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Volume III
February, 2013

Newsletter Home / Refrigerator Door

Creme Brulée

My dad LOVES Creme Brulée and his birthday is coming up. I'm not an amazing cook. I'm wondering if there is a recipe you've tried and been successful with that you could share?


I remember the first time I tried Creme Brulée, it was at The Roof in Salt Lake City. It was love at first taste! And that was fitting, because it was the night I got engaged to my husband. This is the recipe that I have always used which was originally found on Food Network, I've changed a couple things. It's pretty fool-proof... and delicious.

Creme Brulee

1 quart heavy cream
1 teaspoon vanilla extract
1 cup sugar, divided
6 large egg yolk
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream and vanilla into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

My Notes: For those who aren't professional bakers, like me, I just broil the finished little beauties on a cookie sheet in the oven to brown the tops - but watch closely! This is especially good topped with a few raspberries.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Holly Hill
Newsletter Editor

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