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Classic Crème Brûlée II

A delicate classic crème brûlée, easy and quick to prepare!
Total time:3 hours, 15 minutes
Prep time:15 minutes
Cook time:50 minutes
Oven temperature:150°C - 300°F


vanilla pods1/21/21/2
milk1/2 cup0.2 pints0.12 l
egg yolks444
sugar1/3 cup2,5 oz70 gr
whipping cream1 1/2 cups0.6 pints0.35 l
sugar6 tsp6 tsp25 gr


  • Preheat the oven to 300° F (150°C)
  • Halve the vanilla bean lengthwise and scrape the seeds in a saucepan
  • Add the milk and stir over low heat, just to the point of boiling, and set aside
  • Separate the eggs
  • In a small bowl, whisk the egg yolks, sugar and salt until creamy and evenly combined
  • Add the (cold) cream, whisking until evenly colored
  • Then add the hot milk bit by bit, whisking until evenly colored
  • Put the mixture through a fine strainer
  • Place 4 ramekins in a hot water bath and fill them evenly with the cream
  • Bake for about 50 minutes, until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly. (baking time depends upon the height of the ramekins: if shallow, start checking at 40 minutes)
  • Remove ramekins from the hot water bath and cool to room temperature on a rack
  • Cover with plastic wrap, and chill in the refrigerator for at least 2 hours
  • Just before serving, uncover the ramekins and soak up any condensation with paper toweling
  • Spread the sugar evenly on each ramekin and caramelize with a torch
  • Serve immediately, otherwise the caramelized crust will soften


  • Click here for tips and techniques for preparing crème brûlée.
  • Click here to know more about the equipment used.
  • In the Crème brûlée shop you kan buy the utensils and some of the ingredients needed.

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