Creme Brulée

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This version of Creme Brulee is made a bit lighter by using only 3 eggs and half-and-half rather than heavy cream. We've added a vanilla bean for extra flavoring.
  • PrepN/A |
  • TotalN/A |
  • Serves size 6


    • 2 cups half-and-half
    • 1/2 vanilla bean split length wise
    • 3 large whole eggs, well beaten
    • 1/4 cup granulated sugar
    • 1/4 cup plus 2 tablespoons brown sugar


Scrape vanilla bean seeds into the cream in a large heavy pot. Add the vanilla bean. Bring cream to a boil, and boil about 30 seconds. Remove the vanilla bean with a slotted spoon. Pour the mixture immediately into the egg yolks and whisk them together. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture until it thickens and coats the spoon. Divide mixture evenly into to 6 custard cups or ramekins. Refrigerate overnight.

Two hours before the meal, sprinkle the chilled cream with the brown sugar in an even layer and heat the tops with a cooking torch until the tops are bubbling and deeply browned. You can also place the custards on a baking sheet under a hot pre-heated broiler for about 1 or 2 minutes, turning the sheet once during the process.
Recipes From - The Gourmet Food And Cooking Resource