Creme Brulee

Creme Brulee

I can’t believe that I have not posted Creme Brulee here yet. This is one of  my favorite desserts. It’s right there on top with leche flan and tiramisu.

It’s very similar to flan- it’s smooth and creamy but less firm and with a crunchy caramelized sugar on top instead of syrupy. YUM.  No inverting on a serving plate..less clean up 🙂

This can be made ahead except for the crunchy sugar topping. You do it right before serving. And that is the fun (and kinda scary part).. the torching.

Please be extra careful with the blow torch. I was nervous the first time I used a kitchen blow torch, I’m scared I might burn myself with my clumsiness or inattention. So I made sure that I will not get distracted, the TV is off and  no one is in front or anywhere near me.

I’ve used a kitchen torch a lot of times now but I still get a little nervous, I get morbid thoughts… what if I get startled and accidentally points the torch at someone or what if I dropped it and it exploded .. etc. My belly is turning to mush and my knees are getting weak at the thought of  it. :I

So in the photo with the torch, I asked my (grown up) daughter to take a photo from the side and stay a bit far. I gave her lots of warning again and again even if she thinks I’m over-reacting. I don’t care.

Always, always be careful even when you have done it many times before. It’s fire. Remember. Kids always ask adults for help with this.

combine egg yolks, egg and sugar in a bowl
scald the cream in a saucepan
..and pour into the eggs sugar mixture
Pour into ramekins and bake baine marie in a preheated oven
cool and refrigerate until firm
When ready to serve, spread sugar on top and caramelize evenly with a kitchen blow torch
Enjoy 🙂


Creme Brulee
Prep time
Cook time
Total time
adapted from Ina Garten's recipe
Serves: 5-6 servings
  • 1 extra-large egg
  • 3 extra-large egg yolks
  • ½ cup sugar, plus 1 tablespoon for each serving
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur
  1. Preheat the oven to 300 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and ½ cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
  3. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
  4. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

I used one less egg yolk from the original recipe and didn’t use orange liqueur.

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