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  • Holly

Classic Crème Brule

Updated: Feb 16, 2022

Ramekins with crème Brule in it.
Crème Brule

I decided to give Crème Brule a try because I often make swiss merengue buttercream which uses egg whites and then I have a bunch off egg yolks left over. Fortunately for me crème Brule uses egg yolks. This is also a favorite of my sisters and I wanted to try and whip some up for her for thanksgiving this year. I went with a pumpkin crème Brule to fit with the thanksgiving feel which tasted a lot like pumpkin pie, but honestly, the classic version is my favorite. Super smooth and creamy, and not too sweet. To top it all off, you get to crack into it through a delicious crunchy sugar layer to get to the delicate smooth custard. I was pleasantly surprised with how simple it is to make. It sounds so fancy and is treated like an "expensive " dessert, but its really very easy and not expensive to make.


- The main thing to keep in mind when making any custard is too make sure you gradually add the hot cream to the egg yolks in order to temper the eggs. Otherwise you will end up with scrambled eggs.

- Make sure the Crème Brule has cooked long enough in the oven. It should be just set. It will still have a little bit of a wiggle in the center but will wiggle as a whole not a ripple affect.

- Be sure to use a water bath which keeps the custard smooth and creamy and allows it to bake evenly.

- I have found that while tempering the eggs you end up with a foam on top of your custard. Scoop this foam off the top so you have a smooth finish to your Crème Brule's.

- Torch the sugar when it is time to eat it. Otherwise the sugar will liquify in the fridge.

- Make sure you allow the custard to sit at least 4 hours in the fridge to finish setting.


Butane kitchen torch, 6 round ramekins, small pot with lid, hand held whisk, measuring cups and spoons, kettle, large bowl, and a deep baking dish.


- 2 Cups whipping cream (heavy cream)

- 1 tsp vanilla

- 1/8 tsp salt

- 5 Egg yolks

- 1/2 Cup granular sugar

extra sugar for topping (white granular)


- Preheat oven to 325F and prepare 6 ramekins in your deep baking dish. Boil some water in a kettle to later add to your baking pan.

- Beat egg yolks and sugar together in a large bowl.

- Warm whipping cream, vanilla and salt in a pot with the lid on using med low heat. Just until it simmers.

- Gradually add the warmed cream to your egg yolks continuously whisking to ensure the yolks don't get scrambled.

- Scoop off and bubbly foam

- Pour into your ramekins evenly that were placed in your baking dish.

- Put your dish in the oven and then pour your boiling water from your kettle into the baking dish until it comes half way up the sides of you ramekins.

- Bake for 30 to 40 min, until just set. (see tips above for more detail)

- Let cool for at least 4 hours in the fridge.

- Brule the tops with sugar using your torch when it is time to serve. Make a good layer of granular sugar on top so you have a decent thickness to crack through. See the short video below to watch a bit of the torch process.

Bryan was very excited about our kitchen torch when we purchased it and was pretty excited I would say to give it try. I think he did an amazing job. Cooking is so much more fun when it is done together.

Whether its Sweet or Savoury, let it be made with love.


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