Crème Brulee is the husband’s favorite dessert so I choose to make it in lieu of a cake for his birthday. This was my first attempt and we were quite pleased with the results. Though it can seem a bit intimidating, it is actually quite simple to make! The result is a smooth, creamy custard that is absolutely delicious, and the caramelized sugar on top makes this dessert perfection.

We always eat ours with raspberries but you can use whatever suits your fancy.


Crème Brulee


  • 6 egg yolks
  • 4 Tablespoons sugar, plus more for sprinkling
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups heavy cream

Preheat the oven to 375 degrees. Beat the egg yolks, vanilla, and 4 tablespoons of sugar with an electric mixer until thick and creamy.

Heat the cream in a saucepan over low heat, stirring until just under a boil. Temper the egg mixture by slowly pouring some of the hot cream into it while whisking briskly. Once tempered, add the egg/cream mixture into the cream and whisk. Scrape the foam off the top and discard. Remove from heat.

Pour the mixture into individual ramekins (I used 7 oz. ones and got 5 servings). Place the ramekins into a baking dish. Put the dish into the oven, then pour hot water into the dish so that the water reaches about halfway up the sides of the ramekins.

Bake for about 20-30 minutes, or until only the middle has a slight jiggle to it (gelatin-like, not a liquid jiggle). Cool in pan for 15 minutes, then remove and refrigerate for 1+ hours.

Just before serving, sprinkle the tops with  sugar and shake off the excess. Place under broiler until caramelized or use a propane torch to burn the tops (I used a torch). Serve immediately.

Source: Adapted from All Recipes