Cremes Brulées


by: Josey

Creme brulée is made with the same basic ingredients as pots de creme - heavy cream and egg yolks - but is flavored with a whale vanilla bean and finished with a top layer of crunchy caramel. Makes six 5-ounce cremes brulees.


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serves: 6

2 cups heavy cream

1 vanilla bean (split in half lengthwise, or 2 teaspoons vanilla extract)

6 egg yolks

1 cup sugar

Nutrition Facts
Cremes Brulées

Servings Per Recipe: 6

Amount per Serving

Calories: 268

  • Total Fat: 14.8 g
  •     Saturated Fat: 9.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 54.8 mg
  • Sodium: 15.5 mg
  • Total Carbs: 34.7 g
  •     Dietary Fiber: 0 g
  •     Sugars: 33.6 g
  • Protein: 0.8 g

how is this calculated?

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1.  Prepare the ingredients exactly the same way as for creme caramel, but instead of whole eggs, use egg yolks; and instead of milk, use heavy cream. Fill the dishes as close to the top as you can.

2.  Place the custards in a jelly roll pan or shallow baking pan and pour in enough hot tap water to come about halfway up the sides of the molds. Bake until firm when jiggled. Refrigerate for at least 4 hours.

3.  Sprinkle the custards with just enough sugar to form a thin layer with no gaps in it.

4.  Wave a blowtorch over the custards. Don't hold the torch too close or the surface won't caramelize evenly.

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