Creme Brulee

Alissa Dias

Makes Four Servings


  • 4 - 4 oz ramekins
  • 1 - 13 x 9 inch baking pan


  • 1 Cup of heavy cream 
  • 2 TBS plus 1/3 cup sugar 
  • 2 Extra large or Jumbo egg yolks
  • 1/2 A-Grade (6 inches long) Vanilla Bean or 1 TSP of extract


  • Preheat oven to 300ºF and boil some water.
  • In a saucepan over medium heat, combine cream and 2 TBS of sugar.
  • Cook, stirring occasionally until small bubbles appear at the edges of the pan (5-6 minutes).
  • In a bowl beat egg yolks with the seeds scraped from inside the 1/2 vanilla bean until smooth and light.
  • Slowly temper eggs with the hot cream, then return the egg mixture to cream pan.
  • Strain the hot mixture and fill each of the 4 - 4oz ramekins with the mixture.
  • Put baking pan in oven and a arrange the filled ramekins so that they are separated.
  • Fill the baking pan with boiling water up to 3/4 of the ramekins.
  • Bake until custard is set, about 25 minutes.
  • With tongs remove the ramekins from the baking pan and leave it in the oven to cool.
  • Chill ramekins for 2-3 hours.
  • Sprinkle the remaining sugar over the cooled custards.
  • With a propane torch flame heat the sugar on top of each ramekin in a circular motion until golden brown.