Skill Level: Intermediate
Total Time 3 hours 30 minutes
Servings 12


  • 1 quart Heavy cream
  • 2 T. Pure vanilla extract
  • 1 cup Granulated sugar
  • 6 each Egg yolks
  • 2 tsp. Raw brown sugar, use for topping cooked brulee
  • Hot water


  • Preheat oven to 325F.
  • Place cream and vanilla into medium saucepan set over medium to high heat and bring to a gentle boil. Remove the pan from the heat once it comes to a gentle boil.
  • In a medium bowl, whisk (use balloon whisk) together 1 cup of sugar and the egg yolks until well blended and lightened in color.
  • Temper the cream into the egg mixture a little at a time, stirring continually so the eggs do not scramble.
  • Pour the mixture into 6-8 oz. ramekins.
  • Place the ramekins into a large roasting pan or casserole pan.
  • Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  • Bake until the creme brulee is set, but still trembling in the center, 25-30 minutes.
  • Remove ramekins from the roasting pan and refrigerate for at least 2-4hrs.
  • Remove the crème brulee 30 minutes prior to browning the sugar on top.
  • Being extremely careful, use a brulee torch to brown the top of the sugar, 10-30 seconds.
  • Allow crème brulee to sit 5 minutes after browning before serving.


Servings: 12
Serving Size: 4 oz.
Nutrition Information: This satisfying dessert is not a “diet” dessert. Savor and enjoy. Gluten-free, nut free.