Perfect Creme Brulee

Perfect Creme Brulee

Bobo

"I have made creme brulee many times, and have been perfecting it over time."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

3 h 5 m servings 333 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
  2. Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
  3. Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
  4. Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
  5. Chill in refrigerator 2 hours.
  6. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  7. Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
  8. Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Reviews

Read all reviews 8
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and...

Most helpful critical review

Too "course".

Most helpful
Most positive
Least positive
Newest

The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and...

Too "course".

After reading another review, I read a few more recipes to see how to make this. I mixed the egg yolks and sugar and vanilla together, heated the cream, added it a little at a time to the egg yo...

i love the taste but a bit sad when i tried to caramelised the top with oven broiler and the whole contents shinks.. i was left with a small amount of creme brulee to eat. I would recommend to a...

It came out perfect and very good. I put a little too much sugar on top. Next time I will know to use just a little on top.

Great recipe! Easy to follow. This was my first time making creme brulee so I was intimidated, but following this recipe made it a breeze. I topped with caramelized banana quarters (nice additio...

I followed the recipe and thought it was very tasty! Thanks for sharing it!!:-)

I was away from home and was making this for friends, and this recipe followed nearly as close to the one from Cooks Illustrated Best Recipes formula. I used: per 1/4 cup cream, 1 yolk, 1 T suga...

Other stories that may interest you