Creme Brulee

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: My Pod

Rated: 5 stars out of 5Rate itRead users' reviews (127)

RECIPE
COMMENTS & REVIEWS(127)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: 2 hr 15 min
Cook: 1 hr 0 min
Total:: 3 hr 30 min

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Ingredients

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

Directions

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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Comments & Reviews

recipe Creme Brulee
julie ann arbor, MI 01-31-2010
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A+ So GOOD!
Rated: 5 stars out of 5

Absolutely worth the caloric splurge!
recipe Creme Brulee
Robert Rossville, NY 01-27-2010
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Really Nice
Rated: 5 stars out of 5

I tried this recipe with a few modifications. I used 2 Tablespoons of vanilla extract instead of the vanilla bean and vanilla... sugar, 7 egg yokes (I like an 'eggier' flavor) and I baked it in two large stoneware ovals for 60 minutes (this is consistent with Flan recipes which are similar). The only "mistake" I made was to use a whisk when I added the heavy cream to the eggs and sugar - even stirring the cream in slowly with the whisk caused too much air to be incorporated into it and left it with a foamy top of milk fat. My wife doesn't like her desserts too sweet and tried it without the "brulee" - the foamy milk fat had settled on the top after baking and was not particularly appetizing - although "bruleed" it was quite nice and there was no milk fat layer (apparently it merged with the caramelize sugar). I'll try it with 8 egg yokes next time and not use a whisk when I add the heavy cream. The consistency was good as good as I've had at a restaurant, but I'd like to try baking it a little longer hoping it will set a little thicker. Bob H.Read more
recipe Creme Brulee
Van perrisitoc, CA 01-24-2010
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Tips to avoid runny product
Rated: 5 stars out of 5

It will most likely take a lot longer than 45 minutes. (Also, I'm sure for some it can possibly take less, so keep an eye on... them) Check back every 10 minutes after 35 or 45 minutes. Wiggle if looks like liquid, you'll need about 40 minutes more. Don't be afraid to leave them in the oven until they don't look like this. My first run took longer than 1hour 15 minutes and it was still slightly runny. Use less water to speed up cooking time. My first time wasn't too great, I also accidentally added the 1 cup of sugar to my yolks... I used a disposable turkey baking pan, towel on bottom. Followed my tips the second time to produce a lot better results. I also halved the recipe the second time and spread it to the same number of ramekins.Read more
recipe Creme Brulee
Kim birmingham, MI 01-24-2010
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Yum
Rated: 5 stars out of 5

Love the vanilla sugar and super easy to make this dish...yum and easy what more can you ask for?
recipe Creme Brulee
Len Covina, CA 01-23-2010
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"OneFamousCremeBrulee"
Rated: 5 stars out of 5

This recipe is awesome and so easy!..my kids love it!..this is my 4th time making this, and they just can't get enough of it.... Thanks Alton Brown.Read more
recipe Creme Brulee
Alex Staatsburg, NY 01-18-2010
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Terrific!
Rated: 5 stars out of 5

I have enjoyed Creme Brulee in restaurants many times, but never tried to make it before. This came out wonderful! I do have... a few words of caution, though: If you have never done the carmalezation thing with the torch before, be warned, it takes a little practice. Don't let your first try be the night of a big dinner party! DO NOT use "brownulated" sugar. When you hit it with the torch, it just turns instantly into little grains of black carbon as I discovered. Use plain white sugar. DON'T forgo the water bath. I had one more ramekin than would fit in the bath, so I figured I would just leave that one out on the broiler rack and afterword compare it to the ones in the water bath. Answer: no comparison! The ones cooked in the bath were delightfully smooth and creamy. The one cooked on the open rack was uneven in texture and didn't taste nearly as good. Thanks Alton, for a great recipe!Read more