Cooking With Cat: Creme Brûlée

creme brule

Recipe courtesy of’s Tasty vertical.

• 4 cups heavy cream
• 2 tsp vanilla extract
• 6 egg yolks
• 1 cup sugar—½ cup in mixture and ½ cup for crust

Heat heavy cream and vanilla extract in a saucepan until hot, but not boiling.

In a medium bowl, whisk egg yolks and ½ cup sugar until well mixed. Pour in the hot cream gradually, mixing continually.

Place 6 (7 to 8 oz.) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

Pour the mixture into the ramekins and bake at 325° for 45-50 minutes. The crème brulee should be set, but still a little jiggly in the middle. Remove the dishes from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.

After allotted refrigeration, remove crème brulee and allow to sit out at least 30 minutes before browning the sugar on top. Spread sugar on top of each dish. Using a torch, melt the sugar for a crispy top. If you don’t have a torch, you can broil the crème brulee to melt the sugar. Allow to sit for at least five minutes before serving.

Being one of my favorite desserts, I was very excited to find a nice, simple recipe to make crème brulee. It was extremely easy and I love that there are only four ingredients in the whole dish. I would say that as far as this recipe goes, the flavor of the crème brulee was perfect. I was so excited for the results and very antsy to use the torch that I did not bake the crème brulee or let it refrigerate long enough before trying. However, it was still delicious and I would recommend this recipe to any crème brulee lover out there!


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