Creme Brulee II Recipe -
Creme Brulee II Recipe
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Crème Brulee
See how easy it is to make this classic creamy French dessert. See more
  • READY IN 6+ hrs

Creme Brulee II

Recipe by  

"A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes."

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Ingredients Edit and Save

Original recipe makes 4 6 ounce ramekins Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    6 hrs 35 mins


  1. Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
  2. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
  3. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
  4. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
  5. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 22, 2004

I haven't made this person's recipe, but I have made Creme Brulee a number of times at a restaraunt. Some observations; 1. Seems light on the eggs. If I were making this would probably add 1 more yolk. Three yolks might be fine. Trial and error. 2. Cover pan with foil? Seems unneccesary, though it might just be an aid to cut down on overall baking time which I expected to be closer to 35-40 minutes. I usually leave them in the oven until the custard tops set and start to show signs of developing darker spots on top. The spots become unnoticible (irrelevant) after you caramelize the sugar on top. 3. Unless you caramelize the sugar on top it's not really creme brulee'. This step is done only when you are about to serve this dessert. Doing it beforehand and putting it in the fridge is an unpleasant experience (sugar becomes liquified). Use enough sugar (white or turbinado) on top or your ramekin to get a nice light covering (you should still be able to see the custard). Light your torch and start melting the sugar on top in a circular motion. You're not done until the sugar has gotten bubbly and brown. Garnish & Serve! Note: With this recipe, you could substitute the vanilla extract for 1/2 a vanilla bean. Add the split bean & scraped seeds to the heated milk, not the egg mixture. Remove the bean shell before adding to egg mixture.

Most Helpful Critical Review
Dec 05, 2003

I tried this recipe because it was so different from the one I usually make. (From the book, Elegantly Easy Creme Brulee.) First of all, it lacks enough eggs to make it a rich creamy custard. There was hardly an egg flavor at all. And the stovetop step is not needed. The recipe I use takes the cold cream right from the icebox and mixes it with the sugar/egg mixture. I'll just stick to my tried and true recipe from the book. (2 cups cream, 1/3 cup sugar, 1 teas. vanilla, 8 egg yolks...and no pre-cooking before it goes into the oven.) Also, brown sugar is so hard to work with...I would only use white sugar for the topping. I'm sure you meant butane, not propane.

Oct 23, 2005

I followed the advice of the other makers and used 4 eggs yolks. However, I double the recipe (using 8 egg yolks). I used one Calphalon metal 13x9 tray and one Pyrex glass cassarole. The ramekins in the baking dish turned out great. The ramekins in the glass would not set, and it did not matter how long I let it bake. For everyone having a problem with the recipe not setting, make sure to use a metal bakeware. I am sure that was the problem because the ingredients were exactly the same.

Aug 03, 2006

This was awesome. My boyfriend is a MAJOR cooking snob and he was SO down on me when I said I was going to make creme brulee. He basically laughed in my face and said "impossible". Whit this recipe, it IS possible. I followed the reviews and made it with 4 eggs, and I also upped the cooking time to EXACTLY 45 minutes. It couldn't have come out more perfect. He was definitely eating his words and I got a huge apology. This is going to be SO great to make at dinner parties and such, as it will SUPER impress. I gave it 4 stars ONLY because of the edits that it needed. Stick the the 4 egg yolks and 45 minutes and you'll be SET!

Feb 05, 2003

This turned out just awful. I even tried making it a second time - same results. Wouldn't set. I even baked it 1 hr and 10 minutes, and it still wouldn't set.

Dec 14, 2003

On my first trial the custard didn't set all the way. The times were followed exactly. The sugar topping was also inconsistent. On the second try, I added another yolk (4 total) and decreased the sugar topping to ~ 1.5 tsp. It came out perfectly; the custard set and the sugar melted quickly and predictably. I also let the ramekins cool to room temp before putting in the fridge to avoid condensation.

Aug 25, 2005

I have been making this recipe for about 2 years, and LOVE it - I also use 4 egg yolks and a little more vanilla, and it turns out perfectly every time. I have never had to strain the mixture as others have mentioned - the trick is to continually and vigorously whisk the egg mixture while SLOWLY incorporating the hot cream a tiny bit at a time; otherwise, the hot cream will cook the eggs and you will end up with lumps. Also make sure to use a thin layer of sugar, or it will not caramelize properly - I personally find white sugar to work best. This is my dessert recipe of choice to serve to dinner guests! I think it is every bit as good as the creme brulee served in most restaurants!

Oct 14, 2005

Hey! This is a tasty recipe. I have been taking pastry classes and I discoved something. Chef's recomend NOT to use brown sugar on top because of the moisture content and it affects overall appearance.


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  • Calories
  • 554 kcal
  • 28%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 320 mg
  • 107%
  • Fat
  • 47.8 g
  • 74%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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