Creme Brulee

Creme Brulee

This is my favorite dessert in the world. It is decadent but light. I got this recipe many years ago from my sweet friend Julie who'd modified it from the New York Times.


  • 3 C. Heavy Cream
  • 6 Tbsp. Sugar
  • 6 Egg Yolks
  • 2 tsp. Vanilla
  • 1/2 C. light Brown Sugar


  1. Preheat oven to 300 degrees.
  2. Heat the cram over boiling water and stir in granulated sugar.
  3. Beat egg yolks until light and pour the hot cream over them gradually, stirring vigorously. Stir in vanilla and strain the mixture into 6 ramekins.
  4. Place dishes in pan with sides. Place pan on oven rack, then pour boiling water up an inch being careful not to splash into the ramekins. Bake until a knife inserted into center comes out clean, about 30 minutes. Do not overbake; the custard will continue to cook when removed from oven. Chill thoroughly.
  5. Before serving, cover the surface with brown sugar. Light torch and carefully roast the tops until sugar melts and bubbles. Serve immediately.