Creme Brulee Recipes : Food Network

Earl Grey Creme Brulee

La Poubelle

The menu at Los Angeles fixture La Poubelle is dominated by classic French favorites, including one dessert that typifies torched decadence: creme brulee. This dish, which means "burnt cream" in French, features a rich base of sugar, tempered egg yolks and cream that has been steeped with Madagascar vanilla.

Vanilla Bean Creme Brulee with Raspberries

All Creme Brulee Recipes Ideas

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Creme Brulee

Recipe | Courtesy of Alton Brown

Total Time:: 3 hours 30 minutes

420 Reviews

The Best Creme Brulee

Recipe | Courtesy of Food Network Kitchen

Total Time:: 45 minutes

12 Reviews

Chocolate Creme Brulee

Recipe | Courtesy of Ina Garten

Total Time:: 2 hours 30 minutes

8 Reviews

Creme Brulee

Recipe | Courtesy of Ina Garten

Total Time:: 2 hours

198 Reviews

Creme Brulee

Recipe | Courtesy of Nancy Fuller

Total Time:: 2 hours 5 minutes

5 Reviews

Creme Brulee

Recipe | Courtesy of Ree Drummond

Total Time:: 3 hours

29 Reviews

Pumpkin Spice Creme Brulee

Video | 00:59

Channel the season's most popular flavor with this sweet creamy custard.

Creme Brulee Pie

Recipe | Courtesy of Dionna Hurt

Total Time:: 2 hours 25 minutes

18 Reviews

Grapefruit Creme Brulee

Video | 00:58

These creamy creme brulees use hollow grapefruits instead of ramekins.

Raspberry Creme Brulee

Video | 00:59

Add a raspberry coulis to your Creme Brulee for an extra sweet bite.

Alton Brown Shows How to Make Creme Brulee

Video | 03:08

Alton Brown shows how to make crème brulee. He starts by scraping the pulp out of a vanilla bean with a knife. Alton then walks through the process of simmering heavy cream with the vanilla. He notes that you can add the scraped vanilla bean to a sugar container to steep it with flavor. While the cream cools down, Alton preps other ingredients including egg yolks and vanilla sugar in a bowl before adding the cream. The mixture is then added to a container with a pour spout. Alton turns his attention to an oven heated to 325 degrees Fahrenheit, where he adds a roasting pan topped with a tea towel to keep the six 7- to 8-ounce ramekins from sliding around. He pours the mixture into all the ramekins then adds hot water to the pan to keep heat from moving into the brulees too quickly. After baking for 40 to 45 minutes, Alton tops each brulee with sugar before using a torch to melt the sugar. After cooling for a couple of minutes, the crème brulees are ready to be eaten.