Creme Brulee

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Creme Brulee Creme Brulee


Sinfully rich and delicious. Perfect for a romantic dinner for two.

Servings: 4 servings
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

1/3 to 1/2 cup white granulated or light brown sugar
1/4 cup, plus 1 tablespoon sugar
4   large egg yolks
1   vanilla beans, split lengthwise
2 cup heavy cream


 

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Directions

Preheat oven to 300 degrees.  In a heavy-bottomed medium nonreactive saucepan, heat the cream with the vanilla bean for 15 minutes; stirring to ensure it does not burn.  Remove from the heat and let steep for 15 minutes.  Remove and discard the vanilla bean.  Strain the cream.  Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer on high speed for 5 minutes, or until they are light and fluffy.  Gradually beat in the granulated sugar.  Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended.  Then pour the egg mixture into the remaining cream mixture.  Stir until completely blended.

Pour the custard into four 9-ounce ramekins or custard cups.  Place the dishes in large baking pan.  Pour enough hot water into the pan to come halfway up the sides of the ramekins.  Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken).  Remove the dishes from the baking pan.  Let cool l completely at room temperature, then refrigerate for at least 2 or up to 24 hours.  Let the ramekins stand at room temperature 20 minutes before serving.  Spoon the 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each portion of custard, covering it completely.  To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface.  Start at the center and spiral out toward the edges of the ramekins.  If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame.

VARIATIONS:  Finely grate orange zest or bittersweet chocolate over the creme before adding the sugar for caramelizing.  A propane torch can be bought at your local hardware store.  If you don’t have one, caramelize the topping under the broiler, watching carefully so as not to burn it.

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
          Watch Paula on Food Network


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Reader Comments:

32121

it doesn't leave enough information o the ingredients

By jesse creech on November 15, 2012

54321

Can you also use this same recipe for creme brulee pie? I have never been able to find one for it.I have watched your show for years Paula,and love making so many of your recipe's.Thanks for sharing. Lynn Walker

By lynn on August 15, 2012

54321

MS. PAULA DEEN, i love your show. the first show i watched was so enlightening--the great feelings of family, love, respect, and the actions of your sons toward you were AWESOMR. i was raised on family, god, and morals of respect for your elders and that stood out so much on that show. god bless and all of the DEENS keep up the good work and give us more of your shows. LOVE YOU ALL

By laura winningham on August 15, 2012

54321

3 years ago I suffered a stroke and a heart attack and had to learn EVERYTHING all over again, including how to cook! Recently I discovered Paula Deen on the internet and have not stopped smiling and reading and learning how to cook all over again! What a joy! Every day is a new treat! I find that I am eager to read and to learn all of her receipes. You make everything sound so very delicious and not too difficult to prepare! Thank you Ms. Paula for sharing all of your receipes and "how to make it" ideas! Sincerely Ann Jamison

By ANN JAMISON on March 14, 2012

54321

So easy to make I love love love t. I don't always have vanilla beans so I substitute them for 2 tsp of vanilla extract. I just don't have the fine brown specks that looks so rich.

By Shirlene Morgan on March 01, 2012

54321

Have a couple of questions. What is an nonreactive pan, is stainless acceptable, and would filling a glass measuring cup with water to 6 oz. or 9 oz. be an accurate measurement for telling if you have 6 or 9 oz. ramekins? Thanks. Janet

By Janet on April 15, 2011

54321

Hey Anonymous! The sugar should be in a thin layer over the top. It is divided between the 4 ramekins.

By Libbie Summers, Senior Food Editor on April 02, 2011

54321

Hey Paula Deen i was wondering if im making the creme brulee for a twenty person class do i just multiply the ingredients by five and im making it in a ten inches wide and three inches deep.please i need you professional help.

By linda on March 21, 2011

43211

1/3 of a cup light brown sugar was too much, too thick and it didn't caramelize well.

By Anonymous on November 27, 2010

54321

By Anonymous on January 29, 2010

54321

I love Creme Brulee is my favorite

By Anonymous on January 28, 2010

54321

I love Creme Brulee is my favorite in the world and if Paula makes it even better.

By Anonymous on January 27, 2010

54321

This stuff is to DIE for. Seriously.

By Anonymous on January 12, 2010

54321

I made this and my wife fell in love again.

By freddy43160 on November 29, 2009

54321

Previous rating I sent in, I noticed a typo. I called myself an expert cook, and I meant to put beginner. I made the change, so can you relist. Thank you. Paula, I know people always say that their mom is an awesome cook, however, I mean it when I say that about my mom. She NEVER had and NEVER made creme brulee before, and when I asked her to make it, she used your recipe. Like I said, my mom is an awesome cook, it was UNBELIEVABLE! After she tried it, a few days later we went to a local restaurant so she could try it. She was so cute, she said to me ooh, mine is better. This recipe is one of the easiest to follow. The next weeekend my mom gave me a lesson on how to make creme brulee. By the way, I am 38 years old and consider myself a beginner cook, which is why she gave me a lesson. I would have to say, if I can follow your recipe, anyone can, because at the age of 38, I don't cook very much. So I want to thank you for sharing your recipes with us. Again, my mom really is an expert cook, I wish that you could meet her, I think you would agree if you tasted "your" creme brulee with her making it for you. My mom and you are close in age, and she makes me laugh all the time, as you do when we watch your show together. We live in Tampa, Florida and we are attending your show on Sunday, March 29, 2009 in West Palm Beach, Florida. We are really looking forward to your show. We are calling this weekend, "The Paula Deen" weekend. So again, thank you for a wonderful recipe and an easy one to follow, even for a beginner cook like myself. Barb -- Tampa, Florida Barbara -- my mom, Tampa, Florida

By Krautie on March 30, 2009

54321

Paula, I know people always say that their mom is an awesome cook, however, I mean it when I say that about my mom. She NEVER had and NEVER made creme brulee before, and when I asked her to make it, she used your recipe. Like I said, my mom is an awesome cook, it was UNBELIEVABLE! After she tried it, a few days later we went to a local restaurant so she could try it. She was so cute, she said to me ooh, mine is better. This recipe is one of the easiest to follow. The next weeekend my mom gave me a lesson on how to make creme brulee. By the way, I am 38 years old and consider myself an expert cook, which is why she gave me a lesson. I would have to say, if I can follow your recipe, anyone can, because at the age of 38, I don't cook very much. So I want to thank you for sharing your recipes with us. Again, my mom really is an expert cook, I wish that you could meet her, I think you would agree if you tasted "your" creme brulee with her making it for you. My mom and you are close in age, and she makes me laugh all the time, as you do when we watch your show together. We live in Tampa, Florida and we are attending your show on Sunday, March 29, 2009 in West Palm Beach, Florida. We are really looking forward to your show. We are calling this weekend, "The Paula Deen" weekend. So again, thank you for a wonderful recipe and an easy one to follow, even for a beginner cook like myself. Barb -- Tampa, Florida Barbara -- my mom, Tampa, Florida

By Krautie on March 27, 2009

14321

What ingredient is called for where the recipe says 1/4 cup cup?

By JudyInDisguise on December 26, 2008

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