Creme Brulee

Recipe by startnover
READY IN: 2hrs 40mins


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


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