Creme Brûlée


  • 2 cups heavy cream (light cream or half and half is acceptable, custard will be thinner)
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • 5 egg yolks
  • ½ cup sugar, plus 4 teaspoons for topping


  1. Heat oven to 325°F. In a saucepan, combine cream and salt and cook over low heat just until hot. Let sit for a few minutes, then mix in vanilla extract.
  2. In a medium bowl, beat yolks and 1/2 cup of sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar and egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. These can be served immediately (following step 3) or they can be stored for about five days in the fridge covered with foil.
  3. When ready to serve, top each custard with about a teaspoon of sugar in an even layer across the top. Place ramekins in a broiler 4-5 inches from the heat source. Turn on broiler. Broil until sugar melts and starts to brown. Watch very closely, depending on your oven, this could take just one moment.