Crème Brûlée

Crème Brûlée

A classic dessert that is simple to make and delicious to eat
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Course: Celebrations, Dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Servings: 4 people
Calories: 441kcal


  • 2 cups heavy cream
  • 6 egg yolks
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup raspberries fresh for garnishing
  • 1/4 cup sugar for sprinkling


  • Preheat oven to 325 degrees.
  • Whip together the 1/2 cup of sugar with the egg yolks and vanilla/almond extract until well blended and paled. Scald the cream (about 190 degrees or just slightly simmering) and very slowly pour into, while whisking, the egg yolk mixture.
  • Place 4 (7 oz) ramekins into chrome wire ramekin rack. Skim off any excess foam from custard mixture and pour into ramekins until about 3/4 full.
  • Set the ramekin rack inside the non-stick baking pan. Carefully pour water into the baking pan until it reaches about 1/2 the way up the ramekins. Place into oven, on the middle or lower rack, for about 20-25 minutes until set (no longer liquidy). Chill for 30 minutes.
  • Sprinkle the chilled brûlée with the sugar to coat the top of the custards. Using the kitchen torch, caramelize sugar by moving the flame continuously over the surface in a slow, circular motion. Serve garnished with fresh raspberries.


Makes four 7 oz portions.


Calories: 441kcal | Carbohydrates: 30g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 304mg | Sodium: 39mg | Potassium: 109mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1426IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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