Crème Brulee

Spice Islands
Crème Brulee
Rich and creamy with a crunchy carmelized topping!
5 servings


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2 cups heavy cream
4 egg yolks
2 tablespoons sugar
2 tablespoons Spice Islands Pure Vanilla Extract
10 teaspoons brown sugar, divided


Prep: 10 Minutes
Cook: 50 Minutes

Preheat oven to 325°F.


Scald cream using a double boiler, if available.


Whisk eggs, sugar and vanilla in a separate bowl. Temper the eggs by

mixing 2 tablespoons of hot cream into the yolk mixture. Stir

the tempered yolks into the cream. Strain cream and evenly

divide the mixture between 5 broil-safe ramekins. Place

ramekins in a 1-inch waterbath.


Bake for 45 to 50 minutes,or until set. Remove ramekins from water bath

and cool on wire rack 10 minutes. Refrigerate a minimum of

one hour.


Just before serving, sprinkle 2 teaspoons brown sugar evenly

over each ramekin. Broil 3 to 4 inches from heat for 2 to 5 minutes until sugar is melted. Serve immediately.


Note: For a crunchy topping, use a kitchen torch to brown the topping.

Created date

October 2011