Crème Brûlée

Crème Brûlée is so good that its name is now famous all over the world! But don’t be misled by its pompous French name: It’s not that difficult to make. It is always a great hit at the dinner table.

Serves: 4Hands-on: 10 minutesTotal: 5 hours 20 minutesDifficulty: Easy

Serves: 4


  • 4 egg yolks
  • 1⁄2 cup sugar
  • 1 vanilla pod
  • 3⁄4 cup whole milk
  • 1 cup whipping cream
  • 1⁄3 cup brown sugar


  • Preheat your oven to 225°F.
  • In a large bowl, slightly whisk the egg yolks with 1⁄2 cup sugar. Slice the top outer layer of the vanilla pod in half lengthwise. Using a teaspoon, scrape the seeds out and put them in the large bowl. Add the milk. Whisk again to combine everything, then whisk continuously as you slowly pour in the whipping cream.
  • Once the custard is combined and smooth, pour it in 6-ounce ramekins or custard cups. Put in the oven and bake for 1 hour. Take them out of the oven, let them cool down at room temperature, and then put them in the fridge for at least 4 hours.
  • When it is 15 minutes before serving, preheat your oven to broil. Take the custard cups out of the refrigerator and sprinkle brown sugar on each of them. Put them under the broiler for 2 minutes before serving, and take them out as soon as the brown sugar starts to caramelize.
  • Serve immediately.