Karen's Creme Brulee

    50 minutes

    The classic dinner party dessert, you don't need a blowtorch to make great creme brulee. Just do it under the griller.

    562 people made this

    Serves: 6 

    • 6 egg yolks
    • 110g white sugar
    • 1/2 teaspoon vanilla essence
    • 2 1/2 cups (625ml) thickened cream
    • 2 tablespoons brown sugar

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 150 degrees C.
    2. Beat egg yolks, 4 tablespoons of the white sugar and vanilla in a mixing bowl with an electric mixer until thick and creamy.
    3. Stir cream in a medium saucepan over low heat until it almost comes to boil. Remove from the heat and add cream to egg yolk mixture. Beat until combined.
    4. Pour cream mixture into the top of a double boiler or a medium bowl set over a medium saucepan of simmering water. Stir until mixture lightly coats the back of a spoon, then pour mixture into a shallow 1 litre heatproof dish.
    5. Bake for 30 minutes or until just set. Remove from oven and cool to room temperature, then refrigerate for 3 hours or overnight.
    6. Before serving combine remaining white sugar with the brown sugar in a small bowl. Sift sugar mixture evenly over custard. Cook under a preheated griller for 2 minutes or until sugar caramelises. Remove from heat and cool 10 minutes. Serve.

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    Reviews in English (351)


    The ingredients and the amounts given in this recipe are fine, but as a professional pastry chef, I don't feel that the way it is prepared is the very BEST way you can serve Creme Brulee. After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away. The double boiler step is not necessary. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 375 anywhere from 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. When you burn the top and then re-refrigerate the custards, the top will become soft again, which isn't as pleasing to t  -  11 Sep 2003  (Review from Allrecipes USA and Canada)


    Great recipe, when following the modifications suggested by chefpone in the earlier reviews. To stop the custard cooking again when you caramelise the sugar under the grill/broiler, pack the tray around the dishes of creme brulee with ice. This keeps the wonderful contrast in texture between the hot and crispy layer of burnt sugar, and the cool slightly wobbly creme beneath. Lovely.  -  13 Mar 2006  (Review from Allrecipes USA and Canada)


    I've made this creme brulee over and over for the last couple years and it's a big hit each time. I followed the suggestions from CHEFPEON. I do lower the temp of the oven to 350 and cook 20 mins though. turns out great!  -  28 Jan 2008  (Review from Allrecipes USA and Canada)