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Ooh la la, Beautiful Crème Brûlée!

Ooh la la, Beautiful Creme Brulee 


This is my favorite dessert of all time.  I love, love, love Crème Brûlée…can’t say anymore about.  It is wickedly delicious…Today, I am making Crème Brûlée because my wonderful daughter is back from London and has invited her flat mate for lunch.  Then, I thought what better way to finish lunch with a dessert that has love written all over it…


Things you’ll need…eggs, sugar, cream, and the wonderful Vanilla Bean…

Eggs:  10 egg yolks (we do the organic thing in my house, eggs happen to be one of them).  But, if you don’t have organic, feel free to use any type of eggs — they don’t have to be organic.


Crème Brûlée just doesn’t taste the same without Vanilla Bean.  I know some recipes call for Vanilla Bean paste or Vanilla Extract, but Vanilla Bean just gives it that needed umph it needs…go for it…


 Extract every little bit of it…you will be happy you did and your guest(s) will love it too…


 Whip egg yolks and sugar until pale yellow and thick …  oh sooooooooo delicious….


 Once, the mixture is ready,  you have to temper the creme by slowly drizzle the warm cream — do this slowly (about 1 cup of  warm cream), that way you won’t cook the eggs.  If you add the warm cream all at once, it will cook the eggs…


After tampering (once you add the first cup), then add the remaining warm cream to the egg mixture…


Custard is ready — Oooooooh, you are now ready to fill in the ramekins…


Pour custard mixture into the ramekins, about 10…next, place the ramekins in a bain-marie (baking or roasting filled with boiling water halfway up the ramekins)…you are now ready to bake…


Bake for about 25-30 mns at 350 depending on your oven…

IMG_2234Can you wait???   I can’t…

30 minutes later, La Piece de Resistance…Crème Brûlée  


30 minutes later, place the ramekins on the countertop and let cool to room temperature, then chill for about 2 hrs.


Right before serving, sprinkle 1 tablespoon of sugar (I use brown sugar) over each ramekin.  Using a kitchen torch, quickly brown the sugar, (hence, brulee).  Be careful not to burn the top.  ENJOY!!!

Crème Brûlée!


  1. 4 Cups of Heavy Cream
  2. 10 egg yolks
  3. 1/2 cup of Sugar
  4. 1 Vanilla Bean
  5. 2 Tbs of Vanilla Extract
  6. 1/4 cup of Brown Sugar
  7. 10-12 Tablespoons of Brown Sugar or White Sugar


Preheat oven to 325 degrees.

Prepare some boiling water to be used later for the Bain Marie.

In a heavy sauce pan, combine cream and vanilla bean (split the vanilla bean and extract the paste inside), simmer over medium heat.

In a bowl, beat 10 egg yolks and add sugar. Whip the mixture until it becomes thick and pale yellow. Then, temper the egg/sugar mixture by adding the hot cream (about 1 cup), a little bit at a time. Be careful so as to not pour the hot cream into the eggs mixture all at once. (You will wind up with scrambled eggs). Once you finished adding the first cup, pour the rest of the cream to the egg mixture completely, stirring until well blended.

It's now time to add the custard to the ramekins. Arrange 10 ramekins into a roasting pan. Fill pan with the boiling water half way through the ramekins. Use a ladle to fill the ramekins with the custard. Then bake for 30-35 minutes at 350 until firm to the touch. Remove from oven. Let cool to room temperature. Chill for 2-3 hours.

Right before serving, sprinkle about 1 tbspn of brown sugar (you can use white sugar) over each ramekin of custard. With a Cooking Torch, melt the sugar until golden and bubbly. Be careful not to burn the sugar. Top should be thin and crispy.

If you don't have a kitchen torch, you can put the ramekins under the broiler for 1-2 minutes or until the top is brown. Serve immediately!

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