How to Make Creme Brulee

I will upload photos a bit later today from our time in Montreal, with a mini recap. The highlight of my day yesterday, was not Montreal but dinner/dessert in Ottawa. After a great dinner, the BF and I decided we must try the restaurants Creme Brulee, something we have been talking about since Quebec. Needless to say it hit the spot.. When we get home, I am going to have to make some. Below is a quick and semi-easy recipe.

Things You'll Need:

  • 1/3 cup sugar
  • 4 egg yolks
  • 1 pint (2 cups) heavy cream
  • 1 tsp. vanilla extract
  • powdered sugar for the crusts
  • Groceries
  • Baking Pans
  • Cooking Pan
  • Mixing Bowls
  • Ramekins
  • Wire Whisks
  • Propane Torches
  • Mixing bowls
  1. To make creme brulee, heat the oven to 275 degrees F.
  2. Scald the cream and vanilla extract by heating them in a nonreactive pan over low heat until steaming.
  3. When the cream is hot, whisk together the egg yolks and sugar until well blended.
  4. When cream starts to steam, shut off the heat.
  5. Pour some cream (maybe 1/2 cup) into the egg yolks while whisking quickly. This will slowly heat the yolks, reducing the chance of curdling them.
  6. Remove the whisk from the eggs, start whisking the cream, and steadily pour the yolks into the cream while whisking quickly.
  7. When thoroughly mixed, divide mixture into oven-safe individual ramekins.
  8. For best results, an optional step is to chill the filled ramekins overnight before cooking.
  9. Place ramekins in a tall-sided bakingpan. Pour simmering water into the pan about halfway up the sides of the ramekins.
  10. Bake for about 35-45 minutes. See tips for how to check for doneness.
  11. Cover and chill at least two hours.
  12. When ready to serve, sprinkle the top of each serving with a thin, even layer of sugar.
  13. If you have a propane kitchen torch, heat the sugar with the flame until it begins to brown. Stop when it reaches a golden color. It should not get too dark.
  14. Without a torch, use the oven's broiler setting to caramelize the sugar. Broil for 20 to 30 seconds within at least an inch of the flame or heating element.
    recipe from e-how


  1. glad all is well!
    Henri vous manque. Il a dit qu'il a cassé le lit. (have no idea if that is correct; I used an online translator. get BF to translate for you) xoxo

  2. i've always been scared to use the little blowtorch thingy, but you make it look pretty easy so maybe i'll be brave! i had the most delish pistachio creme brulee in london once and i have always wanted to try and recreate it! love your cutie pie blog! xoxoxo happy friday!