Creme Brulée

"The trick to a perfect creme brulee is heating the cream nice and slow; melding all the ingredients together without too much tampering makes for an unbelievably silky texture."
-- @jessecudworth
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  • Recipe Card
Prep time 5mins
Cook time 3hrs 20mins
Serves or Makes: 12

Recipe Card


  • 4 cups heavy whipping cream
  • 1 whole Vanilla Beans, split in half lengthwise, seeds scraped
  • 6 egg yolks
  • 1 1/8 cups Castor sugar
  • Turbinado Sugar


  • Step 1

    Pour heavy cream and sugar into a thick-bottomed pot. Turn the heat on medium-low and keep an eye on it. Add the vanilla pod and it’s seeds and whisk till broken up and combined. Once a small rumble starts, remove from the heat.

  • Step 2

    In a small bowl, mix the eggs together. Temper the eggs by slowly pouring in a tiny bit of the cream. Repeat this, mixing constantly, 4 times. Pour the mixture back into the pot and set aside.

  • Step 3

    Pour the custard through a fine-mesh strainer into a separate bowl. Repeat once again for a super silky finish. Divide the custard into ramekins, preferably wide for a thinner custard.

  • Step 4

    Preheat the oven to 325. Place the ramekins into a deep pan and fill with hot water to about halfway up the ramekins. Bake for 45 to 50 minutes before cooling in the refrigerator for 3 hours.

  • Step 5

    Once completely cooled, put a very thin layer of turbinado sugar on the surface and torch till slightly melted. Repeat this 3 more times for the best crunchy sugar surface.