Crème Brûlée
Crème Brûlée
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Crème Brûlée

15 MIN
45 MIN



  1. Preheat the oven to 170 ºC (325 ºF). In a saucepan, heat the cream for 5 minutes with the vanilla bean cut in half, without boiling, just to infuse the vanilla. Scrape out the vanilla seeds and combine with the milk. If you are not using a vanilla bean, simply add the vanilla extract to the hot cream.
  2. In a bowl, whisk together the egg yolks and sugar. Stir in the hot cream. Pour the mixture into four 180 ml (3/4 cup) crème brûlée dishes or ramekins.
  3. Bake in a water bath. To do this, place the custard dishes in a baking dish. Pour hot water 3/4 up the sides of the dishes. Bake for 40 minutes.
  4. Let cool and refrigerate to chill completely. Sprinkle with the additional sugar and caramelize quickly with a crème brûlée iron or a torch. You could also caramelize the crème brûlée under the broiler of a very hot oven. Serve immediately.


  1. Jennie L. It should read "combine with the cream". It is written correctly in the French version.

  2. In step 1, it says 'Scrape out the vanilla seeds and combine with the milk', but in the ingredient list, there's no milk...So what am I suppose to do?

  3. easy and delicious

  4. Delicious recipe! Made it many times, but I cut the sugar a bit. Also, replacing 1/3 of heavy cream with Irish Cream (and reducing sugar in half) makes a deliciously boozy version that's always a crowd pleaser!

  5. Totally fabulous!

  6. Bonjour, How would I use this recipe and add flavor like Amaretto?

  7. follow the instructions completely and it turns out amazing!

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