Total Time
2hrs 40mins
Prep 2 hrs
Cook 40 mins

This is so silky smooth and decadent.

Ingredients Nutrition

  • 9 egg yolks
  • 34 cup superfine sugar, plus
  • 6 tablespoons superfine sugar
  • 1 quart heavy cream
  • 1 teaspoon real vanilla


  1. Preheat oven to 325°F.
  2. In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
  3. Pour creme into medium saucepan over low heat.
  4. Bring cream to a brief simmer, do not boil and add vanilla.
  5. Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
  6. Keep whisking till all cream is added.
  7. divide into six 6-oz ramikins about 3/4 way full.
  8. Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
  9. Bake till barely set around the edges, 40 minute.
  10. If starts to brown place a piece of foil on top.
  11. Remove from heat and let cool at room temperature.
  12. Transfer ramekins to fridge.
  13. Chill for about 2 hours.
  14. Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
  15. Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.
Most Helpful

This was certainly silky. I found it a little eggy and would possibly only use 8 yolks next time. I added a vanilla bean whilst simmering the cream and added vanilla extract to the eggs and sugar. I will certainly use this recipe again

An_Net January 03, 2008

I love creme brulee and made this over the weekend. Since I didnt have a kitchen blow torch, I used my boyfriends larger one. :) That was worth all the time in making it. My boyfriend loved the "nice little treat". I added a raspberry sauce on top just to try it and it was great.

shiobhan_rei June 01, 2007

Wonderful creamy recipe! My only changes to the recipe was to double the (homemade) vanilla (we love vanilla) and as I didn't have any superfine sugar I just ran regular granulated sugar through the food processor first. Sushiman bought me a blow torch last year and I got to play with it making the sugar crust. We had just as much fun blow-torching the recipe as we did eating it.

Mirj January 02, 2006