Vanilla Creme Brulee


  • 500ml 35% cream
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla (paste)
  • More sugar for topping (1 tbsp each)


  • Add eggs and 1/4 cup sugar to a mixing bowl, whisk until smooth. Don’t over whisk.
  • Add cream and 1/4 cup sugar and vanilla to a pot on the stove. Use any of the following to add extra flavor
    • Squeeze oranges
    • Splash of Bailey’s
    • Green tea
  • Bring to a boil and remove from heat
  • While whisking slowly pour the hot cream into the egg mixture. Again, don’t over whisk. Don’t scramble eggs.
  • Strain custard into a pitcher to pour
    • At this step, you could switch it up and instead of creme brulee, make ice cream by putting this mixture in an ice cream machine
  • Prepare a oven proof tray with 5 ramekins in it. Fill the ramekins 3/4 full
  • Add water to your oven tray to create a water bath for your ramekins, water should go halfway up the sides
  • Bake in a 350F oven for 30ish minutes give or take
  • Brulees are done when the tops have a slight browning and they jiggle, but don’t wobble
  • Allow to cool fully
  • Sprinkle sugar over the tops and use a torch to caramelize the sugar
  • Allow to harden before eating

Source: University of Waterloo Food Services

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