Custard Brulee

Custard Brulee

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"The recipe is from pullet farmers Andy and Bonnie DeWeerd of Tavistock, Ontario. It's simple and delicious, and can be made ahead."
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8 h 20 m servings 182 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Whisk together eggs and sugar in a small bowl; set aside.
  2. Heat cream in a saucepan over medium-low heat until bubbles form around edge (will look like foam). Remove from heat; gradually whisk about 1/2 cup half and half into egg mixture. Whisk egg and half and half mixture into remaining cream in saucepan. Return saucepan to stovetop. Stir constantly, over medium-low heat, until mixture thickens slightly, about 7 to 9 minutes. (Don't overcook or custard may become curdled-looking.) Remove from heat; stir in vanilla.
  3. Pour or ladle custard into four 7 or 8-oz (220 or ) ramekins or custard cups, or six 4-oz ramekins or custard cups. Let cool, then cover and store in the refrigerator for a few hours or overnight. Custard will thicken a little more as it cools.
  4. Just before serving, sprinkle 1 tsp brown sugar over top of each custard. Use a mini butane torch to melt and caramelize the sugar. Or place the custards briefly under the broiler, watching closely, until tops are lightly browned.


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Although the flavor is nice and this recipe certainly is easy to make, it just never set up the way a custard should, consistency was too soft. I did use FF half-and-half, so maybe that had so...

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