Crème Brulee



2 C. Heavy Cream

1 C. Milk

1/4 C. Sugar

1/2 C. Vanilla Bean

2/3 C. Egg Yolks

1/4 C. Sugar


Heat Milk, Cream, 1st amount of Sugar and Vanilla Bean in a heavy bottom pot until steamy.

Mix Egg Yolks and 2nd amount of Sugar in bowl.

Temper Egg Yolks and Hot Cream mixture. Mix well, then strain.

Pour into ramekins (or roasted pumpkins for a fun fall look) and place in a water bath.

For mini brulees, bake at 300 degrees for about 30 minutes. For larger brulees, bake at 300 for 40-50 minutes.

It will not be firm when you remove them from the oven. You want a jello kind of jiggle.

Sprinkle sugar on top and torch.


Yield = 1 quart mix