Crème Brûlée

Crème Brûlée by

Chef Bruce Brown


Shopping List

  • 2C heavy cream
  • 11⁄2C whole milk
  • 6 large egg yolks
  • 3 whole large eggs
  • 1C sugar
  • 1T vanilla extract
  • 1T caramel flavoring



  1. In sauce pot, combine milk and heavy cream. Over medium-high heat, bring to a simmer to scald. Immediately pull from heat and allow to settle.
  2. In mixer bowl, combine eggs, egg yolks, sugar, vanilla and caramel flavor and beat with whisk attachment until frothy.
  3. With mixer slowly blending, carefully pour the scalded milk into the mixing bowl with the egg/sugar mixture. Continue beating until thoroughly combined.
  4. Place ramekins in roasting pan. Ladle 1⁄2C of custard batter into each ramekin.
  5. Carefully fill roasting pan with hot water to surround the ramekins. Place the pan on middle rack of preheated 350° oven. Bake for 30-35 minutes or until custards are lightly loose in middle.
  6. Allow to cool before covering with plastic wrap to chill. Brulèe top of each ramekin with sugar to caramelize before serving.