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Creme Brulee

1 cup heavy cream
1 cup half and half
1 vanilla bean (or a teaspoon of vanilla extract)
Pinch kosher salt
5 yolks
1/2 cup sugar plus ½ cup additional for caramelizing the crème brûlée


325F; 30-35 minutes

Warm the heavy cream and half and half with vanilla and salt in a small pot until simmering. Whisk together the egg yolks and ½ cup of sugar. Temper the hot milk/cream mixture into the yolks. Strain the mixture through a fine mesh sieve and divide into ramekins or baking dishes. Bake, covered, at 325 in a bain marie until the edges are set and the center jiggles slightly then stops when lightly shaken. Remove from the oven, allow to cool in the pan for 10 minutes then remove, cool to room temperature and chill overnight (or for at least 6 hours) in the refrigerator.

Right before serving, sprinkle each custard with about a teaspoon of sugar, shaking the sugar to evenly distribute. Using a torch, carefully caramelize the sugar on the top. Serve immediately.