Creme Brulee

Creamy, crunchy heaven.

Serves 8-12 depending on the size of your ramekins.


1 3/4 cups heavy cream

1 3/4 cups milk

1/2 vanilla bean, split and scraped

7 egg yolks

2 whole eggs

1/2 cup granulated sugar, plus extra for the top

Preheat the oven to 325 degrees F.

In a heavy saucepan, combine the cream, milk, and vanilla bean.

Heat to almost boiling, remove from heat, and let sit for 10 minutes, stirring occasionally.


With an electric mixer, beat together the egg yolks, whole eggs, and 1/2 cup sugar.

With the mixer running, add the milk mixture in a steady stream.

Skim the foam.

 Divide into 8-12 ramekins, filling about 2/3 full.

Set the ramekins in 1 or 2 baking dishes and pour in enough hot water to come half-way up the sides.

Bake for 25 to 30 minutes, or until just set.

Cover the top of each with 1-2 teaspoons of granulated sugar and caramelize under a broiler or with a creme brulee torch.


Printable Version with Adobe

Printable Version with Microsoft Word


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