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Creme Brûlée w/ Caramel Glass Top

Creme brûlée is one of my favorite desserts of all time! Want to feel fancy? Creme Brûlée. Want a dessert that will be sure to impress? Creme Brûlée. This classic French dessert is a classic for a reason, and this recipe does it justice! You can get creative and add some lemon, orange, or even lime zest to your cream to customize the flavor profile to match your dinner! I hope you enjoy :)

Creme Brûlée Recipe:

Yield: 6 Ramekins

Cook Time: 2-3 Hrs


- 2 Cups Heavy Cream

- 1 Tbsp Vanilla Extract

- ½ tsp Salt

- 5 Egg Yolks

- ½ Cup Sugar + Extra for Topping


1. Preheat oven to 325F.

2. In a saucepan, add cream and salt. Heat over low heat until warmed. Add vanilla extract.

3. In a separate bowl, beat egg yolks and sugar together until light in color and airy. Temper the yolks into the cream. (Simply add a small amount of cream into the eggs and stir, then add all the eggs to the rest of the cream and stir quickly, this equalizes the temperature of both items) **If you heat the cream too much, you will create scrambled eggs or an “eggy” taste. I recommend testing the temperature of the cream on the underside of your wrist, like you do with baby formula.

4. Spray 6 oz ramekins with a nonstick cooking spray and pour mixture evenly into each dish.

5. Place ramekins in a baking dish filled with water halfway up the edge of the ramekin.

6. Bake in oven for 35-40 minutes or until the centers barely jiggle when you shake the baking dish, carefully. Cool and refrigerate for a few hours (2-3 preferably) before serving.

7. Before serving, top with 2 tsp sugar and cover the top of the crème completely. Use a blowtorch to toast the top or place in a broiler for five minutes until the tops are browned. Enjoy!


- Top with fresh berries or cream for a delicious and satisfying dessert!

Click Link Below For Recipe:

Download PDF • 89KB

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