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Classic Crème Brûlée V

Another delicate classic crème brûlée, this is the recipe with the most egg yolks!
Total time:3 hours 15 minutes
Prep time:15 minutes
Cook time:60 minutes
Oven temperature:150°C - 300°F


egg yolks666
sugar1/2 cup3,5 oz100 gr
whipping cream1 1/2 cups0.6 pints0.35 l
milk0.6 cup0.25 pints0.15 l
vanilla pods111
sugar6 tsp6 tsp25 gr


  • Preheat the oven to 300° F (150°C)
  • Separate the eggs
  • Put the egg yolks in a saucepan, add sugar and salt and whisk until creamy and evenly combined
  • Add the milk and cream
  • Halve the vanilla bean lengthwise and scrape the seeds in the saucepan
  • Stir over medium heat, just to the point of boiling, and set aside
  • 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 60 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 50 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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