Perfect Creme Brulee Recipe -
Perfect Creme Brulee Recipe
  • READY IN 3+ hrs

Perfect Creme Brulee

Recipe by  

"I have made creme brulee many times, and have been perfecting it over time."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    3 hrs 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2012

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 placed this in a double boiler, and added the vanilla and cream. I continually stirred this mixture until it had thickened. I then poured it into ramekins and refrigerated it. After it cooled I used a finally ground turbinado sugar (raw sugar) and carmelised it w/ my butane torch. Simple recipe but given the instructions wouldn't recommend this to a beginner.

Most Helpful Critical Review
May 02, 2013

Too "course".

Dec 02, 2013

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 yolks. Worked fine. I didn't put it through a sieve, and cooked it in ramekins- but it only fit into 3 6oz ramekins. Loved the taste. It was quite thick. I used a torch for the sugar- still getting the hang of that, but overall it was very good.

Mar 17, 2013

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 add more egg yolks and whipping cream.

Apr 01, 2014

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 addition) but this recipe would have stood on its own.

Apr 02, 2014

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

Feb 23, 2014

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 sugar and I strain the hot mixture before I put it in the ramekins. There are so many sizes of ramekins now~a serving can be quite relative!

Feb 22, 2014

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.


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 235 mg
  • 78%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 30 mg
  • 1%

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

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