Creme Brule Recipe | Quick & Easy Cooking

Crème Brule is quite possibly the most classic, classy, and delightfully delicious ways to end a romantic meal. This beautifully light and flavorful vanilla custard is a key staple in topping off the perfect home cooked valentines dinner! Plus, if you really want to include a show, you can opt for using a browning torch instead of an oven broiler for the final step, and brown the playful sugar mixture into a hard cracked caramel topping with a delectable shine, right in front of your dates eyes. If that doesn’t scream love, and impress them with your fearless kitchen expertise, we don’t know what will!

Creme Brule In American Range Wall Oven with French DoorsCreme Brule In American Range Wall Oven with French DoorsCreme Brule In American Range Wall Oven with French Doors

2 h 40 m          |          5 Servings        |          561 Calories

6 Egg Yolks
6 Tablespoons White Sugar, divided
½ Teaspoon Vanilla Extract
2 ½ Cups Heavy Cream
2 Tablespoons Brown Sugar


Prep: 10 m      |          Cook: 30 m     |          Ready In: 2 h 40 m

  1. Preheat Oven to 300 degrees F (150 degrees C)
  2. Beat EGG YOLK, 4 TBSP WHITE SUGAR, and VANILLA EXTRACT in a mixing bowl until thick and creamy
  3. Pour HEAVY CREAM into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heatproof dish.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Preheat oven to broil
  7. In a small bowl combine remaining 2 TBSP WHITE SUGAR and BROWN SUGAR. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  8. Remove from heat and allow cooling. Refrigerate until custard is set again.
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