Classic Creme Brulee

from ButterYum
makes six 8-ounce servings


  • 4 cups heavy cream
  • 1 vanilla bean, split (*or 1 teaspoon pure vanilla extract)
  • 1/2 cup sugar
  • 6 egg yolks
  • Turbinado Sugar


  1. Preheat oven to 325F. 
  2. In a medium sauce pan, heat the cream and vanilla bean* until the mix simmers.  
  3. Remove pan from heat and let sit for 10 minutes. 
  4. In a bowl whisk together the sugar and yolks until they are a pale yellow. 
  5. Whisk cream into the egg mixture and pour into 6 custard dishes. *If using vanilla extract, whisk it into the egg and sugar mixture (don't heat it with the cream).
  6. Place 8-ounce ramekins or custard dishes in a large baking dish lined with a towel. 
  7. Pour boiling water into baking dish so the level of water reaches half way up the ramekins. 
  8. Bake for 30 minutes or until custard is firm but still wiggles. 
  9. Chill for at least one hour. 
  10. Top with an even layer of Turbinado sugar and use a kitchen torch to caramelize the sugar.  Alternately, you can caramelize the sugar under a broiler, being careful to not allow the cold custard to warm too much.


  • Pure vanilla extract may be used instead of splitting a vanilla bean, but the vanilla bean gives a much better flavor.