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Classic Creme Brulee

  • Author: Myles
  • Prep Time: 15 minutes + 2 hours and 15 minutes inactive time
  • Cook Time: 1 hour
  • Total Time: 3 hours and 30 minutes
  • Yield: 6 1x


This classic creme brulee recipe will give you a “crunchy” and “custardy” delight. It’s an excellent after-lunch or after-dinner treat that every single one would love to have over and over again!



1-quart heavy cream

1 vanilla bean

1 cup vanilla sugar

2 quarts hot water

6 large egg yolks


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Put the cream and vanilla bean (along with its pulp) into a medium saucepan over medium heat and bring to a boil.
  3. Remove from heat and leave it alone for about 15 minutes. Remove the vanilla bean and set aside.
  4. Combine egg yolks and sugar in a bowl and mix well until the color lightens. Slowly add the cream while stirring constantly.
  5. Pour the mixture into 6 ramekins and arrange them in a large cake pan.
  6. Pour the hot water into the pan. The level should be halfway up the sides of the containers.
  7. Bake for about 45 minutes or until the creme brulee is set.
  8. Remove from the pan and refrigerate for at least 2 hours.
  9. Remove from the fridge and allow to sit for about 30 minutes.
  10. Top with sugar and use a torch to caramelize it.
  11. Set aside for a few minutes before serving.


When baking the creme brulee, it should set but the middle should still be a little bit jiggly.

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