← Back to Search Results
baking, broiling French
Classic Crème Brûlée Recipe-1150

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0


A classic dessert; its name is French for "burnt cream."

Yield: Makes 6 servings
Prep time: 20 Mins, Plus Standing<Br>
Cooking time: 40 Mins


  • 2 cups heavy cream
  • 1 vanilla pod, split in half lengthwise
  • 5 large egg yolks
  • ¼ cup granulated sugar
  • ¼ cup demerara sugar, or use more granulated sugar

Special Equipment:

  • Six 6 oz (175g) ramekins


1. Preheat the oven to 275°F (140°C). Heat the cream and vanilla bean in a saucepan over low heat until simmering. Remove from the heat and let stand for 1 hour.

2. Using the tip of a knife, scrape the seeds from the vanilla bean into the cream. Discard the bean or save for another use. Whisk the egg yolks and granulated sugar together in a bowl. Whisk in the cream mixture. Strain through a wire sieve into a glass measuring cup. Pour equal amounts into six 6 oz (175ml) ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.

3. Bake until the custards are barely set, about 40 minutes. Remove the ramekins from the pan and cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours.

4. To serve, position a broiler rack 6 in (15cm) from the source of heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the top of each custard. Broil until the sugar caramelizes. Serve immediately.


Fruit Brûlée:

Put a spoonful of soft berries or cooked fruit (apricots, rhubarb) in the bottom of each ramekin before adding the custard.

Ginger Brûlée:

Replace the vanilla pod with 3 tbsp minced stem ginger in syrup. 

Chcocolate Brûlée

Omit the vanilla. Add 3½ oz (100g) grated white or dark chocolate to the hot milk and stir until melted.


Prepare ahead:

The custards, without the topping, can be covered and refrigerated for up to 2 days.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

383kcal (19%)
37mg (2%)
33g (51%)
20g (98%)
284mg (95%)
380mcg RAE (13%)
0mg (1%)
70mg (7%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
amor-y-tacos Amor Y Tacos
by Deborah Schneider
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lidias-italy Lidia's Italy
by Lidia Bastianich
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
good-to-the-grain Good to the Grain
by Kim Boyce
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
mexican-everyday Mexican Everyday
by Rick Bayless

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?