← Back to Search Results
Crème Brulée Recipe-14232

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


At Da Silvano, we brand the restaurant’s initials into the top of each crème. Obviously, you can’t do this at home, but you should not skip the step of browning the sugar on top of each dessert—it’s easy to do and the contrast between the cool custard and hot, crisp sugar is divine.

Yield: Serves 6


  • 12 egg yolks
  • 3 cups/700ml heavy cream
  • 1 cup/225ml whole milk
  • 1 cup/225g granulated sugar
  • 2 tablespoons pure vanilla extract
  • ¼ cup/55g superfine sugar


Preheat the oven to 325°F/170°C/gas 3.

Whisk together all the ingredients in a ceramic or stainless steel mixing bowl. Divide the mixture among six 1-cup/225ml ovenproof ramekins. Place the ramekins in a baking pan and fill the pan with warm water up to 1 inch/2.5 cm from the tops of the ramekins.

Place the pan in the oven and bake until the custards are set but still a bit loose in the middle, about 35 to 40 minutes.

Remove the pan from the oven, remove the ramekins from the pan, and let the custard cool to room temperature. Cover each with plastic wrap, transfer to the refrigerator, and refrigerate for at least 3 hours or up to 24 hours.

When ready to serve, preheat the broiler.

Remove the plastic covering from each ramekin. Sprinkle a layer of superfine sugar over the surface of each one. Set the ramekins in a baking pan and fill with ice water almost to the tops of the ramekins. Place the pan under the broiler and bake until the sugar crystallizes, about 30 seconds. If you have a small propane torch, you can also caramelize the sugar using the torch.

Remove the ramekins from the pan, dry them off, and serve immediately.

© 2001 Silvano Marchetto

Nutritional Information

Nutrients per serving (% daily value)

717kcal (36%)
80mg (3%)
54g (84%)
31g (157%)
587mg (196%)
637mcg RAE (21%)
1mg (1%)
168mg (17%)
1mg (6%)

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.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
martin-yans-china Martin Yan's China
by Martin Yan
spice Spice
by Ana Sortun
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
mexican-everyday Mexican Everyday
by Rick Bayless
the-sweet-life The Sweet Life
by Kate Zuckerman
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
desserts-4-today Desserts 4 Today
by Abby Dodge
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
living-raw-food Living Raw Food
by Sarma Melngailis

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?