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Crème Brûlée

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Crème Brûlée
6 servings Medium
Total: Active:
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Ingredients (5)

  • 1 1/2 cups heavy cream
  • 1 cup light cream
  • 4 large Eggland’s Best egg yolks, well beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar, plus 2 tablespoons for sprinkling
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Nutritional Information
  • Calories385
  • Fat36.71g
  • Saturated fat22.26g
  • Trans fat
  • Carbs11.58g
  • Fiber
  • Sugar11.29g
  • Protein3.51g
  • Cholesterol223.14mg
  • Sodium40.61mg
  • Nutritional Analysis per serving (6 servings) Powered by

This recipe is presented by Eggland’s Best.

French for “burnt custard,” crème brûlée is a great way to end a meal with a latte. It’s not too filling after a big dinner.

Then there’s the perfect combination of smooth, creamy cool custard with the brittle, crispy caramelized sugar topping.

Use granulated white sugar or light brown sugar. Just be careful of heating temperatures and times.


  1. 1In a large saucepan, bring the cream to a boil, and allow it to boil for about 30 seconds.
  2. 2Remove the cream from heat and pour it over the egg yolks and vanilla extract, whisking rapidly.
  3. 3When the yolks and cream are fully incorporated, return it to the saucepan and cook over medium heat, until the mixture is thick and coats a metal spoon. Do not bring the mixture to a boil.
  4. 4Pour the custard equally into 6 ramekins and refrigerate overnight.
  5. 5Before serving, sprinkle each ramekin with sugar; preheat the oven broiler to the highest temperature setting, placing the ramekins under the broiler to caramelize the sugar on top. It is important to do this quickly so the custard remains cool and the sugar burns fast. You may also use a crème brûlée torch, which can be purchased at many home goods stores.
  6. 6Serve with your favorite seasonal berries and enjoy.
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