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Featured Image for post Classic Crème Brûlée and Viking Cooking School
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5 from 1 vote

Classic Crème Brûlée

Cook Time50 mins
Total Time50 mins
Course: Dessert
Servings: 6 servings
Author: Barbara Schieving


  • 8 egg yolks
  • C sugar
  • 2 C heavy cream
  • 1 teaspoon vanilla
  • ¼ C sugar for caramelizing the tops


  • Preheat oven to 300.
  • Whisk yolks and sugar together until thick and pale yellow. Add cream and vanilla and mix until blended.
  • Strain and skim, then divide among 6 ramekins and place in a baking dish / water bath (in a baking dish, make sure water is half way up the sides of the ramekins... this allows moisture to flow through the oven and keep the custards soft).
  • Bake for 40-50 minutes, until the outside edges are set and the center is still loose. Remove from oven and cool in water bath.
  • Chill at least 2 hours or up to 2 days. When ready to serve, sprinkle sugar to cover the entire surface of each custard. Fire with a hand held torch until caramelized.