Paul Bocuse's Creme Brulee

"This is an awesome creme brulee. I'm asked for the recipe each time I serve it. It is great for company because you fix it the day before. ZWT South region (French burnt cream)."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by ICookwtlc photo by ICookwtlc
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by KateL photo by KateL
Ready In:
5hrs 30mins




  • Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
  • Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, them remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
  • Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
  • Notes: To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.

Questions & Replies

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  1. Lemma H.
    Is it meant to be 1/3 cup plus 1 T granulated sugar divided or is the use of the 1 T granulated sugar omitted?


  1. Sally S
    It didn't set for me!!?!!, but the taste was great (albeit a little swet)
  2. Sharon123
    Yum, what a treat! My DH and I both really enjoyed this! Thanks!
  3. GreenEyesCO
    Excellent. Although we used sugar on top as I was out of brown sugar.
  4. jagret
    quick and easy! My wife loves it
  5. AmandaInOz
    This was a nice change, but it's quite different with the brown sugar. We all preferred creme brulee with granulated sugar on top. However, I really liked that there was less sugar in the custard than my normal recipe. I didn't miss it at all! Thanks for a great recipe!


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