Crème Brûlée


After going through one of my french macaron phase, I usually have leftover egg yolks hanging around in my fridge. I can handle one or two yolks, but I’m talking about at least five yolks here. That’s a bit too much for me.

One of the ways to use up leftover egg yolks is make an all time favorite dessert of mine. Crème Brûlée. I love crème brûlée. Pulling the blowtorch out and melting the sugar. Using your spoon and hearing the tap tap tap sound against the top layer of caramelized sugar. Cracking the sugar layer into small pieces. Creamy custard just melting in your mouth. I’m in heaven. Who wouldn’t be?


If you use a vanilla bean or vanilla bean paste, you can see all the black specks of vanilla goodness.


Plus, this gives me an excuse to bring out my blowtorch, which I rarely use. I don’t understand why I don’t use the blowtorch more often. Its been collecting dust in my cabinet. Hmmmm.. maybe a goal I should set for myself is make recipes that require or can incorporate the use of the blowtorch.



Cleaned off the ramekin with a satisfied smile on my face.

Crème brûlée only requires few ingredients, but lots of time. Mainly time waiting around, while your crème brûlée is chilling in the fridge. But, the end results is amazing! So, if you haven’t made crème brûlée before, I suggest you give it a try.

Crème Brûlée


  • 2 cups heavy cream
  • 1 tsp vanilla extract or 1/2 tbsp vanilla paste or 1 vanilla bean
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • pinch of salt
  • boiling water
  • 2 tbsp granulated sugar (1/2 tbsp per ramekin)


  1. Preheat oven to 325 degrees F.
  2. Fill a large kettle or pot with water and place on stove to boil. This is for the water bath to bake the custard.
  3. Heat the heavy cream and vanilla paste or bean over medium-high heat until boiling. Remove from heat and cool for a minute. If using a vanilla bean, remember to take it out of the cream mixture.
  4. While cream is heating, in a mixing bowl, combine egg yolks, 1/2 cup granulated sugar, pinch of salt and vanilla extract (if using). Whisk until yolks turn pale yellow.
  5. While constantly whisking, gradually add the hot cream mixture into the egg yolks, so the eggs don't cook.
  6. To get a smoother custard, you can strain the custard through a fine-mesh sieve, to get rid of any eggs that got cooked in the process, if desired. If there are any frothy bubbles on top of the custard, remove with a spoon.
  7. Place ramekins on a large baking dish or roasting pan. Evenly divide the custard into the ramekins using a ladle or something that pours easily. Pour boiling, hot water into the pan until halfway up the ramekins. Be careful to not get any water into your custard. Bake for 30 minutes or until center still jiggles, but the edges are set.
  8. Cool ramekins on counter top. Cover in plastic wrap and refrigerate for at least 3 hours or overnight.
  9. To serve: Sprinkle 1/2 tbsp granulated sugar over each ramekin. Use a kitchen blowtorch to evenly caramelize the sugar. Serve immediately.


*Makes approximately 4 servings, if using 10 oz ramekins.


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