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Crème Brûlée
Crème Brûlée

An easy gourmet dessert!  Easy—yet sensational!  

2 cups light cream
5 egg yolks
3 1/2 tablespoons sugar
2 tablespoons vanilla
1/4 cup dark brown sugar

Preheat oven to 325°.  Heat cream in top of a double boiler until warm.  Do not allow water in bottom of double boiler or the cream to boil! 

Use electric mixer to beat egg yolks; gradually add sugar.  Very slowly add the warm cream to the egg yolk mixture.  Allow mixer to run slowly while adding cream; add vanilla, and pour into an uncovered 11/2-quart oven-proof dish.  (Do not use a flat dish since the custard will be too thin.)  Place dish in a pan of hot water, and bake 40–45 minutes, or until set.  Remove baking dish and pan of water from the oven, and sift the brown sugar over the custard immediately; place custard under broiler for 1–2 minutes, or until the sugar melts.  Do not scorch!  Chill until very cold!  Serves 6.

Note:  Do not allow sugar to be thicker in some places than in others, or it won’t melt completely.
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