Desserts · Recipes

Crème Brûlée

An incredibly easy dessert that only takes 10 minutes prep! Your friends will be wowed how easy this is!


Crème Brûlée. Fun to eat not to spell. It’s a pain, but AutoCorrect is on my side :).

For those who don’t know what crème brûlée is, I will take a brief moment to explain. Crème brûlée is a fancy dessert that your friends will think you spent hours on it. Well you did, but those hours are used putting it into the oven for two hours, taking it out, waiting, and putting it in the fridge. So it takes about six hours and ten minutes. Anyway, it’s almost like a thick pudding, not as thin as normal pudding though. “Brûlée” means “burnt” in French, which is a good explanation. We brûlée sugar onto the top using a food torch or a broiler. It becomes crispy, and then you have crispy and smooth put together. Yum.


I made this dessert for Thanksgiving. It was a crowd pleaser. Even though it was a very small crowd. Eight people.


When making this you need to keep several things in mind. Here are some tips and answers:

Dishes to use: This is important. You need to use good ramekins. I use ones that hold about 3/4 cup, 6 oz. I don’t recommend using ones larger than 7-8 oz, or they will cook unevenly.

Separating your eggs: Separating eggs are easy with this method. Crack an egg into a small bowl. Use an empty, clean, plastic water bottle to suck up the yolks. Place the opening of the bottle on the yolk. Squeeze the bottle and the yolk will go into the bottle. Squeeze water bottle over a bowl and yolk will come out.

Whisking the ingredients: Whisking is easy, right? Mostly. In this recipe you CAN’T over whisk your ingredients. The eggs and sugar aren’t that sensitive, but if you over whisk the cream into them, the sugar won’t burn properly on the too and it might burn in the oven when cooking.


The batter (liquid? Whatever) should be the color in the picture above. There shouldn’t be any big bubbles. Small ones should be okay but try to pop them.

I can’t take full credit for this recipe, though. About a year and a half ago I found the recipe. I memorized it. When I tried to look for it again online, I couldn’t find it.

Crème Brûlée

  • Servings: 6
  • Time: 6 hours, 10 minutes
  • Print


6 egg yolks

6 tablespoons white sugar, plus more to brûlée

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

Simmering, not boiling, water

butter, for greasing

Strawberries, blackberries, or raspberries, for serving (optional)


  1. Preheat oven to 275 degrees F. Line a 9×13 baking dish with a paper towel. Butter 6, 6 oz ramekins.
  2. Whisk eggs yolks briefly in a bowl. Add sugar and whisk briefly. Add whipping cream and vanilla and whisk. DON’T OVERMIX.
  3. Pour liquid evenly into the ramekins. Pour an inch of simmering water into pan. Bake for 2 hours, until set on the outside but jiggly in the middle.
  4. Let stand until it comes to room temperature. Chill for at least two hours.
  5. To brûlée, sprinkle about a teaspoon sugar on each ramekin. Use a food torch or a broiler and brûlée until golden brown. Cool for 30 seconds. It will crisp up at this time. Serve* with berries in top.
  6. * serve within 20 minutes of brûléeing or the sugar will disintegrate.

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4 thoughts on “Crème Brûlée

  1. I can tell you this recipe is amazing. I helped “brûlée” this with the torch and was on the “eating” side of it – and it was better than Cheesecake Factory or any other restaurant I have been too.


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