Thursday, May 5, 2011

Creme Brulee

Creme Brulee or Burnt Cream Is one of my favorite desserts.

I have tried many recipes  but this one by Paula Deen is by far the best one I have found
Picture of Creme Brulee Recipe


  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 4 large egg yolks
  • 1/4 cup, plus 1 tablespoon sugar
  • 1/3 to 1/2 cup white granulated or light brown sugar


Preheat oven to 300 degrees F.
In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.
Meanwhile, in a mixing bowl, beat egg yolks with an electric mixeron high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the creammixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.
Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.
Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately. 
Cook's Note: A propane torch can be bought at your local hardware store. If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it.
linking to the following parties:


Foodie Friday at Designs by Gollum


  1. It is one of my favorites also. I make it when my son is visiting...he likes to torch the sugar topping! Thanks for sharing the recipe from Paula.

  2. Ohhh, yummy! I've never made creme brulee, but now I think I have to.

    I'd love for you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there.

  3. It's one of my favorites too. I ordered it at my favorite restaurant recently, but they caramelized the sugar under the broiler (not using a torch), and it arrived on my plate warm. I was so disappointed. Thankfully I have two torches in my kitchen and can make it the way I like it here at home.


  4. YUM!!!! I've never made it before...but I think I might try. :-)

  5. That looks so good, Debbie! And, so pretty!

  6. I absolutely LOVE creme brulee! Pappadeaux's has an incredible version with fresh fruit, etc. I need a torch! :-)

    Thanks for sharing.

  7. Oh' does that look delicious! I didn't get to come by before Mother's Day Debbie, but I wanted to tell you I thought of you and hope you had a beautiful one.

    Lots of hugs...Tracy :)

  8. YUM! I've never attempted to make Creme Brulee before. I think the whole torch thing scares me a little since I burned my boyfriend with a torch in shop class. Yep. I'm a little accident prone. BUT, knowing I could broil it helps. One thing is for sure....I'm REALLY good at eating it. Thanks for sharing! Hope you had a great Mother's Day!

  9. Thanks for linking to Recipe of the Week!!