Crème Brulee


Half-and-half 1 qt.(1 lt)

Vanilla bean, split 1

Egg yolks 8 oz. (12 yolks)(240 g)

Granulated sugar 10 oz.(300 g)


1. In a heavy saucepan, bring the half-and-half and vanilla bean just to a boil.

2. Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture with approximately one-third of the hot half-and-half, then return the entire mixture to the saucepan with the remaining half-and-half.

3. Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do not allow the mixture to go above 185°F (85°C) or the mixture will curdle. Do not allow the sauce to boil.

4. As soon as the sauce thickens, remove it from heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce over an ice bath, then pour into the selected individual containers and keep refrigerated. The sauce should last 3 to 4 days.

5. Before serving, using fine grained sugar, make an even layer over the individual containers. With a torch, caramelize the sugar. Make sure not to get too close or it will burn instead.

CME Chapter 21
CME Chapter 22

8 thoughts on “Crème Brulee

  1. Ooooh great !! i’ve alredy tried to do crème brûlée and this is soo good !If you want to try authers flavours you can make it with orange blossom or even with fresh lavender or lime too but I want to try with Earl grey tea too !

  2. Thank you so much for recipe! So tempted to try it~
    Does anyone know what can I use as proper substitute for half-and-half? It’s not available in my country…

    1. Well google gave me these as a substitute:
      • Mix 1/2 cup whole milk + 1/2 cup light cream. …

      • Mix 3/4 cup whole milk + 1/4 cup heavy cream. …

      • Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream. …

      • Place 4 teaspoons melted unsalted butter in a measuring cup, then add enough whole milk to equal 1 cup.

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