crème Brûlée mixture to your favourite oven-safe serving bowls.
6. Place those bowls in a walled oven pan.
7. Fill pan with water until halfway up the sides of the bowls
(This is called a water bath, and will prevent your Crème Brûlée’s from separating. Just before you add the water to the pan, boil it in a kettle)
8. Cook in oven for 25-35 minutes (or until the centre still jiggles when shaken)
9. Remove from water bath and allow to cool on wire rack for 30 minutes.
10. Wrap and fully cool in the fridge for at least 4 hours.
11. When Crème Brûlées have cooled, add sugar evenly to the top.
12. With a blow torch, torch the topping until the sugar caramelizes.
13. Serve, eat well, and be happy!

Canadian Military Family Magazine