Créme Brulée

Serves 2-4


1 cup heavy cream

2 egg yolks

3 T sugar

½ t vanilla extract

2-4 teaspoons Turbanado Sugar

Hot water

Micro Butane Torch or broiler

Using small ramekins (3oz) you’ll get four or larger (6 oz) you will get 2 servings


Heat oven to 325 degrees.

Heat heavy cream in a small saucepan until bubbles appear-do not boil. Add vanilla extract and cool slightly.

In a small mixing bowl whisk the egg yolks and the sugar until light in color-about 3 minutes.

Whisk in a small amount of heavy cream to temper and then in a steady stream whisk in the rest.

In an 8 x 8 pan place the ramekins-fill the two or four and then carefully pour hot water half way up the ramekins. Place on middle rack in oven for 45 minutes or until set-not browned.

Immediately take out of water bath and place on plate, refrigerate for 3-12 hours.

To Brulée: Take out of refrigerator about 30 minutes before using the torch or broiler. Sprinkle about a teaspoon of turbanado sugar over the tops of the crème and maintain an even level. Either preheat broiler and place ramekins on a baking sheet place on rack a few inches below broiler and watch carefully-the sugar should caramelize not burn. With the torch evenly burn the sugar until bubbling and caramelized. Serve immediately.