Crème Brulee


One of my most favorite deserts and also one that I was so afraid to make. I actually kept procrastinating making this desert because I didn’t think I could do it right. Finally, I am glad I tried and it came out most delicious both the times I made it. I did add a bit of Bailey’s Irish cream but if you don’t have it on hand, go ahead and skip it. Just add ½ tsp extra Vanilla extract.


  • Milk whole or 2%  1/3 cup
  • Granulated Sugar ¼ cup
  • Half and Half 1 ¼ cup
  • Turbinado Sugar or regular sugar is fine too for spinkling on top of each ramkin 2 Tbsp
  • Vanilla Extract ½ tsp
  • Egg Yolks 4
  • Bailey’s Irish Cream 2 Tbsp.
  • Preheat the oven to 325 degrees.
  • Place 6 Ramekins into an ovenproof large dish that can hold water.
  • Keep a kettle of water for boiling.
  • Mix Half and Half and Milk in a container and heat on low to medium heat.
  • Turn off the heat just before the mixture reaches boiling point.
  • In a Stand Mixer, mix Egg Yolks and Sugar on medium speed until thoroughly mixed.
  • Add the Irish Cream and Vanilla Essence and run for another minute.
  • With mixer still running on medium speed, add the Milk mixture at a very slow speed to the Stand Mixer bowl.
  • After you finish adding the Milk mixture, let the Mixer run for couple more minutes.
  • Pour this mixture into 6 Ramekins.
  • Now pour the boiling water into the oven proof dish that you placed the Ramekins in.
  • Transfer the dish into the oven.
  • Bake for 23 to 25 minutes.
  • If your Ramekins are on smaller side, you will need more of them and your baking time will be reduced by couple of minutes.
  • Take them out and let rest until ready to serve.
  • When its time to serve, preheat the oven at Broiler position.
  • Sprinkle sugar on each Ramekin evenly and keep under the broiler for 2 -3 minutes. Keep a watch to make sure Sugar doesn’t burn.
  • Take it out and serve.




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