Creme Brulee

Creme BruleeI will be up front with all of you; I am not into desserts. I pass on them at restaurants, and even my own home. I feel bad at times because the first question out of my the kids mouth is ‘What’s for dessert?’. I feel bad because I do not have much of anything, at least nothing homemade that is. Sure, I have made delicious breads, and cookies, but nothing I typically do for a weekday dinner.

Seeing that my wife and kids love dessert, I thought I would bring something new to the table. Something simple to make, and something new, to get them talking. Let me say, they love it! The creme brulee was a hit, and will be a hit in your kitchen as well, and the cool thing is that you get to use those ramekins.


  • 4 egg yolks, beaten
  • 1 quart of heavy cream
  • 1 tbsp of pure vanilla extract
  • ultra fine sugar, roughly 1/4 cup
  • hot water
  • 6-8 ramekins

Here is how easy this is. First start by separating your egg yolks, placing them in a  large bowl. Beat them really well. Next, to medium pot, bring the heavy cream to a boil, and let it boil for nearly one minute, stirring constantly while boiling. Slowly add the cream into the bowl with yolks, and keep whisking. Add in your vanilla extract, and mix some more. Return the mixture back to the pot and cook on medium heat until it become nice and thick. You will notice the thickness when it begins to coat your spoon.

In a deeper baking dish, add the ramekins. Pour the mixture into the ramekins, not to the top, but leave a quarter inch or so, because you will add sugar to the top the next day. Yes, I said it, the next day. In the meantime, once filled, add water into the baking dish, about half way up the ramekin. Place in a preheated 325 degree oven for 40 minutes. Remove the ramekins, place on a cooled baking sheet, and cool for at least four hours, or overnight, like I do. You have to tease the family right?

The mixture, once chilled turns itself into this delicious, vanilla custard.

When you are ready, let the custard sit out for at least 20 minutes. Top with an even coat of the ultra fine sugar. Preheat your broiler to the highest temperature, or if you have a cooking torch, get that ready. The goal is to use high heat for a very short period of time to melt the sugar and form a nice crust.

You are ready. Dig in. Get through the crust and find yourself with a delightful vanilla custard that has a killer sweet crunch from the sugared top. All I can say is ‘wow’.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Creme Brulee”

  1. Dax,
    I made the creme Brulee, Absolutely wonderful.
    One thing what is the hot water for?

    The printer friendly idea is great! love it!


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