Creme Brulee





Introduction: Creme Brulee

People tend to over-estimate the amount of effort that has to be put forward to make a Creme Brulee. The margin of failure is relatively obscure as this holiday dessert takes little to no effort to make. From the classy stay-home soccer mom to the teenage Pyromaniac (question me not, your confuddling will be cured later), this French dessert, several countries also take claim, provides lasting entertainment and that's crunchy on top with a creamy vanilla custard on the inside.

Step 1: Ingredients

- 2 cups of heavy cream
- 1/2 teaspoon Vinilla Extract or 1 vinilla bean, split and scraped
- 1/2 cup granulated sugar
- 3 large eggs (yolks)(room temperature)
- 1 teaspoon orange zest
- Boiling water

- Propane Torch!!!
- 2 Saucepans
- 2 Whisks
- Ramekins
- Medium-sized Mesh Strainer
- Large Bowls

Note: Recipe serves around 3 people but depends on the size of your ramekins

Step 2: Making the Custard

Preheat oven to 375 degrees Fahrenheit. Pour heavy cream, vinilla bean (or) extract, and orange zest into a medium sized saucepan over medium-high heat, whisk together, and bring to a slight boil. remove from heat and cover for 15 minutes.

Meanwhile in a medium bowl, whisk together 1/4 cup of granulated sugar and egg yolks until well blended.

Remove top and strain custard into a bowl so the vinilla peel and orange zest can be removed. The next step is an important procedure when making custards as it increases the temperature of the yolks so they don't turn it scrambled eggs. With whisk nearby, temper the eggs by adding one spoon full of cream mixture to the yolk mixture and whisk continuously through this process (or vis-versa). When, about, 1/5 of the cream mixture is incorporated into the yolk mixture pour the yolk/cream mixture back into the remaining cream mix and whisk until well blended

Step 3: Cooking and Such

Boil around four cups of water in sauce pan.

Gather ramekins (should be the same size so custard cooks evenly if cooking all together) and deep dish pan. Place ramekins in pan and pour custard a centimeter or so from the top. Pour the hot water half way up the ramekins and place in oven. Cook for 40-45 minutes.

When custard is set but jiggles like jello it is done. Place on cooling rack and bring to room temperature. If you don't bring the custard to room temperature the inside will become chuncky and not smooth.

Step 4: Refrigerating

Place custards in refrigerator for 3-4 hours or up to 3 days to set.

Step 5: Preparing and Torching

Take custards out 30 minutes prior to serving and until they are at room temperature. Evenly pour a tablespoon of granulated sugar on each ramekin.

Light your torch and with a circular motion melt (not burn) the sugar until all is brown and crispy. Eventhough you may not see the white sugar in some areas hold the torch in one position until it turns brown, NOT BLACK.

Step 6: Enjoy

Use a spoon to crack the top layer as it has hardened. It is extremely filling so more then two people can easily eat a small sized Creme Brulee and be stuffed. Any questions or comments...



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Looks wonderful and I'm making CB for T-Day this year. I love using my torch .. although mine is a culinary one and not one like yours which would be great for stripping parts of cars or welding gates! Thanks for the recipe and instructions.

I got to make some day! 5*

Oh sorry, the title & author of the song playing...

sorry, foo fighters, times like these

"Violet Hill" by Coldplay

What is that title & author in the video how to sugar (the first video)? Thanks in advance!

What if I wanted to add pieces of fruit inside the creme brulee(i.e. peaches or raspberries) what step could I incorporate that in?

You can mix mixed berries, brown sugar and some type of fruit liqueur and place it ontop of the finished cb

Yeah i figured that but i was just curious if you could add fruit inside the dessert itself?

I mean, you probaly could...