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Basic Crème Brûlée

A whole new — and exciting — way to make this classic dessert.



  • 1 cup sugar
  • 6 large egg yolks
  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 2 quarts hot water

Let's get Cooking...

  1. Preheat the oven to 325°F.
  2. Whisk together 1/2 cup of sugar and egg yolks until well blended.
  3. Bring cream and vanilla bean to a boil over medium-high heat. Remove from heat, remove vanilla bean, and cool to room temperature.
  4. Add cream a little bit at a time to the egg mixture until well incorporated.
  5. Pour mix into ramekins. Place ramekins into large cake pan, and pour hot water into the pan until it comes halfway up the sides.
  6. Bake until set, 40 to 45 minutes. Remove and refrigerate for at least 2 hours.
  7. Divide remaining sugar among the 4 ramekins. Torch to melt sugar and form a crispy top. Enjoy!