236 Crème Brûlée

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Heavy cream cups 1 pint .5 liter
Superfine granulated sugar ½ cup 4 oz. 120 grams
Egg yolks 6 6 6
Vanilla bean 1 1 1
Superfine granulated sugar for toffee 1 cup 8 oz. 240 grams


Method of Preparation

  1. Separate eggs.
  2. Measure cream and sugar.
  3. Preheat oven to 300°F.

Method of Cookery

  1. Heat cream until boiling with vanilla bean.
  2. Beat egg yolks with sugar until well blended and then combine with hot cream. Place mixture back on a gentle heat and stir until the custard has thickened slightly (enough to coat the back of a spoon).
  3. Pour mixture gently into an ovenproof dish standing in a pan of cold water and place in the oven for 1 hour. Remove and allow to cool, then refrigerate.
  4. Cover the top of the “cream” with sugar. Place the cream in a pan and surround with crushed ice. Allow sugar to caramelize in a very hot broiler. Serve.