Creme Brulee

Time to Cook: 
25 min
Time to Prepare: 
15 min
Number of Servings: 
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Creamy custard topped with a crunchy sugar crust seems all fancy and complicated, but the reality is that creme brulee is so easy, your kids could whip up a batch! Serve these lovely little custards with some fruit salad for dessert, then sit back and let the compliments about your cooking skills roll in. They make a wonderful sweet treat at the end of a meal. Some may think you need fancy equipment to toast the sugar on top, but you can achieve similar results just using the broiler in your oven.



Vanilla custard with a crunchy sugar topping for Mother's Day!


1 tbsp pure vanilla extract

1 cup milk

1 whipping cream

pinch salt

5 egg yolks

3 tbsp sugar


2 tbsp sugar

2 tbsp brown sugar


1. Stir the milk, cream and salt together in a saucepan and heat to a simmer. Set aside and let cool slightly for about 10 minutes. Stir in the vanilla.

2. In a medium sized bowl, whisk the sugar and egg yolks together for about 2 minutes. They will thicken and become a paler yellow. Continuing to whisk, pour the milk mixture in a slow, steady stream into the eggs. Once you have whisked in all the milk, pour the mixture through a wire mesh sieve into a clean bowl to get out any little bits.

3. Divide the mixture between 6 ramekins. Place them in a metal 9x13 inch pan and pour in warm water until it comes to half way up the ramekins.

4. Bake the custards in a 350 F oven for about 25-30 minutes. The top will become set, and they will still be a little jiggly in the middle. Remove the pan from the oven, and then carefully transfer the ramekins to a wire rack to cool. Once they have fully cooled, you can cover them with cling film put them in the fridge to chill for as long as 24 hours.

5. To make the topping, sprinkle the custards with the sugars. If you are using custards that have been cooled, be sure to take them out of the fridge and let them come to room temperature before you do this or the ramekins may crack when you broil them. Set the ramekins on a rimmed baking sheet and broil the brulees about 6 inches from the element on your stove. Stay close by and watch them carefully, because the sugar can burn. It will melt slightly and run together, making a crunchy topping.

6. Remove the custards and let them cool before eating them.